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Creamy Kosher Corn Chowder with Fresh Herbs

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: broth, paprika. Pesach recipes and menu planner

Pareve

This creamy corn chowder is rich and comforting without any dairy. Sweet corn, potatoes, onion, celery and garlic simmer in vegetable broth, and coconut milk adds richness. Part of the soup is blended for a creamy base, and fresh chives, parsley and thyme finish it.

Building the Base

Sauté the onion and celery until soft, then add potatoes, which break down slightly and thicken the soup naturally. For deeper corn flavor, simmer the stripped cobs in the broth for 10 minutes before adding everything else, then remove them. Blending about half the soup gives a creamy texture while leaving plenty of whole kernels.

Kosher Notes

Made with coconut milk and vegetable broth, this chowder is pareve, so it can start any meal. Check that your coconut milk and broth carry a pareve hechsher.

Storing

The soup keeps for 3 days and freezes for 3 months. Add the fresh herbs when you reheat it to serve.

Creamy Kosher Corn Chowder with Fresh Herbs
This creamy kosher corn chowder uses coconut milk instead of dairy for richness, finished with bright fresh herbs for the perfect comfort soup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1½ pounds Yukon Gold potatoes peeled and cubed
  • 4 cups vegetable broth kosher certified
  • 4 cups fresh or frozen corn kernels about 6 ears if using fresh
  • 1 can full-fat coconut milk 13.5 oz can
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper freshly ground
  • ¼ teaspoon paprika
  • 2 tablespoons fresh chives chopped
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon fresh thyme leaves

What I use for this recipe

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Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and celery, cooking for 5-6 minutes until softened and fragrant.
  2. Add minced garlic and cook for another minute, stirring constantly to prevent burning.
  3. Add cubed potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender.
  4. Add corn kernels and cook for 3-4 minutes. If using fresh corn, add any corn cob pieces you may have saved to the pot for extra flavor.
  5. Remove corn cobs if using. Using an immersion blender, partially blend the soup, leaving about half the vegetables chunky for texture. Alternatively, remove 2 cups of soup, blend until smooth, then stir back in.
  6. Stir in coconut milk, salt, pepper, and paprika. Simmer for 2-3 minutes more to heat through and blend flavors.
  7. Taste and adjust seasoning as needed. Remove from heat and stir in fresh chives, parsley, and thyme just before serving.
  8. Ladle into bowls and serve hot with additional fresh herbs sprinkled on top if desired.

Notes

For deeper corn flavor, cut kernels from cobs and simmer the cobs in your broth for 10 minutes before adding other ingredients. Remove cobs before blending. Soup will keep refrigerated for 3 days and can be frozen for up to 3 months. Add fresh herbs only when reheating to serve.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 0mg
Sodium 650mg 28%
Dietary Fiber 5g 18%
Total Sugars 12g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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