TexMex Dairy-Free Cream of Corn Soup


This recipe for dairy-free cream of corn soup is a “15 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Marisa Raponi. For the cream base, she uses a combination of light almond milk and rich culinary coconut milk from So Delicious.

TexMex Dairy-Free Cream of Corn Soup

Fast and Fresh Dairy Free Time Trials Recipe ContestMarisa says, “This dairy-free cream of corn soup is sooo great for our weather here! Corn is the only vegetable my kids don’t argue with me about eating. The soup has a tiny kick with the chili powder in it.”

For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/dairy-free-time-trials-recipe-contest

Special Diet Notes & Options: Dairy-Free Cream of Corn Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian. For a tree nut-free and dairy-free cream of corn soup, So Delicious offers Coconut Milk Beverage that can be used seamlessly in place of the Almond Milk.

TexMex Dairy-Free Cream of Corn Soup
Prep time
Cook time
Total time
Serves: 4-6
  1. In a medium pot preheated over medium-high heat, add oil and sauté onion, chili powder, bay leaf and parsley for 1 minute.
  2. Add corn flour, stir to cook for a few seconds. Slowly pour in the almond milk, whisking to thicken slightly.
  3. Add vegetable broth, coconut milk, frozen corn and canned corn. Bring to a boil. Skim off any foam.
  4. Lower the heat to medium, to a strong simmer and cook for another 5 min. Puree ½ of the corn to thicken the soup. Then pour it back into the pot.
  5. Season with salt and pepper.
If pureed completely it pours nicely into and out of a thermos for school or skating

About Author

Alisa is the founder of GoDairyFree.org, 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.


  1. Can cilantro be substituted for da parsley as I do not like parsley. And to have to buy the whole bunch when only needing a little, is a waste of money. Or can I use dried parsley? What exactly is corn flour? Is it like masa harina? Can I substitute with something if can not find in bulk food section. I only use organic corn because of GMO’s. One more thing I keep seeing mL in different recipes. Is that milliliters and if so how to convert to ozs, cups.

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