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+ servings
a bowl of coconut corn chowder

Coconut Corn Chowder

This coconut corn chowder is loaded with sweet potatoes, creamy coconut milk, and kissed with South Asian spices like turmeric and ginger. It's totally vegan and satisfying as heck. A perfect weeknight one pot wonder.
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Course Dinners, Lunch
Servings 4 servings
Calories 300 kcal


  • 2 Tablespoons vegetable or coconut oil
  • 2 onions (medium)
  • 3 celery stalks
  • 2 teaspoon salt
  • 3 cloves garlic
  • 3 Tablespoons fresh ginger
  • 1 red bell pepper
  • 450 grams sweet potatoes or yams (2 very small or one medium)
  • 1 teaspoon ground cumin
  • 1.5 teaspoon ground turmeric
  • 1 can coconut milk
  • 450 grams corn, fresh or frozen (3 cups)
  • 1 handful leafy greens or fresh herbs
  • ground black pepper to taste


  • Dice the onion, celery, sweet potato, and red pepper. Mince the garlic and ginger or smash them in a mortar and pestle.
  • Heat a large pot over medium heat.
  • Add the oil, then add the onions, celery, and salt - saute for 5 minutes
  • Add the red pepper, ginger, garlic, and spices and saute for another minute.
  • Add the yams, the corn, and the coconut milk - with enough water to barely cover the vegetables. Bring to a boil, then cover and simmer for 10-15 minutes, or until the yams are tender.
  • OPTIONAL: Take a potato masher and mash up some of the soup right in the pot. It'll break up some of the sweet potatoes and help thicken the chowder.
  • Finish with a few pinches of thinly sliced leafy greens - this could be thinly sliced Swiss chard, spinach, kale, or even fresh herbs like cilantro.
  • Serve with a squeeze of lime or lemon and a few cracks of black pepper to brighten up each bowl.


Calories: 300kcal
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