Bakerita · by Rachel Conners★ 5.0 (6)
Vegan Corn Chowder
NUTRITION · PER SERVING40M COOK
CAL 27%·PRO 24%
CARBS 63G47% OF CAL
10G FIBER42G OTHER11G TOTAL SUGAR
FAT 32G53% OF CAL
22G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan corn chowder made with fresh or frozen corn, potatoes, and coconut milk in place of dairy. Rich, satisfying, and ready in about 40 minutes.
mainamericansoup🌀 blender🍲 stockpotdairy freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 medium white or yellow onion
- 2 stalks celery (diced)
- 3 medium garlic cloves (minced)
- 2 medium Yukon gold potatoes (cubed)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon smoked paprika
- Freshly ground black pepper (to taste)
- 4 cups fresh sweet corn kernels (reserve some to garnish, you can also use frozen or canned corn)
- 1 can full-fat coconut milk
- 2½ cups water (or vegetable broth)
- Fresh corn kernels
- Chives or green onions
- Croutons
At a glance
PER SERVING · TIME 40M
CAL 27%·PRO 24%
CARBS 63G47% OF CAL
10G FIBER42G OTHER11G TOTAL SUGAR
FAT 32G53% OF CAL
22G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 707mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1193mg
- Calcium
- 58mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 707MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.