Thick and creamy Vegan Corn Chowder – made in one pot in under 30 minutes and loaded up with summer veggies! Gluten Free + Dairy Free
The Halloween decorations are now up in stores and yesterday I saw someone post a countdown to Christmas on Facebook (106 days at the time of writing this).
It’s official: The Holidays are coming.
I don’t know about you but I for one and absolutely PUMPED. I don’t care how early the store bring out the pumpkin heads and Christmas trees. It’s fun and deep down we (mostly) all love it.
That being said it’s still technically Summer for another two weeks and there’s still plenty of good summery produce to be had while the getting is good.
Which brings me to this creamy, Vegan Corn Chowder filled with celery, red pepper, onion and sweet corn topped with freshly chopped chives.
How to Make: Vegan Corn Chowder
Altogether this soup is super easy to make requiring only about 10 ingredients and can be prepped in one pot.
Start out by prepping your vegetables: a medley of onion, celery and red bell pepper. Sautee those in your soup pot with a little oil and cook about 5 minutes to soften and your kitchen starts to smell amazing.
From there, stir in the the corn and potatoes along with the vegetable stock and coconut milk. Season with salt and pepper and let that mixture cook and soften for about 15 minutes until the potatoes are soft and tender.
Make it Creamy
There are a few ways to transform this soup. You can:
- Use an immersion blender – this can be done right in the pot.
- Use a blender – this will need to be done in batches
- Use a food processor – this will also need to be done in batches.
If you use a blender or food processor to puree this soup you’ll need to keep a few things in mind:
- Don’t fill up the blender more than halfway full. Too much soup and the blender or processor might leak hot soup.
- Open the lid away from your face so that hot, pressurised soup doesn’t splat in your face.
- You might also want to hold a dishcloth over the top of the blender when blending just as an extra precaution against hot soup spillage.
Once you’ve creamed your soup all you need to do is return it to the stove, add the remaining corn and let it simmer and thicken another 10 minutes or so. Taste and season with a little more salt and pepper as needed and top off with fresh chives just before serving.
So if you’re also feeling a little bit seasonally confused I find this soup to be the best of both worlds and the perfect summer to fall transitional food. Warm, cozy and….summery?
Other gluten free vegan soups you might enjoy:
Don’t forget to #asaucykitchen on instagram if you this Vegan Corn Chowder I love seeing what you make! You can also post your pictures to my facebook page!
- 2 tablespoons olive oil
- 1/2 white onion, diced
- 1 red bell pepper, diced
- 2 large stalks celery, diced
- 2 medium potatoes, diced
- 3 cups corn kernals, can be from a can or fresh off the cob
- 3 cups vegetable stock, (aim for a low sodium stock so you can control the salt)
- 1 cup coconut milk, , full fat
- 1 teaspoon salt + more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives , chopped
- Heat the olive oil in a large saucepan on a medium heat. Add the onion, bell pepper and celery and cook for about 5 minutes to soften the vegetables. Stir every so often to prevent burning.
- Add the remaining ingredients (except for the chives saving one cup of corn for later) and stir. Bring to a boil and then reduce the heat down to maintain a simmer. Stir occasionally and cook about 15 minutes until the potatoes are soft.
- Remove the pot from the heat and use an immersion blender or transfer the soup to a blender or food processor and puree until you reach your desired smoothness. Leave a few larger chunks or go super smooth.
- If using a blender make sure not to fill up the blender more than halfway full and to be careful and open the lid away from your body.
- Transfer the soup back to the pot and stir in the remaining corn kernels. Taste and season with a little more salt and pepper as needed.
- Let the soup simmer for about 7-10 minutes to thicken a little more. Stir in the chives and serve.