Dairy Free Corn Chowder & Sausage

Enjoy this creamy, nutrient-packed, home-cooked dish. Perfect for any season, your family is sure to love this version of corn chowder. Coconut milk is a wonderful dairy alternative, with a relatively small taste difference compared to traditional whole milk or half and half. However, if you are not eating dairy-free and prefer to use whole milk or half and half, feel free to swap one of those! That’s usually how it works in my family – we cook what we have.

I hope you enjoy!


  • 4 cups low-sodium chicken or vegetable broth 
  • 1 tbsp olive oil 
  • 1 lb italian sausage links, cooked, sliced into bite-sized pieces (cut accordingly for littles) 
  • 1 yellow onion, chopped
  • 1 cup matchstick carrots
  • 1 cup celery, chopped
  • 1 medium/large red potatoes, chopped 
  • 1 large sweet golden potatoes, chopped 
  • 5 cloves garlic, minced
  • ⅓ cup flour 
  • 30 oz corn (frozen & thawed or canned) 
  • 2 cups coconut milk 
  • 1 tsp parsley
  • ½ tsp oregano 
  • Salt, to taste 
  • Pepper, to taste 
  • 4 bay leaves 
  • Chives (for toppings)
  • 2 tbsp cornstarch (add before serving for desired consistency)


  1. Add the olive oil to a large pot, and heat over medium-high. Add the onion, garlic, carrots, and celery. Sautee until vegetables are soft to the touch and onions and translucent. 
  2. Add the potatoes and continue to sautee for an additional 1-2 minutes. 
  3. Add the flour, stir.
  4. Add the corn, coconut milk, broth, all seasonings, and bay leaves. Bring to a boil and cover allowing the dish to simmer for about 15-20 minutes. Stir occasionally. 
  5. Reduce heat, add cornstarch until reaching desired consistency. 
  6. Discard the bay leaves, serve and top with chopped chives. 
  7. Add any additional salt/pepper to taste. Enjoy! 

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