Vegan Corn Chowder

Truly one of the best things about summer is ALL of the fresh fruits and vegetables abundantly available. I love it so much and corn is most certainly the BEST! This Vegan Corn Chowder is super easy to make and FILLED with all of your favorite summer veggies! It makes for truly delicious leftovers and is ridiculously filling meal!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6 Servings

Calories: 248 kcal per serving

Ingredients

1 - bell pepper
1 - sweet onion
2 - carrots
2 ribs - celery
1 tbsp - olive oil
5 cups - vegetable broth
3 - golden potatoes
4 sprigs - thyme
6 ears - Sweet Corn
1 - zucchini
13 ½ ounces - coconut milk
1 tsp - salt
black pepper

Instructions

In a large pot over medium heat, heat 1 tablespoon of the olive oil. Add in the bell pepper, onion, carrots, and celery. Saute the veggies for 8-10 minutes or until the onion starts to turn translucent.
Add in the broth, potatoes, and thyme sprigs. Bring to a gentle simmer and cook, covered, for about 15 minutes or until the potatoes are just tender.
Add in the corn and zucchini and simmer, uncovered, for an additional 10 minutes. Remove the thyme sprigs.
Optional: transfer 2 cups of the mixture to a food processor or blender (or you can also use an immersion blender) and blend until creamy. Return to pot with remaining soup. You can also do this with an immersion blender like I did in the video.
Add in the coconut milk, salt and pepper, and stir. Top with fresh herbs and chives (optional) and ENJOY!!

Nutrition