This deliciously creamy vegan corn chowder highlights the sweetness of fresh corn summer corn, but is completely dairy-free. Best of all, it only requires 10 minutes of prep and another 20 minutes of cook time before it's ready for eating.
If using ears of corn, cut kernels off of the ears.
Heat oil (or water if you're not using oil) in large soup pot.
Add onion, garlic, and celery and cook for 5 minutes.
Add in corn and cook another 5 minutes.
Add potatoes, vegetable broth, salt, pepper & nutritional yeast and bring to a boil.
Once boiling, turn down heat, cover, and cook 10 minutes (or until the potatoes are cooked).
Add to high powdered blender and blend until smooth. If you want a thicker consistency, don't blend all of it then add the unblended veggies back to the soup after it's blended.
Serve and enjoy!
Notes
Expert Tips
If using fresh ears of corn, bust out your tube pan or bundt pan. Balance the ear of corn on the center tube, then use a sharp chef's knife to slice the kernels off the ear. Instead of flying haphazardly all around your kitchen, they'll be neatly caught in the cake tin!
If you've used whole ears of corn, get all the flavor you canfrom them. You can simmer the naked ears (after removing the kernels) in a shallow bath of water for about 10-15 minutes. Voila! You've just made corn broth, which can easily be used as your veggie broth, or in tandem with a bit of vegan bouillon for even more flavor.
Feel free to use frozen kernels instead. They're just as nutritious, and already prepped for you!