Vegan Potato Corn Chowder
This Vegan Potato Corn Chowder is creamy and flavorful! It's dairy free and made using fresh corn, coconut milk, ginger, and lemongrass.
Servings: 6
Calories: 267kcal
Equipment
- Cast Iron Dutch Oven or heavy-bottomed soup pot
Ingredients
- 6 cloves garlic
- 1 onion any color
- 1 inch ginger peeled and grated
- 1 jalapeno pepper or Thai chili, seeds and membranes removed for less heat
- 1 stalk lemongrass or 1-2 tsp. of lemongrass paste or lemongrass powder
- 2 Tbsp. olive oil
- 8-10 small red potatoes or Yukon Gold potatoes, yields 4-5 cups diced
- 3 cobs sweet corn yields 3 cups corn kernels, can sub frozen corn
- 3 cups low sodium vegetable broth
- 1 cup full fat coconut milk
- ¾ tsp. kosher salt split
- ½ tsp. pepper
- 2 Tbsp. lime juice plus more for garnish, yields 2-3 limes
- Thai basil, regular basil, cilantro, or chives for garnish optional
Instructions
- Mince 6 cloves of garlic and 1 onion (any color).
- Mince 1 jalapeno pepper or Thai chili pepper, removing the seeds and membranes for less heat.
- Peel a 1-inch portion of ginger root and grate the ginger into a small bowl using a Microplane or small zester.
- Remove the outer layers from 1 stalk of lemongrass. Bruise the lemongrass with a knife or bend it with your fingers to release the oils.
- Wash and scrub 8-10 red or Yukon gold potatoes. Dice the potatoes, making sure they are relatively the same size to ensure that they cook evenly (yields 4-5 cups chopped potatoes).
- Remove the leaves and silk from 3 cobs of fresh sweet corn. Cut the bottom of each cob with a knife, creating a flat surface. Using a knife, cut the kernels from each cob (yields 3 cups corn kernels).
- Place a cast iron Dutch oven (or heavy-bottomed soup pan) on the stove top and heat to medium-high. Add 2 Tbsp. olive oil.
- Once the oil is heated, add the minced garlic, onions, peppers and grated ginger (along with 1-2 tsp. of lemongrass powder or paste if using). Sauté for 4-5 minutes, stirring often.
- Add the sweet corn along with ¼ tsp. each kosher salt and pepper. Sauté for another 4-5 minutes, stirring often.
- Add the diced potatoes along with another ½ tsp. kosher salt and ¼ tsp. pepper. Sauté for 5-6 minutes, stirring often.
- Add 3 cups low sodium vegetable broth, 1 cup full fat coconut milk, and the stalk of lemongrass (if using). Stir until combined.
- Bring the soup to a boil. Once boiling, reduce to a low boil, cover, and cook for 16-20 minutes, or until the potatoes are tender, but not mushy.Remove the lemongrass stalk (if using) and discard.
- Remove the Dutch oven from the heat and carefully place an immersion blender into the soup pot.
- Puree the soup on a low speed until it reaches your desired consistency (being careful not to scrape the bottom of the soup pot with the blender).Alternately, you can mash the vegetables with a potato masher until the chowder reaches your desired consistency.This will help to create a thicker, more 'chowder-like' consistency.
- Add 2 Tbsp. of lime juice to the chowder and stir until completely combined.
- To Serve: Garnish with extra lime juice and fresh herbs such as Thai basil, regular basil, cilantro, or chives (optional).
Notes
If you can't find lemongrass stalks, feel free to substitute 1-2 tsp. of either lemongrass powder or lemongrass paste. Make sure the brand of lemongrass paste is vegan and gluten free if this is an issue for you.
Make sure to remove the lemongrass stalks before serving, as it is inedible.
Frozen corn may be used in place of fresh corn if needed.
Nutrition
Serving: 2cups | Calories: 267kcal | Carbohydrates: 50g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 288mg | Potassium: 1232mg | Fiber: 6g | Sugar: 7g | Vitamin A: 131IU | Vitamin C: 29mg | Calcium: 38mg | Iron: 2mg