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Irresistible Smoky Creamy Vegan Corn Chowder with Potatoes

Irresistible Smoky Creamy Vegan Corn Chowder with Potatoes Bliss

A delightful bowl of Irresistible Smoky Creamy Vegan Corn Chowder with Potatoes captures the essence of cozy, nourishing meals for autumn.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chowder Base
  • 2 cups Fresh Corn Can substitute with frozen corn.
  • 2 medium Potatoes Yukon gold or red potatoes add creaminess; sweet potatoes can be used.
  • 1 medium Onion Sauté until translucent.
  • 2 cloves Garlic Minced.
Creamy Mix
  • 1 teaspoon Smoked Paprika For smoky flavor.
  • 1 can Coconut Milk Full-fat for best texture.
  • 4 cups Vegetable Broth Low-sodium preferred.

Equipment

  • Large pot

Method
 

Preparation Steps
  1. Sauté Onions: Heat olive oil in a large pot over medium heat, add chopped onions, and sauté until soft and translucent, about 5 minutes.
  2. Add Garlic: Toss in minced garlic and sauté for another minute until fragrant.
  3. Incorporate Potatoes: Add bite-sized potato chunks, mixing well to combine.
  4. Stir in Corn and Paprika: Add corn and smoked paprika, allowing corn to sizzle briefly.
  5. Pour in Liquids: Pour vegetable broth and coconut milk, stir, and bring to a gentle boil.
  6. Simmer to Perfection: Simmer uncovered for 20-25 minutes until potatoes are tender; mash some potato chunks for creaminess.
  7. Final Touches: Adjust seasoning as needed, garnish with fresh herbs if desired.

Notes

Store leftover chowder in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.