Vegan Corn Chowder Recipe
This Vegan Corn Chowder is a rich and creamy plant-based soup made with fresh vegetables, coconut milk, and aromatic spices. Perfectly hearty and comforting, it blends tender potatoes, sweet corn, and vibrant bell peppers with a hint of heat from jalapeño, creating a delicious dairy-free alternative to traditional chowders.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Vegetables
- 1 medium yellow onion, chopped
- 1 jalapeño, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups Yukon gold potatoes, diced
- 4 cups fresh or frozen corn kernels
Liquids
- 1 tablespoon olive oil
- 3 1/2 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk
Seasoning & Garnish
- Salt, to taste
- Black pepper, to taste
- Fresh chives, chopped for garnish
Instructions
- Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced jalapeño, minced garlic, and diced red bell pepper. Cook, stirring occasionally, until the onions become translucent and the vegetables soften, about 5 to 7 minutes.
- Simmer potatoes: Pour in the vegetable broth and add the diced Yukon gold potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender when pierced with a fork, approximately 10 to 15 minutes.
- Add corn and coconut milk: Stir in the corn kernels and full-fat coconut milk. Let the soup simmer gently for an additional 5 minutes to allow flavors to meld.
- Blend soup: Using an immersion blender or transferring about half the soup to a countertop blender, blend until smooth but still slightly chunky. Return the blended portion to the pot and stir well to combine.
- Season and serve: Taste the chowder and season with salt and pepper as desired. Ladle into bowls and garnish with freshly chopped chives. Serve hot for a comforting meal.
Notes
- For a spicier chowder, leave some jalapeño seeds in or add a pinch of cayenne pepper.
- Frozen corn can be used if fresh corn is not available; no need to thaw before adding.
- You can substitute the red bell pepper with yellow or orange for a milder sweetness.
- This chowder keeps well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- To make the chowder thicker, use less vegetable broth or add an extra potato.
- If you don’t have an immersion blender, carefully blend soup batches in a regular blender and return to pot.
Keywords: vegan corn chowder, dairy-free soup, creamy corn chowder, plant-based soup, coconut milk chowder, vegan comfort food
Find it online: https://flavorsbymaya.com/vegan-corn-chowder-recipe/
