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    You are at:Home»Dairy-Free Recipes»TexMex Dairy-Free Cream of Corn Soup

    TexMex Dairy-Free Cream of Corn Soup

    2
    By Alisa Fleming on February 13, 2014 Dairy-Free Recipes, 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
     
    Print
    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins
     
    Author: Marisa Raponi
    Serves: 4-6
    Ingredients
    • 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
    Instructions
    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.
    Notes
    If pureed completely it pours nicely into and out of a thermos for school or skating
    3.2.2265
     

    Alisa Fleming
    • Website

    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.

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    2 Comments

    1. Jennifer on February 19, 2017 7:57 pm

      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.
      Mahalo.?

      Reply
      • Alisa Fleming on February 24, 2017 10:56 am

        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).

        Reply

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