Vegan Grilled Corn Chowder

 Hearty, creamy corn chowder with a rich and smoky flavor straight from the grill! 

I always see chowder on restaurant menus and they sound so delicious! I would never be able to order one because obvious reasons- HELLO TUMMY ACHE! I know summer isn’t the obvious time for eating soup but I just can’t help myself, y’all. Corn was pretty much the only vegetable I ate growing up- okay- it was literally the ONLY vegetable I ate. Not even white potatoes were in my repertoire. I thought they tasted like mosquitos but how in the world would I have known that? 

This Vegan Grilled Corn Chowder takes about 30 minutes from start to finish so this is a breeze for weekday home dining. I absolutely love enjoying a traditionally cream heavy dish lightened up for all us clean eaters. You would just never know the difference, I promise!

Vegan Grilled Corn Chowder

You need:

  • 1 TBSP + 1.5 TBSP extra virgin olive oil
  • 1/2 medium yellow onion minced  
  • 1 bay leaf 
  • 4 fresh cobs of corn, still husked 
  • 1/2 TSP salt 
  • 1/4 TSP pepper
  • 1.5 cup low sodium vegetable stock
  • 1 cup coconut milk(light or full fat from the can)
  • 1 TSP fresh tarragon minced for garnish 

Get cooking:

  1. Fire up the grill! 
  2. Peel corn husk back but do not remove. Remove as much silk as possible. Drizzle with olive oil and sprinkle with salt and pepper. Push husks back around cob. 
  3. Once heated and cleaned of any leftover food debris- place husked corn cobs over medium direct heat. Rotate every 2-3 minutes until charred and tender on all sides.
  4. Using a sharp knife, slice off the bottom each cob so that is sits flat against a cutting board. Run knife to break kernels free from cob.
  5. Add oil to a large heavy bottomed stock pot or dutch oven and heat over medium.
  6. Once shimmering, add minced onion with dash of salt, cook until translucent- about 7 minutes. 
  7. Add bay leaf and stir until fragrant- about 1 minute.
  8. Add vegetable stock, coconut milk, salt, pepper, and corn. 
  9. Let simmer for 15 minutes.
  10. Remove 3/4 cup of the soup to a blender. Let cool slightly (so that it doesn’t explode) and puree until smooth. Add back to pot. 
  11. Reheat if needed.
  12. Serve with fresh chopped tarragon. 

Serves four. Keep leftovers in the fridge for 4 days in an airtight container.