Vegan Coconut Milk Corn Chowder with Jalapeños
Prep Time
5 mins
Cook Time
25 mins
A rich, garden-inspired vegan coconut milk corn chowder with spicy jalapeños and handfuls of vegetables that feels just right for these last summer days.
Recipe Type:
Soup
Cuisine:
American
Keyword:
corn chowder
Makes: 4 generous servings
Ingredients
Chowder
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large jalapeño, seeded and minced
- ½ teaspoon freshly ground cumin seed
- ¼ teaspoon red pepper flakes
- ½ teaspoon sea salt, plus more to taste
- 2 cups diced red potatoes, or sub Yukon Gold
- Corn kernels from 3 ears of corn
- 1 cup diced zucchini (from about 1 medium zucchini)
- 4 cups low-sodium vegetable broth
- 1 cup full fat coconut milk, well shaken
To Serve
- 1 small jalapeño, sliced thin
- ½ cup minced cilantro
- 1 lime, cut into wedges
- Fresh ground pepper to taste
Instructions
-
Set a large 3- or 4-quart Dutch oven or other sturdy soup pot, over medium heat. Add the olive oil, and when hot, add the onions. Cook until onions are translucent, about 5 minutes. Folkd in the jalapeño, cumin, red pepper flakes, and sea salt. Cook 2 minutes. Next fold in the potatoes and cook 4 minutes. Finally, fold in the corn and zucchini, add the vegetable broth, and bring it all to a lively simmer. Turn heat to medium-low and cook 10 - 15 minutes longer, or until potatoes are tender. As they cook, taste broth and vegetables and add salt as needed.
-
Remove from heat and stir in coconut milk. Keep soup warm over low heat until ready to serve.
-
Served soup topped with minced cilantro, sliced jalapeño, and a squeeze of lime.