Description
Smoky Vegan Corn Chowder with Potatoes is a comforting and hearty dish perfect for chilly evenings. This creamy chowder combines sweet corn and tender Yukon Gold potatoes in a luscious coconut milk base, accentuated by the rich flavor of smoked paprika. Ideal for busy weeknights or gatherings, it’s quick to prepare and deliciously satisfying. Enjoy it on its own or paired with crusty bread for a delightful meal that warms both body and soul.
Ingredients
Scale
- 2 cups fresh corn kernels (or frozen)
- 2 medium Yukon Gold potatoes, diced (about 1 pound)
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 4 cups low-sodium vegetable broth
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté the chopped onion and minced garlic until soft and fragrant, about 5 minutes.
- Add the diced potatoes and smoked paprika to the pot; stir to coat the potatoes.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for about 10 minutes until potatoes are tender.
- Stir in the corn and simmer for an additional 5 minutes.
- Mix in the coconut milk and heat through without boiling; season with lemon juice, salt, and pepper.
- Serve hot, garnished with fresh herbs or croutons as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added creaminess, consider blending half of the chowder before mixing it back in.- Feel free to substitute corn with diced zucchini or bell peppers for a different flavor profile.- This chowder can be stored in an airtight container for up to four days or frozen for up to three months.