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Vegan Corn Chowder

A hearty and comforting vegan corn chowder made with sweet corn and creamy coconut milk, packed with vegetables for a nourishing meal.

  • Total Time: 60 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 bell pepper, finely chopped
  • 1 large sweet onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 ribs of celery, thinly sliced
  • 1 tablespoon olive oil
  • 5 cups vegetable broth
  • 3 small golden potatoes, chopped into small cubes
  • 4 sprigs of thyme
  • 6 medium ears of sweet corn, removed from the cob
  • 1 medium zucchini, finely chopped
  • 1 13.5 oz can of coconut milk
  • 1 teaspoon salt
  • Freshly ground black pepper to taste

Instructions

  1. In a large pot over medium heat, heat olive oil. Add in the chopped bell pepper, onion, carrots, and celery. Sauté for about 8-10 minutes until the onion is translucent.
  2. Add vegetable broth, chopped potatoes, and thyme to the pot. Bring to a gentle simmer and cook for approximately 15 minutes until potatoes are tender.
  3. Add corn and zucchini. Simmer uncovered for an additional 10 minutes.
  4. If desired, transfer 2 cups of the mixture to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot. Return the pureed mixture back to the pot.
  5. Stir in the coconut milk, salt, and black pepper. Mix well.
  6. Top with fresh herbs and serve hot with crusty bread, crackers, or a side salad.

Notes

Feel free to modify this chowder with other vegetables or spices. It can be frozen for up to 3 months.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: vegan chowder, corn chowder, comfort food, healthy soup