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.