I made this soup for Christmas. Not that corn chowder exactly screams "traditional Christmas food" to me, but I had a can of coconut milk and an idea. I'm going to be honest- I didn't really measure out the ingredients I used, so the recipe below is a guess.
I like using frozen veggies when I cook, because it saves a ton of time that you would otherwise be wasting on chopping. So really, this chowder came together in less than 30 minutes, which is usually my goal. I really liked the combination of corn and coconut milk, and I'm pretty sure I'll put the two together again in the near future. In the meantime, try this one out and see what you think.
1 medium onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1 can coconut milk (I used full-fat, because that's what I had on hand, but I may try low-fat next time)
2 cups frozen corn
2 cups frozen potatoes (I used the kind that also had peppers and onions)
1 Tbsp nutritional yeast, optional
1 tsp thyme
1/8 tsp cayenne
Salt and pepper
In a large pot, saute onions and garlic in 1/4 cup water on medium-high, about 5 minutes or until onions are soft. Add broth and coconut milk, and stir to combine. Add remaining ingredients and continue to cook on medium-high heat for about 10 minutes. Turn heat to low and simmer for about 5 minutes, until veggies are cooked through.