Vegan Corn Chowder
Cozy up with a bowl of this hearty and creamy Vegan Corn Chowder, the ultimate plant-based comfort food. Bursting with the natural sweetness of tender corn kernels and the richness of unsweetened coconut milk, this chowder is both satisfying and dairy-free. Golden potatoes, carrots, and celery add texture and wholesome goodness, while smoked paprika and nutritional yeast infuse the soup with a subtle smoky depth and cheesy undertones. A quick 15-minute prep and a total cook time of just 30 minutes make this recipe perfect for weeknight dinners or lazy weekends. Blend part of the soup for a velvety finish while keeping some chunky bites for variety, and garnish with fresh parsley for an extra touch of brightness. This vegan chowder is a flavor-packed, one-pot wonder that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 chopped celery stalks
- 1 medium, peeled and diced carrot
- 3 medium, peeled and cut into small cubes golden potatoes
- 4 cups (fresh or frozen) corn kernels
- 4 cups vegetable broth
- 1.5 cups unsweetened coconut milk
- 3 tablespoons nutritional yeast
- 0.5 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, celery, and carrot. Cook for another 3-4 minutes, stirring occasionally.
Add the cubed potatoes, corn kernels, smoked paprika, dried thyme, salt, and black pepper. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend a portion of the soup directly in the pot to achieve a creamy texture while leaving some chunks for added texture. Alternatively, transfer about 2 cups of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the coconut milk and nutritional yeast. Simmer for an additional 5 minutes to combine flavors.
Taste and adjust the seasoning with more salt and pepper as needed.
Serve hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5237 mg | 228% | |
| Total Carbohydrate | 315.8 g | 115% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 76.3 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1113 mg | 86% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 7156 mg | 152% | |
*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.
