Imagine a creamy, smoky soup that delivers a punch of southwestern flavor without any animal products - this Green Chile Vegan Corn Chowder is about to become your new obsession! Perfect for those chilly evenings or when you're craving something comforting yet exciting, this recipe transforms simple ingredients into a culinary masterpiece that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups corn (fresh or frozen)
- 2 cups vegetable broth
- 1 can (4 oz) green chiles
- 1 cup coconut milk
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Pour in the corn kernels and green chiles, stirring to combine with the onion and garlic mixture. Cook for 2-3 minutes to slightly caramelize the corn.
- Add vegetable broth and bring the mixture to a gentle simmer. Allow to cook for 5-7 minutes, letting the flavors meld together.
- Stir in coconut milk, smoked paprika, salt, and pepper. Reduce heat to low and simmer for an additional 5-6 minutes, allowing the chowder to thicken slightly.
- Use an immersion blender to partially blend the chowder, leaving some whole corn kernels for texture. Alternatively, remove 1 cup of the mixture and blend, then return to the pot.
- Taste and adjust seasoning as needed, adding more salt, pepper, or smoked paprika to suit your preference.
- Serve hot, garnished with chopped green onions. Optional: Add a drizzle of extra coconut milk or a sprinkle of additional smoked paprika on top.
Tips
- Use fresh corn when possible for the most vibrant flavor, but high-quality frozen corn works wonderfully too.
- Don't rush the sautéing process - letting the onions and garlic develop their natural sweetness is key to building depth of flavor.
- For extra creaminess, use full-fat coconut milk and consider blending only a portion of the chowder to maintain some corn kernel texture.
- Adjust the green chiles based on your spice tolerance - you can use mild or add a hotter variety for more kick.
- The smoked paprika is a game-changer, so don't skip it! It adds a wonderful smoky undertone that elevates the entire dish.
- If you want to make it ahead, this chowder actually tastes even better the next day as the flavors continue to meld.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 0mg
