Vegan Corn and Potato Chowder - Vegan

The Vegan Corn and Potato Chowder with Smoked Paprika is a delightful fusion of creamy textures and robust flavors. This chowder blends tender potatoes, sweet corn, and the unique smoky flavor of paprika in a velvety coconut milk base, offering a comforting and heartwarming bowl of goodness. The vibrant colors and harmonious ingredients make it a feast for both the eyes and the taste buds.

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Temps de préparation 15

Temps de cuisson 30

Temps total 45

Type de plat Soup

Cuisine International

Portions servings

Calories 295 kcal

Ingrédients

2 tablespoons olive oil

1 large yellow onion, diced

4 cloves garlic, minced

2 cups vegetable broth

1 cup full-fat coconut milk

3 medium russet potatoes, diced

3 cups corn kernels (fresh or frozen)

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons nutritional yeast

1/4 cup fresh parsley, chopped

Instructions

Heat olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Add minced garlic and sauté for another 1-2 minutes until fragrant.
Pour in the vegetable broth and coconut milk. Stir to combine.
Add the diced potatoes, corn kernels, smoked paprika, dried thyme, ground cumin, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let simmer for 20-25 minutes, until the potatoes are tender.
Using an immersion blender, blend part of the chowder to create a thicker consistency while leaving some chunks for texture.
Stir in the nutritional yeast and chopped parsley.
Adjust seasonings if necessary and serve hot.

Nutrition (per 100g)

Keyword autumn recipes, coconut milk, comfort food, corn chowder, creamy chowder, dairy-free, easy vegan, gluten-free, healthy soup, hearty soup, meal prep, parsley, plant-based, potato chowder, smoked paprika, vegan soup

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Vegan Corn and Potato Chowder – Vegan