Creamiest Vegan Corn Chowder for 8 People

Ingredients and Weight:

• Vegan butter: 1/4 cup (56g)
• Yellow onion, chopped: 1 medium (120g)
• Celery, chopped: 1 (100g)
• Carrots, chopped: 1/2 cup (60g)
• Garlic, minced: 2 cloves (6g)
• Dried thyme: 1 tsp (2g)
• Vegetable broth: 4 cups (960ml)
• Potatoes, diced: 2 cups (400g)
• Fresh corn kernels: 2 cups (250g)
• Frozen corn kernels: 1 cup (125g)
• Coconut milk, full fat: 1 can (13.5 fl oz)
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Melt the vegan butter in a large pot over medium heat.
2. Add the onion, celery, carrots, and garlic and cook until softened, about 5 minutes.
3. Stir in the thyme and vegetable broth.
4. Add the potatoes and bring to a boil.
5. Reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
6. Add the fresh and frozen corn kernels.
7. Bring to a boil again, then stir in the coconut milk.
8. Reduce heat and simmer for an additional 15 minutes, or until the corn is tender and the chowder has thickened.
9. Season with salt and pepper to taste.

Nutritional Information:

(Per serving)

• Calories: 250
• Fat: 12g
• Saturated fat: 6g
• Cholesterol: 0mg
• Sodium: 300mg
• Carbohydrates: 40g
• Fiber: 5g
• Sugar: 10g
• Protein: 5g

Dish Characteristics:

• Creamy and flavorful
• Thick and hearty
• Sweet and savory
• Can be served as an appetizer or main course

User Comments:

• "This chowder is absolutely delicious! I love the creamy coconut milk base and the vegetables add a nice crunch."
• "So easy to make and packed with flavor. The perfect comfort food for a cold day."
• "I'm not vegan, but I couldn't tell the difference between this and a traditional corn chowder."
• "I love that this chowder is dairy-free and still so satisfying."
• "I made this for my family and everyone loved it! Even my picky kids ate it up."

Special Precautions and Tips:

• To make a gluten-free version, use gluten-free vegetable broth and coconut milk.
• If you don't have fresh corn, you can use frozen corn kernels only.
• For a spicier chowder, add a pinch of cayenne pepper.
• To thicken the chowder further, you can add 1/4 cup of cornstarch mixed with 1/4 cup of cold water and stir it into the chowder until thickened.