Vegan Corn Chowder
I love a hearty summer soup, and Vegan Corn Chowder is a soup that screams summer with its chunky sweet corn and creamy coconut milk base.
Servings 6 people
Calories 566kcal
Equipment
- Blender, immersion or high speed
Ingredients
- 1 tbsp oil
- 1 cup onion diced
- 4 celery ribs diced
- 1 cup bell pepper diced, any color
- 1 cup potato peeled and diced
- 2 cups sweet corn fresh or frozen
- 1 tsp smoked paprika
- 1 tsp garlic salt
- ¼ tsp crushed red pepper
- 1 tbsp hot sauce optional
- 2 cups vegetable broth
- 1 14-ounce can full fat coconut milk
- Green onions diced for garnish, optional
Instructions
- In a soup pot, heat oil over medium heat. Once hot, add diced onions and saute until soft.
- Add diced celery, diced bell pepper, peeled and diced potatoes, and sweet corn to pot. Stir to combine and cook, about five minutes, over medium heat.
- Add coconut milk and vegetable broth to pot. Bring to a boil and simmer, about 15 minutes, until potatoes are cooked through.
- Blend soup in pot with emersion blender or transfer soup to high-speed blender. Blend until smooth.
- Add paprika, garlic salt, crushed red pepper, and hot sauce. Stir well to combine.
- Divide into bowls and top with diced green onions. Enjoy!
Video
Nutrition
Calories: 566kcal | Carbohydrates: 97g | Protein: 14g | Fat: 20g | Saturated Fat: 2g | Sodium: 4587mg | Potassium: 1307mg | Fiber: 14g | Sugar: 32g | Vitamin A: 7682IU | Vitamin C: 229mg | Calcium: 47mg | Iron: 3mg