Vegan Corn Chowder

summer corn chowder in blue bowl garnished with fresh corn, chives and parsley on kitchen towel

This Vegan Corn Chowder is bursting with summer sweet corn, golden potatoes and fresh aromatic vegetables swimming in a silky smooth, coconut milk broth.

Course Soup

Cuisine American

Keyword coconut milk, summer, yukon gold potatoes

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 173kcal

Author Elizabeth Van Lierde

Ingredients

2 tablespoons olive oil
1 medium yellow onion diced
1 red bell pepper diced
2 celery ribs chopped
2 garlic cloves minced
2 teaspoons kosher salt
cracked black pepper
1 teaspoon fresh thyme leaves sprigs removed
2 tablespoons flour
1 14-ounce can coconut milk
3 cups vegetable broth
2 golden Yukon potatoes diced
3 ears fresh corn husked + kernels sliced off, reserve 1/4 cup corn kernels for garnish
chopped chives for garnish
parsley for garnish

Instructions

Heat the olive oil in a large heavy bottom pan or dutch oven over medium heat.
Add in the onion and saute for 2-3 minutes, or until softened.
Add the red bell pepper, celery ribs and garlic and cook for an additional 2-3 minutes. Sprinkle it with salt, cracked black pepper, fresh thyme and flour. Stir together and cook for an additional 2-3 minutes.
Add in coconut milk, vegetable broth, potatoes, and corn kernels. Stir soup together and bring mixture to a simmer.
Cover mixture and simmer for 10-15 minutes, or until the potatoes are tender.
Ladle half of the soup mixture into a blender or Vitamix and blend until smooth. Pour the mixture back into the soup pot and stir to blend together until creamy.
Serve in soup bowls and garnish with chives, parsley and more corn kernels!

Notes

Be careful when blending hot liquids. I like to remove the blender cap and cover it loosely with a clean kitchen towel to allow steam to escape while blending.

Nutrition