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Dairy-Free Cream of Corn Soup Recipe

If you’re looking for a family-friendly soup that’s loved year-round, look no further than this dairy-free cream of corn soup. It’s great with fresh corn in summer, but still shines with frozen or even canned corn in winter. It’s simple, quick, and kid-approved.

Ingredients:

Ingredients:

  • 1 cup cold unsweetened milk alternative
  • 3 tablespoons cornstarch
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, minced
  • 1 bay leaf
  • 1 tablespoon chopped parsley
  • 2 cups low-sodium vegetable broth or stock
  • 1 cup canned coconut milk (regular/full-fat)
  • 3 cups fresh or frozen corn kernels
  • 1 (15-ounce) can cream-style corn (most brands are dairy-free)
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper
  • Sliced green onions or chives, for garnish (optional)

Instructions:

  1. Measure the milk alternative into a glass measuring cup. Whisk in the cornstarch until dissolved.
  2. Heat the oil in a medium pot over medium-high heat. Add the onion, bay leaf, and parsley, and sauté for 1 minute.
  3. Gradually pour the dairy-free milk-starch mixture into the pot while whisking.
  4. Whisk in the vegetable broth and coconut milk, followed by the corn and cream-style corn.
  5. Bring the soup to a boil. Skim off any foam. Lower the heat to medium and simmer the soup for 5 minutes. Remove the bay leaf.
  6. Optionally, puree about half of the soup for a creamier texture and to thicken the soup.
  7. Season the soup with salt and pepper.
  8. If desired, garnish with sliced green onions or chives before serving.

Notes:

  • For a Tex Mex version, add 1 teaspoon of chili powder along with the herbs.
  • Nutrition Information (per serving of about 1½ cups):
  • Calories: 282
  • Fat: 16g
  • Saturated fat: 9.4g
  • Carbohydrates: 35.3g
  • Sugar: 6.6g
  • Sodium: 662mg
  • Fiber: 4.4g
  • Protein: 5.7g

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