Vegan corn chowder is a creamy, hearty soup that's perfect for cold days. It's also an easy way to make sure you're eating healthy and getting plenty of plant-based protein in your diet. This recipe is easy, but doesn't sacrifice on the taste. It uses corn kernels, potatoes and other veggies like carrots and onions. Some recipes call for milk or cream as well- but we're going to skip those ingredients because they're not necessary! You can still get that rich texture with plant based milk instead.
Use vegan butter for a creamy texture. You can substitute olive oil if you prefer, but I find that butter gives this chowder more depth of flavor and richness than olive oil does on its own.
Another tip...Add diced jalapenos for a spicy kick! If you're not into spicy food at all, then skip this step...but if you like things with some heat, then definitely add some diced jalapenos-they give the soup just enough kick without being overwhelming at all.
You can serve this soup with crusty bread, vegan sour cream and fresh herbs. You can also add diced avocado to the soup to give it an extra creamy texture and boost of healthy fats. Enjoy!
Sauté the vegetables until they're soft and fragrant, about 5 minutes. Add the corn and broth to the pot and simmer until it has absorbed all of the liquid, about 10 minutes more (if you want a thicker soup, cook it longer). Stir in coconut milk and puree with an immersion blender or food processor until smooth (or leave some texture if you prefer). Season with salt and pepper to taste before serving hot with crusty bread for dipping! Corn chowder can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
Vegan Corn Chowder
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
Instructions
Nutrition
Notes
Chowders/ Creamy/ Soup, Stew & Chili/ Vegan/ Vegan Soups/ Vegetarian
Vegan Corn Chowder
1
2
3
220
Calories
29g
Carbohydrates
10g
Fat
6g
Protein
