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Hearty bowl of Corn Chowder made easy using Almond Cow

Corn Chowder

Prep time: 15 min, Cook time: 30 min

Warm up with a bowl of Corn Chowder. Easy to make yet tastes like you've been cooking all day. Full of flavor and texture, it's sure to become a go-to meal!

Servings: 5-6


  • 1 yellow onion (diced)
  • 3 garlic cloves (minced)
  • 4 cups of water (or vegetable stock)
  • 1 can full fat coconut milk
  • 1 cup cashew milk (optional)
  • ¼ cup white wine (optional)
  • 4 small yukon potatoes (peeled and diced)
  • 4 ears corn (cooked), substitute with 2 cans of kernel corn
  • 5-6 sprigs of fresh thyme
  • salt and pepper
  • chives
  • avocado oil (or extra virgin olive oil)
  • corn pulp (leftovers from corn milk)


Step 1

Heat 1 tbsp of avocado oil in a soup pot over medium-high heat. Add garlic and onions and cook until onions are translucent.

Step 2

Deglaze with wine, if preferred, and add potatoes and fresh thyme. Cut the kernels off the cob and add into the pot. Stir well and cook for another 3-4 minutes.

Step 3

Pour in water (or broth), coconut milk, cashew milk, and corn milk pulp. Season with salt and pepper and simmer over low to medium heat for about 15-20 minutes until potatoes are cooked through.

Step 4

The soup should be thick enough due to the potatoes and coconut milk. If not, you can add more milk or puree some of the soup with a hand mixer and pour back into the soup.

Step 5

Garnish with chives and serve while still hot. Store leftovers in the fridge for up to 2 days.