There's something incredibly comforting about a warm bowl of chowder, isn't there? I remember my grandma making a big pot of corn chowder every summer, using fresh corn from her garden. That aroma filled the whole house, promising a hearty and delicious meal. This vegan version captures that same comforting essence, but without any dairy. I was craving that flavor one day and I knew I had to try to make my own rendition. Its simpler than one might think. You'll soon discover a creamy, flavorful, and oh-so-satisfying dish that's perfect for any time of year. You know what? I think this would be a great meal prep recipie. I usually prep my meals for the week on Sundays.
This Creamy Vegan Corn Chowder uses simple ingredients and comes together surprisingly quickly. The secret to its richness lies in the combination of creamy coconut milk and a touch of nutritional yeast, which adds a lovely cheesy flavor. The potatoes provide a lovely texture and helps to thicken the chowder naturally, so no need for any added thickeners. I can feel how amazing it is already. It's also really easy to customize with your favorite vegetables or spices. I think it's great.
Required Equipments
- Large pot or Dutch oven
- Immersion blender or regular blender
- Cutting board
- Sharp knife
- Measuring cups and spoons
Creamy Vegan Corn Chowder: Frequently Asked Questions
Creamy Vegan Corn Chowder
Indulge in a bowl of creamy vegan corn chowder, crafted with simple ingredients and bursting with flavor. This dairy-free delight combines the sweetness of corn with the richness of coconut milk and potatoes, creating a comforting and satisfying meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Vegetables: Start by dicing the onion, celery, and potatoes. Mince the garlic and set everything aside. This ensures everything cooks evenly and efficiently.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and celery, and sauté for about 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Keep an eye on the garlic to prevent it from burning.
- Add Potatoes and Broth: Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender. Test the potatoes with a fork to ensure they are easily pierced.
- Incorporate Corn and Coconut Milk: Add the corn kernels (fresh or frozen) and coconut milk to the pot. Stir well to combine. If using fresh corn, scrape the kernels off the cob with a knife after cutting.
- Blend for Creaminess: Using an immersion blender, carefully blend the chowder until it reaches your desired consistency. For a completely smooth chowder, blend it all the way. For a chunkier texture, blend only partially, leaving some pieces of corn and potato intact. If you don't have an immersion blender, you can transfer the chowder in batches to a regular blender, being very careful as hot liquids can create pressure.
- Season to Perfection: Season the chowder with salt, black pepper, and nutritional yeast. Start with smaller amounts and adjust to your preference. The nutritional yeast adds a cheesy flavor, so don't skip it!
- Simmer and Thicken: Let the chowder simmer for another 5-10 minutes, allowing the flavors to meld together and the chowder to thicken slightly. Stir occasionally to prevent sticking.
- Garnish and Serve: Ladle the creamy vegan corn chowder into bowls. Garnish with fresh parsley, chives, or a sprinkle of paprika for an extra touch of flavor and visual appeal. Serve warm and enjoy!
📝 Notes
- For a smokier flavor, add a pinch of smoked paprika.
- Add a dash of hot sauce for some heat.
🍎 Nutrition
Calories: 250 kcal
Protein: 5g
Fat: 12g
Carbohydrates: 35g
Fiber: 5g
Calcium: 50mg
