Meatless Friday: Coconut Corn Chowder

Kathryn Pasker Ineck shares an allergy-friendly recipe sure to please your hungry crowd! 

Finding allergy-friendly, meatless meals can feel like a feat of gastronomic impossibility.  

This Coconut Corn Chowder is a favorite in my home, where meals must be free of dairy, egg, pork, chicken, fish, wheat, oats, tree nuts, and legumes (yes, that means peas, beans, soy, lentils, and peanuts!). Reminiscent of Mexican dishes, this soup is flavorful and filling.  

For dairy-free ingredients, I recommend Melt plant-based butter baking sticks and Silk Coconut Milk, either Original or Unsweet.   

For the wheat free flour, I like Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Whatever flour you choose, be sure it contains a binder like xanthan gum, or add your own.  

Coconut Corn Chowder   

Feeds 6-8  

Ingredients 

¼ cup butter alternative 
½ cup onion, diced
½ cup celery, diced 
2 jalapenos, seeded and minced 
¼ c gluten free flour
½ tsp dried thyme 
½ tsp ground red pepper 
½ tsp salt
6 cups coconut milk 
3 cups corn 
2 cans cream-style corn 

Directions 

In large pot, melt butter alternative over medium heat. 

Add onion, celery, and jalapeno and cook for three minutes. 

Whisk in flour, stirring as it cooks for one minute. 

Still stirring, add milk. Once the mixture is combined, add coconut milk, and both kinds of corn. 

Bring to a boil. Cook for about five minutes until thick.  

Garnish with shredded cheese, corn chips, and avocado. 

Click to tweet:
Printable recipe card: allergy-friendly, family-friendly corn chowder for #MeatlessFriday #CatholicMom

Copyright 2023 Kathryn Pasker Ineck
Images: copyright 2023 Kathryn Pasker Ineck, all rights reserved.