Rising up in Minnesota, my Dad had an actual huge factor about consuming corn at practically each dinner. It’s a Midwest staple, dontcha know?!
My private favourite: good outdated creamy candy corn from the can! MY GOODNESS, it’s SO candy and scrumptious and has me feeling all types of nostalgia simply writing about it. I fondly bear in mind mixing the creamy corn into my mashed potatoes and overlaying it in black pepper. A bizarre younger woman I used to be… and nonetheless am, thanks very a lot.
Nowadays I don’t discover myself consuming corn all that usually (until it’s in my well-known turkey chili), however a couple of summers in the past Tony’s mother gave us some actually scrumptious candy corn to make use of up and so my corn chowder-makin’ journey started, and this stunning vegan corn chowder.
To be sincere, this recipe was impressed by a corn chowder I had in Napa on the Auberge du Soleil restaurant. I had by no means eaten something related earlier than; the chowder was SO creamy, thick, and completely candy. We had large slices of bread to soak it up and practically fell off our chairs after drifting right into a candy corn heaven. Dramatic, however true.
Welcome to the AK Summer season Sequence
For the remainder of the summer time, we’ll be dedicating every week to pick out summer time produce! Week 2 we’re celebrating all issues CORN, persevering with with this scrumptious vegan corn chowder. Keep tuned on the weblog and on Instagram for every week’s produce spotlight, enjoyable movies, and extra.
What’s on this vegan corn chowder?
This straightforward vegan corn chowder recipe is made with coconut milk, which makes it a cream-less, more healthy model for you all to attempt. Every summer time I like to make it a minimum of as soon as with seasonal candy corn. You gained’t want many elements for this corn chowder recipe, right here’s the quick record:
- Candy corn: be happy to make use of contemporary or frozen corn.
- Yukon gold potatoes: one of many secret elements for making this vegan corn chowder tremendous creamy!
- Vegetarian broth: to assist mix the soup and hold the soup vegan & vegetarian.
- Garlic: love just a little taste enhance from garlic.
- Onion & poblano pepper: these two veggies add an incredible taste to the corn chowder.
- Mild coconut milk: the coconut milk provides the right quantity of creaminess and a lightweight, scrumptious sweetness. Be happy to make use of common milk in case you’re not vegan or dairy free.
The creamiest corn chowder (with none cream!)
The important thing to this tremendous creamy vegan corn chowder? Apart from the coconut milk, we’re additionally cooking down the potatoes and mixing half of the soup to achieve a stunning, thick, scrumptious texture! No cream, flour, or cashews obligatory. I wish to stir in bitter cream as effectively (as a result of I’m not vegan) however be happy to omit or use a vegan bitter cream.
Wanting so as to add a kick of warmth or an additional veggie?
Be happy to swap the poblano pepper for a jalapeño for just a little further spice! If you wish to pack within the veggies right here be happy to cube a bell pepper with the veggies and revel in candy bites of pepper in each spoonful.
Our favourite curry twist
In case you love curry taste, attempt mixing in a teaspoon or two of curry powder for a coconut curry corn chowder. It’s SO good and provides an much more warming taste to the soup.
Unimaginable vegan corn chowder in 4 steps
- Cook dinner the veggies. In a big soup pot begin by cooking down the entire veggies with just a little olive oil till the potatoes begin to soften.
- Add the broth. Slowly stir within the milk, vegetarian broth, and bitter cream (if not vegan), scraping up any bits from the underside of the pan as you stir. Season with salt and pepper after which simmer the soup uncovered till the potatoes are tender.
- Mix it up. To present a creamy texture, rigorously mix half of the soup, then return the combination to the pot. Stir it up and add extra salt and pepper as wanted.
- Garnish & serve. I wish to sprinkle my bowl with contemporary cilantro, scallions, and an additional swirl of bitter cream (if not vegan). You possibly can additionally add just a little common cheese or vegan cheese on high! Serve with crackers or crust bread — this home made bread could be AMAZING.
Easy methods to retailer & freeze corn chowder
- To retailer: let the chowder cool fully, then retailer it within the fridge in an hermetic container for as much as 5 days.
- To freeze & reheat: merely let the corn chowder fully cool, switch it to a freezer-safe container, and retailer it within the freezer for as much as 2 months. Whenever you’re able to eat it, let the corn chowder thaw within the fridge, then merely reheat it within the microwave or on the stovetop till heated by.
Anyway, if you end up with lots of candy corn or in case you simply have a yearning for corn chowder, then you have to do this recipe. You’re gonna wish to slurp it up. Don’t overlook the bread for dipping!
Extra methods to make use of contemporary corn this summer time
Get all of my corn recipes right here!
In case you make this vegan corn chowder recipe, be sure you go away a remark under and fee the recipe! You too can snap an image and submit it on Instagram utilizing the hashtag #ambitiouskitchen. xo!
Creamy Vegan Corn Chowder
Scrumptious, thick and creamy vegan corn chowder made with none cream or dairy! This straightforward vegan corn chowder recipe makes use of potatoes, coconut milk and a blender to get essentially the most wonderful texture. The proper means to make use of up summer time candy corn!
Components
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 3 garlic cloves, minced
- 1 poblano pepper, seeded and diced (may also use 1 seeded jalapeno)
- 4 cups diced yukon gold potatoes
- 4-5 cups cups contemporary candy corn (may also use frozen)
- 1 (15 ounce) can gentle coconut milk (or common milk if not vegan)
- 2 1/2 cups vegetarian broth
- Elective if not vegan: 1/4 cup bitter cream to present it further creaminess
- 1 teaspoon salt, plus extra to style
- Freshly floor black pepper
- To garnish, if desired: greek yogurt or goat cheese, cilantro and scallions
Directions
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In a big soup pot over medium warmth add the olive oil, onion, garlic, poblano, diced potatoes, corn and saute for 6-8 minutes or till potatoes begin to soften.
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Slowly stir within the milk, vegetarian broth and bitter cream, scraping up any bits from the underside of the pan as you stir. Subsequent stir in salt and pepper. Cut back the warmth to low and simmer for 10 to fifteen minutes uncovered or till the potatoes are tender and may simply be pierced with a fork.
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To present a creamy texture, mix half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to include after which style and regulate seasonings as obligatory — including in additional salt and pepper if obligatory.
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To serve, sprinkle with cilantro, a swirl of bitter cream (if not vegan) and scallions. Serve with bread or your favourite crackers. Makes 4 servings.
Recipe Notes
Feeling adventurous? Strive including in a teaspoon or two of curry powder for a coconut curry corn chowder!
Diet
Serving: 1servingEnergy: 312kcalCarbohydrates: 58.4gProtein: 8.9gFats: 7.1gSaturated Fats: 0.9gFiber: 9.7gSugar: 13.5g
Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats
This submit was initially revealed on July twenty first, 2020, and republished on July 18th, 2023.
