Creamy Corn Chowder – Vegan + GF
Creamy Corn Chowder.
Corn Chowder is a classic summer soup. This version is creamy and filling while still very lightweight. This soup is perfect all year round, but is particularly amazing in the summertime.
How to Make Creamy Corn Chowder
Feel free to make this chowder as thick or lightweight as you’d like depending on how much liquid you use. Regardless, this soup is creamy and silky smooth. Here was my exact process:
- Cook your diced onion and minced garlic in avocado oil. Once the onion starts to caramelize, add in the corn kernels from 4 of the 5 ears of corn. Cook for a few minutes then add in 2 cups of plant based milk and sea salt.
- After about 10 minutes of cooking covered on a low heat, transfer the mixture to a blender. Let cool.
- While the mixture is cooling, cook the chopped celery, carrots, and corn kernels from the 5th ear of corn in avocado oil. Once tender, add in the veggie broth and 3rd cup of plant based milk.
- Blend your corn mixture until smooth and creamy. Transfer back to your pot and mix to combine.
- When ready to serve, top with sliced radish, cilantro, chives, sprouts, fresh cracked pepper, red chili flakes, and any additional corn kernels.
Feel free to substitute however you’d like. I used oat milk, but any plant based milk works. For an even creamier result, only add 2 cups of milk as opposed to 3. Feel free to use frozen or canned corn as well.
{Related Recipes: If you like this recipe you’ll love my GIANT WHITE BEAN CHILI and my CREAMY GREEN CHOWDER.}
Creamy Corn Chowder
Silky smooth Corn Chowder made with 100% plant based ingredients.
Ingredients
- 1 onion
- 1 tbsp avocado oil
- 3 cloves garlic
- 2 stalks celery
- 1 carrot
- 5 ears corn
- 3 cups plant based milk
- 1 tsp sea salt
- 1 cup veggie broth
- red chili flakes, topping
- 1 radish, thinly sliced, topping
- fresh cilantro, topping
- fresh chives, topping
- fresh cracked pepper, topping
- olive oil, topping
Instructions
- Prep your veggies first – dice your onion, mince your garlic, chop your celery and carrots, and cut the corn from the cobs. Make sure to keep the corn kernels from one of the earns of corn separate from the rest.
- Cook your diced onion and minced garlic in avocado oil. Once the onion starts to caramelize, add in the corn kernels from 4 of the 5 ears of corn. Cook for a few minutes then add in 2 cups of plant based milk and sea salt.
- After about 10 minutes of cooking covered on a low heat, transfer the mixture to a blender. Let cool.
- While the mixture is cooling, cook the chopped celery, carrots, and corn kernels from the 5th ear of corn in avocado oil. Once tender, add in the veggie broth and 3rd cup of plant based milk.
- Blend your corn mixture until smooth and creamy. Transfer back to your pot and mix to combine.
- When ready to serve, top with sliced radish, cilantro, chives, sprouts, fresh cracked pepper, red chili flakes, a drizzle of olive oil, and any additional corn kernels.