Vegan Corn Chowder: Grandma's Recipe... DESTROYED?! (You Won't BELIEVE What Happened!)

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Creamy Vegan Corn Chowder Recipe: A Deliciously Hearty Comfort Food

Introduction

Craving a warm, comforting bowl of soup that's both delicious and kind to your body? Look no further than this vegan corn chowder recipe! This hearty soup is brimming with fresh corn, tender potatoes, and a creamy, dairy-free base that will leave you feeling satisfied and nourished. Whether you're a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this vegan corn chowder is a winner. We'll walk you through every step, from prepping the vegetables to achieving that perfect creamy texture, ensuring a truly delightful culinary experience. Get ready to cozy up with a bowl of the best vegan corn chowder you've ever tasted!

Ingredients You'll Need

Here's everything you'll need to create this incredible vegan corn chowder:

• Vegetables:
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 large carrots, peeled and diced
  • 4 cups fresh corn kernels (about 6-8 ears of corn, or use frozen) - fresh corn is the key!
  • 4 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
  • 4 cups vegetable broth (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
• Creamy Base:
  • 1 cup full-fat coconut milk (from a can, refrigerated overnight for best results – use the thick cream on top) or cashew cream (see variation below)
  • 2 tablespoons all-purpose flour (or gluten-free alternative like arrowroot powder or tapioca starch)
  • 1 tablespoon nutritional yeast (for cheesy flavor – optional)
  • 1/4 cup fresh chives, chopped (for garnish)

Step-by-Step Instructions: Making the Perfect Vegan Corn Chowder

Follow these simple steps to create a restaurant-quality vegan corn chowder in your own kitchen:

1. Prep the Vegetables: Begin by prepping all your vegetables. Dice the onion, garlic, celery, carrots, and potatoes. If using fresh corn, cut the kernels from the cobs. If using frozen corn, set it aside. Having everything prepped and ready to go makes the cooking process much smoother. This is critical for any great vegan corn chowder!

2. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Next, add the minced garlic, diced celery, and diced carrots. Sauté for another 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas. The fragrant smells are a sure sign you're on the right track towards a perfect vegan corn chowder.

3. Add the Potatoes and Corn: Add the diced potatoes and the fresh (or frozen) corn kernels to the pot. Stir to combine with the sautéed vegetables.

4. Simmer with Broth and Spices: Pour in the vegetable broth. Add the dried thyme and smoked paprika. Season generously with salt and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender.

5. Create the Creamy Base: While the vegetables are simmering, prepare your creamy base. In a small bowl, whisk together the full-fat coconut milk (using the thick cream that has separated from the liquid if you refrigerated it), and flour (or your gluten-free alternative). Ensure there are no lumps. You can also use a blender to make a cashew cream, which will be described in the variations. This step is crucial for achieving the creamy texture of the vegan corn chowder.

6. Thicken the Soup: Once the potatoes are tender, gradually whisk the creamy coconut milk mixture into the soup. Stir constantly to prevent lumps. If you're using cashew cream, add it now. Bring the soup back to a gentle simmer, stirring frequently, for another 5-7 minutes, or until the soup has thickened to your desired consistency. Taste and adjust the seasoning, adding more salt and pepper as needed.

7. Optional Step: Blend for Creamier Texture: For an extra creamy texture, you can use an immersion blender to blend a portion of the soup (about 1-2 cups). Alternatively, carefully transfer a portion of the soup to a regular blender and blend until smooth. Be careful when blending hot liquids! Then, stir the blended portion back into the pot. This will make your vegan corn chowder extra decadent.

8. Serve and Garnish: Ladle the vegan corn chowder into bowls. Garnish with fresh chives. Serve immediately and enjoy!

Preparation Time and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 30-40 minutes
• Servings: 6-8 servings

Helpful Tips, Variations, and Serving Suggestions

• Make it Spicy: Add a pinch of red pepper flakes or a finely chopped jalapeño to the sautéed vegetables for a touch of heat. This can be adjusted according to your preference and can add an exciting twist to your vegan corn chowder.
• Use Different Vegetables: Feel free to add other vegetables, such as bell peppers, zucchini, or mushrooms. Experimenting with ingredients is a great way to personalize your vegan corn chowder.
• Cashew Cream Variation: For a richer, nuttier flavor, make a cashew cream. Soak 1 cup of raw cashews in hot water for at least 30 minutes. Drain and rinse the cashews. Blend them with 1 cup of water (or vegetable broth) until smooth and creamy. Add a tablespoon of lemon juice and a pinch of salt for extra flavor. This can be used instead of coconut milk. This alternative is a fantastic option for a creamy vegan corn chowder.
• Storage Instructions: Store leftover vegan corn chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The soup may thicken upon cooling, so you may need to add a splash of vegetable broth to thin it out when reheating.
• Serving Suggestions: Serve your vegan corn chowder with a crusty bread for dipping. You can also top it with a dollop of vegan sour cream, a sprinkle of fresh herbs, or a swirl of olive oil for extra flavor and visual appeal. For a complete meal, pair it with a side salad or a hearty sandwich.
• Corn on the Cob: If using fresh corn, you can roast the corn on the cob first for enhanced flavor. Simply grill or roast the corn until slightly charred, then cut off the kernels. This can significantly enhance the flavor of your vegan corn chowder.
• Freezing: This soup freezes well! Let it cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave. Freezing is a convenient way to enjoy your vegan corn chowder even later.

Conclusion

We hope you've enjoyed this vegan corn chowder recipe! This delicious and easy-to-make soup is perfect for any occasion. Its rich flavors and creamy texture will surely become a household favorite. Embrace the warmth of this comforting dish and savor every spoonful. Don't hesitate to experiment with the variations and add your own personal touch.

Give this vegan corn chowder recipe a try and let us know what you think! Share your experience and any modifications you made in the comments below. We'd love to hear from you and see your culinary creations. Happy cooking!