Be healthy … mind – body – spirit

Vegan Creamy Corn Chowder


I found this recipe by Sweet Potato Soul on Facebook yesterday and just had to try it!

It is SOOOOOOOOOOO good! EVERYONE in my family loves it!

Here’s the recipe:

  • 2 tbsp coconut oil
  • 1 small red onion, diced
  • 2 garlic cloves, minced
  • 1½ cup celery, chopped
  • 2 cups carrots, chopped
  • 4 small yukon gold potatoes, cubed
  • 2½ cups frozen organic corn
  • 1 14-oz can of coconut milk
  • 2 cups water
  • 2 vegetable bouillon cubes
  • 1 tsp crushed red pepper flakes
  • 1 tsp black pepper
  • 1 cup cilantro, chopped (optional)
  1. Heat coconut oil over medium-high heat in a heavy bottomed pot.
  2. Add the onions, garlic, and celery, and sauté until onions are translucent.
  3. Stir in the carrots, potatoes, and corn kernels.
  4. Pour in the coconut milk, water, and bouillon cube then bring to a boil.
  5. Reduce heat to let soup simmer and cook until the vegetables are tender, about 20 minutes.
  6. Remove the pot from the heat.
  7. Transfer about a third of the soup to a blender, and blend until smooth. Or use an immersion blender to cream part of the soup in the pot.
  8. Pour back into the main pot, and add the red pepper flakes and pepper.
  9. Season to taste with salt and more pepper if necessary.
  10. Garnish with chopped cilantro.


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