Vegan Corn Chowder With Green Chile
This creamy vegan corn chowder with green chiles is incredibly delicious and easy to make. This dairy-free soup gets its creaminess and hearty texture from coconut milk, blended corn, and potatoes. Green chiles add an extra savory punch.
Servings 6 servings
Calories
Ingredients
- 4 ears fresh corn
- 1 4 oz can diced green chiles
- 1 tablespoon extra virgin olive oil
- 1 14 oz can of coconut milk light or full fat can be used
- 1 celery rib diced
- 1 medium onion chopped
- 2 small Russet potatoes peeled and chopped
- 1 red bell pepper chopped
- 2 1/2 cups vegetable broth
- salt and pepper to taste
Instructions
- Heat the oil in a stockpot and add the onion and cook until soft, about 5 minutes.
- Add the chopped garlic, chopped celery, potatoes and stir to combine. Cook until potatoes start to soften.
- Meanwhile, cut the kernels off the corn using a sharp knife and add the corn kernels to the pot along with the red bell peppers, green chiles, salt, pepper, bay leaf, and vegetable broth. Bring to a boil then reduce to a simmer for about 15 to 20 minutes. Add the coconut milk and stir to combine.
- Transfer the soup to a blender and puree until smooth. An immersion blender can also be used, however I've found a high powered blender does a better job at making the soup extra creamy.
- Serve with a dollop of coconut milk and reserved diced red peppers.