Corn Chowder

Course Main Course, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Kate & Zest katebunting


  • 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


  1. In a large saucepan over medium heat, add vegetable oil, onion and garlic and cook for 3-4 minutes until golden.

  2. Add potatoes, stir well and cover. Cook for 5 minutes, stirring occasionally to avoid it sticking to the bottom. 

  3. Add corn and stir well.

  4. 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).

  5. Add salt & pepper and smoked paprika and stir. 

  6. Transfer 3/4 of the chowder to your blender and blend until smooth. Transfer back to saucepan. 

  7. Add nutritional yeast (if using) and stir well. 

  8. Serve into bowls and top with corn and parsley.