Creamy Vegan Corn Chowder
User Reviews
5
Creamy Vegan Corn Chowder
Description
Creamy Vegan Corn Chowder uses fresh ingredients including sweet corn, Yukon gold potatoes, and aromatic vegetables like onions, garlic, and poblano pepper. The soup simmers gently in coconut milk and vegetarian broth to soften the potatoes and meld the flavors. Part of the soup is blended to create a creamy consistency while retaining some texture from the unblended portion.
The flavor profile blends sweetness from the corn and richness from coconut milk with a subtle heat from the poblano. Black pepper and salt are adjusted to taste at the end of cooking. The chowder is garnished with cilantro and scallions to add freshness and slight pungency.
It is best served hot alongside bread or crackers, providing a hearty and wholesome meal.
For additional creaminess, you can optionally add sour cream if not strictly vegan. Curry powder may be included for a variation with mild spice and deeper flavor complexity.
Ingredients
- 1 tablespoon olive oil
- 1 white onion medium; chopped
- 3 garlic cloves, minced
- 1 poblano pepper seeded and diced, can also use 1 seeded jalapeno
- 4 cups potato Yukon gold, diced
- 4-5 cups sweet corn fresh, can also use frozen
- 1 (15 ounce) can coconut milk light, or regular milk if not vegan
- 2 1/2 cups vegetarian broth
- sour cream optional if not vegan, for additional creaminess
- 1 teaspoon salt plus more to taste
- black pepper freshly ground
- Greek yogurt for garnish, if desired
- goat cheese
- cilantro
- scallion
Instructions
- In a large soup pot over medium heat add the olive oil, onion, garlic, poblano, diced potatoes, corn and saute for 6-8 minutes or until potatoes start to soften.
- Slowly stir in the milk, vegetarian broth and sour cream, scraping up any bits from the bottom of the pan as you stir. Next stir in salt and pepper. Reduce the heat to low and simmer for 10 to 15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.
- To give a creamy texture, blend half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings as necessary -- adding in more salt and pepper if necessary.
- To serve, sprinkle with cilantro, a swirl of sour cream (if not vegan) and scallions. Serve with bread or your favorite crackers. Makes 4 servings.
Notes
- Use regular milk or add a quarter cup of sour cream if not vegan to enhance creaminess.
- Try adding 1–2 teaspoons of curry powder for a coconut curry flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 312cal | 16% |
| Carbohydrates | 58.4g | 19% |
| Protein | 8.9g | 18% |
| Fat | 7.1g | 11% |
| Saturated Fat | 0.9g | 5% |
| Fiber | 9.7g | 39% |
| Sugar | 13.5g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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