Vegan Corn Chowder (Coconut Corn Soup)
Servings 7 people
Equipment
- 6-8 quart soup pot
- food processor / blender / immersion blender
- can opener
- Spatulas
- bowls & spoons
Ingredients
- 2 cans (4 cups) kernel corn drained
- 1 can (2 cups) coconut milk full fat
- 1 can (2 cups) coconut cream
- 1½ cup vegetable broth (water + ½ tbsp Better Than Bouillon vegetable paste)
- 4 small (1 cup) red skinned potatoes roughly chopped
- 2 stalks celery finely sliced
- 1 medium (½ cup) carrot diced
- 1 small (⅓ cup) red bell pepper diced
- ½ small (⅓ cup) onion died
- 3 cloves (1 tbsp) garlic minced
- ½ tsp smoked paprika or regular paprika
- 3 tsp sugar
- 2-3 tbsp masa harina see notes
- 2-3 tbsp fresh chives finely sliced
- fresh thyme to taste (or substitute dry)
- fresh rosemary to taste (or substitute dry)
- salt & pepper to taste
- 2 tbsp vegan butter
Instructions
FOR THE CORN PUREE
- Using a food processor (blender or immersion blender), pulse one can (2 cups) of kernel corn until it creates a paste-like consistency. Blend until it smooth. Set aside and reserve the remaining half of the whole corn kernels for the soup.
FOR THE CORN SOUP
- Preheat soup pot to medium heat. Toss in butter to melt once pan is heated up. Add the aromatics such as the onions and garlic. Stir until it is fragrant. Sprinkle with a little salt & pepper. Add fresh herbs such as the thyme, rosemary, and chives. Stir all ingredients until is shimmery.
- Toss in the vegetables that require more time to cook such as the potatoes and carrots. Mix with the herbs and aromatics. Place a lid to cover and let it rest on the pot for about 4-5 minutes.
- Add the whole corn kernels, celery, and bell pepper. Stir. Season a small pinch of salt as you go. Pour vegetable broth and allow it to simmer for 3-4 minutes.
- Add the corn puree and stir. Then add the coconut milk and cream. Stir until all ingredients are well combined. Lower the heat to medium low. Place a lid to cover pot and let it simmer for 7-10 minutes stirring it halfway through.
- Season with paprika, sugar, salt & pepper to taste.
- Lastly, gradually add masa harina to thicken. If you don't have have masa harina, you may substitute with a corn starch slur (which is one tablespoon of corn starch plus 1½ tablespoon water; stir until dissolved). However, I recommend to stick with masa harina for the added corn flavor.
- Garnish with fresh herb, a drizzle of coconut milk, or eat with a side of biscuit or bread. Enjoy!
Notes
Masa Harina - is a type of corn flour which you would normally find used in making corn tortilla. It is found in most supermarkets and very inexpensive. Using masa harina will give it an extra corn flavor to the soup and help thicken soup in a subtle way. You can always use corn starch as a thickener, though, it will not have added flavor.
Don't have a blender / food processor? Substitute one can for cream of corn (yes, it's vegan).
Use fresh corn if you have! You can always use fresh corn for this recipe. I used canned to make this more "pantry" friendly. But if you love using fresh, just steam/boil them as you normally would and allow to cool down. Then slice off the kernels for use. You can also go for frozen corn as well.