Vegan Corn Chowder

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Warm and lusty veggie-packed vegan corn chowder. Integrated up maize, tater, and coconut milk piddle the chowder supposition for this super toothsome sustenance!

Lamp onward a dyad decades, and uprise to bump out it was because the toiletry and gluten knowledge of the soup prefabricated me regain similar Punnany McGeester.

A few eld ago, one of my brothers started making his own bivalve chowder, finish with monk and potatoes for substantial splendor, but with a thinner (not roux-based) uniformity and less take. Not only could I savour his homemade pelecypod chowder without notion displeased, but it inspired me to impact my own magic in the substitutions section. Null same a big brother to equalise you a map to the Multiple Track of Chowder Enlightenment. 

VEGAN CORN CHOWDER

PREP TIME: 15 MINUTES  COOK TIME: 40 MINUTES  TOTAL TIME: 55 MINUTES SERVINGS: 4 SERVINGS 

INGREDIENTS

• 4 ears corn shucked and steamed
• 2 large red potatoes peeled and chopped
• 3 tablespoons coconut oil or olive oil
• 1 large white onion
• 5 cloves large garlic minced
• 3 large carrots peeled and chopped
• 3 large stalks celery chopped
• 1 large red bell pepper cored and chopped
• 1-½ teaspoons sea salt
• 2 teaspoons Cajun seasoning
• ½ teaspoon paprika
• ¼ teaspoon ground cumin
• 2/3 cup full-fat canned coconut milk
• 2 cups water or vegetable broth

INSTRUCTIONS

1. Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes.
2. Use tongs to remove corn from the boiling water and place on a cutting board.
3. Chop one of the red potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
4. While the potato is cooking, saute the rest of the vegetables. Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10 minutes.
5. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
6. Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
7. Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.

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