The Best Vegan Corn Chowder
Incredibly creamy and easy vegan corn chowder recipe is ready in under 30 minutes. This smoky corn chowder is made of corn, zucchini, bell peppers, potatoes, coconut milk and millet. Perfect soup for early fall!
Servings 4 servings
Calories 205kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium-sized onion, chopped
- 3 ears grilled corn on the cob (or fresh sweet corn, husked)
- 2 cloves garlic, minced
- 2-3 small yellow potatoes, diced
- 1 zucchini, diced
- 1 yellow bell pepper, diced
- 700 ml or 3 cups homemade vegetable broth
- 1 400 ml or 14 oz can light coconut milk
- 1 tablespoon white wine vinegar
- 1 teaspoon smoked paprika
- pinch of salt
- 1/2 teaspoon freshly ground black pepper
- 5 tablespoons millet
- 4 tablespoons avocado dill dressing, optional
- 4 sprigs fresh dill, to garnish
Instructions
- In a large pot, heat a lug of olive oil and sauté your onions until translucent. Slice kernels off the corn. Add garlic, diced potatoes, zucchini and bell pepper, corn kernels (saving 4 tablespoons for garnishing), and continue sautéing for about 5 more minutes, stirring occasionally.
- Add vegetable broth, coconut milk, vinegar, smoked paprika, salt, freshly ground black pepper and millet. Cover and simmer for 10-15 more minutes, until the potatoes are done. If it's too thick to your taste, thin it up with a bit more vegetable broth.
- Pulse half the soup in a blender until smooth and return it back to the pot. Stir everything well and serve with avocado dill dressing, corn kernels and fresh dill. Enjoy!
Notes
Refrigerate leftovers for up to 3 days.
Nutrition
Calories: 205kcal | Carbohydrates: 35g | Protein: 6g | Fat: 4g | Sodium: 719mg | Potassium: 718mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1650IU | Vitamin C: 61.4mg | Calcium: 49mg | Iron: 4.5mg