This vegan corn chowder is creamy, delicious, and oh so comforting. Loaded with veggies, potatoes, and sweet summer corn in a luscious coconut base, it's easy to make and hard to resist!
- 2 tablespoons vegan butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 5 cups fresh corn kernels (about 5 to 6 ears of corn)
- 1 medium russet potato, scrubbed and diced
- 1 teaspoon dried thyme
- ¼ cup nutritional yeast flakes
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- Chopped fresh chives, for serving
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Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery.
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Sweat the veggies for about 10 minutes, until they begin to soften up.
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Add the garlic and flour, and stir everything to coat the veggies in flour. Cook the mixture for about 1 minute, stirring constantly, until the garlic becomes very fragrant.
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Stir in the broth, coconut milk, corn, potato, and thyme.
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Raise the heat and bring the soup to a boil.
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Lower the heat and simmer the soup until the potato and corn are tender, about 20 minutes.
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Remove the pot from heat and stir in the nutritional yeast and vinegar. Season the soup with salt and pepper.
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Ladle into bowls, top with chives and serve.