Recipe Spotlight: Vegan Corn Chowder With Southwestern Croutons

This recipe just might be absolutely genius. The recent surge in coconut everything might be a little overwhelming for most...

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April 2, 2015 3 min read

This recipe just might be absolutely genius. The recent surge in coconut everything might be a little overwhelming for most culinary school students but at least we got this right. Using coconut milk instead of cream makes this vegan corn chowder rich and thick without the added stomach ache. Also, we can’t rave enough about the southwestern croutons giving it the little bit of added something something that chowders sometimes need. We like ours spicy so if you could do without the heat then add a pinch of cayenne instead of half a teaspoon. But definitely be sure to keep the green onion in. It helps the entire dish come full circle.

And don’t be intimidated by what seems like a semi-complicated recipe. With the right timing, this thing can go from the fridge to the table in less than 45 minutes with prep. Go on, give it a try! And, of course, let us know what you think!


Southwest Homemade Croutons Ingredients
1 loaf stale vegan sourdough bread
1 tbsp chili powder
Salt and pepper to taste
Olive oil

Vegan Corn Chowder Ingredients
Fresh or frozen sweet corn-about 3 cups
½ yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeds removed and small diced
3 yellow potatoes, medium size and cut into 1 inch pieces
3 cups vegetable broth
1 14 oz can coconut milk
1 tsp smoked paprika
½ tsp cayenne, more for if you like heat
Green onion, thinly sliced for garnish
Salt & pepper to taste
Coconut oil

Directions For Croutons
1. Preheat oven to 450F degrees. In a large bowl place bread and toss with olive oil until every piece is lightly coated. Add in chili powder and a sprinkle of salt and pepper and toss to coat again.
2. Spread bread cubes onto a cookie sheet and bale for 15-20 minutes or until they’re golden brown, flipping halfway through.
3. Set aside and let cool.

Directions For Soup
1. Heat about 1 tbsp of coconut oil in a large sauce pan or dutch oven. Add in the onion and let sweat for 3-5 minutes or until translucent. Add in garlic and potatoes and continue to cook, stirring occasionally.
2. While potatoes are cooking, remove the kernels from the corn or defrost if frozen. Add in the red pepper and the spices and cook for 2 more minutes. Then add in the broth and coconut milk and bring to a boil. Once boiling reduce heat to simmer and cook for 10 more minutes.
3. When soup is ready, use an immersion blender to cream together about half the combination, making sure to not do all of it. If you don’t own an immersion blender, transfer about half the soup to a blender, blend until creamy and then add it back to the soup. If soup is too thick, add a little more broth to adjust.
4. Mix thoroughly, adjust seasonings and serve! Garnish with green onion and prepared croutons.

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