Vegan Creamy Corn Chowder {VIDEO}

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Corn season is here, and I’m so happy! I love diving through the bins of corn cobs at the farmer’s market, and bringing home the sweetest golden stalks. I might go so far as to say corn is my favorite grain. Yeah, grain, because it ain’t a vegetable (sorry kids). I love it for it’s versatility, sweetness, low-cost, and heartiness. In the summer time, when it’s in season, I can literally eat it raw!!

Today I want to show you how to turn the season’s bounty into a creamy and delicious corn chowder, one of my favorite soups. You may be thinking, “Soup! Are you crazy, Jenné? It’s too hot for soup”. And I feel you on that, however, this soup happens to be delightful whether it’s eaten hot, room temperature, or chilled. Okay?!

And where does that creaminess come from without cream? Take a guess!

Oh yeah, coconut milk. In addition to giving this soup body and suavidad (smoothness), it adds a subtle hint of the tropics. Add the lime to the coconut creamy corn chowder, and you just might end up licking the bowl. This stuff is really really guuud 🌽💕

Watch the vid, make the soup, a let a girl know how you like it! Post your pics to Instagram using #sweetpotatosoul

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4.80 from 5 votes

Creamy Vegan Corn Chowder

By: Jenné Claiborne

This Vegan Corn Chowder is creamy, delicious, satisfying, and full of good-for-you vegetables. Unsuspecting diners will never realize that it's made without cream and dairy!

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 Servings

Ingredients 

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• ▢ 2 tbsp coconut oil
• ▢ 1 small red onion, diced
• ▢ 2 garlic cloves, minced
• ▢ 1 1/2 cup celery, diced (about 2 stalks)
• ▢ 2 cups carrots, diced (about 3 small)
• ▢ 4 small Yukon gold potatoes, scrubbed and cubed
• ▢ 2 1/2 cups corn kernels , from large 4 cobs; or frozen corn
• ▢ 1 14 oz can coconut milk, full-fat
• ▢ 2 cups water
• ▢ 2 vegetable bouillon cubes
• ▢ 1 tsp crushed chili pepper flakes
• ▢ 1 tsp black pepper
• ▢ 1 cup cilantro, chopped

Cook ModePrevent your screen from going dark

Instructions 

• Heat coconut oil over medium-high heat in a heavy bottomed pot. Add the onions, garlic, and celery. Sauté for 4-5 minutes until the onions are translucent.
• Stir in the carrots, potatoes, corn kernels, coconut milk, water, and bouillon cubes. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20 minutes until the potatoes are tender.
• Remove the pot from the heat. Transfer about a third of the soup to a blender. Remove the vent from the blender lid and drape it with a clean dishcloth. Blend the soup on medium speed until smooth. If you have one, you can also use an immersion blender to partially cream the soup directly in the pot.
• Pour the blended soup back into the pot. Stir in the chili flakes and pepper and season to taste with salt and pepper.
• Serve the chowder immediately and garnish with chopped cilantro.

Notes

Storage Directions

• Refrigeration: Keep leftover coconut corn chowder covered in an airtight container in the refrigerator for up to 5 days.
• Freezing: The chowder can also be frozen in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight or on the stovetop over low heat.
• Reheating: Warm the soup in the microwave or on the stovetop on medium heat, stirring periodically throughout the heating process until hot.

Recipe Pro-Tips

• Serving suggestions. Though I prefer to serve this warm, you can also cool the chowder and enjoy it at room temperature or chilled. The latter is perfect for those warm summer days when sweet corn is at peak freshness!
• Cut the veggies uniformly. Or about all the same size, ensuring even cooking. This applies explicitly to the onions, carrots, and celery, though the potatoes should also be cubed into similar-sized pieces.
• Immersion blender alternative. If you don't have a blender or prefer an alternate method, blend the chowder with an immersion blender to your desired consistency.
• Season to taste. Salt and pepper enhance the flavors of the corn and broth and are essential seasoning elements of this vegetarian corn chowder recipe.

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