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–+ servings
overhead view of vegan corn and squash chowder with coconut milk on a gray surface.

Vegan Corn and Squash Chowder

Rich and creamy vegan soup made with sweet corn, butternut squash, sweet potatoes and baby potatoes. This perfect Autumn recipe is comforting, and cozy and surprisingly healthy.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Course lunch, Soup, starter
Cuisine American, california, vegan
Servings 6
Calories 238 kcal

Equipment

  • 1 large soup pot

Ingredients
  

  • 2 tbsp Olive Oil
  • 3 cloves Garlic minced
  • 1 Onion diced
  • 3 tbsp Celery diced
  • 2 cups Butternut squash cubed
  • 1 large Sweet Potato peeled and cubed
  • 1 pound Baby Potatoes halved or quartered to make bite sized pieces
  • 1 cup frozen corn
  • 15 oz light, unsweetened coconut milk
  • 8 cups water
  • 2 tsp Thyme leaves
  • 1 tsp Salt
  • Pepper to taste
  • 1 tsp smoked paprika

Instructions
 

  • Heat oil over medium in a large pot, then fry the onions and garlic for 2-3 minutes until it is fragrant, then add the celery and cook for 5 minutes stirring often.
  • Add Potatoes, sweet potatoes, butternut squash smoked paprika and salt and cook for 5 minutes stirring often
  • Add water, corn and thyme and bring to a boil. Turn to a simmer and cook until all is fork tender about 30 minutes.
  • Last add the coconut milk. Mash some of the vegetables with a fork or potato masher to thicken the chowder. cook at a low simmer an additional 10 minutes. Taste for salt, adjust and add pepper if using.
  • Enjoy within 4-5 days for best quality.

Nutrition

Calories: 238kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 483mgPotassium: 721mgFiber: 5gSugar: 4gVitamin A: 9341IUVitamin C: 34mgCalcium: 63mgIron: 2mg
Keyword comfortfood, corn, Easy, potatoes, seasonal, soup
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