Creamy Vegan Corn Chowder
Cozy vegan corn chowder made with fresh corn, potatoes, and coconut milk. A dairy-free, healthy chowder that’s creamy, hearty, and perfect year-round.
Ingredients
- 8 ears Fresh Corn, kernels removed, reserve 4-5 cobs for flavor
- 2 heaping tbsp Vegan Butter
- 1 Yellow Onion, diced
- 2 cloves Garlic, chopped
- ¼ cup All-Purpose Flour
- 4 cups Vegetable Broth
- 4 Yukon Gold Potatoes, peeled and roughly chopped
- 3 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 1 tsp Sea Salt
- ¼ tsp Black Pepper
- ½ tsp Paprika
- 1 cup Full-Fat Coconut Milk
- Fresh Chives, garnish
Instructions
Cook the aromatics.
- To a large pot, add the butter. Once melted, add the onion and garlic. Cook on a low heat, stirring occasionally, until the onions are translucent, about 8-10 minutes. Be careful not to let the butter brown, hence the low heat.
Make the roux.
- Stir in the flour and whisk until combined, about 30 seconds to a minute. Add in the veggie broth then bring to a boil. Once boiling, reduce to a simmer.
Add the remaining ingredients.
- To the pot, add the corn kernels, cubed potatoes, thyme, rosemary, and a few of the corn cobs. Season with the salt, pepper, and paprika. Cover the pot and cook until the potatoes are tender, about 20 minutes.
Blend.
- Remove the corn cobs and a portion of the corn kernels for garnish. Let the soup cool slightly. Use an immersion blender to blend, or transfer to a blender and blend on high. If you want a chunkier soup, pulse until you reach your desired consistency.
Finish, then serve.
- Stir in the coconut milk and adjust seasoning as needed. Serve with finely sliced chives and extra corn. Enjoy or store in an airtight container in the fridge for up 4 days.