This Creamy Vegan Corn Chowder is a tasty and comforting soup that can be made at any time of the year. In a rich coconut milk broth, it's filled with sweet corn, potatoes, and interesting spices. No matter if you're vegan or not, this hearty chowder will satisfy your hunger!
Ingredients: 4 cups corn kernels. 1 onion, diced. 2 cloves garlic, minced. 1 large potato, diced. 4 cups vegetable broth. 1 cup coconut milk. 2 tablespoons nutritional yeast. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.
Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant. Add diced potato and corn kernels, cook for 5 minutes. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender. Using an immersion blender, blend the soup until smooth and creamy. Stir in coconut milk, nutritional yeast, smoked paprika, salt, and pepper. Simmer for an additional 5 minutes, stirring occasionally. Serve hot, garnished with fresh parsley. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
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