VEGAN CORN CHOWDER SOUP

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– 4 cups vegetable broth – ▢32 ounces organic frozen corn (2 -16 ounce bags) prefer sweet corn – ▢2 cups golden potatoes diced – ▢1 white onion diced – ▢2 celery stalks diced – ▢1 carrot diced (or 1 small red bell pepper, cored and diced) – ▢2 garlic cloves minced

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Ingredients

– ▢3 tablespoons corn starch – ▢1 tablespoon fresh parsley chopped – ▢1 tablespoon fresh chives chopped – ▢1 tablespoon fresh thyme chopped – ▢1 teaspoon paprika – ▢2 teaspoons pink Himalayan salt – ▢½ teaspoon white pepper

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Ingredients

– ▢1 ½ cups coconut milk creamer or canned coconut milk or coconut cream – ▢hot sauce (optional)

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Ingredients

Slow Cooker – Add all the ingredients (except hot sauce & cream) into the slow cooker. If you are planning on pureeing it you can add the cream now or wait 20 minutes before serving. Cook on low for 4-6 hours. Add the coconut milk, cream, or creamer. Reserve 2 cups of the chowder and add the remaining chowder to a blender to puree.

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Instructions

Once blended add back in the reserved corn chowder. Serve right away, and if desired top with hot sauce. Please note you can also skip the puree step. Kids tend to prefer it that way.

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Instructions

Instant Pot – Add all the ingredients (except hot sauce & cream) into the Instant Pot. Set the setting for either 'Slow Cooker' or for a speedy version, set it to 'Soup'. If you are planning on pureeing it you can add the cream now or wait 20 minutes before serving. Cook according to settings. Add the coconut milk, cream, or creamer. 

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Instructions

Reserve 2 cups of the chowder and add the remaining chowder to a blender to puree. Once blended add back in the reserved corn chowder. Serve right away, and if desired top with hot sauce. Please note you can also skip the puree step. Kids tend to prefer it that way.

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Instructions

Stovetop – In a large pot add the broth, frozen corn, potatoes, onion, celery, carrot, garlic, corn starch, parsley, chives, thyme, paprika, salt and pepper. Bring to a boil, then simmer covered on medium-low for 30-45 minutes. Add the coconut milk, cream, or creamer. Reserve 2 cups of the soup and add to a blender to puree. 

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Instructions

Once blended add back in the reserved corn chowder. Serve right away, and if desired top with hot sauce. Again, you can skip the puree for a chunky vega corn chowder.

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Instructions

1. Can I saute the vegetables first? Yes, this is a quick and easy vegan corn chowder recipe typically made in the slow cooker for a ‘dump and eat’ kinda dish. You can also sauté the vegetables in olive oil first. To do so for the Instant Pot Method and Stovetop Method, add 2 tablespoons of olive oil to the pot and heat on 

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Notes

medium-high heat. Then add in the onion, celery, carrot (or red bell pepper), and garlic and heat for about 5 minutes until the onion becomes transparent. Then add in the remaining ingredients, cover and simmer as instructed. 2. If adding the coconut milk creamer in the beginning, it may start to curdle due to high heat but for 

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Notes

convenience it is fine to add in the beginning if you puree the soup, otherwise add it in 20 minutes or right before serving. 3. To use canned corn in place of frozen corn, replace frozen corn with two 15 ounce cans of corn with the liquid drained and decrease the broth to 3 ¾ cups.

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Notes

Calories: 229kcal | Carbohydrates: 48g | Protein: 7g |  Fat: 2g |  Sodium: 1419mg | Potassium: 637mg |  Fiber: 5g |  Sugar: 9g |  Vitamin A: 2725IU |  Vitamin C: 20mg |  Calcium: 36mg |  Iron: 2.9mg

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Nutrition

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