Description
Warm up with this creamy, smoky vegan corn chowder featuring sweet corn and hearty potatoes—a comforting bowl of flavor perfect for chilly nights.
Ingredients
Scale
- 3 cups fresh corn (off the cob or frozen)
- 2 cups Yukon Gold or red potatoes (diced)
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 tsp smoked paprika
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) unsweetened coconut milk
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Sauté the Aromatics: In a large pot over medium heat, add olive oil. Sauté chopped onion until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
- Add the Potatoes: Stir in diced potatoes and smoked paprika. Mix well and let flavors mingle for about 2 minutes.
- Pour in the Broth: Add vegetable broth to the pot and bring to a gentle boil. Lower heat and simmer for about 15 minutes, or until potatoes are fork-tender.
- Incorporate the Corn: Once the potatoes are soft, add the corn and coconut milk to the pot. Stir well and simmer gently for another 10 minutes.
- Blend for Creaminess: Using an immersion blender, blend the chowder until smooth, leaving some chunks for texture.
- Final Seasoning: Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh herbs or a sprinkle of smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg