Vegan Corn Chowder with Potatoes

This vegan corn chowder with potatoes is super creamy and so comforting! It's the perfect soup for spring and summer! Besides, it makes such a great and healthy vegan dinner! And it's very budget-friendly!

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 364kcal

Author Sina

Ingredients

3 medium-sized russet potatoes, cut into cubes
1 red bell pepper, cut into medium-sized chunks
5 cups corn kernels either fresh or frozen
2 stalks of celery, chopped
1 onion, finely chopped
2 carrots, sliced
2 bay leaves
1/2 teaspoon smoked paprika powder
1/2 teaspoon Cajun seasoning (optional) Omit if you don't want the corn chowder to be a bit spicy!
4 cups vegetable broth
1 cup coconut milk
1/2 cup unsweetened almond milk
salt, to taste
black pepper, to taste
1 green onion, cut into rings
1/2 cup fresh parsley, chopped

Instructions

Cut all the vegetables in bite-sized chunks or slices. Put 2 cups of the corn in a blender together with the coconut milk and the almond milk. Blend until smooth. Set aside.
In a large pot, sauté the onion in some oil until it becomes translucent. Then, add the vegetables, the spices, the bay leaves, the vegetable broth, and the pureed corn. Bring to boil and cook for about 15 minutes or until the vegetables are tender.
Discard bay leaves. Season with salt and pepper and sprinkle with the green onion and the fresh parsley. I like this corn chowder best with warm whole wheat baguette.

Notes

** If you want the vegan corn chowder to be a bit thicker, please check out the suggestions I made in the text above under the headline " How to Thicken Corn Chowder" **

Nutrition