Easy Vegan Potato Corn Chowder Recipe

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.

Ingredients:

yellow onion or leek

corn kernels

golden potatoes

thyme

carrot

water or low-sodium veggie stock

celery

bay leaves

Heat up a large soup pot over medium low flame. Add the onion, carrot and celery with a drizzle of olive oil and sautee for 5 minutes until softened.

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.

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