This vegan corn chowder is a creamy and flavorful soup made with fresh corn, potatoes, and a variety of vegetables. It is a perfect dish to enjoy on a chilly evening and can be easily customized to suit your taste. This recipe is vegan and free of any animal products, making it a great option for those following a plant-based diet. With simple ingredients and easy directions, you can have a delicious bowl of homemade vegan corn chowder in no time.
Ingredients
- 3 cups fresh corn kernels (about 4 ears of corn)
- 3 medium potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Directions
- In a large pot, heat some oil over medium heat. Add the chopped onions and garlic, and sauté until the onions become translucent.
- Add the diced carrots, celery, and red bell pepper to the pot, and cook for another 5 minutes.
- Add the potatoes, corn kernels, vegetable broth, almond milk, nutritional yeast, dried thyme, smoked paprika, salt, and black pepper to the pot. Stir well to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the potatoes are tender.
- Using an immersion blender, blend a portion of the soup until creamy and smooth. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
- Taste the soup and adjust the seasonings according to your preferences. Add more salt, pepper, thyme, or paprika if desired.
- Serve the vegan corn chowder hot, garnished with fresh parsley for added flavor.
- Enjoy this creamy and delicious vegan corn chowder as a satisfying meal on its own or serve it with a side of crusty bread or a salad for a complete meal.
