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Creamy Vegan Corn Chowder

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Fresh sweet corn blended with lite coconut milk, vegetables and spices make this a rich and creamy vegan chowder.

Ingredients

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  • 2 1/2 cups fresh sweet corn, from 4-5 ears, plus 1/4 cup for garnish
  • 1 tablespoon coconut oil
  • 1 medium Vidalia or other sweet onion, chopped (about 1½ cups)
  • 2 ribs celery, chopped (about ½ cup)
  • 3 cloves garlic, minced
  • ½ teaspoon celery seed
  • ½ teaspoon smoked paprika
  • 1½ cups cauliflower florets
  • 1 red pepper, diced (about 1 cup)
  • 2 cups vegetable or chicken broth (if you’re not vegan)
  • 1 14-oz can light coconut milk
  • 1 tablespoon rice wine vinegar or apple cider vinegar
  • Celtic sea salt and freshly ground black pepper
  • 2 tablespoons fresh lime juice
  • Chopped parsley for garnish

Instructions

  1. To cut the corn: stand one ear of corn up over a bowl. Use a sharp knife to slice kernels off. Repeat with the remaining ears of corn. Set aside ½ cup to garnish the soup at the end.
  2. Heat the coconut oil in a soup pot over medium-low heat. Add the onion and celery and a few pinches of salt.
  3. Cook until soft, about 5 minutes without browning
  4. Add garlic. Mix and sauté 1 minute.
  5. Add celery seed and smoked paprika.
  6. Add the cauliflower, 2 1/2 cups corn, red pepper, a pinch of salt, black pepper and stir.
  7. Add vegetable broth, coconut milk and vinegar. Bring to a boil.
  8. Cover and simmer on low until the vegetables are tender, about 10 minutes. Let cool slightly.
  9. Pour half the soup into a blender (about 3 cups). Blend until creamy and pour it back to the pot and stir.
  10. Stir in lime juice.
  11. Taste and adjust salt and serve garnished with raw corn and parsley.

Find it online: https://eatwellenjoylife.com/creamy-vegan-corn-chowder/