Vegan Corn Chowder recipe
This Vegan Corn Chowder Recipe is loaded with fresh, sweet corn, potatoes, and creamy corn-flavored vegan broth! It is easy to prepare and lasts well in the refrigerator.
Equipment
- pot
- Hand blender/Blender
Ingredients
- 4 corncobs
- ¼ cup olive oil
- ¾ cup white onion chopped
- 2 cloves garlic chopped
- ⅓ cup carrots diced
- 2 cups potatoes diced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ¼ cup fresh coriander roughly chopped
- 2 tablespoons All-purpose gluten-free flour
- 1½ teaspoon Bouillon powder
- 3 cups hot water
- 1 can coconut cream
- 2 bay leaves
Instructions
- Start by prepping the corncobs. Slice off the kernels and reserve the cobs, as we will use them to make the broth.
- Heat olive oil in a pan, add diced onions and saute them for 4 minutes. Add the chopped garlic, carrots, and potatoes to the onions and cook, stirring occasionally, for 5-7 minutes.
- Add the spices, smoked paprika, and cayenne pepper. Chop the fresh coriander and add the stalks; reserve the leaves for garnishing.
- Add gluten-free flour and mix to combine. Dissolve the bouillon powder in hot water and add it to the soup.
- Stir in the coconut cream, and add the corn cobs and bay leaf. Let it reach a boil, then on low heat with the lid on, let it simmer for 20 minutes
- After 20 minutes, remove the corn cobs and bay leaf. Using a hand blender, blend the soup till creamy. Or transfer into a blender and blend
- Add the fresh corn kernels and simmer for 5 minutes or until cooked. Season the soup with salt and pepper and garnish with chopped coriander leaves.
- Serve the soup & Enjoy!