Description
Warm up your chilly evenings with this Smoky Vegan Corn Chowder with Potatoes. This comforting dish features a delightful combination of sweet corn, creamy Yukon Gold potatoes, and a hint of smokiness from smoked paprika, creating a delightful blend of flavors that evoke nostalgia. Quick to prepare and visually stunning, it serves as a comforting meal or an impressive dish for gatherings. Enjoy each spoonful paired with crusty bread for an unforgettable culinary experience.
Ingredients
Scale
- 4 cups fresh corn kernels (about 4 ears of corn)
- 2 cups Yukon Gold potatoes, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the ingredients by husking the corn and cutting the kernels off the cob. Dice the onion and mince the garlic.
- In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Stir in diced potatoes and corn kernels, then add vegetable broth. Bring to a boil.
- Season with smoked paprika, salt, and pepper. Reduce heat and simmer for about 20 minutes until potatoes are tender.
- Blend part of the chowder using an immersion blender for creaminess while leaving some chunks for texture.
- Stir in coconut milk and simmer on low heat for an additional 5 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: - For added flavor, consider substituting Yukon Gold potatoes with sweet potatoes or adding diced bell peppers. - Adjust spice levels by incorporating cayenne pepper or crushed red pepper flakes if you prefer a spicier chowder.