If you’re looking for a hearty and satisfying vegan recipe, look no further than this Vegan Sweet Corn and Potato Chowder. This dish is the perfect blend of sweet corn and tender potatoes, creating a creamy, comforting soup that will warm you from the inside out. It’s a delightful choice for any occasion, especially on chilly days when you crave something warm and filling.
This chowder is not just delicious; it’s also incredibly easy to make. With just a few simple ingredients, you can whip up a bowl of bliss that will impress everyone at the dinner table. Plus, it’s a wholesome way to enjoy the flavors of summer corn all year round.
Deliciously Creamy Vegan Sweet Corn and Potato Chowder
This Vegan Sweet Corn and Potato Chowder is a delightful blend of flavors and textures. The soup is creamy and thick, featuring sweet corn and soft, tender potatoes that create a satisfying mouthfeel. It’s a nourishing meal that doesn’t skimp on taste.
Ingredients
- 2 cups fresh or frozen sweet corn
- 4 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or almond milk
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- Fresh parsley for garnish
Instructions
- Prep the Ingredients: Peel and dice the potatoes, chop the onion, and mince the garlic.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant (about 3-4 minutes).
- Add Potatoes and Broth: Stir in the diced potatoes, sweet corn, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Blend the Chowder: Use an immersion blender to puree the chowder until smooth, or transfer it in batches to a blender. For a chunkier texture, leave some potato pieces intact.
- Stir in Creaminess: Add the coconut milk or almond milk, and heat gently over low heat without boiling. Adjust seasoning with salt, pepper, and smoked paprika if desired.
- Serve: Ladle the chowder into bowls and garnish with fresh parsley. Enjoy hot, preferably with crusty bread or crackers on the side.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 210kcal
- Fat: 8g
- Protein: 4g
- Carbohydrates: 34g