What is Chowder?
Ingredients and Substitutions
Recipe Video
Equipment
Printable Instructions
Recipe FAQs
Other Soup RecipesCreamy Vegan Corn Chowder (with Coconut Milk)
Vegetarian Recipes
My Daily Tea Routine
https://www.loveandlemons.com/my-daily-tea-routine/
It’s an understatement to say that we really love tea. We drink more tea in our household than all other beverages combined. Green tea, hibiscus tea, and fennel tea are some of our regulars, but this post is about 3 new (to me) teas that I’ve started incorporating into my daily routine over the last few weeks. We’re partnering with Traditional Medicinals on this post because their teas are so wonderful.
My obsession with Traditional Medicinals started years ago. I was feeling under the weather and my throat needed some support. My mom told me “you have to try this tea that I just read about.” I couldn’t imagine that a tea would help, but I always listen to my mom’s health advice, and I’m happy to say that I felt much better! Since then, I’ve told every single friend to go out and get Throat Coat®… and that was just the beginning. Now, I love their wide range of organically sourced, medicinal-grade teas, including many with soothing, restorative benefits. For the past three weeks, I’ve been enjoying these three daily:
Morning (Tea #1): Roasted Dandelion Root
This slightly bitter tea reminds me of some of the teas that we enjoyed with breakfast in Japan. The deep roasty flavor inspired me to start making brown rice breakfast nori bowls – the whole grains, vegetables, and earthy tea make me feel like I’m getting my day off to a healthy start.
Herbal Power: Stimulates digestion and supports the body’s natural detoxification process.*
Tasting Notes: Earthy, with pleasantly roasted bitter notes.
Lunch: (Tea #2) Peppermint
I work from home, so I usually put together a pretty simple lunch like avocado toast with lots of lemon, sea salt, and sprouts. These bright flavors pair well with this bright-tasting tea, especially during these not-so-bright winter days.
Herbal Power: Rich in essential oils, this tea has soothing digestive benefits.*
Tasting Notes: Aromatic and undeniably minty.
3pm Snack: (Tea #3) Turmeric with Meadowsweet & Ginger
Admittedly, 3pm is often the hour when I reach for a coffee and a cookie. But, when I started drinking this turmeric tea at that time, a surprising thing happened – I didn’t need anything else to go with it! This tea has some wonderful benefits, such as supporting a healthy response to inflammation from a workout, but I personally really love it because it just tastes so good.*
Herbal Power: Supports a healthy response to inflammation after a workout.*
Tasting Notes: Warming, earthy and savory with a hint of spice.
If you try out your own 3 Teas, 3 Weeks routine, I want to know what teas you love! To get started, Traditional Medicinals is offering a buy two teas, get one free deal (click here) so that you can choose your own 3-tea combo. I usually find my teas at Whole Foods or Target.
Special thanks to Traditional Medicinals for partnering on this post.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
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Cheesy Vegetarian
Creamy Vegan Corn Chowder (with Coconut Milk)
I am well and truly into soup mode, with all this cold weather we’ve been having – and corn chowder has got to be one of the most hearty, most comforting soups there is. This thick and creamy soup is packed with fresh veggies, and the addition of coconut milk makes it extra tasty (and vegan too!).
The flavours in this soup are just delicious – the slight heat from the chilli and the touch of sweetness from the creamy coconut milk are such a wonderful combination. I might even try it with sweet potatoes next!
This vegan corn chowder is already super filling due to the potatoes and corn, but I do love a bit of buttered toast dipped in… it’s autumn in a bowl.
What is Chowder?
Chowder is a thick kind of soup, usually made with milk or cream – but this vegan corn chowder uses coconut milk instead, which makes it even tastier.
It’s generally left chunky (unlike a smooth blended soup), which makes it feel much more hearty and filling than a thinner soup. I did partially blend my coconut corn chowder, because it helps to break down the potatoes and corn, making the soup extra thick and creamy – though I didn’t make it totally smooth.
(you can if you want to, though! I’m not the chowder police.)
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Ingredients and Substitutions
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- sweetcorn – I used frozen corn, but you could use canned or fresh corn instead, if you prefer.
