Creamy Vegan Corn Chowder (Print version)
A dairy-free corn chowder with sweet corn, potatoes, coconut milk, smoked paprika, and a partly blended creamy base.
# Ingredients:
For the chowder
01 -
2 tablespoons olive oil
02 -
1 medium yellow onion, diced
03 -
2 celery ribs, diced
04 -
1 red bell pepper, diced
05 -
4 cloves garlic, minced
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
08 -
1 teaspoon kosher salt, plus more to taste
09 -
1/2 teaspoon black pepper
10 -
1 1/2 lb (680 g) Yukon gold potatoes, cut into 1/2-inch cubes
11 -
4 cups (600 g) corn kernels, fresh or frozen
12 -
3 cups (720 ml) vegetable broth
13 -
1 can (13.5 oz or 400 ml) unsweetened coconut milk
For finishing
14 -
1 tablespoon lime juice, plus more to taste
15 -
2 tablespoons chopped fresh chives or cilantro
16 -
Reserved corn kernels, for garnish optional
# Instructions:
01 -
Heat the olive oil in a large pot over medium heat. Add the onion, celery, and red bell pepper. Cook for 6-8 minutes, stirring often, until the onion is translucent.
02 -
Add the garlic, smoked paprika, thyme, salt, and black pepper. Cook for 30 seconds, stirring constantly, until fragrant.
03 -
Add the potatoes, corn, vegetable broth, and coconut milk. Bring to a gentle boil, then reduce the heat and simmer uncovered for 18-20 minutes, until the potatoes are tender.
04 -
Transfer about 3 cups of the chowder to a blender and blend until smooth, or pulse an immersion blender a few times in the pot. Return the blended portion to the pot and stir well.
05 -
Stir in the lime juice. Taste and adjust salt, pepper, and lime. Serve hot with chives or cilantro and a few reserved corn kernels if using.
# Good to know:
01 -
Fresh corn gives the sweetest flavor, but frozen corn works well.
02 -
Blend only part of the soup to keep a chunky chowder texture.
03 -
Leftovers keep refrigerated for up to 4 days.