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5 from 4 votes

Vegan Corn Chowder

This vegan corn chowder is a hearty, thick and filling soup. You can use fresh or frozen corn, and I’ve blended it with sweet potatoes and coconut milk to make it rich and creamy, with chilli for a spicy kick. I served it with a drizzle of fresh lime juice to really brighten it up and contrast the decadent flavours.
Cook Time30 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 4
Calories: 339kcal
Author: Kate Hackworthy | Veggie Desserts

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 stalks celery diced
  • 2 cloves garlic finely chopped
  • 1 medium sweet potato peeled and cut into small cubes
  • 350 g corn kernels fresh or frozen
  • 465 ml vegetable stock
  • 1 cans coconut milk (400ml/14 oz cans)
  • 1-2 teaspoons finely chopped red chilli or to taste
  • ½ teaspoon ground turmeric
  • Sea salt and freshly ground black pepper

To serve (all optional):

  • Fresh lime
  • Coriander leaves
  • Chopped red pepper
  • Sweetcorn kernels
  • Finely chopped chilli

Instructions

To cook in a Redmond Multicooker

  • Set the multicooker to ‘fry’ for 5 minutes. Add the oil and, with the lid open and stirring, saute the onion and celery for a few minutes until softened. Add the garlic, sweet potato, corn, stock, coconut milk, chilli, turmeric, salt and pepper and stir well.
  • Close the lid and set the multicooker to ‘stew’ for 30 minutes.
  • Transfer to a blender or use an immersion blender to roughly blitz the chowder, but allow some chunks to remain.
  • Pour into bowls and serve with a squeeze of fresh lime juice and topped with coriander, red pepper, corn and chilli.

To cook on the stovetop

  • In a large saucepan, heat the oil over a medium heat, then saute the onion and celery for a few minutes until softened. Add the garlic, sweet potato, corn, coconut milk, stock, chilli, turmeric, salt and pepper and stir well. Reduce the heat to low and simmer the soup for 20 minutes or until the vegetables are all soft.
  • Transfer to a blender or use an immersion blender to roughly blitz the chowder, but allow some chunks to remain.
  • Pour into bowls and serve with a squeeze of fresh lime juice and topped with chopped coriander and red pepper.

Nutrition

Calories: 339kcal | Carbohydrates: 30g | Protein: 5g | Fat: 24g | Saturated Fat: 18g | Sodium: 675mg | Potassium: 532mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4990IU | Vitamin C: 6.3mg | Calcium: 48mg | Iron: 4mg