Quick and easy Vegan Corn Chowder. It's creamy, and comforting, has only a handful of ingredients and can be ready in under 30 minutes!
PREP TIME: 10 minutesminutes
COOK TIME: 25 minutesminutes
TOTAL TIME: 35 minutesminutes
Servings: 6servings
Ingredients
5earsfresh corn, (or 3¾ to 4 cups of frozen kernels)
1tablespoonolive oil, or vegan butter (use water to saute for oil-free)
1mediumonion, diced
3clovesgarlicminced
4 largepotatoes, peeled and diced (about 5½ cups or 1¾ lb / 793g)
4 cups (960mls)vegetable stock
1½ cups (360ml)creamy plant milk, it MUST be unsweetened and unflavoured (light canned coconut milk is my preference)
1½teaspoonssea salt
1teaspoonfreshly ground black pepper
1teaspoonthyme, or rosemary (fresh or dried)
INSTRUCTIONS
Remove the husks and silks from the ears of corn and then cut the kernels off. To do this lay the ears down on your cutting board and cut straight down along one side with a long sharp knife. Rotate the ear of corn, and repeat the cut until all the kernels have been removed. Set aside for now and keep the cobs because you'll be using them in just a minute.
Warm a large soup pan over medium heat, add the oil and sauté the onion until translucent.
Add the garlic to the onions and sauté for another minute then add the potato, stock, and the corn cobs (the middle bit you usually dispose of) NOT the kernels. If using frozen corn you won't have the cobs so skip that part.
Cover with a lid and simmer until the potato is tender (about 10 minutes). Adding the cobs adds lots of extra flavour to your broth!
Once the potato is tender, using tongs, carefully remove the corn cobs and discard/compost.
Add the corn kernels, milk, salt, pepper, and herbs to the pot then bring to a gentle simmer. At this point don't leave it simmering for too long. Just enough for the chowder to be heated through. This ensures the corn keeps its colour and fresh flavour.
Either use a hand-held immersion blender to partially blend and thicken the chowder in the pan, or remove about 3 cups, blend then return to the pan. The blended starchy potato and corn are what thickens the chowder and make it nice and creamy. Don't blend too much though. It should still be pretty chunky.
Serve immediately.
NOTES
I love to garnish with some grilled corn, chopped red bell pepper and fresh herbs. Lots of other ideas are given in my post above!Storing Leftovers - Transfer leftovers to an airtight container and refrigerate for up to 5 days. Reheat in a pan on the stove or in a microwave until piping hot. I don't recommend freezing this recipe.