Non-Dairy Corn Chowder to Feed a Crowd


This unique non-dairy corn chowder recipe was shared with us by Levana Kirschenbaum. Levana is well known for her cooking classes and a desire to share good food. So it comes as no surprise that this recipe makes enough for large family gatherings.

Non-Dairy Corn Chowder Recipe to Feed a Crowd (also vegan, gluten-free & nut-free)

Special Diet Notes: Non-Dairy Corn Chowder

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

For soy-free, non-dairy corn chowder, use a soy-free, chickpea miso.

Non-Dairy Corn Chowder
Prep time
Cook time
Total time
Using fresh corn provides a wonderfully pure flavor, and the shucked cobs add delicious depth.
Serves: about 16 servings
  • ⅓ cup olive oil
  • 4 leeks, white parts only, sliced
  • 4 ribs celery, sliced
  • 2 yellow bell peppers, chopped
  • 6 large garlic cloves, peeled
  • 1 bunch flat parsley, stems and all
  • 4 cups fresh corn kernels, from about 6 ears, cobs reserved
  • 3 quarts (12 cups) water
  • 2 cups dry white wine or sake
  • 1 cup white miso paste, or to taste
  • Good pinch saffron
  • 6 bay leaves
  • 1 quart (4 cups) unsweetened dairy-free milk beverage
  • Good pinch nutmeg
  • Pinch cayenne pepper
  • Ground pepper, to taste
  1. Heat the oil in heavy pot over medium-low heat.
  2. In a food processor, coarsely grind the leeks, celery, bell peppers, garlic, and parsley.
  3. Add the ground mixture to the hot oil and saute until translucent, about 3 to 5 minutes..
  4. Add the corn kernels and saute for 5 more minutes.
  5. Add the water, reserved corn cobs, wine, miso, saffron, and bay leaves. Bring to boil. Reduce the heat to medium-low, cover, and cook for 30 minutes.
  6. Add the milk beverage, nutmeg, and cayenne, and cook for 2 to 3 minutes, or until heated through.
  7. Remove the corn cobs and bay leaves.
  8. With an immersion blender, puree about one-third of the soup, leaving the rest chunky. Season with black pepper.
Tomato Corn Chowder Option: Reduce the water to 8 cups and add 4 cups canned crushed tomatoes.

For More Dairy-Free Recipes, Get Eat Dairy Free:

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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