Creamy Vegan Corn Chowder - Ambitious Kitchen

Growing up in Minnesota, my Dad had an actual large thing about consuming corn at nearly each dinner. It’s a midwest staple, dontcha know?!

My personal favourite: good old creamy candy corn from the can! MY GOODNESS, it’s SO candy and delicious and has me feeling all forms of nostalgia just writing about it. I fondly take into account mixing the creamy corn into my mashed potatoes and masking it in black pepper. A peculiar young lady I was… and nonetheless am, thanks very a lot.

These days I don’t to find myself eating corn all that often (except it’s in my famous turkey chili), but remaining summer Tony’s mother gave us some actually scrumptious sweet corn to use up and so my corn chowder makin’ journey started and this gorgeous vegan corn chowder.

To be truthful, this recipe was inspired by a corn chowder I had in Napa on the Auberge du Soleil eating place. I had by no means eaten the rest similar earlier than; the chowder was SO creamy, thick and completely candy. We had huge slices of bread to soak it up and just about fell off our chairs after drifting into a sweet corn heaven. Dramatic, however true.

vegan corn chowder in a bowl topped with scallions

What’s on this vegan corn chowder?

This easy vegan corn chowder recipe is made with coconut milk, which makes it a cream-much less, fitter version for you all to try. Each summer time I like to make it at least once with seasonal candy corn. You won’t need many substances for this corn chowder recipe, here’s the quick record:

dairy free corn chowder in w bowl with a spoon

How to make wholesome vegan corn chowder

  1. In a large soup pot over medium heat add the olive oil, onion, garlic, poblano, diced potatoes, corn and saute for 6-8 mins or until potatoes start to melt.
  2. Slowly stir within the milk, vegetarian broth and sour cream (if now not vegan), scraping up any bits from the ground of the pan as you stir. Next stir in salt and pepper. Reduce the warmth to low and simmer for 10 to fifteen minutes exposed or until the potatoes are mushy and can simply be pierced with a fork.
  3. To give a creamy texture, mix part of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to include after which taste and regulate seasonings as necessary — including in additional salt and pepper if vital.
  4. To serve, sprinkle with cilantro, a swirl of sour cream (if now not vegan) and scallions. Serve with bread or your favourite crackers.

creamy vegan corn chowder in three bowls next to bread pieces

How to retailer & freeze corn chowder

Store this dairy loose & vegan corn chowder in the fridge in an airtight container for as much as 5 days.

To freeze: simply let the corn chowder totally cool, transfer it to a freezer-secure container, and store it in the freezer for as much as 2 months.

To reheat: first let the corn chowder thaw in the fridge. Then merely reheat in the microwave or on the stovetop until heated via.

healthy vegan corn chowder made with coconut milk in a bowl

Anyway, when you find yourself with numerous candy corn or should you just have a craving for corn chowder, then you wish to have to take a look at this recipe. You’re gonna need to slurp it up. Don’t put out of your mind the bread for dipping!

What to serve with vegan corn chowder

The Best Garlic Bread You’ll Ever Eat

Peach, Tomato & Corn Arugula Pasta Salad

Gluten Free Cornbread Muffins

Pat’s 4-Ingredient Paleo Crackers

Street Corn Pasta Salad with Cilantro Pesto + Goat Cheese

If you are making this vegan corn chowder recipe, make sure to go away a comment underneath and rate the recipe! You can also snap an image and publish it on Instagram using the hashtag #ambitiouskitchen. xo!

Creamy Vegan Corn Chowder

5 from 18 votes

Prep Time 15 minutes

Cook Time 25 mins

Total Time 40 minutes

Delicious, thick and creamy vegan corn chowder made without any cream or dairy! This simple vegan corn chowder recipe makes use of potatoes, coconut milk and a blender to get essentially the most wonderful texture. The easiest way to make use of up summer sweet corn!

  • 1 tablespoon olive oil
  • 1 medium white onion, chopped
  • 3 garlic cloves, minced
  • 1 poblano pepper, seeded and diced (too can use 1 seeded jalapeno)
  • 4 cups diced yukon gold potatoes
  • 4-5 cups cups fresh candy corn (too can use frozen)
  • 1 (15 ounce) can mild coconut milk (or regular milk if now not vegan)
  • 2 1/2 cups vegetarian broth
  • Optional if now not vegan: 1/Four cup sour cream to provide it further creaminess
  • 1 teaspoon salt, plus extra to style
  • Freshly flooring black pepper
  • To garnish, if desired: greek yogurt or goat cheese, cilantro and scallions
  1. In a big soup pot over medium warmth upload the olive oil, onion, garlic, poblano, diced potatoes, corn and saute for 6-Eight mins or until potatoes start to melt.

  2. Slowly stir in the milk, vegetarian broth and bitter cream, scraping up any bits from the ground of the pan as you stir. Next stir in salt and pepper. Reduce the heat to low and simmer for 10 to fifteen minutes uncovered or until the potatoes are tender and will easily be pierced with a fork.

  3. To give a creamy texture, blend part of the soup (BE CAREFUL WHILE DOING THIS!) then go back to the pot. Stir to incorporate and then style and modify seasonings as important -- including in more salt and pepper if vital.

  4. To serve, sprinkle with cilantro, a swirl of sour cream (if no longer vegan) and scallions. Serve with bread or your favourite crackers. Makes Four servings.

If not vegan, be at liberty to make use of regular milk and/or add 1/Four cup sour cream to present it further creaminess.

Feeling adventurous? Try including in a teaspoon or two of curry powder for a coconut curry corn chowder!

Nutrition

Servings: Four servings

Serving dimension: 1 serving

Calories: 312kcal

Fat: 7.1g

Saturated fat: 0.9g

Carbohydrates: 58.4g

Fiber: 9.7g

Sugar: 13.5g

Protein: 8.9g

Recipe by way of: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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