I have always loved corn. As a child, it was a big part of my summers with family gathering and all. Still now, every time corn season arrives I get really excited and buy some every single week… One can never eat too much corn, right? Andrew, who isn’t a fan of corn, enjoys an homemade veggie burger while I indulge overindulge myself with this yummy veggie. This is pretty much our routine, once a week, from June to September. 😉
I recently realized that despite my love of corn, I have actually never featured it as main ingredient in a recipe on the blog! This is about to change with this delicious, vegan, super easy and quick to make corn chowder.
Question for you readers: what is your favourite corn recipe?
Don’t forget to share your pictures of my recipes on Instagram and tag @kateandzest. You could be featured in my stories!
- 2 tbsp vegetable oil
- 1 large yellow onion chopped
- 3 cloves garlic chopped
- 3 small Russet potatoes cut in small cubes
- 2 cups corn + handful for topping
- 2 cups vegetable broth I use reduced salt
- 2 cups unsweetened coconut milk refrigerated version, not canned
- salt & pepper to taste
- 1 tsp smoked paprika
- 2 tbsp nutritional yeast optional
- Parsley for topping
In a large saucepan over medium heat, add vegetable oil, onion and garlic and cook for 3-4 minutes until golden.
Add potatoes, stir well and cover. Cook for 5 minutes, stirring occasionally to avoid it sticking to the bottom.
Add corn and stir well.
Add vegetable brother and coconut milk, stir well and bring to a boil. Reduce heat and simmer until potatoes are tender (approximately 5-7 minutes).
Add salt & pepper and smoked paprika and stir.
Transfer 3/4 of the chowder to your blender and blend until smooth. Transfer back to saucepan.
Add nutritional yeast (if using) and stir well.
Serve into bowls and top with corn and parsley.