Vegan Creamy Corn Chowder
Ingredients
- 1/2 tbsp oil
- 3 garlic cloves, minced
- 1 cup coconut milk canned
- 1 bay leaf
- 1 teaspoon salt + more to taste
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes or less/more to taste
- 1/4 tsp smoked paprika
- black pepper to taste
- ground thyme to taste
- fresh herbs to garnish
Preparation
Chop the bell pepper, potatoes, and celery stalks into bite-sized pieces, mince the garlic and cut corn off the cob
Save about 3/4 cup of corn kernels for later
Heat oil over medium heat in a large pot and add garlic
Sauté for about a minute or two, then add the chopped bell pepper, celery stalks, corn, and all spices
Sauté for about 4 minutes
Stir occasionally
Next add the potatoes, the vegetable broth, bay leaf and bring the mixture to a boil
Once it starts boiling, turn down the heat to a simmer and cook the soup for about 10-12 min or until the potatoes are fork tender
Take out the bay leaf
Add coconut milk and the rinsed cannellini beans
Blend the soup using an immersion blender until it's smooth (or leave a few chunks if you prefer)
You can also blend the soup in a regular blender
Make sure to work in batches and not to overfill the blender
Add the remaining corn kernels to the pot
Taste and adjust seasoning
Add more salt/pepper to taste
Garnish with fresh herbs
