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Ingredients
Scale
- 1 tablespoon olive oil or 1/4 cup water
- 1 medium onion, diced
- 3–4 garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 celery ribs, diced
- 1 teaspoon dried thyme
- 1/2–1 teaspoon smoked paprika
- 2 bay leaves
- 4 1/2 cups vegetable broth
- 8 ears of corn, shucked (or 6–7 cups frozen corn)
- 1 lb. potatoes, cubed into 1/2-inch pieces
- 3/4 cup raw cashews or 1 can (14 oz) coconut milk or cream
- Salt and pepper, to taste
- Optional garnishes: chopped parsley, chives, green onions, red pepper flakes, smoked paprika, nutritional yeast, coconut bacon, shredded vegan cheese
Instructions
- Gather all ingredients for the chowder.
- Heat olive oil or water in a large pot over medium heat.
- Sauté onion, garlic, red bell pepper, and celery until soft.
- Add dried thyme, smoked paprika, and bay leaves; cook for an additional minute.
- Pour in vegetable broth and bring to a gentle boil.
- Mix in corn and cubed potatoes; simmer for about 15 minutes.
- Remove bay leaves and blend a portion of chowder for texture.
- Stir in cashews or coconut milk, adjust consistency with broth, and season with salt and pepper.
- Serve in bowls and garnish as desired.
Notes
Use in-season corn for the best flavor.
Adjust smoked paprika to your taste preference.
Blend less for a chunkier chowder, blend more for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg