Edamame Corn Chowder
Warm up your table with this vibrant Edamame Corn Chowder, a hearty and creamy soup that's as nourishing as it is flavorful. Packed with sweet corn, protein-rich edamame, and a silky base of unsweetened coconut milk, this recipe strikes the perfect balance between comfort food and healthy eating. Sautéed aromatics like onions, garlic, and red bell peppers provide a fragrant foundation, while spices like smoked paprika and cumin deliver an irresistible depth of flavor. Partially blended to achieve a luscious, velvety texture while keeping some delightful chunks, this chowder is both satisfying and versatile. Ready in just 45 minutes and perfect for weeknight meals or special gatherings, it’s a delightful vegan option that will please any crowd. Garnish with fresh parsley or cilantro for an extra touch of brightness, and serve warm for a cozy bowl of goodness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 medium, diced red bell pepper
- 2 diced celery stalks
- 4 cups vegetable broth
- 1 large, peeled and diced russet potato
- 2 cups (fresh or frozen) sweet corn kernels
- 1 cup (shelled, fresh or frozen) edamame
- 1 cup unsweetened coconut milk
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 1 teaspoon, adjust to taste salt
- 2 tablespoons, chopped (optional, for garnish) fresh parsley or cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, red bell pepper, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Pour in the vegetable broth and bring to a gentle boil.
Add the diced potato and bay leaf to the pot. Reduce the heat to a simmer and cook for 10 minutes, or until the potato pieces start to become tender.
Stir in the sweet corn, edamame, smoked paprika, cumin, black pepper, and salt. Let the mixture simmer for another 10 minutes.
Using an immersion blender, partially blend the chowder to create a creamy texture while keeping some chunks for added bite. Alternatively, transfer half of the soup to a blender, process until smooth, and return it to the pot.
Stir in the unsweetened coconut milk and heat through for 2-3 minutes.
Remove the bay leaf and adjust the seasoning with additional salt or pepper, if needed.
Ladle the chowder into bowls and garnish with chopped parsley or cilantro, if desired.
Serve warm and enjoy the comforting flavors of this hearty Edamame Corn Chowder.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 5346 mg | 232% | |
| Total Carbohydrate | 251.7 g | 92% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 63.4 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1011 mg | 78% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 6935 mg | 148% | |
*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.
