Creamy Vegan Corn Chowder

This creamy vegan corn chowder is the perfect comfort food for a cold night. It's made with fresh or frozen corn kernels, vegetable broth, and unsweetened plant-based milk. The soup is then pureed until smooth and creamy. The result is a delicious and satisfying soup that's perfect for a meal or a snack.

Corn chowder is a classic American dish that's typically made with cream, milk, and butter. This vegan version of corn chowder is just as creamy and satisfying, but it's made without any animal products. The secret to making this soup so creamy is to puree half of the soup in a blender. This creates a smooth and velvety texture that's perfect for a cold night.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• Olive oil "2 tbsp"
• Chopped white onion "1 medium"
• Minced garlic "3 cloves"
• Ground cumin "1 tsp"
• Smoked paprika "1/2 tsp"
• Fresh or frozen corn kernels "3 cups"
• Vegetable broth "4 cups"
• Unsweetened plant-based milk "1 cup"

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, and paprika and cook for 1 minute more.
4. Stir in corn and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Puree half of the soup in a blender until smooth.
7. Return the pureed soup to the pot and stir in plant-based milk.
8. Heat through and serve.

Why It Works

• The combination of fresh or frozen corn kernels, vegetable broth, and unsweetened plant-based milk creates a delicious and satisfying soup.
• Pureeing half of the soup in a blender creates a smooth and velvety texture.
• The soup is seasoned with cumin and paprika, which gives it a warm and smoky flavor.