Vegan Corn Chowder

Large pot; Knife; Cutting board; Wooden spoon/spatula

10 minutes

35 minutes

American

vegan, corn chowder, soup, creamy, comforting

Main Course

Simmering

Vegan

1

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried thyme leaves

2 cups vegetable broth or stock

2 cups fresh or frozen corn kernels (thawed if frozen)

1/2 cup coconut milk or cream

Salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the smoked paprika and thyme leaves and cook for another minute.

Pour in the vegetable broth or stock and bring to a boil. Reduce heat to low and simmer for 10 minutes.

Add the corn kernels and coconut milk or cream and simmer for another 10 minutes until the corn is tender.

Season with salt and pepper to taste before serving.

Calories – 220 kcal; Fat – 7 g; Carbohydrates – 33 g; Protein – 5 g; Sodium – 600 mg; Fiber – 4 g

This vegan corn chowder is a creamy and comforting soup that is easy to make with simple ingredients like olive oil, onion, garlic, smoked paprika, thyme leaves, vegetable broth or stock, corn kernels, coconut milk or cream, salt and pepper. It takes only 10 minutes of preparation time followed by 25 minutes of cooking time for a delicious bowl of vegan chowder!

4

The hot dog, a popular American street food, was first sold in Coney Island in the late s.