Description
Vegan corn chowder is a creamy and flavorful soup made with corn, vegetables, and coconut milk instead of cream. It's a comforting and satisfying dish perfect for any time of year.
Ingredients
Units
Scale
- 1 onion (diced)
- 1 large carrot (~140 g or 1 cup)
- 3 stalks celery (~80 g or 1/2 cup)
- 3 cloves garlic (use fresh for the best flavor)
- 2 cups potatoes (diced)
- 2 teaspoons thyme (dried)
- 1/4 teaspoon cayenne pepper (use more for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups corn (fresh or frozen)
- 6 cups vegetable broth
- 1 can coconut milk (14 oz can; use coconut cream for extra thickness; use oat or almond milk as lower calorie and fat alternative)
Instructions
- In a large pot or Dutch oven, heat the olive oil or veggie broth over medium heat. Add the diced onion, carrots, celery, and garlic. Cook for 5 minutes until onions are translucent.
- Add the potatoes and spices and saute for about 5 minutes.
- Add the corn kernels and vegetable broth to the pot and stir well to combine.
- Reduce the heat to low and simmer for 15-20 minutes or until the potatoes are tender. Time will depend on how big you diced your potatoes.
- Remove the pot from the heat and let it cool for a few minutes. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
- Add coconut milk to the soup and stir until well combined. Season with more salt and black pepper to taste.
- Serve the vegan corn chowder hot, garnished with fresh croutons, parsley, or cilantro if desired.
Notes
Nutrition facts are only an estimate. Use a nutrition calculator like Cronometer or My Fitness Pal for more accurate estimations.
Use oat or almond milk for an even lower-calorie and fat soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 170
- Sugar: 5
- Sodium: 699
- Fat: 6
- Saturated Fat: 0.1
- Carbohydrates: 26
- Fiber: 3
- Protein: 4