Corn Bean and Yam Chowder
Warm up your soul with this hearty and nourishing Corn Bean and Yam Chowder—a vibrant blend of sweet yams, creamy cannellini beans, and juicy bursts of corn, all enveloped in a velvety coconut milk broth. Infused with smoky paprika, earthy cumin, and fragrant thyme, this comforting soup strikes the perfect balance of bold flavors and creamy textures. The addition of blended yams creates a luxuriously creamy base, while chunks of tender vegetables keep every bite satisfying and wholesome. Ready in under an hour, this vegan and gluten-free chowder is the ultimate one-pot meal for cozy weeknights or crowd-pleasing lunches. Garnished with fresh green onions and cilantro, it's as beautiful to serve as it is delightful to eat. Perfect for meal prep or serving a family, this chowder is comfort food at its finest!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, peeled and diced yams
- 4 cups vegetable broth
- 15 ounces, drained and rinsed canned cannellini beans
- 2 cups frozen corn
- 1 cup unsweetened coconut milk
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks, thinly sliced (for garnish) green onions
- 2 tablespoons, chopped (for garnish) cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the diced yams to the pot and stir to coat them in the oil and aromatics.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 15 minutes, or until the yams are tender.
Using an immersion blender, puree roughly half of the soup directly in the pot to create a creamy base, leaving some chunks for texture. (Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.)
Stir in the cannellini beans, frozen corn, and unsweetened coconut milk.
Season the chowder with smoked paprika, ground cumin, dried thyme, salt, and black pepper.
Simmer the soup for another 10 minutes, stirring occasionally, until the flavors meld together.
Taste and adjust seasoning as needed.
Ladle the chowder into bowls and garnish with sliced green onions and chopped cilantro.
Serve hot and enjoy!
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5831 mg | 254% | |
| Total Carbohydrate | 273.7 g | 100% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 31.5 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 915 mg | 70% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 6254 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
