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
- 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
- Fire up the grill!
- 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.
- 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.
- 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.
- Add oil to a large heavy bottomed stock pot or dutch oven and heat over medium.
- Once shimmering, add minced onion with dash of salt, cook until translucent- about 7 minutes.
- Add bay leaf and stir until fragrant- about 1 minute.
- Add vegetable stock, coconut milk, salt, pepper, and corn.
- Let simmer for 15 minutes.
- 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.
- Reheat if needed.
- Serve with fresh chopped tarragon.
Serves four. Keep leftovers in the fridge for 4 days in an airtight container.