Filled with fresh corn kernels, this slightly smoky Vegan Corn Chowder is beautifully thick, chunky, and creamy and makes a fabulously satisfying meal.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Servings: 4
Ingredients
1tablespoonextra-virgin olive oil
1large yellow oniondiced
3garlic clovesminced
2bay leaves, optional
Kosher salt
2ribs celerydiced
2poundsYukon gold potatoes (about 4 medium/large) peeled and cut into 1/2-inch cubes
6large ears fresh sweet corn (or 8 if they are small)husked, corn kernels removed, and cobs "milked" (see notes for the tip on "milking" the corn)
1teaspoonsmoked paprika
1/4teaspoon freshly ground black pepper
2cupsvegetable broth, or water
114-ounce can full-fat *coconut milk (or whole milk)
1/2cupchopped jarred roasted red pepper(or 1 **red bell pepper, diced)
1tablespoonapple cider vinegar
1/4 teaspooncayenne pepper,optional
Optional to serve
4tablespoonsraw corn kernels for garnish
Chopped chivesfor garnish
vegan or regular sour creamfor serving
Instructions
In a large soup pot heat the olive oil over medium heat. Add the onion, garlic, bay leaves and a few pinches of salt. Sauté until onion starts to soften, about 3 minutes, then stir in the celery, diced potatoes, and corn kernels with all their "milked" juices. (If using a sweet red bell pepper, add it now).
Add the smoked paprika, a few more pinches of salt, and 1/4 teaspoon black pepper. Stir to combine. Reduce heat to medium-low and cover the pot. Cook, stirring occasionally, until potatoes have slightly softened, about 6-8 minutes. If the vegetables are sticking to bottom of the pot, add a few tablespoons of water.
Pour in the broth followed by the coconut milk. Stir everything well, scraping any bits that may have stuck to the bottom of the pot. Simmer on low, partially covered, for 10 to 15 minutes or until potatoes are completely tender and soft.
Remove the bay leaves and transfer 1/3 (or slightly more) of the chowder to a blender. Allow it to cool slightly (use caution when pureeing hot liquids!) then carefully blend until completely smooth.
Pour back into the pot, then stir in the chopped roasted red pepper and apple cider vinegar. Taste and adjust seasonings; add more salt and pepper, if necessary, and/or a few more pinches of smoked paprika. If you you'd like a tiny bit of heat, add a few dashes of cayenne pepper.
To serve, place the chowder in bowls and top with raw corn, chopped chives, and a few dollops of regular or vegan sour cream, if desired.
Notes
*The brand of coconut milk you use is important! Some organic brands are too watery and the milk will curdle. This brand works perfectly and is available at most supermarkets. If you don't enjoy any coconut flavour, and you aren't avoiding dairy, you can use whole milk. Just make sure to temper the milk so it doesn't curdle.**Red Bell Pepper: If using a fresh bell pepper, sauté it along with the onion and garlic. Helpful Tips:
Use the "milk" from the cobs. Once you cut the kernels off the cobs, make sure to scrape all of the milky juices off the cobs. These juices are essential in making the chowder even creamier and more flavourful. This quick video is very helpful if you need a visual on how to do it.
Once you add the milk, don't allow the chowder to boil. Make sure the chowder is kept at a simmer once you have added the coconut milk (or any milk). Otherwise, the milk will curdle which ruins the chowder.
Season well. Between all the corn and coconut milk the chowder can become a little flat. Add salt and pepper in different stages, tasting along the way until it tastes just right.
Top with extra crispy corn. Set aside a few handfuls of raw corn kernels to top the served chowder. The crispy bits are a great contrast to the creamy soup.