This is a deliciously creamy, non-dairy corn chowder recipe even for the corn haters. I was a bit afraid to prepare this for a recent Shabbat dinner as my husband is not a fan of corn. While I am the first person to take the grilled corn as a side at the bbq, he avoids it completely. I decided to be brave and prepare this unconventional chowder with the last of the fresh corn of the season. To my surprise, he loved it! This is a lovely parve dish which is hearty yet not as heavy as typical chowders. Bete avon!

{Gluten Free, Dairy Free, Parve}


  • 8 ears of corn
  • 2 cans (~4 cups) of unsweetened full fat organic coconut milk
  • 3 cups organic vegetable broth
  • 5 sprigs thyme
  • 2 teaspoons of pepper
  • 1 teaspoon of salt
  • 2 teaspoons of cumin
  • 4 tablespoons organic olive oil
  • 1 head of garlic – around 7-8 cloves, minced
  • 1 yellow onion, diced
  • 3 stalks of celery, diced
  • 1 cup of fresh cilantro


  1. Prepare grill or if you don’t have one like me, grill pan. Grill peeled and rinsed corn for 10-15 minutes until cooked and charred on the outside. Cool slightly and cut off the kernels. Set aside

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2. In a large soup pot, combine coconut milk, vegetable broth and thyme and bring to a simmer. Let simmer for 5 minutes then add the corn kernels. Keep on low heat for an additional 15 minutes.

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3. In a sauce pan, add and heat up the olive oil. Add the onion, garlic, celery and spices. Cook for 5 minutes until onion is soft and slightly opaque. Add ingredients to the large soup pot.

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4. Let flavors combine for another 10 minutes adding additional salt and pepper to taste.

5. When serving add a generous handful of cilantro to garnish. It adds so much flavor to the dish. Enjoy!

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