Wagon Wheel
Crafted With Love and Served With A Smile
About the Recipe
This Vegan Corn Chowder is a great source of fiber and vitamins, especially vitamin C. The combination of corn and potatoes provides a good balance of carbohydrates and fiber, while the coconut milk adds healthy fats. This recipe is also gluten-free and dairy-free, making it a great option for anyone with dietary restrictions.
Ingredients
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
2 cups frozen corn kernels
1 can (14 oz) coconut milk
2 cups vegetable broth
2 medium potatoes, peeled and diced
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and pepper to taste
Fresh parsley or chives for garnish (optional)
Preparation
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the frozen corn kernels to the pot and cook for another 5 minutes, stirring occasionally.
Add the coconut milk, vegetable broth, diced potatoes, smoked paprika, and cumin to the pot. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes, or until the potatoes are tender.
Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
Season with salt and pepper to taste. Garnish with fresh parsley or chives, if desired.
NOTES:
You can use fresh corn instead of frozen corn if it's in season.
For a spicier chowder, add a diced jalapeño or a pinch of cayenne pepper.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in a pot on the stove or in the microwave.
