Corn and Broccoli Chowder

This chowder is creamy, deeply flavorful, and satisfying. The recipe is also dairy-free by using coconut milk! It’s full of a variety of veggies, so it is also nutrient packed!

Corn and Broccoli Chowder

Prep Time20 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 4 people


  • 2 tablespoons olive oil
  • 1 medium yellow onion minced
  • 5 garlic cloves minced
  • 2 ribs celery sliced
  • 3 Yukon gold potatoes chopped into 1" pieces
  • 2 red potatoes chopped into 1" pieces
  • 4 ears raw sweet corn, husked (reserve about 1/2 cup kernels for a garnish)
  • 1 red pepper diced
  • teaspoon celery salt
  • 1 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast (optional)
  • tablespoons sherry or white wine vinegar
  • 2 cups vegetable broth
  • 1 can coconut milk (Can also use regular milk)


  • Chopped chives and red pepper flakes
  • Croutons or bread for some dipping!


  • Heat the olive oil in a large dutch oven over medium heat. Add the onion and a few pinches of salt.
  • Cook until soft, then add the garlic, celery, and potatoes.
  • Slice the kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery salt, paprika, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add the sherry vinegar, vegetable broth, and coconut milk.
  • Cover and simmer until the potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir.
  • Taste and adjust seasonings and serve! Great topped with croutons or with bread on the side.

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