Smoky Corn Chowder

Smoky Corn Chowder

This soup is smoky, sweet, thick and creamy– without using heavy cream-based ingredients.  It combines inexpensive pantry items and comes together fast for a delicious meal that will definitely fill you up– without weighing you down!    It goes perfectly with my fluffy Focaccia Bread!  

Smoky Corn Chowder
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Smoky Corn Chowder

Sweet corn, potatoes and spices create a smoky, sweet and creamy soup that is filling and delicious! This soup cooks up fast using inexpensive pantry items and is deceivingly thick and hearty without using any heavy cream-based ingredients. ,
Course Main Course
Keyword Fast and Easy Vegan Smoky Corn Chowder, Smoky Corn Chowder, Vegan Corn and Potato Chowder, Vegan Smoky Corn Chowder
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 2 cups sweet canned corn, drained 15 oz can works-- use a firm, sweet corn like niblets
  • 2 tsp olive oil
  • 3 tsp smoked paprika
  • 1 small/medium onion, finely chopped
  • 3 cloves garlic, finely chopped about 3 tablespoons
  • 1.5 cups potato, diced into 1/2" pieces about 2-3 med potatoes
  • 2.5 cups vegetable stock- see Notes I use Kitchen Basics Unsalted Vegetable Stock
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • pinch chili flakes (optional: can omit for less heat)
  • 1/2 can coconut milk, full fat You can use light coconut milk to make it lighter in calories, but it will be less creamy.
  • GARNISHES: Chopped spring onion
  • Chopped parsley

Instructions

  • Heat 1 tsp oil in a medium pot over medium heat. Add in drained corn and 1 tsp paprika. Stir until corn starts to turn golden, about 5 minutes.
  • Add the second 1 tsp oil to the pot and then the chopped onion and garlic, salt, pepper, last 2 tsp smoked paprika and optional chili flakes. Add potatoes. Stir until all is coated well with the seasonings, about 1 minute.
  • Pour in the veggie stock, stir and bring to a simmer. Let the soup simmer for 20 minutes, uncovered, until the potatoes are soft.
  • Using an immersion blender, partially puree the soup, leaving some chunky. If you don't have an immersion blender, use a ladle to remove about 1/2 the soup and puree in a blender. Return blended portion to the pot.
  • Stir in the half can of creamy coconut milk. Heat through and taste for seasonings. Add garnish if desired. Enjoy!

Notes

BUY VEGETABLE STOCK here: https://amzn.to/3njyJKc
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Laura
Laura
March 8, 2022 11:12 pm

Sounds delicious!


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