Vegan Corn Chowder
Make a healthy and refreshing Vegan Corn Chowder for a light lunch or dinner with potatoes, cashew cream and fresh sweet corn.
Keyword corn chowder, vegan chowder, vegan corn chowder, vegan soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
- 4 - 6 ears of fresh corn
- 1 yellow onion
- 2 garlic cloves
- 3 medium white potatoes (like russet), diced
- 1/2 teaspoon smoked paprika
- 1 tomato , chopped
- 4 cups vegetable broth
- 1/2 cup cashew cream
- 1/2 teaspoon liquid smoke*
- 1/2 teaspoon tamari/soy sauce*
- 1/4 cup parsley (for garnish)
- crumbled tempeh bacon (for garnish)
Cut the kernels off the corn and set aside in a bowl.
Heat the oil in a large stockpot. Once hot add the onion, garlic and potatoes. Season with salt and pepper and cook until onions are translucent, about 5 minutes.
Add the tomatoes and smoked paprika and cook another minute or so.
Add the broth and bring the mixture to a boil. Cook until the potatoes are almost tender, about 15 - 20 minutes.
Add the corn, cream, liquid smoke and tamari (if using) and cook another 5 - 10 minutes until the corn is cooked.
Remove the soup from the heat and transfer two cups of soup into a blender. Blend until smooth.
Recombine the contents of the blender with the rest of the soup. Taste and adjust seasoning as needed.
Serve with a sprinkle of pepper, red pepper flakes for heat and fresh parsley.
Serving: 1.5cups | Calories: 199kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 674mg | Potassium: 689mg | Fiber: 4g | Sugar: 8g | Vitamin A: 912IU | Vitamin C: 29mg | Calcium: 27mg | Iron: 2mg