Thick and creamy Vegan Corn Chowder - made in one pot in under 30 minutes and loaded up with summer veggies! Gluten Free + Dairy Free
- 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.