Vegan Corn Chowder

AuthorGeo FoodsCategory

Ingredients

 · 2 tablespoons olive oil
 · 1 onion
 · 2 garlic cloves
 · 3 cups corn
 · 4 yukon potatoes
 · 1 celery stalk
 · 1 carrot
 · ½ teaspoon paprika
 · ½ teaspoon thyme
 · ½ teaspoon salt
 · ¼ teaspoon pepper
 · 2 cups vegetable broth
 · 1 can coconut milk
 · Chives for serving

Preparation

1

Heat olive oil in a pot over medium heat. Add onions and cook until they soften. Add garlic, half of the uncooked corn, potatoes, celery, and carrots. Season with paprika, thyme, salt and pepper, and saute until the vegetables soften. Add vegetable broth and coconut milk. Bring mixture to a boil, and then simmer until the potatoes are tender for 15 minutes. Use a blender to blend the soup. Add the remaining uncooked corn to the pot. Return to a simmer and cook for about 10 minutes. Ladle the soup into bowls and serve with chives.

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Ingredients

 · 2 tablespoons olive oil
 · 1 onion
 · 2 garlic cloves
 · 3 cups corn
 · 4 yukon potatoes
 · 1 celery stalk
 · 1 carrot
 · ½ teaspoon paprika
 · ½ teaspoon thyme
 · ½ teaspoon salt
 · ¼ teaspoon pepper
 · 2 cups vegetable broth
 · 1 can coconut milk
 · Chives for serving

Directions

1

Heat olive oil in a pot over medium heat. Add onions and cook until they soften. Add garlic, half of the uncooked corn, potatoes, celery, and carrots. Season with paprika, thyme, salt and pepper, and saute until the vegetables soften. Add vegetable broth and coconut milk. Bring mixture to a boil, and then simmer until the potatoes are tender for 15 minutes. Use a blender to blend the soup. Add the remaining uncooked corn to the pot. Return to a simmer and cook for about 10 minutes. Ladle the soup into bowls and serve with chives.

Vegan Corn Chowder

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