Amazing Vegan Corn Chowder
User Reviews
5
Amazing Vegan Corn Chowder
Description
The chowder begins by sautéing yellow onion, red bell pepper, and garlic with thyme and a pinch of cayenne for layered flavors. Potatoes and frozen corn are simmered in water with salt and black pepper until tender. Half the soup is then pureed to create a creamy consistency while retaining some chunkiness from the rest.
Coconut milk is stirred in to add richness and a subtle coconut aroma without dairy, keeping the dish vegan. The result is a comforting soup with a balance of sweet corn, mild spice, and earthy potato.
This chowder is served warm and can be accompanied by crusty bread or fresh herbs if desired. It suits a main course or starter and accommodates dietary preferences.
The recipe notes that removing cayenne and coconut milk reverts to an older version of the soup. Leftovers keep well refrigerated for up to five days. When blending hot soup, covering the blender vent with a towel prevents splatter.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , chopped (204 grams)
- 1 red bell pepper , chopped (170 grams)
- 1 garlic minced, clove
- 1 teaspoon thyme dried
- cayenne pepper no more than 1/8 teaspoon, pinch
- 4 cups water
- 1 pound potato cut into 1-inch chunks, Yukon gold variety
- 1 pound corn kernels about 2 1/2 cups, frozen, organic
- 2 teaspoons sea salt plus more to taste
- 1/2 teaspoon black pepper ground
- 1 cup coconut milk (or milk of choice)
Instructions
- Heat the olive oil in a large pot over medium heat and sauté the onion and pepper until softened, about 5 minutes. Add the garlic, thyme, and cayenne pepper and stir for 1 more minute.
- Next, add the water, potatoes, corn, salt, and black pepper. Bring the water to a boil, then cover and lower the heat, simmering until the potatoes are fork-tender, about 25 to 30 minutes.
- When the soup is done cooking, stir in the coconut milk. Use a ladle to scoop half of the soup into a blender, and carefully blend until smooth. (When blending hot liquids, be sure to lightly cover the vent in the lid with a thin dish towel, so steam can escape and you won't get splattered with hot soup.)
- Pour the blended soup back into the pot, and then adjust the seasoning to taste. Serve warm with any toppings you love. Leftover soup can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- When blending hot soup, cover the blender vent with a towel to avoid splattering.
- Omitting coconut milk and cayenne pepper returns the recipe to its original version.
- Nutrition info provided applies to approximately 2 cups per serving, with four servings total.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Sodium | 1191mg | 50% |
| Potassium | 710mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 63mg | 70% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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