Vegan Corn Chowder
This creamy vegan corn chowder is rich and comforting without any dairy, using coconut milk to create a silky luxurious texture. It is a crowd-pleasing vegan soup that highlights the natural sweetness of corn.
A thick and creamy vegan corn chowder made rich with coconut milk and loaded with sweet corn.
Nutrition per serving
Ingredients
base
vegetables
aromatics
spices
Instructions
Saute Aromatics
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until softened, then add the garlic and smoked paprika and cook for 1 more minute.
Add Vegetables and Liquid
Add the diced potatoes, corn, vegetable broth, and coconut milk to the pot. Stir to combine and bring to a boil.
Simmer Until Tender
Reduce heat to medium-low and simmer for 15 to 20 minutes until the potatoes are completely fork tender.
Blend for Creaminess
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively transfer half the soup to a blender and blend until smooth then return to the pot.
Season and Serve
Taste and season with salt and pepper. Ladle into bowls and garnish with chives, extra corn, or a drizzle of olive oil.
Substitutions
Common mistakes
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