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

Vegan Creamy Corn Chowder

By: Jenné

Worried about GMO corn nastying up your soup? Look for organic corn on the cob, and if you can't find that, use organic non-GMO frozen corn. The recipe calls for celery, carrots, and potatoes too. Try to chop them all around the same size.

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4

Ingredients 

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• ▢ 2 tbsp coconut oil
• ▢ 1 small red onion, diced
• ▢ 2 garlic cloves, minced
• ▢ 1 1/2 cup celery, chopped (about 2 stalks)
• ▢ 2 cups carrots, chopped (about 3 small)
• ▢ 4 small yukon gold potatoes, cubed
• ▢ 2 1/2 cups corn kernels from 4 cobs, or use frozen non-GMO corn
• ▢ 1 14- oz can of coconut milk, 1 3/4 cups
• ▢ 2 cups water
• ▢ 2 vegetable bouillon cubes, https://amzn.to/1JhEFZS
• ▢ 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, and sauté until onions are translucent.
• Stir in the carrots, potatoes, and corn kernels.
• Pour in the coconut milk, water, and bouillon cube then bring to a boil.
• Reduce heat to let soup simmer and cook until the vegetables are tender, about 20 minutes.
• Remove the pot from the heat.
• Transfer about a third of the soup to a blender, and blend until smooth. Or use an immersion blender to cream part of the soup in the pot.
• Pour back into the main pot, and add the chili flakes and pepper.
• Season to taste with salt and more pepper if necessary.
• Serve immediately and garnish with chopped cilantro, or allow to cool, or chill and enjoy later.

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