Vegan Corn Chowder Recipe
This creamy and comforting Vegan Corn Chowder is a perfect dairy-free soup made with fresh vegetables, coconut milk, and tender potatoes. It’s easy to prepare and packed with vibrant flavors, making it a hearty and healthy option for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Vegetables
- 1 medium yellow onion, chopped
- 1 jalapeño, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups Yukon gold potatoes, diced
- 4 cups fresh or frozen corn kernels
Liquids and Oils
- 1 tablespoon olive oil
- 3 1/2 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk
Seasonings and Garnish
- Salt and pepper, to taste
- Fresh chives, chopped for garnish
Instructions
- Sauté vegetables: Heat olive oil over medium heat in a large pot. Add chopped onion, diced jalapeño, minced garlic, and diced red bell pepper. Sauté the vegetables until the onions become translucent and everything softens slightly, about 5-7 minutes.
- Simmer potatoes: Pour in the vegetable broth and add the diced Yukon gold potatoes to the pot. Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, approximately 10-15 minutes.
- Add corn and coconut milk: Stir in the fresh or frozen corn kernels and the full-fat coconut milk. Allow the soup to simmer together for an additional 5 minutes to meld the flavors.
- Blend soup: Remove about half of the soup and blend it until smooth, either using an immersion blender or a regular blender. Return the blended portion to the pot and mix well to create a creamy yet chunky texture.
- Season and serve: Season the chowder with salt and pepper to your taste. Ladle the soup into bowls and garnish with freshly chopped chives. Serve hot and enjoy!
Notes
- You can adjust the level of heat by using more or less jalapeño or removing the seeds before dicing.
- For a thicker chowder, blend more of the soup or add less vegetable broth.
- This chowder keeps well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Use fresh corn in summer for the best flavor or frozen corn year-round as a convenient substitute.
- To make the soup nut-free, ensure the coconut milk is pure and free from any cross-contamination.
Keywords: vegan corn chowder, dairy-free soup, creamy corn soup, vegan soup recipe, coconut milk chowder
Find it online: https://thefoodrecipe.com/vegan-corn-chowder-recipe/
