This vegan corn chowder is creamy, flavorful, and perfect for summer. It's made with fresh corn, bell pepper, coconut milk, and spices.
Ingredients: 4 cups fresh or frozen corn kernels. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, chopped. 4 cups vegetable broth. 1 can coconut milk. 2 tablespoons nutritional yeast. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley or cilantro, chopped, for garnish.
Instructions: The onion and garlic should be cooked in a big pot until they become soft. After you add the bell pepper, cook for another two to three minutes. The smoked paprika, corn, vegetable broth, and coconut milk should all be added now. Bring it to a low boil, then cook for 15 to 20 minutes. Let some chunks of corn stay in the soup while you use an immersion blender to make part of it creamy. Add pepper and salt. Add fresh parsley or cilantro on top and serve hot.
Prep Time: 15 minutes
Cook Time: 25 minutes
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