Dairy-Free Mexican Corn Chowder


Units Scale
  • 2 tablespoons olive oil
  • 1 red pepper (diced)
  • 1/2 cup diced white onion
  • 1 clove garlic (minced)
  • 1/4 cup all-purpose flour
  • 2 cups Silk Unsweetened Coconut Milk
  • 2 cups frozen corn (thawed)
  • 1/2 teaspoon salt plus additional to taste
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 lime (juiced)
  • 11/2 cups vegetable or chicken stock


  1. Heat olive oil in a medium pot over medium heat.
  2. Add red peppers and onion and cook until slightly tender, about 5 minutes.
  3. Add garlic and cook for about 1 minute longer until fragrant.
  4. Stir in flour until dissolved.
  5. Gradually whisk in coconut milk until thick and creamy.
  6. Add corn, salt, cumin, chili powder and lime juice.
  7. Slowly stir in stock until desired consistency.
  8. Season with additional salt if necessary to taste.
  9. Reduce heat to a simmer for 10-15 minutes until ready to serve


For a thicker chowder add less stock.
If chowder is too thick, add additional stock.