5 from 105 votes
Amazing Vegan Corn Chowder
Amazing Vegan Corn Chowder is a creamy soup featuring sautéed onions, red bell pepper, garlic, potatoes, and corn cooked in water, then blended partially and finished with coconut milk. It offers a smooth texture with vegetable flavors and a hint of heat from cayenne pepper, suitable as a warm, hearty vegan dish.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
251 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 251
% 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.