Vegan Corn Chowder
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(60)
Ingredients
4-6 servings
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 ribs celery, chopped
- 1 Yukon gold potato, chopped
- 4 ears fresh sweet corn, husked
- 1 red pepper, diced
- ½ teaspoon celery salt
- ½ teaspoon smoked paprika
- 1 tablespoon sherry vinegar, or white wine vinegar
- 2 cups vegetable broth
- 1 (14-ounce) can light coconut milk (or 1¾ cups whole milk)
- Sea salt and freshly ground black pepper
- Chopped chives, for garnish
- Reserve some corn kernels and diced red pepper for garnish (optional)
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Preparation
Step 1
Heat the olive oil in a large dutch oven over medium heat. Add the onion and a few pinches of salt.
Step 2
Cook until soft, then add the garlic, celery, and potatoes.
Step 3
Slice the kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery salt, paprika, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add the sherry vinegar, vegetable broth, and coconut milk.
Step 4
Cover and simmer until the potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir.
Step 5
Taste and adjust seasonings and serve with chopped chives.
Step 6
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Chef's notes
Use fresh sweet corn for the best flavor and texture. Scrape the juices from the cob for extra creaminess.
Blend half the soup to achieve a perfect creamy consistency while keeping some texture.
Garnish with raw corn kernels and diced red pepper for crisp contrast. For extra smoky flavor, try topping with coconut bacon or tempeh bacon bits.
