Instagram

VEGAN RECIPES

Sweet & Savory Vegan Corn Chowder

March 27, 2018

Growing up I used to LIVE on Campbell’s chicken corn chowder… to the point that I’m genuinely surprised that I did not turn into a walking can of it. While this recipe is not an exact veganized version of it (I’m workin’ on it!), it’s still is thick, creamy, and savory while still being the right amount of sweet. Sooo filling, satisfying, comforting, and straight up delicious!

Sweet & Savory Corn Chowder
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Vegan
Ingredients
  • 2 tablespoons of cooking oil of your choice
  • 1 large yellow onion
  • 4 cloves garlic
  • 1½ cups carrots, chopped
  • 1½ cups celery, chopped
  • 2 large red potatoes, cubed (skin on)
  • 1 roasted red pepper, chopped
  • 3 cups vegetable broth
  • 1 can coconut cream
  • 3 cups frozen sweet corn
  • ½ tsp simply organic's all-season salt
  • ½ tsp white pepper
  • ½ tsp turmeric
  • sprinkle of salt and pepper
  • ½ cup cashew milk
  • ½ cup nutritional yeast
Instructions
  1. Place cooking oil in a large pot. Once heated, toss in the onion and garlic and cook on low heat until the onion in translucent.
  2. Add in the carrots, celery, potatoes, and roasted pepper. Cook for a 6 minutes until the carrot and celery soften up a bit.
  3. Once veggies are slightly softened and heated through, add in the vegetable broth and coconut cream and bring to a simmer.
  4. Once simmering, add in 2 cups of the frozen sweet corn (reserve 1 cup for later) and the all seasons salt, white pepper, turmeric, and salt & pepper.
  5. Simmer, covered, for about 25 minutes or until the potato is cooked through and soft.
  6. Remove from heat and carefully blend with an immersion blender to your desired consistency. I like it left with still some nice chunks of potato and veggies in there.
  7. Once blended, add in the cashew milk, nutritional yeast, and remaining 1 cup of corn. (Corn will immediately thaw out from the hot soup).
  8. Stir, serve, and enjoy!

 

 

 

 

Thank you to this recipe from The Roasted Root for providing me with inspiration!

    Leave a Reply

    Rate this recipe: