Easy Chunky Vegan Corn Chowder
With simple ingredients, this Easy Chunky Vegan Summer Corn Chowder makes a hearty and satisfying dinner any night of the week. Corn and potatoes are lightly pureed to help create a creamy base, without extra fat. A plant-based taste of summer!
Servings: 6
Calories: 220kcal
Ingredients
- 4 red potatoes divided
- 32- oz bag frozen corn 3 1/3 cups, divided*
- 1 cup almond milk unsweetened plain
- 3 cups water divided
- 1 carrot
- 1 red bell pepper
- 1 small zucchini
- 2 sprigs fresh thyme
- 2 bay leaves
- Dash of cayenne optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- To make the Chowder broth: Scrub the potatoes. Keep the peel on. Dice into bite-sized pieces. In a medium pot, combine ½ of the potatoes, ½ of the corn, the 1 cup of almond milk and 1 cup water. Cover, bring to a boil, then reduce to a simmer. Simmer 10 minutes, until the potatoes are tender. While this simmers, you can prepare your other vegetables: peel and dice the carrot. Seed and dice the bell pepper. Dice the zucchini.
- Once the potatoes are tender, use an immersion blender** to roughly puree the broth. This will create a creamy, rich base for your soup.
- To finish the Chowder: Add the remaining corn, diced potatoes, diced carrot, diced bell pepper, and diced zucchini. Add the fresh thyme, bay leaves, cayenne (if using), and the other 2 cups of water. Cover and bring to a boil. Reduce to a simmer and simmer until the carrots are tender, about 7 to 8 minutes.
- Remove from heat. Season with salt and pepper and serve.
Notes
Yield: 10 Cups