30-Minute Creamy Vegan Corn Chowder Recipe With Potatoes by Melissa Vickers
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Creamy soups scream comfort food. This creamy corn chowder recipe will comfort vegans and non-vegans, with the creaminess that comes from coconut milk and almond milk. The potatoes and the pureed corn add to the satisfying taste of a warm soup for cold days.
This vegan corn chowder recipe is made with potatoes, red bell pepper, corn, celery and carrots in a broth flavored with smoked paprika, Cajun seasoning and bay leaves. The Cajun season is optional, but it's perfect for those who like just a touch of heat. The creamy dairy-free soup only takes about 20 minutes to cook, and is on the table in about 30 minutes.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 5 cups fresh or frozen corn kernels (divided)
- 1 cup coconut milk
- 1/2 cup unsweetened almond milk
- 1 small onion, chopped
- 3 medium russet potatoes, cut into cubes
- 1 red bell pepper (or 4 to 5 mini sweet peppers), cut into medium-sized chunks
- 2 stalks celery, chopped
- 2 carrots, sliced
- 2 bay leaves
- 1/2 teaspoon smoked paprika powder
- 1/2 teaspoon Cajun seasoning (optional)
- 4 cups vegetable broth
- 1 green onion, cut into rings and/or 1/2 cup fresh chopped parsley, for garnish (optional)
Here’s how to make it:
- Put 2 cups of the corn, the coconut milk and almond milk into a blender. Blend until smooth.
- In a large pot, sauté the onion in some oil until it becomes translucent. Add the rest of the vegetables, the spices, bay leaves, vegetable broth and pureed corn. Bring to boil and cook for about 15 minutes or until vegetables are tender.
- Discard bay leaves. Add salt and pepper to taste. Garnish with green onion and/or parsley.
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