Summer Corn Chowder
This comforting and creamy vegan corn chowder features fresh summer produce and hearty potatoes. Perfectly balanced with savory aromatics like white onion and garlic, it can be blended for an extra velvety texture or left chunky for a satisfying, brothy finish. It makes for an ideal light lunch or dinner when paired with crusty bread.
Instructions
- 1
In a large saucepan over medium heat, add olive oil (2.5 tbsp), white onion (0.5 cup), and garlic cloves (2 clove). Sauté for 4 minutes until the onions are translucent.
- 2
Add the potatoes (4) and a pinch of sea salt (0.25 tsp) and black pepper (0.25 tsp). Cover and steam for 5 minutes.
- 3
Stir in most of the kernels (3 corn), reserving a small portion for garnish.
- 4
Pour in the vegetable broth (2 cup) and almond milk (2 cup). Bring the mixture to a low boil, then reduce heat and simmer until the potatoes are tender, roughly 10 minutes.
- 5
For a creamier texture, transfer 75% of the soup to a blender and process until smooth. Return the blended soup to the pan and stir in the nutritional yeast (1.5 tbsp).
- 6
Simmer for another 10 minutes to allow the flavors to deepen and the chowder to thicken. Adjust seasoning with the remaining sea salt (0.25 tsp) and black pepper (0.25 tsp).
- 7
Ladle into bowls and top with green onions (2.5 stalk), reserved corn, and a sprinkle of paprika (0.25 tsp).
Nutrition Facts
Per portion