Creamy and comforting, yet still light and fresh – this vegan corn chowder is my favorite way to use up all that tasty summer sweet corn from the farmer’s market!
- 1 tablespoon olive oil
- 8 cups of corn kernels (about 8–9 ears of corn)
- 1 large white onion, roughly chopped
- 5 cloves garlic, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- pinch cayenne pepper
- 3 cups vegetable stock
- 1 (14 oz.) can full fat coconut milk
- 1 tablespoon white wine vinegar
- Kosher salt
- fresh cracked pepper
- thinly sliced parsley stems for garnish
- Heat olive oil in a large pot over medium heat. Add corn, onion, salt and pepper. Sauté for about 8 minutes, stirring frequently.
- Add garlic, thyme, paprika, garlic powder and cayenne and stir to coat veggies evenly. Cook for about 1 minute stirring frequently.
- Add vegetable stock to the pot, stir and cover. Turn heat up a bit and bring to a simmer. Simmer over medium low heat for 10 minutes.
- Remove from heat and allow to cool for a few minutes. Reserve about a 1/4 cup of kernels for garnish if desired. Then transfer soup to a high speed blender and blend on high until mostly smooth, with just a bit of texture.
- Transfer soup back to the large pot and stir in coconut milk. Reserve a tablespoon or so for garnish if desired. Then stir in vinegar.
- Garnish with a drizzle of coconut milk, a few kernels of corn and thinly sliced parsley stems.
Season. Season. Season. And then season some more. This recipe is super simple which means salt and pepper are going to be your best friends. They will amplify the flavor of the corn immensely and do a great job at showcasing it’s fresh, sweet, summer flavors! Be sure to taste this soup frequently throughout the cooking process and add more salt and pepper to taste.
Along those same lines, use the spices that you enjoy! Thyme is one of my favorites and paprika always goes so well with corn. But if you’re feeling oregano, sage or even rosemary – feel free to add those instead! Also, if you’ve got fresh herbs on hands, you can those in place of the dried. You generally need about 3 times the amount of fresh herbs as dried herbs so keep that in mind if you’re using fresh!
If you’re not worried about it being vegan you can substitute whole milk or heavy cream for the coconut milk. I pretty much always have a can or two of coconut milk in the cupboard (because creamy vegan soups are my jam!) but if you don’t routinely have that on hand, milk or cream will work in it’s place. If you’re using milk you can keep the ratio about the same, but if you’re using cream you can get away with about 6-7 oz. as opposed to the 14 oz.
- Category: Soup
- Method: Stove Top
- Cuisine: American
Keywords: vegan soup, roasted corn chowder, easy corn chowder, vegetarian corn chowder, corn soup