Description
Savor the delightful creaminess of Easy Vegan Corn Chowder, a nutritious and satisfying dish perfect for any occasion. Bursting with fresh corn, tender red potatoes, and colorful red bell peppers, this plant-based soup is not only easy to prepare but also incredibly versatile. Whether enjoyed as a light summer meal or a warm comforting lunch, this chowder is sure to please everyone at the table. In just 30 minutes, you can whip up this healthy delight that showcases seasonal ingredients and packs a punch of flavor. Customize it with your favorite spices or vegetables to make it truly your own!
Ingredients
Scale
- 2 Tablespoons olive oil
- 3 cloves garlic (minced)
- 1/2 large yellow onion (diced (about 3/4 cup))
- 1 red bell pepper (diced)
- 3 medium-sized red potatoes (cubed (about 4 cups))
- 4 ears of corn (about 4 cups)
- 3 cups vegetable broth
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 14-ounce can full-fat coconut milk
- Chopped green onions (for garnish)
Instructions
- Heat olive oil in a large soup pot over low-medium heat.
- Sauté diced onion and red bell pepper for 5-7 minutes until soft.
- Add minced garlic and cook for an additional minute until fragrant.
- Prepare fresh corn by cutting kernels off the cob.
- Combine vegetable broth, corn, cubed potatoes, and seasonings in the pot; bring to a boil.
- Reduce heat and simmer for about 15 minutes until potatoes are tender.
- Blend half of the chowder with coconut milk until smooth; return it to the pot and stir well.
- Serve hot, garnished with chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg