Creamy Vegan Corn Chowder Recipe

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Imagine cozying up with a bowl of warm, creamy corn chowder that is not only comforting but also completely plant-based. This vegan corn chowder is a delightful blend of sweet corn, savory vegetables, and creamy coconut milk, making it a perfect dish for any occasion. Whether you’re looking for a hearty lunch or a satisfying dinner, this chowder fits the bill.

This recipe is all about simplicity and flavor. With just a handful of wholesome ingredients, you can create a dish that bursts with the sweet taste of corn and the richness of coconut. It’s a meal that will make your taste buds dance while keeping your conscience clear.

Whether you’re a full-time vegan or just looking to incorporate more plant-based meals into your diet, this chowder is both delicious and nutritious. It’s easy to make, and it’s sure to become a favorite in your recipe rotation.

Delicious and Easy Vegan Corn Chowder

This vegan corn chowder is a rich, creamy soup made with fresh corn, onions, potatoes, and coconut milk. It’s bursting with flavor and has a sweet and slightly smoky taste, making it a comforting dish that’s perfect for any season.

Ingredients

4 cups fresh or frozen corn kernels
1 medium onion, chopped
2 medium potatoes, peeled and diced
1 red bell pepper, diced
3 cups vegetable broth
1 can (13.5 oz) coconut milk
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Chopped green onions or cilantro for garnish (optional)

Instructions

Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté until the onion is translucent (about 5 minutes).
Add the Potatoes and Corn: Stir in the diced potatoes and corn kernels, mixing well. Cook for another 2-3 minutes.
Pour in the Broth: Add the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Blend the Chowder: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the chowder and leave the rest as is.
Add Creaminess: Stir in the coconut milk, garlic powder, smoked paprika, salt, and pepper. Heat through for another 5 minutes, adjusting seasoning to taste.
Serve: Ladle the chowder into bowls and garnish with chopped green onions or cilantro if desired. Enjoy hot!