Vegan Potato Corn Chowder Recipe
This vegan potato corn chowder recipe packs a lot of flavor while remaining light and delicious! It features tons of fresh produce: Carrots, Peppers, Corn, Potatoes, Celery, Onions, and Spices simmered in a creamy broth. Perfect for meal prep, batch cooking, and making ahead!
Equipment
- Large Soup Pot
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 4 cloves garlic minced
- 3 stalks celery chopped
- 2 bell pepper I used 1 red and 1 green
- 3 jalapeños seeded and chopped
- 4 carrots diced
- 4 cups sweet corn can use frozen or fresh
- 8 potatoes can use red or yellow
- 1 teaspoon cumin
- 1 teaspoon coriander
- 6 cups Vegetable Stock
- 1 cup plain unsweetened coconut milk
- 1 14 ounce can creamed corn
- 1 cup cilantro chopped
- 3 green onions sliced thin
- 1 lime sliced into wedges
- Sea Salt and Black Pepper
Instructions
- To a large soup pot, add the olive oil, onion, and garlic. Sauté for a 5-6 minutes until the onion begins to soften.
- Add the celery, bell pepper, jalapeños, carrots, corn, potatoes, cumin, coriander, and vegetable stock to the Instant Pot. Bring to a boil, the reduce heat to a simmer. Simmer for 30 minutes.
- Add the coconut milk, creamed corn, cilantro, and green onions to the soup and stir to combine. Taste and adjust seasonings, adding salt, pepper, or chili spice as needed.
- Garnish with a squeeze of lime juice, extra cilantro, and green onions.
Notes
Nutrition
Calories: 304kcalCarbohydrates: 57gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 139mgPotassium: 1146mgFiber: 8gSugar: 8gVitamin A: 5218IUVitamin C: 80mgCalcium: 51mgIron: 3mg
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