Vegan Corn Chowder

Vegan Corn Chowder Soup 2 of 3

Thick and creamy Vegan Corn Chowder – made with coconut milk, and the 5 key ingredients I used in the other two soups. Carrots, onions, celery, garlic & vegetable stock. This time we switched the sweet potato for red potatoes and added sweet corn.

PREP TIME 5 minutes

COOK TIME 30 minutes

TOTAL TIME 35 minutes

INGREDIENTS

2 tablespoons olive or grape seed oil
1/2 white onion, diced (use other half for chickpea soup)
1 carrot, diced
2 large stalks celery, diced
2 garlic cloves, minced
3 medium red potatoes, diced
3 cups corn kernels, can be from a can or fresh off the cob. I used three cans. Drain.
3 cups vegetable stock, (aim for a low sodium stock so you can control the salt)
1 cup coconut milk, full fat
1 tbsp of apple cider vinegar
1 teaspoon salt + more to taste
1/2 teaspoon black pepper
2 tablespoons fresh chives, chopped

INSTRUCTIONS

Preheat oven to 400 degrees. On a baking sheet toss ½ of the red potatoes and 1 can of corn, drained with 1 tbsp of oil, and a pinch of salt and pepper. Cook for 15 – 18 minutes or until the potatoes are soft with a fork. Take the pan out of the oven and add minced garlic and stir. Set aside.

Heat 1 tbsp of oil in a large stock pot on medium heat. Add the onion, carrot and celery and cook for about 5 minutes to soften the vegetables. Stir every so often to prevent burning.
Add the remaining ingredients and stir. Bring to a boil and then reduce the heat down to maintain a simmer. Cover and cook for about 15 minutes or until the potatoes are soft.
Remove the pot from the heat and use an immersion blender to make smooth.
Stir in the roasted potatoes and corn kernels.
Add the 1 tbsp apple cider vinegar.
Taste and season with a little more salt and pepper as needed.
Let the soup simmer for about 5 minutes to thicken a little more.
Serve in a bowl and top with the chives.