Vegan Potato and Corn Chowder
A creamy and comforting vegan potato and corn chowder that feels indulgent without any of the guilt.
Ingredients
- 4 medium potatoes peeled and diced
- 2 cups corn kernels fresh or frozen
- 1 medium onion chopped
- 3 garlic cloves minced
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika optional
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté for 3-4 minutes until fragrant.
- Stir in diced potatoes, corn, vegetable broth, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes until potatoes are tender.
- Add coconut milk and smoked paprika (if using), stir well.
- Use an immersion blender to blend the soup slightly, leaving some chunks for texture.
- Garnish with fresh parsley and serve hot.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 10%
- Vitamin C: 35%
- Iron: 6%
- Calcium: 4%
- Potassium: 15%
💁♀️ Extra Flavor Tips
- Add a squeeze of lime juice for a zesty kick.
- Toss in some fresh herbs like thyme or rosemary for added depth.
- Top with a handful of crispy roasted chickpeas for crunch.
- If you like a spicy twist, add a pinch of cayenne pepper.
- Swap coconut milk with cashew cream for a richer texture.