About the Recipe
This Vegan Corn Chowder is a great source of fiber and vitamins, especially vitamin C. The combination of corn and potatoes provides a good balance of carbohydrates and fiber, while the coconut milk adds healthy fats. This recipe is also gluten-free and dairy-free, making it a great option for anyone with dietary restrictions.
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
2 cups frozen corn kernels
1 can (14 oz) coconut milk
2 cups vegetable broth
2 medium potatoes, peeled and diced
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and pepper to taste
Fresh parsley or chives for garnish (optional)
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the frozen corn kernels to the pot and cook for another 5 minutes, stirring occasionally.
Add the coconut milk, vegetable broth, diced potatoes, smoked paprika, and cumin to the pot. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes, or until the potatoes are tender.
Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
Season with salt and pepper to taste. Garnish with fresh parsley or chives, if desired.
You can use fresh corn instead of frozen corn if it's in season.
For a spicier chowder, add a diced jalapeño or a pinch of cayenne pepper.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in a pot on the stove or in the microwave.