Imported from the web

Vegan Corn Chowder

Name: Vegan Corn Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 ears corn (Shucked and steamed; canned corn may be used instead.); 2 large red potatoes (Peeled and chopped into quarters, then one potato is chopped into smaller chunks after cooking.); 3 tbsp coconut oil (Avocado oil may be substituted.); 1 large white onion (Chopped.); 5 large garlic cloves (Minced.); 3 large carrots (Peeled and chopped.); 1 large red bell pepper (Cored and chopped.); 1.5 tsp sea salt (Plus additional sea salt to taste at the end.); 2 tsp Cajun seasoning (Optional.); 0.5 tsp paprika (Optional.); 0.25 tsp ground cumin (Optional.); 1 cup full-fat canned coconut milk; 2 cups water (Vegetable broth may be used instead.)

Recipe by Julia

Imported by Starr2 on SeeMeCook

A hearty, creamy dairy-free chowder made with sweet corn, potatoes, colorful vegetables, and full-fat coconut milk. Part of the corn and potato is blended smooth to create the chowder base, while the remaining vegetables add texture.

4 servings55 minAmerican

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Ingredients

4 ears corn (Shucked and steamed; canned corn may be used instead.)
2 large red potatoes (Peeled and chopped into quarters, then one potato is chopped into smaller chunks after cooking.)
3 tbsp coconut oil (Avocado oil may be substituted.)
1 large white onion (Chopped.)
5 large garlic cloves (Minced.)
3 large carrots (Peeled and chopped.)
1 large red bell pepper (Cored and chopped.)
1.5 tsp sea salt (Plus additional sea salt to taste at the end.)
2 tsp Cajun seasoning (Optional.)
0.5 tsp paprika (Optional.)
0.25 tsp ground cumin (Optional.)
1 cup full-fat canned coconut milk
2 cups water (Vegetable broth may be used instead.)

Steps

1
Place the shucked ears of corn in a large pot and fill the pot with water. Cover, place over high heat, and bring to a full boil. Cook until the corn is plump and juicy, about 5–8 minutes. Use tongs to transfer the corn to a cutting board. If using canned corn, skip this step and transfer two cans of corn to a blender.
2
Peel and quarter the red potatoes. Carefully place them in the same pot of boiling water used for the corn and cook until soft, about 10–15 minutes.
3
While the potatoes cook, heat the coconut oil or avocado oil in a large stock pot over medium-high heat.
4
Add the chopped onion and sauté, stirring occasionally, until it begins to turn brown, about 5–8 minutes.
5
Add the chopped bell pepper, chopped carrots, Cajun seasoning, paprika, ground cumin, and sea salt. Cover the pot and cook, stirring occasionally, until the vegetables have softened, about 5–8 minutes.
6
Use a knife to remove the kernels from all the cooked ears of corn.
7
Place half of the corn kernels and one cooked potato in a blender. Add the coconut milk and water or vegetable broth. Blend until completely smooth, working in two or three batches if necessary.
8
Chop the remaining cooked potato into smaller chunks.
9
Add the remaining corn kernels to the pot with the sautéed vegetables.
10
Pour the blended corn-and-potato mixture into the pot with the vegetables.
11
Bring the chowder to a gentle boil and cook for 10–20 minutes, stirring occasionally, until the vegetables reach the desired doneness and the chowder is flavorful.
12
Remove the chowder from the heat. Taste and add additional sea salt as needed, then serve.

Notes

The recipe also notes that three cans of corn can be used when fresh corn is out of season; the cans do not need to be drained. Full-fat canned coconut milk is recommended rather than sweetened coconut milk from a carton.