Vegan Corn Chowder Recipe
This creamy Vegan Corn Chowder combines sweet corn, hearty potatoes, and fragrant spices into a comforting dish that's perfect for any season. With a blend of vibrant flavors and a luscious texture, this recipe is a must-try for plant-based soup lovers.
Equipment
- Chef’s knife
- Large Dutch oven
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 medium yellow onion, chopped
- Chopped chives, for garnish
- 2 cups vegetable broth
- ½ tsp smoked paprika
- corn kernels and diced red pepper for garnish
- 4 ears fresh sweet corn, husked
- 1 red pepper, diced
- 1 tbsp extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 can light coconut milk
- 1 tbsp sherry vinegar, or white wine vinegar
- 1 Yukon gold potato, chopped
- ½ tsp celery salt
- 3 garlic cloves, minced
- 2 ribs celery, chopped
Instructions
- Heat olive oil in a large Dutch oven on medium heat.
- Add diced onion with a pinch of salt and sauté until softened.
- Stir in garlic, celery, and potatoes, cooking briefly.
- Slice the kernels off the corn cobs and scrape the cob juices into the pot.
- Add diced red pepper, celery salt, paprika, black pepper, and a pinch of salt, stirring well.
- Cook until the potatoes start to soften, about 5 minutes.
- Pour in sherry vinegar, vegetable broth, and coconut milk, then cover and let simmer for 15 minutes or until the potatoes are tender.
- Allow the soup to cool slightly, then blend half until smooth.
- Mix the blended portion back into the pot.
- Taste, adjust seasoning, and serve garnished with chopped chives.
Notes
- Fresh corn works best for flavor, but frozen or canned corn can be substituted in a pinch.
- For a thicker texture, mash some of the potatoes with the back of a spoon before blending.