This delicious vegan corn chowder tastes so creamy and flavorful! Serve it for dinner on a chilly fall evening with your favorite salad for a quick and easy meal.
Heat the olive oil in a large pot over medium heat. Slowly add the onions and a pinch of sea salt. Stir to coat and cook until soft.
Add the garlic, celery and potatoes and stir. Cook for 2-3 minutes.
Add the corn, red pepper, celery salt, paprika, pinch each of sea salt and freshly ground black pepper. Cook for 5 minutes longer and stir occasionally.
Add the white wine vinegar, vegetable broth and coconut milk. Cover and simmer for approximately 15 minutes or until the potatoes are tender.
Remove from heat and allow to cool slightly.
Once cool transfer half of the soup to a blender and blend on low until creamy and smooth.
Transfer the soup back to the pot and stir until combined.
Transfer to bowls and serve with any leftover corn, red pepper and chives sprinkled on top. Enjoy!
We tested 3 stock pots with this recipe and discovered the All Clad and Le Creuset pots below allowed the ingredients the best chance to cook evenly and thoroughly without burning and were the easiest to clean!