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Creamy Vegan Corn Chowder
This delightful and creamy vegan corn chowder is a comforting bowl of sunshine, bursting with the sweet flavors of fresh corn and tender potatoes. Infused with fragrant spices and enriched with coconut milk, it’s perfect for chilly days or cozy gatherings. Originating from the heart of American cuisine, corn chowder combines the simplicity of farm-fresh ingredients with robust flavor, making it a staple in many households. Enjoy it with a sprinkle of fresh parsley for a touch of color and freshness.
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1 medium, diced
- Garlic
- 3 cloves, minced
- Potatoes
- 2 medium, diced
- Fresh corn kernels
- 3 cups (about 4 ears of corn)
- Vegetable broth
- 4 cups
- Coconut milk
- 1 cup
- Nutritional yeast
- 1/4 cup
- Smoked paprika
- 1 teaspoon
- Cayenne pepper
- 1/4 teaspoon (adjust to taste)
- Salt
- to taste
- Black pepper
- to taste
- Fresh parsley
- for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté for about 5 minutes or until the onion becomes translucent and fragrant.
- Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally to prevent sticking.
- Add the fresh corn kernels and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are fork-tender.
- Using an immersion blender, blend about half of the soup directly in the pot until creamy. If you prefer, you can transfer part of the soup to a regular blender and blend until smooth, then return it to the pot. Alternatively, you can use a potato masher to partially mash the potatoes for a chunkier texture.
- Stir in the coconut milk, nutritional yeast, smoked paprika, cayenne pepper, salt, and black pepper. Cook for an additional 5 minutes, allowing the flavors to meld beautifully.
- Ladle the chowder into bowls and garnish with fresh parsley before serving hot.
Tips
- For added depth of flavor, consider adding a pinch of thyme or a squeeze of lime juice just before serving.
- Feel free to add other vegetables such as bell peppers or carrots for extra nutrition and color.
- This chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove.
Dietary Information
Servings: 6 Dish Type: Soup Prep Time: 15 minutes Cook Time: 30 minutes Calories: 280 Fat: 12g Carbs: 38g Protein: 5g Sodium: 400mg Sugar: 2g
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