Vegan Corn Chowder
This delicious and creamy Vegan Corn Chowder Recipe is super easy to make and naturally gluten-free. Thickened with potato and natural corn starch and made creamy with coconut milk, this recipe is as delicious as it is healthy.
Servings 6
Calories 285kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 stalks celery diced
- 2 medium yukon gold potatoes diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 1 teaspoon fine-grain sea salt
- 3 large cobs of corn kernels removed and cobs reserved
- 4 cups vegetable broth
- 1 medium red pepper diced
- 14 oz can coconut milk
- cilantro for garnish
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
- Add the onions, and sauté, stirring frequently. When they are just translucent, add the garlic and celery. Sauté for 3-5 minutes until the celery has softened.
- Add the cumin, smoked paprika, oregano, and salt, and add the potatoes. Stir to combine.
- Add the shorn corn cobs (not the kernels!) and pour the vegetable broth over the top.
- Bring the broth to a boil, then reduce the heat, cover the pot, and simmer until the potatoes are tender - approximately 10-15 minutes.
- Remove the corn cobs from the pot, and add the corn kernels and red pepper in. Stir, and cover the pot to simmer for 10 minutes more.
- Remove from the heat and purée half of the soup if desired.
- Add the coconut milk, and stir to combine.
- Serve garnished with corn kernels and cilantro, if desired.
Notes
- Nutrition values are an estimate only.
- Fresh corn isn't in season, can I use something else? For sure. In lieu of fresh corn, use 3 cups of frozen corn kernels and you're good to go.
- Is this corn soup gluten-free? Yep! We're using potatoes and the natural starches from the corn kernels to thicken this chowder up!
- I prefer a thicker / thinner soup. You do you! Feel free to adjust the amount of broth accordingly.
- I don't like coconut. Fair enough. First of all, let me assure you that this corn chowder does NOT taste super coconutty - there's too much other stuff going on. But if you'd prefer an alternative, I'd suggest the following:
- A thick and creamy plant-based milk of your choosing.
- A bit of cashew cream stirred through at the end (I've made this with chipotle cashew cream and it was delish)
- Half and half if you're not vegan / avoiding dairy.
- Can I freeze this vegan corn chowder? You sure can. I've got a bunch in my freezer as we speak.
- Can I make this soup in advance? Yesss. I always find that soups taste better the next day. It'll keep in your fridge for 3-5 days, or in the freezer for up to 3 months.
Nutrition
Calories: 285kcal | Carbohydrates: 23g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Sodium: 1053mg | Potassium: 509mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1340IU | Vitamin C: 34.7mg | Calcium: 35mg | Iron: 2.1mg