Vegan sweet corn chowder
This Vegan Sweet Corn Chowder is a comforting dish made with fresh corn, potatoes, and a blend of spices, all simmered in creamy coconut milk. It's an easy, hearty meal that's perfect for any season.
Cook time 40 min
Prep time 15 min
Ingredients:
4 cobs sweet corn2 potatoes
3 tbsp coconut oil
1 onion
5 garlic cloves
3 carrots
3 stalks celery
1 red pepper
1.50 tsp salt
1 tsp red pepper (spice)
1 tsp paprika
1/4 tsp ground cumin
2/3 cup coconut milk
2 cups water
This Vegan Sweet Corn Chowder is a hearty, comforting dish perfect for all seasons. It's packed with colorful vegetables, creamy coconut milk, and a blend of delightful spices that bring out the natural sweetness of the corn. Whether you're a seasoned cook or just starting your culinary journey, this recipe is both straightforward and satisfying.
Instructions:
- Husk the sweet corn and cut the kernels off the cobs. Set the kernels aside.
- Peel and dice the potatoes into small cubes.
- Finely chop the onion.
- Mince the garlic cloves.
- Peel and dice the carrots.
- Chop the celery.
- Dice the red pepper.
- In a large pot, heat the coconut oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and continue to sauté for another minute or until fragrant.
- Add the diced carrots, celery, and red pepper to the pot. Sauté for about 5-7 minutes until the vegetables begin to soften.
- Stir in the salt, red pepper flakes, paprika, and ground cumin. Cook for 2 minutes to toast the spices.
- Add the diced potatoes, sweet corn kernels, coconut milk, and water to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer.
- Cover the pot and let it simmer for 20-25 minutes, or until the potatoes are fork-tender and the flavors are well combined.
- For a creamier chowder, use an immersion blender to blend a portion of the soup directly in the pot. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and then mix it back into the pot.
- Taste and adjust seasoning as needed. You may want to add more salt or spices according to your preference.
- Ladle the chowder into bowls.
- Optionally, garnish with fresh herbs like chopped parsley or cilantro, a squeeze of lime for extra flavor, or a drizzle of additional coconut milk for creaminess.
- Serve the chowder warm. Enjoy your delicious, hearty, and comforting vegan sweet corn chowder!
Serve your vegan sweet corn chowder hot, garnished with fresh herbs if desired. This flavorful and nourishing dish is perfect for lunch or dinner, and it tastes even better as leftovers. Enjoy the rich and creamy texture, along with the vibrant flavors from the fresh vegetables and spices. This chowder is bound to become a favorite in your plant-based recipe collection.
Vegan sweet corn chowder FAQ:
The chowder needs to simmer for 20-25 minutes after adding all the ingredients. This allows the potatoes to become fork-tender and the flavors to meld.
Yes, you can substitute frozen corn for fresh. Use about 2 cups of frozen corn, adding it at the same stage as the fresh corn.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave before serving.
To thicken the chowder, you can blend a portion of it with an immersion blender or regular blender, then return it to the pot. Alternatively, you can add more diced potatoes.
If you want a different flavor or no coconut, you can substitute with almond milk or another non-dairy milk, but this will change the creaminess and flavor profile.
Cooking Tips:
- For added flavor, consider roasting the corn cobs before cutting off the kernels.
- If you prefer a thicker chowder, blend a portion of the soup and mix it back in.
- Customize the spiciness by adjusting the amount of red pepper.
- Use fresh, in-season corn for the sweetest flavor.
- Prepare all your vegetables ahead of time for a smoother cooking process.
- For an extra creamy chowder, you can add a small amount of mashed potatoes or a splash more coconut milk.
Nutrition Facts
4 ServingsCalories 510kcal
Protein 12g
Carbohydrates 80g
Fiber 13g
Sugar 20g
Fat 22g
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