Craving a comforting bowl of creamy goodness that'll warm your soul and tantalize your taste buds? Look no further than this mouthwatering Vegan Vegetable and Corn Chowder that proves plant-based eating can be incredibly delicious and satisfying! Packed with fresh vegetables, rich coconut milk, and sweet corn kernels, this recipe is about to become your new favorite go-to comfort meal that'll have everyone asking for seconds – even the most dedicated meat-lovers!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 2 potatoes, diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 2 cups of corn kernels, 1 diced onion, 2 minced garlic cloves, 2 diced potatoes, 4 cups of vegetable broth, 1 cup of coconut milk, 1 teaspoon of thyme, salt and pepper to taste, and fresh parsley for garnish.
- In a large pot, heat a tablespoon of oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Next, add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Add the diced potatoes to the pot and stir well to combine with the onion and garlic mixture. Cook for about 5 minutes, allowing the potatoes to slightly soften.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 10 minutes, or until the potatoes are tender.
- After the potatoes are cooked, add the corn kernels, coconut milk, and thyme to the pot. Stir well to combine all the ingredients.
- Continue to simmer the chowder for another 5 minutes, allowing the flavors to meld together. Taste the chowder and season with salt and pepper according to your preference.
- Once the chowder is ready, remove it from heat. If you prefer a creamier texture, you can use an immersion blender to blend a portion of the chowder, or transfer some to a blender and pulse until smooth, then return it to the pot.
- Serve the chowder hot, garnished with fresh parsley for a pop of color and added freshness.
- Enjoy your delicious and hearty Vegan Vegetable and Corn Chowder!
Tips
- • For the creamiest texture, use fresh corn kernels when possible, but frozen corn works perfectly as a convenient alternative. • To enhance the flavor, consider roasting the corn kernels briefly before adding them to the chowder for a deeper, slightly smoky taste. • If you want extra protein, try adding diced tofu or plant-based meat alternatives to make the chowder more substantial. • For a thicker consistency, you can mash some of the potatoes against the side of the pot or use an immersion blender to partially blend the chowder. • Fresh herbs make a huge difference – don't skip the parsley garnish, and consider adding a sprinkle of chives or green onions for extra flavor. • Store leftovers in an airtight container in the refrigerator for up to 3-4 days, and reheat gently to maintain the creamy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
