Indulge in the comforting flavors of summer with this delicious Smoky Vegan Corn Chowder with Potatoes. This creamy and hearty soup is bursting with the sweet taste of fresh corn, combined with the earthy richness of potatoes and the smoky aroma of paprika. It’s the perfect dish for a cozy night in or a gathering with friends.
Smoky Vegan Corn Chowder with Potatoes is not only delicious but also packed with wholesome ingredients. Corn is a good source of fiber and essential nutrients, while potatoes provide a hearty dose of carbohydrates to keep you feeling full and satisfied.
The addition of smoky paprika adds a depth of flavor that is simply irresistible. I love enjoying this chowder on a cool evening, curled up with a blanket and a good book. It’s like a warm hug in a bowl, comforting and nourishing at the same time.
Cuisine: Vegan
Number of Servings: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 4 cups fresh or frozen corn kernels
- 2 large potatoes, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup coconut milk
- Fresh parsley, chopped, for garnish
Equipment/Utensils Required:
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Blender or immersion blender
Instructions:
- In a large pot, sauté the diced onion and minced garlic over medium heat until softened, about 5 minutes.
- Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
- Stir in the smoked paprika, dried thyme, and dried oregano, and cook for 1 minute to toast the spices.
- Add the corn kernels and vegetable broth to the pot, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches until smooth.
- Stir in the coconut milk until well combined, then return the pot to the heat and warm the soup through.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutritional Information (per serving):
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
Smoky Vegan Corn Chowder with Potatoes
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 large potatoes diced
- 1 onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup coconut milk
- Fresh parsley chopped, for garnish
Instructions
- In a large pot, sauté the diced onion and minced garlic over medium heat until softened, about 5 minutes.
- Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
- Stir in the smoked paprika, dried thyme, and dried oregano, and cook for 1 minute to toast the spices.
- Add the corn kernels and vegetable broth to the pot, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches until smooth.
- Stir in the coconut milk until well combined, then return the pot to the heat and warm the soup through.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
