Vegan Corn and Potato Chowder

Bowl of vegan corn and potato chowder on a neutral table, garnished with herbs, with soft lighting highlighting its creamy texture.
Vegan Corn and Potato Chowder

Introduction

This delightful vegan corn and potato chowder is a perfect blend of sweet and savory, making it an ideal choice for a light yet comforting meal. It's simple, heartwarming, and packed with the flavors of fresh vegetables and herbs.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 2 cups diced potatoes
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 cup coconut milk
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
  3. Pour in the vegetable broth and bring to a simmer.
  4. Add the diced potatoes to the pot and cook until they are tender, about 10 minutes.
  5. Stir in the corn kernels and continue cooking for another 5 minutes.
  6. Reduce the heat and add the coconut milk, dried thyme, salt, and pepper. Cook gently for another 5 minutes to blend the flavors together.
  7. Use an immersion blender to partially blend the soup for a creamy texture with chunks of potato and corn.
  8. Serve hot, garnished with fresh parsley or chives.

Serve this creamy vegan corn and potato chowder hot, garnished with fresh parsley or chives for an extra touch of flavor. It's perfect for a cozy dinner or as a nutritious lunch that will keep you satisfied throughout the day.

Emily

Additional Information
NutritionfactsCalories: 180, Fat: 9g, Carbohydrates: 22g, Protein: 3g 
Preparation Time40 minutes 
Allergy InformationPossible allergens include coconut. Gluten-free.