5 from 2 votes
Creamy Macadamia Corn Chowder
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Such an easy, creamy, rich, hearty and healthy soup. Perfect to warm you up this winter! Vegan and dairy free chowder takes just 30 minutes to make from start to finish.

Course: Soup
Cuisine: American, Canadian
Servings: 6
Calories: 202 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
Ingredients
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 stalks of celery, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme leaves
  • 1 tablespoon flour (all-purpose, whole wheat, or an all-purpose gluten free blend)
  • 3 cups Unsweetened Suncoast Gold Macadamia Milk
  • 3 medium red potatoes (about 1 1/2 cups), cut into small cubes (skin left on)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh or frozen corn kernels
Optional toppings:
  • coconut bacon
  • vegan cheddar shreds
  • chives, chopped
  • parsley, chopped
Instructions
  1. In a large soup pot heat the olive oil over medium heat. Add the onion and celery and sauté until the onions become translucent and are just beginning to brown. Add in the garlic and thyme and cook for a minute more.
  2. Stir in the flour, then add in the Suncoast Macadamia milk, potatoes, salt and pepper. Bring to a simmer and cook for about 10 to 15 minutes until the potatoes are fork tender. Use a immersion blender to blend about 1/3 of the soup. This makes the soup very creamy and thick, but still leaves lots of texture. Yum! If you have a standing blender, just scoop about 1/3 of the soup into the blender, blend, pour it back in and stir to combine.

  3. Finally add in the corn and cook until it's heated through, about 5 more minutes. Serve hot with garnishes of choice such as coconut bacon, parsley, chives, or vegan cheddar shreds.
Recipe Notes

I used red potatoes here but yukon golds, or white potatoes would work just fine too. If you prefer you can peel off the skin.

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