Sunrabbit's Vegan Creamy Corn Chowder

Dive into a bowl of comfort with Sunrabbit's Vegan Creamy Corn Chowder, a hearty and satisfying plant-based dish that blends wholesome vegetables with a luxuriously creamy texture. This chowder features a medley of sweet corn, tender potatoes, and sautéed aromatics like onion, garlic, and celery, all simmered in rich coconut milk and seasoned with smoked paprika and thyme. Nutritional yeast adds a subtle cheesy note, while a quick blitz with an immersion blender creates just the right balance of chunkiness and creaminess. Ready in under an hour, this dairy-free and gluten-free soup is perfect for cozy weeknight dinners or meal prep. Serve it piping hot and garnished with fresh parsley for a vibrant touch of color and flavor!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 stalks celery stalks, diced
• 2 medium carrots, diced
• 3 medium russet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 14-ounce can canned coconut milk
• 3 cups frozen or fresh corn kernels
• 3 tablespoons nutritional yeast
• 1 teaspoon thyme (fresh or dried)
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat a large pot over medium heat and add the olive oil.

Step 2

Once the oil is shimmering, add the diced onion, garlic, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Step 3

Add the peeled and diced potatoes to the pot and stir well to combine.

Step 4

Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook for 15 minutes, or until the potatoes are tender.

Step 5

Stir in the coconut milk, corn kernels, nutritional yeast, thyme, smoked paprika, salt, and black pepper. Simmer for an additional 10 minutes to allow the flavors to meld.

Step 6

Using an immersion blender, pulse the soup a few times directly in the pot to break down some of the vegetables for a slightly creamy texture. Alternatively, remove 2 cups of the chowder, blend it until smooth, and return it to the pot.

Step 7

Taste and adjust the seasoning with additional salt or black pepper, if needed.

Step 8

Ladle the chowder into bowls, garnish with fresh parsley, and serve warm.

Nutrition Facts

Serving size	(1737.0g)

Amount per serving	% Daily Value*
Calories	1455.3

Total Fat 36.4g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2650.0mg	0%
Total Carbohydrate 275.7g	0%
Dietary Fiber 34.5g	0%
Total Sugars 55.7g
Protein 38.4g	0%

Vitamin D 0IU	0%
Calcium 246.0mg	0%
Iron 10.5mg	0%
Potassium 5652.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.7%

Protein: 9.7%

Carbs: 69.6%