Description
Smoky Vegan Corn Chowder with Potatoes is a comforting, creamy soup that perfectly melds the sweetness of fresh corn with the hearty texture of tender potatoes. Enhanced by smoky paprika, this nourishing chowder will transport you to warm summer days spent harvesting corn. Easy to make and deliciously satisfying, it’s an ideal dish for cozy nights or gatherings with friends and family, ensuring everyone will savor each spoonful.
Ingredients
Scale
- 2 cups fresh corn (or frozen)
- 2 medium Yukon Gold potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 can (14 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté the chopped onion until soft and translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Add diced potatoes and mix well to combine.
- Stir in fresh or frozen corn along with smoked paprika. Let it cook briefly.
- Pour in vegetable broth and coconut milk, stirring to combine. Bring to a gentle boil then reduce heat to simmer.
- Allow to simmer uncovered for about 20-25 minutes until potatoes are tender; mash some against the pot for extra creaminess.
- Adjust seasoning as desired. Serve hot garnished with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg