Vegan Corn Chowder
Prep time
Cook time
Total time
This creamy vegan corn chowder is one of my favorite soup recipes! Totally dairy-free, its rich texture comes from blended corn, potatoes, and light coconut milk. Gluten-free.
Author: Jeanine Donofrio
Recipe type: Soup
Cuisine: American
Serves: 4-6
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 ribs celery, chopped
- 1 Yukon gold potato, chopped
- 4 ears fresh sweet corn, husked
- 1 red pepper, diced
- ½ teaspoon celery salt
- ½ teaspoon smoked paprika
- 1 tablespoon sherry vinegar, or white wine vinegar
- 2 cups vegetable broth
- 1 (14-ounce) can light coconut milk (or 1¾ cups whole milk)
- Sea salt and freshly ground black pepper
- Chopped chives, for garnish
- Reserve some corn kernels and diced red pepper for garnish (optional)
Instructions
- Heat the olive oil in a large dutch oven over medium heat. Add the onion and a few pinches of salt.
- Cook until soft, then add the garlic, celery, and potatoes.
- Slice the kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery salt, paprika, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add the sherry vinegar, vegetable broth, and coconut milk.
- Cover and simmer until the potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir.
- Taste and adjust seasonings and serve with chopped chives.
Recipe by Love and Lemons at https://dailycove.info/vegan-corn-chowder/%3C/div%3E%3Cdiv
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