- VE
- VN
- LC
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!
Ingredients
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
Add in the corn and zucchini and simmer, uncovered, for an additional 10 minutes. Remove the thyme sprigs.
- Step 4
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.
- Step 5
Add in the coconut milk, salt and pepper, and stir. Top with fresh herbs and chives (optional) and ENJOY!!
Tips & Tricks
@food-with-feeling
I’m Brita! I’m the writer, photographer, videography, cookbook author, and chef around these parts. I’ve enjoyed testing and creating new recipes and sharing them with you! I have one simple goal: to help you cook more wholesome, simple and DELICIOUS meat free recipes whether you’re vegetarian, vegan, or a carnivore looking to incorporate more veggie forward recipes into your life!
Per serving
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