VEGAN CORN CHOWDER

Yes, I know that it’s almost September and these days, that means pumpkin spice flavored everything is everywhere and summer is supposed to be barely visible in the rear view mirror. HOWEVER, summer is NOT over and you can’t make me let it go. I still have summer squash growing in the garden and summer veggies are still readily available at the farmer’s market. So. Yea. We’re doing this Vegan Corn Chowder today because it’s AMAZING and so super simple and the perfect way to embrace the last few days of summer.

VEGAN CORN CHOWDER

INGREDIENTS
  • 1 bell pepper (I used red for color and sweetness), finely chopped
  • 1 large sweet onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 ribs of celery, thinly sliced
  • 1 tablespoon of olive oil
  • 5 cups of vegetable broth (I use this vegetable broth base and love it)
  • 3 small golden potatoes (mine equaled about 2/3 of a pound), peeled (optional) chopped into small cubes
  • 4 sprigs of thyme
  • 6 medium ears of corn, removed from the cob
  • 1 medium zucchini, finely chopped
  • 1 13.5 oz can of coconut milk (I used full fat but you could use light or even something like Silk coconut milk)
  • 1 teaspoon of salt
  • freshly ground black pepper to taste

INSTRUCTIONS
  • To a large pot, add in the bell pepper, onion, carrots, and celery as well as about 1 tablespoon of olive oil. Saute the veggies for 8-10 minutes or until the onion starts to turn translucent.
  • Add in the broth, potatoes, and thyme sprigs. Bring to a gentle simmer and cook, covered, for about 15 minutes or until the potatoes are just tender.
  • Add in the corn and zucchini and simmer, uncovered, for an additional 10 minutes.
  • Remove the thyme sprigs (if you can find all of them).