Smoky Tomato & Corn Chowder
This Smoky Tomato & Corn Chowder is SO EASY! A vibrant, hearty, plant-based chowder bursting with smoky paprika, fresh corn, and creamy coconut milk.
Servings: 4 servings
Ingredients
- 2 cups fresh corn kernels
- 1 can (15 oz) diced tomatoes undrained
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 medium potato diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp smoked paprika
- 0.5 tsp cumin
- 0.5 tsp black pepper
- 1 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
Prepare Your Ingredients
- Start by gathering all your ingredients. Dice the onion, red bell pepper, and potato into small, even pieces to ensure they cook evenly. Mince the garlic finely, and remove fresh kernels from the corn cob if needed.
Sauté the Aromatics
- Heat the olive oil in a large pot over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until they soften and become fragrant. Stir in the minced garlic and cook for an additional 1-2 minutes, making sure the garlic doesn’t brown.
Add Spices and Vegetables
- Sprinkle in the smoked paprika, cumin, and black pepper, stirring well to coat the vegetables. Then add the diced potato and fresh corn kernels. Cook for another 3-4 minutes, allowing the spices to toast slightly and the corn to release its sweetness.
Pour in Tomatoes and Broth
- Add the undrained diced tomatoes and vegetable broth to the pot. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Finish with Coconut Milk
- Reduce the heat to low and stir in the coconut milk. Taste and adjust the salt as needed. Let the chowder simmer for another 5 minutes to meld the flavors.
Serve and Garnish
- Ladle the chowder into bowls and garnish with freshly chopped cilantro. Optionally, add a sprinkle of smoked paprika or a drizzle of olive oil for extra flavor.
Equipment
- Large Pot
- Knife
- Cutting Board
- Spoon
Notes
- Toast the spices before adding liquids to enhance their aroma and flavor.
- Adjust salt gradually since broth and canned tomatoes may already contain sodium.
- Leftovers keep well in the fridge for 3 days and freeze for up to 2 months.