Healthy Vegan Corn Chowder

This healthy Corn Chowder recipe utilizes fresh sweet summer corn and coconut milk to make a simple one-pot dinner that comes together in 30-minutes or less.

Course Main Course

Cuisine American

Keyword corn chowder

Cook Time 30

Servings servings

Calories 311kcal

Author Natalie Rizzo, MS, RD

Equipment

cutting board
knife
measuring cup
pot
immersion blender

Ingredients

3 ears corn (can also use 3 cups of frozen corn)
2 tablespoons vegetable oil
1 small white potato chopped into cubes
1/2 small white onion diced
3 cloves garlic diced
1 small jalapeño diced (use 1/2 if you don’t like spice)
1 cup coconut milk
1/2 cup plain Greek yogurt (optional, leave out if you're vegan)
3 cups vegetable broth
1/4 teaspoon salt
salt and pepper to taste

Optional Toppings

sliced jalapeño
cilantro
lime juice
Greek yogurt or sour cream

Instructions

Cut the kernels off the ear of corn and set aside.
Heat a large pot over medium heat on the stovetop and add oil, corn, potato chunks, onion, garlic and jalapeño and sauté for 5-7 minutes.
Add the coconut milk, Greek yogurt (if you're using it), broth and salt to the pot and bring to a boil. Whisk the ingredients together for a few minutes. Reduce heat to medium, cover and cook for 25-30 minutes or until the potatoes are tender.
Use an immersion blender to pulse the soup, so that it's chunky. You don't want it to be perfectly smooth, but blending it gives it some texture.
Add toppings, like sliced jalapeño, sour cream, Greek yogurt, cilantro or lime juice.

Nutrition