This vegan corn chowderwith coconut milk cooks up sweet with a touch of spice and tanginess from cayenne pepper and fresh lime juice. This easy soup recipe makes a hearty vegan soup your family will love!
2Tablespoonsof basilchopped (Thai basil if available)
Juice of 2 limesroughly 1 to 2 teaspoons
Instructions
In a medium pot, heat oil and add garlic, ginger, onion, and turmeric. Saute for 2 to 3 minutes, until aromatic and browning slightly.
Add corn kernels, corn cobs, coconut milk, water, sugar, salt, and pepper to the pot.
Cook on medium-low heat for 30 minutes, simmering gently. Add water as needed.
Add chopped basil and lime juice. Stir well. Taste, and adjust salt and pepper as necessary. Will be aromatic and delicious. Serve hot, at room temperature, or cold.
Notes
Fresh corn: Whenever possible make this soup with fresh corn.
Don’t waste the cobs: Use them to add more corn flavor to the soup while it cooks and also give the soup a creamy texture thanks to the corn starch they release into the soup.
Don’t want hot soup in the summer? This vegan corn chowder without potato tastes great at room temperature or cold too!