Corn Chowder without Cream
Enjoy this creamy corn chowder as a flavorful lunch or light dinner! Packed with veggies, potato and herbs, it's a dairy-free chowder that's so easy to make.
Servings: 2 servings
Calories: 316kcal
Ingredients
- 1 tablespoon olive oil
- ½ white onion diced
- 1 stick celery diced
- 1 cup corn fresh or frozen
- ½ red bell pepper diced
- 1 medium potato peeled and diced
- 1 carrot diced
- 1 teaspoon dried thyme
- ½ teaspoon turmeric
- 2 cups vegetable stock
- ½ cup coconut milk
- pinch salt
- pinch black pepper optional
For the garnish (optional)
- 1 tablespoon pumpkin seeds
- 1 tablespoon corn
- herb of choice diced
Instructions
- Heat the olive oil in a large soup pot on a low heat, and cook the onion and celery for 4-5 minutes until softened.
- Add the corn, potato, red bell pepper, carrot, turmeric and thyme to the pot and cook for a further five minutes. Pour in the vegetable stock and bring to a boil.
- Reduce the heat and pour in the coconut milk and stir well. Cook on a very light simmer for a further 15-20 minutes or until the potato has softened and is fork tender.
- Optional: while the soup is cooking, lightly dry fry your pumpkin seeds on one side of a pan, and the sweet corn in a touch of oil on the other side.
- Either use an immersion blender or transfer the chowder to a food processor. Blend briefly until creamy but still a little chunky. If needed, add a touch more vegetable stock to thin, to preference. Add the salt and black pepper, if using, and stir well.
Notes
- Both fresh and frozen corn work well in this chowder.
- I suggest to blend fairly briefly, so you have a thicker texture. You can also simply blend half the chowder and stir it back in with the vegetables in the pot.
- This recipe makes a fairly thick corn chowder, so add another half cup of vegetable stock if you prefer a thinner consistency.
- Nutritional information is auto-generated and should be considered to be an estimate.
- black pepper scores a 2, although it states that small amounts are tolerated.
- vegetable stock will depend upon ingredients used.
Nutrition
Calories: 316kcal | Carbohydrates: 50g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 972mg | Potassium: 891mg | Fiber: 7g | Sugar: 12g | Vitamin A: 6774IU | Vitamin C: 68mg | Calcium: 71mg | Iron: 3mg