ObiEasy Vegan Corn Chowder Recipe To Try
If you’re anything like me, you find yourself wanting to have a rich and warm vegan soup, even when the weather isn’t really calling for that. That’s because of the effect deliciosu vegan soups like this have had on me. I’m hoping you’re indeed like me, that’s why I’m so excited to share this incredible, totally satisfying vegan corn chowder. It has that classic creaminess you crave, but it feels so much lighter and I’m sure you’d love it.
How We Get That Creamy Texture
To get that thick chowder consistency without any dairy product, we start by building a great flavor base, sauteing up the classic soup veggies: onion, celery, and carrots. Getting those softened and fragrant is key. Then the cubed potatoes and vgetable broth is introduced with appropriate seasoning.
After the potatoes simmer and get perfectly tender, we take out a scoop or two of the mixture, toss it in the blender with a can of full-fat coconut milk, and blend until it’s silky smooth. This thick puree, made from cooked potatoes and corn, goes right back into the pot. It naturally thickens the whole chowder into that perfect consistency, no flour or cornstarch needed.
That’s literally the process to get the righ thtickness for this satisfying vegan soup. For the complete recipe, I’ll let the below guided recipe card do the magic.
Easy Vegan Corn Chowder Recipe To Try
Equipment
- Large soup pot or Dutch oven
- Cutting board and chef's knife
- Ladle
- Immersion blender or standard blender
Ingredients
For the Chowder
- 2 Tbsp vegan butter or olive oil
- 1 medium yellow onion diced
- 2 stalks celery diced
- 2 medium carrots peeled and diced
- 3 cloves garlic minced
- 2 pounds Yukon Gold or Russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups vegetable broth
- 4 cups sweet corn kernels freshly cut from the cob is best, but frozen is fine
- 13.5 oz Can of full-fat coconut milk for maximum creaminess
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 bay leaf optional
Optional Garnishes
- Chopped fresh chives or parsley
- A dash of hot sauce or pinch of cayenne pepper for heat
Instructions
Saute Aromatics:
- Melt the vegan butter or heat the oil in your large pot over medium heat. Add the diced onion, celery, and carrots. Saute for about 8-10 minutes, stirring occasionally, until the vegetables are tender.
Add Garlic and Spices:
- Stir in the minced garlic, dried thyme, and smoked paprika. Cook for about 1 minute until fragrant.
Simmer:
- Add the diced potatoes, vegetable broth, salt, pepper, and bay leaf (if using). Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Add Corn and Cream:
- Stir in the corn kernels and the full-fat coconut milk. Return the chowder to a gentle simmer.
Create Creaminess:
- Carefully remove the bay leaf. Use an immersion blender to blend about one-third of the soup directly in the pot until smooth. (Alternatively, scoop about 2-3 cups into a standard blender, blend, and pour back into the pot). This step uses the starches in the potatoes and corn to naturally thicken the chowder.
Finish:
- Simmer for another 5 minutes to allow the chowder to thicken and the remaining corn kernels to cook through. Taste and adjust seasoning with more salt, pepper, or smoked paprika as needed.
Serve:
- Ladle the hot chowder into bowls. Garnish with fresh chives or parsley.
Nutrition
Cindy
Obi
