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.
Marisa 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.
- 2 tablespoons extra-virgin olive oil
- 1 small onion, minced
- 1 teaspoon chili powder
- 1 bay leaf
- 1 tablespoon chopped parsley
- 3 tablespoons corn flour
- 1 cup So Delicious Dairy Free Unsweetened Almond Milk
- 2 cups vegetable broth
- 1 cup So Delicious Dairy-Free Original Culinary Coconut Milk
- 3 cup frozen corn
- 398ml can cream-style corn (most brands are dairy free)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- In a medium pot preheated over medium-high heat, add oil and sauté onion, chili powder, bay leaf and parsley for 1 minute.
- Add corn flour, stir to cook for a few seconds. Slowly pour in the almond milk, whisking to thicken slightly.
- Add vegetable broth, coconut milk, frozen corn and canned corn. Bring to a boil. Skim off any foam.
- 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.
- Season with salt and pepper.
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.
You can use dried herbs, but it will be better with fresh. Here is info on corn flour – http://www.food.com/about/corn-flour-638
You just need a regular sized can of creamed corn, no need to convert (and they do have mL on the cans, too, next to the ounces).