- unsweetened coconut milk – use the canned stuff, as it’s thicker and creamier than the kind that’s designed for drinking. I used light coconut milk, but regular would also be great (and would make an even creamier soup).
- onion
- celery
- carrot
- potatoes – you could even try using sweet potatoes (or a bit of both kinds) instead, if you want an extra hint of sweetness in your soup.
- vegetable stock – I used a crumbled stock cube plus some water, but liquid stock would also work well.
- red chilli – just use a small amount to begin with! You can always spice up your soup more later if it needs it, but adding too much chilli is a good way to quickly ruin a tasty soup.
- smoked paprika
- cumin
- garlic
Becca’s Top Tip
If you don’t want to buy a whole pack of red chillies to only use a small amount, a dollop of sweet chilli sauce will also work really well in this recipe.
Recipe Video
Equipment
To make this vegan corn chowder, I used an immersion blender (hand blender) to partially blend the soup. It helped to break down the potatoes and corn, making the soup extra thick and creamy.
If you don’t have an immersion blender, you can choose to leave the soup unblended – but if you’d like to make soup regularly, a hand blender is definitely something worth buying, as they’re not expensive, and they’re a tool you’ll probably use regularly. I make soup about once a week, so my immersion blender is one of my most-used kitchen tools.
Here’s a great one on Amazon, with really positive reviews:
Sale
OVENTE Electric Immersion Hand Blender 300 Watt 2 Mixing Speed with Stainless Steel Blades, Powerful Portable Easy Control Grip Stick Mixer Perfect for Smoothies, Puree Baby Food & Soup, Black HS560B
I use this kind of hand blender at least once a week to make homemade soup.
If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.
Printable Instructions
Vegan Corn Chowder (with Coconut Milk)
This creamy vegan corn chowder recipe is made with coconut milk, which makes it extra luxurious and extra delicious!
Servings 3 people
Calories 360kcal
Ingredients
- 1 Tbsp oil
- 450 g (~ 1 lb) potato (~ 3 medium)
- 1/2 large onion (or 1 small)
- 1 medium carrot
- 1 large celery stick (~ 80g / ~ 3 oz)
- 250 g (~ 9 oz) frozen sweetcorn
- 1/2 small mild red chilli, finely chopped
- 1 tsp minced garlic
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 400 ml tin coconut milk (~ 1 1/2 cups) – I used light
- 1 vegetable stock cube, crumbled
- 500 ml (~ 2 cups) water
- Salt and black pepper to taste
Instructions
-
Dice the potato, onion, carrot and celery stick fairly small (1cm or less). Heat a dash of oil in a large saucepan over a medium-low heat, and add the chopped vegetables. Cook for 5 minutes or so, until fragrant.
-
Add the frozen sweetcorn, chilli, garlic, smoked paprika and cumin. Mix well, and cook for a couple more minutes.
-
Next, add the can of coconut milk and the vegetable stock – I used a stock cube and water, but you can use liquid stock if you prefer.
-
Bring to a simmer, and cook for 25 minutes or so, until all the vegetables are very soft.
-
Use an immersion blender to partially blend the soup, breaking down some of the potatoes and corn, and leaving some whole.
-
Season to taste, and serve warm.
Video
Nutrition
Serving: 1bowl | Calories: 360kcal | Carbohydrates: 49.2g | Protein: 8.4g | Fat: 15.4g | Saturated Fat: 8.5g | Cholesterol: 0mg | Sodium: 552mg | Potassium: 1083mg | Fiber: 7.6g | Sugar: 5.7g | Calcium: 554mg | Iron: 3mg
Recipe FAQs
Does this corn chowder reheat well?
Yes! The leftovers are great reheated – just microwave until piping hot. This means you can also prepare the soup in advance if you need to, and reheat when you’re ready to serve.
Can I freeze corn chowder?
Soup generally freezes very well – just allow it to cool and store it in an airtight tub in the freezer.
How should I serve corn chowder?
Because of the potatoes and corn, this is a hearty soup that doesn’t really need anything else alongside. However, I do love it with a slice of crusty, buttery toast for dipping.
Other Soup Recipes
Seriously Easy Red Lentil Soup
Creamy Potato and Spring Onion Soup
Vegetarian Gyoza Soup
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