Creamy Potato and Corn Chowder with Coconut Milk - Vegan
The Coconut-Infused Potato and Corn Chowder brings together the velvety smoothness of coconut milk with hearty potatoes and sweet corn kernels, creating a comforting bowl of soup. Each spoonful offers a balanced blend of creamy richness and subtle smokiness, perfectly garnished with a sprinkle of fresh cilantro for an added burst of flavor.
Ingrédients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 4 medium potatoes, peeled and diced
- 2 cups corn kernels (fresh or frozen)
- 1 can (14 oz) coconut milk
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, and sauté until soft and fragrant, about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the diced potatoes to the pot and cook until tender, about 15 minutes.
- Stir in the corn kernels, coconut milk, smoked paprika, thyme, salt, and black pepper.
- Reduce the heat and simmer for another 10 minutes, allowing the flavors to meld together.
- Using an immersion blender, blend the chowder slightly to thicken, leaving some chunky bits for texture.
- Serve hot, garnished with fresh cilantro.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 38g | Protéines: 5g | Fat: 13g | Sucre: 6g
Tried this recipe?Let us know how it was!