Vegan Corn Chowder
This Vegan Corn Chowder is as creamy and delicious as a traditonal corn chowder.
Print
Pin
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cups onion diced
- 2 cups carrots diced
- 3 cups Yukon Gold potatoes diced
- 3 cups corn fresh if possible
- 4 cups water
- 1 can coconut milk
- 4 vegetable bouillon cubes I use the Maggi brand
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
Instructions
- Heat the oil in a large pot over medium heat. Add the onions and carrots and saute until the onions are translucent (about 4 minutes).
- Add the water, seasonings, bouillon cubes, coconut milk and potatoes. Bring it to a boil, then reduce the heat. Simmer for 5 minutes.
- Then, add the corn and simmer for another 5 minutes, or until the potatoes and corn are cooked.
- Turn the heat off. Then, scoop out about 2 cups of vegetables, along with a little bit of liquid. Add it to a blender and blend until it’s smooth. Add it back to the pot of soup and mix it in. If the soup is not thick enough, repeat until you get your desired consistency.** If you have an immersion blender, you can skip this step and use it to partially blend the soup until it is thick.
- Taste and re-season with salt if necessary. Enjoy!
Notes
- I use the Maggi vegetable bouillon for this corn chowder. You can use a different brand, but it may taste different.
- I highly recommend using Arroy-D coconut milk for its taste and consistency. Other brands may not produce the same result.
- This chowder is great left over, and can be stored in the refrigerator for up to 5 days. You can also freeze the leftovers and enjoy it later.
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!