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:
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.
Add the garlic, thyme, paprika, garlic powder and cayenne. Stir well and cook for about a minute while stirring.
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.
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.
Blend the soup until it is almost smooth but retains a slight bit of texture.
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.
Serve this soup in bowls, garnished with the reserved corn kernels, thinly sliced parsley stems and a drizzle of coconut milk.
Superb corn chowder!
So good, wow!
Superb! Corn bliss!
So delicious! Thanks for sharing recipe!
