Easy, thick and insanely creamy vegan potato corn chowder made in 1 pot with coconut milk, potatoes, onion, celery and thyme. Healthy, hearty, dairy-free, gluten-free and a little smoky from a touch of smoked paprika.
Chowder: a hearty soup of French origin using corn as the main ingredient.
In other words: it’s all about that corn!
Fresh or frozen, so long as it is organic non-gmo you can make yourself a pot of this goodness in no time.
You’ll notice we are using potatoes to thicken up the soup and give it that creaminess we expect from a legit chowder, but without the use of dairy or flour. You can do this all in one pot start to finish If you have one of these simple immersion blenders, a must have If you are a fan of creamy soups. No transferring hot liquids for me.
To brighten things up I like to serve this with lots of fresh chives, dill and chopped sweet red bell peppers on top.
note: the potatoes in the recipe can be replaced with an equal amount of butternut squash, sweet potatoes or cauliflower.
P.S. As always, If you make this recipe remember to come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram.
Easy Vegan Potato Corn Chowder
Thick and creamy vegan potato corn chowder made in 1 pot with coconut milk, potatoes, onion, celery and thyme.
Servings 6 people
Calories 347kcal
Ingredients
- 1 yellow onion or leek -chopped
- 1 carrot -diced
- 2 ribs celery -chopped
- 5 cup corn kernels (fresh or frozen, non-gmo, organic)
- 1 lb golden potatoes - rinsed well and cut into 1/2 inch dice
- 2 leaves bay
- 10 sprigs thyme + more for garnish
- 4-5 cups water or low-sodium veggie stock
- 2 cups coconut milk
- 2 tsp smoked paprika + more to your liking
- 1 tsp turmeric
- 1 pinch red pepper flakes
- 1 pinch sea salt -to taste
- 1 drizzle extra virgin olive oil (or a splash of water for WFPB diet)
- 1 red bell pepper -diced for garnish
- 1/4 cup fresh chives and dill -roughly chopped
- 2 tbsp nutritional yeas (optional)
Instructions
- Heat up a large soup pot over medium low flame. Add the onion, carrot and celery with a drizzle of olive oil ( or a splash of water for WFPB diet) and sautee for 5 minutes until softened. (If using frozen corn make sure to run some warm water over it to thaw it out at this point)
- Stir in the smoked paprika, turmeric, bay leaves, thyme and red pepper flakes. Add the diced potato and corn kernels and pour in the water or veggie stock. Bring to a simmer.
- Cook until the potatoes are soft, about 15 to 20 minutes. Discard the bay and thyme sprigs.
- Add the coconut milk and cook a few more minutes until warmed through. Turn off the flame, add the nutritional yeast and season the chowder to taste with the sea salt.
- At this point you can remove some of the corn and potatoes for garnish and puree the rest of the chowder to your liking using an immersion blender. Alternatively transfer the chowder to a blender and carefully puree until smooth to your liking.
- Serve with the reserved corn and potatoes on top and garnished with the bell pepper, thyme and chives.
Nutrition
Calories: 347kcal | Carbohydrates: 44g | Protein: 9g | Fat: 18g | Saturated Fat: 14g | Sodium: 310mg | Potassium: 925mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2940IU | Vitamin C: 44.3mg | Calcium: 76mg | Iron: 6.8mg
Environmental Information
Vegan Soups:
Sweet & Sour Cabbage Soup
Chickpea Stew
Split Pea Soup
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