The secret to the creaminess in this chowder is coconut cream. If you’ve never cooked with it before, it’s a great way to add non-dairy creaminess to soup, curry, desserts, sauces and more. It only has a slight coconut taste. I got mine at Trader Joe’s, but you can also find it on Amazon.
To balance out the sweetness of the corn and coconut cream, I added some pasilla peppers for spice. I left in 1/2 of the seeds from the peppers to give it a good kick. If you like it milder you can remove more seeds or the seeds all together. If you want to cry while you eat this, add in all the seeds.
I put radishes, basil and pepitas as toppings in the soup because that’s what I had around. You could easily add other toppings or just enjoy the soup on it’s own. It’s also really good with nice crusty bread.
Creamy Vegan Corn Chowder with a Kick
- 3 cobs corn about 2 bups kernels
- 2 pastilla peppers chopped and 1/2 seeded
- 10 ounces sweet peppers mixed colors
- 1 medium tomato dices
- 1 can coconut cream
- 2 cupa vegetable stock
- 3 tbsp green chili powder
- 1/2 cup basil fresh, packed
- 2 cloves garlic minced
- fresh ground black pepper to taste
- 1 tbsp coconut oil
Heat 1/2 the coconut oil over medium heat in a large pot. Sauté onions for about 5 minutes until translucent.
Stir in the garlic and cook for another minute. Add the corn, peppers, and remaining coconut oil and cook for another 5 minutes.
Add the tomato and 3 cups veggie stock. Cover and bring to a boil.
Add in the corn cobs and simmer for about 15 minutes or until the veggies have softened. Remove the corn cobs.
Stir in the coconut cream, green chili powder, basil, black pepper and salt to taste. Use an immersion blender to blend all the soup.
Serve in a bowl with some fresh basil, thinly sliced radishes and pepitas. Feel free to come up with your own toppings!