Description
This vegan corn chowder is a creamy, comforting soup perfect for any season. Made with fresh corn, potatoes, coconut milk, and a blend of aromatic herbs and spices, this dairy-free chowder offers a rich and flavorful meal that’s both hearty and nourishing. With a velvety texture achieved through a coconut cream base, this recipe is ideal for those seeking a delicious plant-based dish that’s both easy to prepare and satisfying.
Ingredients
Scale
Vegetables
- 5 Corn on the Cob (or 4.5 cups / 738g Frozen Corn or Canned Corn, Drained)
- 1 Medium Onion (White, Yellow or Brown, Chopped)
- 2 Large Potatoes (1.2 pounds / 600g, peeled and cubed)
- 3/4 cup Green Onions (Chopped)
Liquids & Fats
- 3 Tablespoons Vegan Butter
- 2 cups Vegetable Stock (480ml)
- 28 ounces Canned Light Coconut Milk (800ml, 2 cans, Unsweetened)
- 14 ounces Canned Coconut Cream (400ml, 1 can, Unsweetened)
Dry Ingredients & Spices
- 1 teaspoon Crushed Garlic
- 1 teaspoon Dried Thyme
- 1/2 cup All Purpose Flour (63g)
- 1 Bay Leaf
- 1 teaspoon Salt
- Black Pepper to taste
Instructions
- Prepare the Corn: Slice the corn off the cob by standing the corn cobs in a bowl and cutting downwards. Then break the corn cobs in half with your hands. Set aside both the fresh corn kernels and the empty corn cobs.
- Sauté Onions: Add the vegan butter to a large pot and melt. Add the chopped onion and sauté over medium heat until the onions are softened, about 5 minutes.
- Add Garlic and Thyme: Stir in the crushed garlic and dried thyme with the onions and sauté for another minute until fragrant.
- Create the Base: Sprinkle in the all-purpose flour and stir continuously to combine it with the onion mixture, forming a roux. Then gradually whisk in the vegetable stock, light coconut milk, and coconut cream until smooth.
- Add Potatoes and Corn Cobs: Add the peeled and cubed potatoes, the empty corn cobs (enough to fit comfortably in the pot), and the bay leaf into the pot.
- Simmer: Bring the mixture to a gentle simmer, then cover the pot and cook for around 25 minutes until the potatoes are tender and cooked through.
- Remove Corn Cobs and Bay Leaf: Carefully remove the corn cobs and the bay leaf from the pot to avoid unwanted toughness or bitterness.
- Add Fresh Corn and Green Onions: Stir in the fresh corn kernels and cook for 5 more minutes until they are tender. Then add the chopped green onions, mixing them evenly throughout the chowder.
- Season and Serve: Add salt and black pepper to taste. Serve hot, garnished with extra chopped green onions and a sprinkle of ground black pepper.
Notes
- For a thicker chowder, cook a bit longer or mash some of the potatoes before serving.
- Using fresh corn gives the best flavor, but frozen or canned corn are excellent substitutes.
- Adjust seasoning as per your taste preference, especially the salt and pepper.
- For extra heat, add a pinch of cayenne pepper or chili flakes during sautéing.
- The empty corn cobs add natural sweetness and depth to the broth, but remove them before serving.
- This chowder stores well in the refrigerator for up to 3 days and freezes nicely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
Keywords: Vegan corn chowder, dairy-free corn chowder, vegan soup, comforting vegan recipes, plant-based chowder
