Ingredients
Vegetables
- 1 medium white or yellow onion, diced
- 2 stalks celery, diced
- 3 medium garlic cloves, minced
- 2 medium Yukon gold potatoes, cubed
- 4 cups fresh sweet corn kernels (reserve some for garnish)
Liquids
- 1 can full-fat coconut milk
- 2½ cups water or vegetable broth
- 1 tablespoon olive oil
Seasonings
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon smoked paprika
- Freshly ground black pepper, to taste
Garnishes
- Fresh corn kernels
- Chives or green onions
- Croutons
Instructions
- Heat the oil and sauté aromatics: In a soup pot, heat 1 tablespoon of olive oil over medium-low heat until shimmering. Add the diced onion and celery, cooking for about 5 minutes until they become translucent and soft.
- Add garlic, potatoes, and corn: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the cubed potatoes and corn kernels. Cook for 7-8 minutes, allowing the vegetables to slightly caramelize and the potatoes to soften a little. Season with salt, smoked paprika, and freshly ground black pepper.
- Simmer soup with liquids: Pour in 2½ cups of water or vegetable broth along with the can of full-fat coconut milk. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for about 20 minutes, or until the potatoes are fully softened.
- Blend the soup: Using an immersion blender, puree about half of the soup directly in the pot to create a creamy texture while retaining some chunks. If you don't have an immersion blender, carefully transfer half of the soup to a blender and blend until smooth, then return it to the pot and stir.
- Serve with garnishes: Ladle the chowder into bowls and top with reserved fresh corn kernels, chopped chives or green onions, and crunchy croutons for added texture and flavor.
Notes
- You can use frozen or canned corn if fresh is unavailable, though fresh sweet corn adds the best flavor.
- Adjust seasoning with additional salt and pepper according to taste before serving.
- For extra richness, add a splash more coconut milk or a swirl of vegan butter.
- If you prefer a completely smooth soup, blend more than half of the chowder.
- This chowder keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
