3.84 from 6 votes
Vegan Corn Chowder - a lightened up, healthy version of the classic soup | TheRoastedRoot.net #stew #vegetarian #dinner #recipe
Vegan Corn Chowder
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Creamy dairy-free vegan corn chowder is a delicious meal perfect for those who enjoy a clean meal.

Course: Main Course, Soup
Cuisine: American
Keyword: dairy free, gluten free, vegan, vegetarian
Servings: 4 servings
Calories: 360 kcal
Author: Julia
Ingredients
  • 4 ears corn shucked and steamed
  • 2 large red potatoes peeled and chopped
  • 3 tablespoons coconut oil or olive oil
  • 1 large white onion
  • 5 cloves large garlic minced
  • 3 large carrots peeled and chopped
  • 3 large stalks celery chopped
  • 1 large red bell pepper cored and chopped
  • 1-½ teaspoons sea salt
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • 2/3 cup full-fat canned coconut milk
  • 2 cups water or vegetable broth
Instructions
  1. Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes.
  2. Use tongs to remove corn from the boiling water and place on a cutting board.
  3. Chop one of the red potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
  4. While the potato is cooking, saute the rest of the vegetables. Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10 minutes.
  5. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.

  6. Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
  7. Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.
Nutrition Facts
Vegan Corn Chowder
Amount Per Serving (1 of 4)
Calories 360 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 46g 15%
Dietary Fiber 5g 20%
Sugars 9g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.