The Tastiest Vegan Corn Chowder.
This is the best vegan corn chowder! If you love summer produce, you are sure to love this tasty summertime soup.
Ingredients
- 1 cup red onion chopped
- ⅓ cup vegan buttery spread
- 3 cups potatoes peeled and diced
- 6 ears of corn
- ¾ teaspoon salt
- ⅓ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- 32 ounces vegetable stock
- 5 ounces coconut cream
- fresh chives
Instructions
- Shuck the corn and use a knife to slice off the kernels. Set the kernels aside.
- Place the vegan buttery spread and onions in a soup pot, and turn the heat to medium. Cook for about 5 minutes, until the onion starts to soften.
- Add the potatoes, corn kernels, spices, and vegetable stock. Raise the heat to high, and bring to a boil, then reduce the heat to a simmer.
- Simmer the soup for about 20 minutes, until the potatoes are tender.
- Stir in the coconut cream, and add more salt, pepper, or spicees if desired.
- Serve soup garnished with fresh chives.
Notes
Store leftover soup in an airtight container in the refrigerator. It should stay fresh for 4 days.
You can freeze this soup if you like in freezer safe containers or bags. It should stay fresh in the freezer for 3 months.
If you can't have coconut, use a different dairy free milk, and add a tablespoon of cornstarch to thicken the soup.
Nutrition
Calories: 330kcalCarbohydrates: 23gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 993mgPotassium: 374mgFiber: 3gSugar: 8gVitamin A: 1056IUVitamin C: 9mgCalcium: 15mgIron: 1mg
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