Have I ever told you about my love for all things corn?
Yes, I’m all about it: cornbread muffins, cornbread waffles, corn on the cob (which I think my husband has PERFECTED), corn salsa, corn tortillas, corn everything…
So how could I resist the thought of making a thick and creamy corn chowder? I couldn’t really. So here it is: my thick and creamy vegan corn chowder! 13 simple, natural, ingredients; most of which you already have at home and the rest of which you can find at practically any grocery store, 15 minutes prep time, and dinner in one, hot, creamy, bubbly, pot. What could be better?
Over the years I’ve made many versions of corn soup. When I first started cooking for the two of us I made a pretty good spicy southwest corn chowder. 6 ingredients, including jalapeños, you know the drill… But as I’m getting more experienced at turning corn into something truly amazing, I was looking to kick it up a notch, you know, make a corn chowder that would take first prize in a corn chowder making contest…
Well, here it is my friends! The most perfect pot of creamy, vegan, sinfully delicious corn chowder on the planet! Okay, maybe that’s a bit of an over exaggeration, but I really think this bowl of chowder is incredibly amazing!
This soup is the perfect early fall meal. It’s a delicate balance of warm, healthy, creamy, and sweet with a subtle bit of savoriness. It’s loaded with so much good for you goodness.
- 1 tbsp coconut oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 rips celery, chopped
- 1 yukon gold potato, chopped
- 4 ears fresh corn, husked, kernels cut of cob
- 1 red pepper, diced
- ½ tsp celery salt
- ½ tsp paprika
- 1 tsp salt
- 1 tbsp apple cider vinegar
- 2 cups water
- 1 14oz can light coconut milk
- chopped chives, for garnish
- Reserve some of the corn and red pepper for garnish.
- Heat the oil in a large soup pot on medium heat. Add the onion, garlic, celery and potatoes. Cook until the potatoes are slightly softened, about 5 minutes.
- Next, add the corn kernels, red pepper, celery salt, paprika, and salt. Then add the vinegar, water and coconut milk. Cover and simmer for about 15 minutes.
- Transfer half the soup to a blender and blend until creamy. Then transfer it back to the pot and stir to combine.
- Serve in individual bowls garnished with chives and reserved veggies.