Vegan Corn Chowder
User Reviews
5
Vegan Corn Chowder
Description
In this Vegan Corn Chowder, olive oil sautés onions and garlic before adding half of the corn, diced potatoes, celery, and carrots seasoned with paprika, thyme, salt, and pepper. The vegetables soften then simmer in vegetable broth and light coconut milk until tender. After blending the soup to a creamy consistency, the remaining uncooked corn is stirred in and simmered to keep kernels tender with a slight crunch, adding texture contrast.
The chowder balances hearty vegetables with sweet corn and subtle seasoning. The light coconut milk enriches it with creaminess without dairy. Serve the chowder garnished with chopped chives for a fresh touch. It works well as a filling lunch or starter soup.
The notes mention storing leftovers in airtight containers for up to 3-4 days refrigerated or freezing for up to 3 months. Substitutions include using cauliflower, rice, or rutabaga instead of potatoes, and swapping canned coconut milk with unsweetened non-dairy or dairy milk if not strictly vegan. An immersion blender simplifies achieving the desired texture, but a traditional blender can also be used.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 garlic minced, cloves
- 3 cups corn uncooked, on the cob
- 4 potato Yukon gold variety
- 1 celery chopped, stalk
- 1 carrot chopped, large
- ½ teaspoon paprika
- ½ teaspoon thyme dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups vegetable broth low sodium
- 1 ounce coconut milk light, canned
- 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.
Notes
- Store leftover soup in airtight containers for up to 3-4 days in the fridge or freeze for up to 3 months.
- Substitute potatoes with cauliflower, rice, or rutabaga if desired.
- Use unsweetened non-dairy or regular dairy milk instead of canned light coconut milk to vary the creaminess.
- An immersion blender is recommended for easy blending directly in the pot, but a regular blender can be used carefully in batches.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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