VEGAN CORN CHOWDER | CREAMY CORN SOUP RECIPE

This healthy vegan corn chowder is super creamy, rich, and comforting. The recipe is plant-based, gluten-free, low-fat, easy to make in one-pot in about 30 minutes. It’s a great dinner or side for the summer months when fresh corn is in season. But it can be also made in the cooler months with frozen corn. This hearty thick soup tastes best when you serve it in a bread bowl!

easy vegan corn chowder soup recipe in a bread bowl

CREAMY VEGAN CORN CHOWDER
This easy corn chowder recipe is loaded with healthy produce which I love. It contains sweet corn, fresh from the cob, potatoes, red bell pepper, celery, and garlic. If you don’t have access to fresh corn (peak season lasts from May through September), don’t worry because you can also use frozen corn! I like using fresh corn though because I simply love the flavor and sweetness.
yellow sweet fresh corn on the cobcreamy vegan corn chowder in a pot with a laddleHOW TO THICKEN THE SOUP?

This vegan soup contains potatoes, which make the corn chowder thick and creamy. I also added cannellini beans to make the soup even thicker, richer and creamier! In addition, they add healthy plant-based protein which is a great bonus in my opinion! Blending the soup makes it creamy, smooth, thick and comforting. This hearty soup is a medium thickness but if you want it even thicker I would suggest using just 3 cups of vegetable broth.

This healthy vegan corn chowder is super creamy, rich, and comforting. The recipe is plant-based, gluten-free,

low-fat, easy to make in one-pot. It's a great dinner or side for the summer months when fresh corn is in season. But it can be also made in the cooler months with frozen corn. This hearty thick soup tastes best when you serve it in a bread bowl!

Prep Time

12 mins

Cook Time

18 mins

Total Time

30 mins

Course: SoupCuisine: AmericanKeyword: chowder, corn, soup, stew, vegan Servings: 4 Author: Ela

Ingredients

1/2 tbsp oil

3 garlic cloves, minced

1 red bell pepper, chopped (150g)

2 stalks celery, chopped (90g)

3 small/medium potatoes, chopped (400g)

4 medium ear fresh corn (about 400 g) or use frozen

4 cups vegetable broth (about 900 ml)

One 15oz can cannellini beans rinsed and drained

1 cup coconut milk canned

1 bay leaf

1 teaspoon salt + more to taste

1 tsp onion powder

1/2 tsp ground cumin

1/2 tsp red pepper flakes or less/more to taste

1/4 tsp smoked paprika

Black pepper to taste

Ground thyme to taste

Fresh herbs to garnish

Instructions

Chop the bell pepper, potatoes, and celery stalks into bite-sized pieces, mince the garlic and cut corn off the cob. Save about 3/4 cup of corn kernels for later.

Heat oil over medium heat in a large pot and add garlic. Sauté for about a minute or two, then add the chopped bell pepper, celery stalks, corn, and all spices. Sauté for about 4 minutes. Stir occasionally.

Next add the potatoes, the vegetable broth, bay leaf and bring the mixture to a boil.

Once it starts boiling, turn down the heat to a simmer and cook the soup for about 10-12 minutes or until the potatoes are fork tender.

Take out the bay leaf. Add coconut milk and the rinsed cannellini beans.

Blend the soup using an immersion blender until it's smooth (or leave a few chunks if you prefer). You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.