This will be your new favorite soup. We came across this amazing corn chowder recipe at Postpunk Kitchen here. The coconut milk and potatoes really help to make this soup substantial and satisfying. It’s rich like any good chowder, but with an underlying sweetness from the corn and coconut milk. Only a few changes were made. We didn’t cook with corn on the cob, just the kernels. Also, we didn’t have coconut oil so we substituted in olive oil. It’s naturally gluten free and vegan.