Vegan Corn Chowder
If you're looking for a new soup to add to your rotation, then this vegan corn chowder is going to far exceed your expectations. It's easy, creamy, flavorful, and oh so comforting!
Servings: 6 servings
Calories: 242kcal
Cost: $2.27 per serving
Ingredients
- 6-7 cups vegetable stock (1440-1680g)
- 5 cups corn kernels (825g or about 6 cobs)
- 2 tablespoon vegan butter, sub with olive oil or stock
- 1 ½ teaspoon old bay seasoning
- 1 ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes, optional, more or less to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried chives
- ¼ teaspoon garlic powder
- ¼ teaspoon celery salt
- ¼ teaspoon coriander
- 1 bay leaf
- 1 sweet onion, diced
- 3 cloves garlic
- 1 lb Yukon gold potatoes, cubed (450g)
- 1 stick celery, chopped
- 1 red bell pepper, diced
- 1 carrot, diced
- ¼ cup sun dried tomatoes in oil, chopped
- ⅔ cup coconut milk (160g)
- 1 tablespoon sherry vinegar
- fresh lime juice, to taste
Instructions
- In a dutch oven or large soup stock pot, add 6 cups vegetable stock and bring to a boil. Once boiling, add 5 cups corn kernels and let cook for 15 minutes while prepping your other ingredients. Remove stock from the pot and reserve.
- With the corn still in the pot, over medium heat, add 2 tablespoon vegan butter, 1 ½ teaspoon each old bay seasoning and smoked paprika, ½ teaspoon each red pepper flakes (optional), dried thyme, dried chives, and ¼ teaspoon each garlic powder, celery salt, coriander, and 1 bay leaf. Stir together and allow corn to get some brown bits on it.
- Add 1 large diced onion and 3 cloves minced garlic and allow to cook, stirring occasionally, for 2-3 minutes. Add in the 1lb cubed potatoes, 1 stick chopped celery, 1 diced red bell pepper, 1 diced carrot, and ¼ cup chopped sun-dried tomatoes and stir together for 2-3 minutes allowing everything to come together.
- Add in the stock and make sure everything is covered under the stock (adding in the additional 1 cup if needed). Add a little bit more stock if needed to cover. Reduce heat to simmer and allow to cook for 20-25 minutes.
- Add about ⅓ of the soup to a blender with ⅔ cup coconut milk and 1 tablespoon sherry vinegar. Blend until smooth.
- Add blended mixture back into your soup pot and stir together. Taste and adjust any seasonings if desired. Top with lime juice to taste and stir together, then serve.
Video
Notes
Slow Cooker Instructions - Place all ingredients into slow cooker or crock pot except the lime juice and stir together. Cook on low for 6-8 hours or high for 3-4 hours. Remove ⅓ of the mixture to a blender and blend until smooth. Pour back in, add the lime juice as desired, and stir together until combined.
Nutrition
Serving: 2cups | Calories: 242kcal | Carbohydrates: 46g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 1.381mg | Potassium: 754mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3.717IU | Vitamin C: 54mg | Calcium: 58mg | Iron: 2mg
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