Vegan Corn Chowder
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5.0
60 reviews
Excellent
Vegan Corn Chowder
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Vegan Corn Chowder is an easy soup recipe made with fresh or frozen corn, potatoes and light coconut milk, then blended to create a rich and creamy texture!
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Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 3 cups corn on the cob uncooked
- 4 Yukon gold potatoes
- 1 celery stalk chopped
- 1 large carrot chopped
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups low sodium vegetable broth
- 1 ounce can light coconut milk
- chives for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until they soften, about 4-5 minutes.
- Add garlic, half the uncooked corn, potatoes, celery, and carrots. Season with paprika, thyme, salt and pepper, and sautee until the vegetables soften, about 4-5 minutes.
- Add vegetable broth and coconut milk. Bring mixture to a boil, then simmer until the potatoes are tender, about 15 minutes.
- Use an immersion blender to blend the soup, or alternatively you could transfer the soup to a blender and blend that way.
- Add the remaining uncooked corn to the pot. Return to a simmer to allow the corn to cook, about 10 minutes. Ladle the soup into bowls and serve with chives, if desired.
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge or in the freezer for up to 3 months.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it's easier to transferring the soup in batches to a blender. But you can also use a blender.
- Instead of potatoes, you can use cauliflower, rice or even rutabaga.
- Instead of canned light coconut milk, you can substitute any unsweetened non-dairy milk. If you don't care for it to stay vegan, you can also use regular milk or regular half and half.
Nutrition Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Sodium
602mg
(25%)
Potassium
740mg
(21%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
2113IU
(42%)
Vitamin C
20mg
(22%)
Calcium
46mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Sodium | 602mg | 25% |
| Potassium | 740mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2113IU | 42% |
| Vitamin C | 20mg | 22% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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