Vegan Corn Chowder
User Reviews
4.5
Vegan Corn Chowder
Description
This Vegan Corn Chowder starts by boiling fresh corn and potatoes, or using canned corn as a convenient alternative. The base includes sautéed onion, bell pepper, carrots, garlic, and seasonings such as Cajun spice, paprika, and cumin, all cooked in coconut oil until softened. Coconut milk and water or vegetable broth complete the liquid base, yielding a creamy yet dairy-free chowder.
The chowder balances the sweetness of corn with gentle spice layers and earthiness from potatoes and carrots. The ingredients combine to form a hearty, smooth soup with a natural thickness from the starches and coconut milk.
It works well as a standalone meal or accompanied by bread. The optional spices allow some flexibility depending on the desired heat level.
Ingredients
- 4 corn shucked and steamed, ears
- 2 red potatoes peeled and chopped, large
- 3 tablespoons coconut oil or avocado oil
- 1 white onion large
- 5 cloves garlic minced, large
- 3 carrot peeled and chopped, large
- 1 red bell pepper cored and chopped, large
- 1½ teaspoons salt sea salt
- 2 teaspoons Cajun seasoning optional
- ½ teaspoon paprika optional
- ¼ teaspoon cumin optional, ground
- 1 cup coconut milk full-fat, canned
- 2 cups water or vegetable broth
Instructions
- Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes. Use tongs to remove corn from the boiling water and place on a cutting board. Note: If you're using canned corn, skip this step and transfer two of the cans of corn to a blender.
- Peel and chop both of the red potatoes in quarters and carefully place it into the same pot of boiling water you used to cook the corn. Allow potatoes to cook until soft, about 10 to 15 minutes.
- While the potato is cooking, sauté the rest of the vegetables. Heat the oil in a large stock pot over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until onion is beginning to turn brown, about 5 to 8 minutes. Stir in the chopped bell pepper, carrots, seasonings, and sea salt. Cover the Dutch oven and cook, stirring occasionally, until vegetables have softened, about 5 to 8 minutes.
- Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with one of the cooked potatoes. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
- Chop the other potato into smaller chunks. Add the remaining corn kernels to the pot with the sautéed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook for 10 to 20 minutes, until all vegetables have reached desired done-ness and the chowder is nice and tasty.
- Remove from heat and taste chowder. Add sea salt to taste and enjoy!
Notes
- If fresh corn is unavailable, substitute with two cans of drained corn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 360kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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