Vegan Corn & Potato Chowder
Recipe type: Soup
Cuisine: Vegan
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 fresh garlic stalk, minced (my addition)
  • 1 organic celery rib, chopped
  • 3 Yukon gold potatoes, peeled & diced (I used about 10 baby potatoes from the CSA)
  • 3 carrots, chopped (my addition - these were very small)
  • 4 cups organic vegetable broth
  • Salt & freshly ground black pepper
  • 3 cups fresh, frozen, or canned corn kernels (I used frozen organic)
  • 1 cup plain unsweetened coconut milk
  • 1 tablespoon minced green onions or chives
  1. In large soup pot, heat the oil over medium heat. Add the garlic, onion, carrots & celery. Cover & cook until the vegetables are softened, about 10 minutes. Add the potatoes, broth, and salt & pepper, to taste. Bring to a boil, then reduce heat to low & simmer, uncovered, until the potatoes begin to soften, about 20 minutes.
  2. Add the corn & simmer 15 minutes longer. Puree about half the soup in the pot with an immersion blender, or in a blender or food processor, & return to the pot. Stir in the soy milk & taste and adjust seasonings, if necessary.
  3. Ladle the soup into bowls, garnish, & serve.
Recipe by Vegenista's Kitchen at