Vegan Corn Chowder

The Vegan Corn Chowder is a delicious vegan soup option that is healthy and nutritious. It gives a feeling of creaminess & natural sweetness of corn without the guilt of having any ingredients that derive from animal or dairy products. Since this recipe is plant-based, you do not need to worry about having to take any animal products, and it is still rich and nutritious. This Vegan Corn Chowder can be a good option if you are a vegan and want to incorporate something extra, quick, delicious, and cozy, this Vegan Corn Chowder can be a good option for you.

STATS:

• Calories: 260 kilocalories
• Prep time: 15 minutes
• Serving size: 1 ½ cups
• Cook time: 30 minutes
• Cuisine: American
• Total time: 45 minutes
• Course: Soup
• Diet: Vegan
• Serving: 4

EQUIPMENT:

• Large soup pot
• Blender
• Cutting board
• Knife
• Ladle

INGREDIENTS:

• 2 tbsp of olive oil
• 1 medium onion (dice it)
• 3 cloves of garlic (mince them)
• 2 potatoes, medium (peel then cut into cubes)
• 3 cups of corn kernels
• 1 medium carrot (dice it)
• 1 celery stalk (dice it)
• 3 cups of vegetable broth
• 1 cup of full-fat coconut milk
• 1 tsp of smoked paprika
• ½ tsp of turmeric powder
• Salt to taste
• Pepper to taste
• 2 tbsp of nutritional yeast
• Fresh parsley

INGREDIENT NOTES:

OLIVE OIL:

• It provides the good fats and uses to saute the vegetables to add taste. Alternatives include avocado or coconut oil.

POTATOES:

• They naturally thicken the soup without using any flour or cream. Alternatives may include Cauliflower or white beans.

CORN:

• Corn is the base component of this dish, and it helps to add the sweet taste & texture.

CARROT & CELERY:

• They both help to add the sweet taste, and they also aid in balancing the broth. Alternatives are zucchini or bell peppers.

VEGETABLE BROTH:

• This broth provides the base for this dish. It also helps to add flavor.

COCONUT MILK:

• Use coconut milk to add the creamy content. Use cashew cream or soy milk as alternatives for a light texture.

NUTRITIONAL YEAST:

• Yeast adds a slight taste of cheese to this chowder. You can skip this or use vegan cheese as an alternative.

SMOKED PAPRIKA:

It helps to provide the hue and light source. Use regular paprika or chili powder as an alternative.

INSTRUCTIONS:

1. Warm olive oil in a large pot on medium heat.
2. Put onion and garlic in the pan.
3. Toss for 2-3 minutes till they become translucent & aromatic.
4. Put potatoes, carrots, and celery in a pan and pan-fry them for 4 to 5 minutes.
5. Now add corn, salt, pepper, turmeric, vegetable broth, and paprika, & wait to boil.
6. Till potatoes become soft, keep simmering for 15 to 20 minutes and reduce the heat.
7. Remove half the amount of soup and blend till it becomes smooth.
8. Return the blended soup to the pot, creating a chunky and creamy texture.
9. Add the yeast & coconut milk and mix and simmer for 5 more minutes to let the flavors meld.
10. Taste the chowder and adjust if required.
11. Top this chowder with parsley & serve.

SERVING SUGGESTIONS:

• Serving chowder with vegan cornbread or garlic toast is a good option.
• Squeeze lemon juice or include avocado slices or chili flakes to add the refreshment to this chowder.
• Top chowder with crispy tofu or roasted chickpeas would add protein to the recipe.

TIPS:

• Blend the additional quantity of soup or include 3 tablespoons of cornstarch slurry to thicken it more.
• The best flavor will develop if you chill it overnight.

STORAGE INFORMATION:

FRIDGE:

• Store Chowder in the fridge using an airtight box for about 4 days. To heat it again gently, use the stove or microwave.

FREEZER:

• You can freeze the Chowder for 2 months. Thaw in the fridge for a night and reheat it slowly.

FAQs:

How to make the oil-free chowder?

• We toss the vegetables in broth or add a splash of water to make oil-free chowder.

Is using canned corn fine for this recipe?

• Yes, we can easily make this chowder with two 15-ounce cans of corn. Properly strain all the liquid & rinse them with water before use.

Can I prepare spicier chowder?

• We can make this chowder spicier. Include some jalapeno dice or cayenne pepper according to your spice preference.

NUTRITIONAL INFORMATION:

Calories: 260 kilocalories
Net carbs: 34 grams
Iron: 2.1 milligrams
Total carbs: 38 grams
Vitamin A: 900 IU
Fiber: 4 grams
Calcium: 60 milligrams
Protein: 6 grams
Serving size: 1 ½ cups
Sodium: 520 milligrams
Serving: 4
Potassium: 520 milligrams