Creamy Vegan Corn Chowder
Ingredients
- 5 Corn on the Cob or 4.5 cups Frozen Corn or Canned Corn, Drained
- 3 Tbsp Vegan Butter
- 1 Onion Chopped
- 1 tsp Crushed Garlic
- 1 tsp Dried Thyme
- 1/2 cup All Purpose Flour
- 2 cups Vegetable Stock
- 2 14oz Cans Light Coconut Milk
- 1 14oz Can Coconut Cream
- 2 large potatoes peeled and cubed
- 1 Bay Leaf
- 3/4 cup Spring Onions Chopped
- 1 tsp salt
Preparation
Slice the corn off the cob. Stand the corn cobs in a bowl and slice the corn off. Then break the corn cobs in half with your hands. Set aside both the fresh corn and the naked corn cobs.
Add the vegan butter to a pot along with the chopped onion and sauté until the onions are softened.
Add in the crushed garlic and dried thyme and sauté with the onions.
Add the all purpose flour and stir in, then add in the vegetable stock, light coconut milk and coconut cream and whisk together.
Add in the peeled chopped potatoes, the naked corn cobs along with the bay leaf.
Bring to a simmer and then cover the pot and let everything cook for around 25 minutes until the potatoes are soft.
Remove the corn cobs and the bay leaf.
Add the fresh corn and let it cook for 5 minutes and then add in the chopped spring onions and stir in. Add the salt and sprinkle on some black pepper to taste.
Serve with some more spring onions on top and a sprinkle of black pepper.
