Vegan Corn Chowder

Name: Vegan Corn Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 ears corn; 2 large red potatoes; 3 tablespoons coconut oil; 1 large white onion; 5 cloves large garlic; 3 large carrots; 1 large red bell pepper; 1½ teaspoons sea salt; 2 teaspoons Cajun Seasoning; ½ teaspoon paprika; ¼ teaspoon ground cumin; 1 cup full-fat canned coconut milk; 2 cups water

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Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 servings
Calories
360 kcal
Course
Soup
Cuisine
American

Vegan Corn Chowder

Tyler Espinosa

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Creamy dairy-free vegan corn chowder is a delicious meal perfect for those who enjoy a clean meal.

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Ingredients

Servings

4 ears corn shucked and steamed*
2 large red potatoes peeled and chopped
3 tablespoons coconut oil or avocado oil
1 large white onion
5 cloves large garlic minced
3 large carrots peeled and chopped
1 large red bell pepper cored and chopped
1½ teaspoons sea salt
2 teaspoons Cajun Seasoning optional
½ teaspoon paprika optional
¼ teaspoon ground cumin optional
1 cup full-fat canned coconut milk
2 cups water or vegetable broth

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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 you don't have access to fresh corn, use 2 cans of corn, drained

Nutrition Information

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Serving 1of 4 Calories 360kcal (18%) Carbohydrates 46g (15%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g Fiber 5g (20%) Sugar 9g (18%)