Description
A creamy and delicious vegan corn chowder that is perfect for any season.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add diced potatoes and corn, cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes or until potatoes are tender.
- Stir in coconut milk and thyme, simmer for another 5 minutes.
- Season with salt and pepper.
- Blend partially for a creamy texture, if desired.
- Serve hot.
Notes
- Use fresh corn for the best flavor.
- Adjust thickness by adding more or less broth.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan corn chowder, corn soup, vegan soup, healthy chowder