Description
A creamy and smoky vegan corn chowder that is both comforting and delicious, perfect for any occasion.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 2 medium potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and smoked paprika, cooking for an additional minute.
- Stir in the diced potatoes and corn kernels, mixing well.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender.
- Once the potatoes are cooked, stir in the coconut milk and season with salt and pepper.
- Use an immersion blender to blend the chowder to your desired consistency, or leave it chunky.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add diced jalapeños.
- This chowder can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like bell peppers or carrots for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegan Corn Chowder, Smoky Corn Chowder, Creamy Vegan Soup