Crazy Rich Vegan Corn Chowder
Indulge in the velvety decadence of Crazy Rich Vegan Corn Chowder, a plant-based masterpiece that pairs summertime sweetness with bold, smoky undertones. Fresh corn on the cob takes center stage, delivering bursts of natural flavor and creamy texture, while hearty russet potatoes and a touch of full-fat coconut milk create a soup so luxuriously rich, you'll forget it’s dairy-free. Enhanced with fragrant spices like smoked paprika and cumin, and balanced with an irresistible blend of sautéed onion, garlic, and celery, this chowder hits all the right notes. Perfect for weeknight dinners or as an impressive starter, it's ready in just 45 minutes and garnished with fresh parsley and optional chili flakes for a touch of heat. Comfort food reimagined—this vegan corn chowder will leave you savoring every spoonful.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 6 ears Fresh corn on the cob
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 stalks Celery, diced
- 2 large Russet potatoes, peeled and diced
- 4 cups Vegetable broth
- 1 can (13.5 oz) Coconut milk (full-fat)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.25 teaspoon Chili flakes (optional, for garnish)
Instructions
Shuck the corn and carefully cut the kernels off the cobs using a sharp knife. Set the kernels aside and keep the cobs for extra flavor.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes, or until softened.
Add the minced garlic and diced celery, cooking for another 2 minutes until fragrant.
Stir in the diced potatoes, fresh corn kernels, smoked paprika, and cumin. Mix well to coat the vegetables in the spices.
Pour in the vegetable broth and add the reserved corn cobs to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
Remove the corn cobs from the pot and discard them. Use an immersion blender to blend about half of the soup, 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 coconut milk, salt, and black pepper. Simmer for another 5 minutes, allowing the flavors to meld.
Taste the chowder and adjust the seasoning if needed. Serve hot, garnished with fresh parsley and optional chili flakes for a hint of heat.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 19.2 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1826 mg | 39% | |
*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.
