Creamy Corn Chowder
Prep Time:
15 Minutes
Serves:
4 Servings
Cook Time:
35 Minutes
Author
Krystal Roberts
About the Recipe
This creamy corn chowder is comforting, hearty, and full of sweet corn and tender potatoes. Coconut milk gives the soup a rich texture without dairy, while jalapeño can be added for a little heat. Partially blending the soup makes it creamy while keeping plenty of texture.
Ingredients
- 1 tbsp olive oil
- 1 medium white or yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeño, seeded and finely diced (optional)
- 4 cups Yukon Gold potatoes, peeled and diced
- 4–5 cups sweet corn (fresh, canned, or frozen)
- 1 (13.5 oz) can light coconut milk (or full-fat for an extra-creamy soup)
- 2½ cups vegetable broth (more depending on desired thickness)
- 1 tsp salt, plus more to taste
- Freshly ground black pepper, to taste
- Garnish
- Plain vegan yogurt
- Red pepper flakes
- Chopped fresh cilantro
- Sliced green onions
- Freshly cracked black pepper
- Crusty bread or your favorite crackers, for serving
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Preparation
Step 1
Heat the olive oil in a large soup pot over medium heat.
Step 2
Add the onion and jalapeño and cook for 4–5 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
Step 3
Add the diced potatoes and corn. Cook for 6–8 minutes, stirring occasionally, until the potatoes begin to soften.
Step 4
Pour in the coconut milk and vegetable broth. Stir in the salt, pepper, and any optional seasonings.
Step 5
Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 10–15 minutes, or until the potatoes are fork-tender.
Step 6
Carefully transfer about half of the soup to a blender and blend until smooth, or use an immersion blender to partially blend the soup directly in the pot. Return the blended soup to the pot and stir well.
Step 7
Taste and adjust the seasoning. Serve hot with vegan yogurt, cilantro, green onions, red pepper flakes, black pepper, and crusty bread or crackers.
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