Vegan Corn Chowder Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 ribs celery, chopped
  • 1 poblano pepper, seeded and diced
  • 4 cups Yukon gold potatoes, diced
  • 5 cups sweet corn kernels
  • 1 (14 ounce) can coconut milk
  • 2 ½ cups vegetable broth
  • ½ teaspoon celery salt
  • ½ teaspoon smoked paprika
  • salt, to taste
  • pepper, to taste
Directions
  1. Heat a large pot over medium-high heat. Add the olive oil and heat to a shimmer. Add the onion and cook for 3 to 4 minutes, until it begins to soften. Add the garlic, celery, poblano pepper, potato, and corn, and cook for another 2 to 3 minutes.
  2. Add the coconut milk, vegetable broth, celery salt, and smoked paprika, and stir to combine. Bring to a boil and then reduce the heat to a simmer. Simmer for 10 to 15 minutes, until the potatoes are fork tender. Remove from the heat.
  3. Transfer half of the soup to a blender and blend until smooth. Carefully return the blended soup back to the pot and stir. Season with salt and pepper.
  4. Serve immediately, garnished with sliced scallions.