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
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.
