Vegan Corn Chowder

Name: Vegan Corn Chowder
Prep time: 6 min
Cook time: 20 min
Total time: 26 min
Yield: 8
Cuisine: American
Ingredients: Olive oil 1 tbsp; Corn kernels 8 cups; Onion 1 large; Garlic 5 cloves; Dried thyme 1 tsp; Ground paprika ½ tsp; Garlic powder ½ tsp; Cayenne pepper pinch; Vegetable stock 3 cups; Coconut milk 1 (14 oz) can; White wine vinegar 1 tbsp; Kosher Salt; Black pepper; Parsley stems

a sunny bowl of creamy corn chowder

Share
Like 15
26m
Serves 8
Easy
(1)

Ingredients

Adjust Servings:

	1 tbsp Olive oil
	8 cups Corn kernels about 8–9 ears of corn
	1 large Onion roughly chopped
	5 cloves Garlic chopped
	1 tsp Dried thyme
	½ tsp Ground paprika
	½ tsp Garlic powder
	pinch Cayenne pepper
	3 cups Vegetable stock
	1 (14 oz) can Coconut milk full fat
	1 tbsp White wine vinegar
	Kosher Salt
	Black pepper fresh cracked
	stems Parsley thinly sliced, for garnish

Nutritional information

244

Calories

12.9g

Fat

32.3g

Carbohydrate

6.6g

Protein

1.9mg

Cholesterol

375.1mg

Sodium

Cuisine:

American Recipes

Vegan Corn Chowder recipe

This Vegan Corn Chowder is a bright yellow, creamy bowl of goodness which will definitely have you asking for seconds! This corn chowder tastes so delicious and is really simple to make. Simply shuck some ears of corn (you can use frozen or canned corn if you don’t have any fresh corn ears).

Start by sautéing the onions and corn kernels. After adding garlic and spices, pour in vegetable stock and simmer for 10 minutes. At this stage, reserve some corn kernels to garnish the soup at the end. Blend the soup until smooth, then add coconut milk – again at this stage, reserve some of the coconut milk to drizzle over the soup when serving.

To make this Vegan Corn Chowder, you will need the following ingredients:

Ingridiens for Vegan Corn Chowder

So, how do you make Vegan Corn Chowder?

Steps to make Vegan Corn Chowder

1

Sauté the corn and onion

8

Heat the olive oil over medium heat in a large soup pot. Add the corn and onion. Season with salt and pepper to taste. Cook for around 8 minutes. Stir frequently while cooking.
2

Add garlic and spices

1

Add the garlic, thyme, paprika, garlic powder and cayenne. Stir well and cook for about a minute while stirring.
3

Add stock and simmer

10

Pour in the vegetable stock. Stir well and cover the pot. Turn the heat up and bring to a simmer. Turn the heat down to medium low and simmer for 10 minutes.
4

Remove from the heat and cool

1

Take the soup pot from heat and allow to stand and cool for a few minutes. Reserve about a ¼ cup of kernels for garnish.
5

Blend

5

Blend the soup until it is almost smooth but retains a slight bit of texture.
6

Add coconut milk and vinegar

1

Reserve a tablespoon of coconut milk to drizzle on top of the soup when serving. Pour in the remaining coconut milk and add the vinegar.
7

Serve

Serve this soup in bowls, garnished with the reserved corn kernels, thinly sliced parsley stems and a drizzle of coconut milk.

This Vegan Corn Chowder is a healthy vegan soup which is like a creamy bowl of sunshine! Try it out soon and don’t forget to leave a comment below telling me what you think.

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!