Coconut Corn Chowder with Leeks

This vegan corn chowder is a cozy and satisfying meal that you can whip up in less than 30 minutes. It’s made with creamy coconut milk, tender leeks, and sweet corn. You can also make a flavorful leek oil with the green tops of the leeks to drizzle over the soup. This chowder is gluten-free and dairy-free, but not lacking in flavor!

Ingredients

• 2 tablespoons olive oil
• 2 large leeks, white and light green parts thinly sliced (save the dark green tops for the leek oil)
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 1 pound baby potatoes, thinly sliced
• 3 cups fresh or frozen corn kernels
• Salt and pepper, to taste
• 4 cups water or vegetable broth
• 2 teaspoons vegetable bouillon paste (optional, but adds more flavor)
• 1 (13.5 ounce) can full-fat coconut milk
• 1/4 teaspoon turmeric (optional, for color)
• Fresh basil leaves, for garnish

Instructions

1. Soak the sliced leeks in a bowl of water for 10 minutes to remove any dirt or grit. Drain well and pat dry.
2. Heat the olive oil in a large pot over medium-high heat. Add the leeks and sauté for about 15 minutes, stirring occasionally, until soft and golden. Cover the pot with a lid for a few minutes to help them steam.
3. Add the celery, garlic, and thyme and cook for another 5 minutes, stirring frequently.
4. Add the potatoes, corn, salt, pepper, water or broth, and bouillon paste if using. Bring to a boil, then lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
5. Transfer about 4 cups of the soup to a blender or use an immersion blender to puree half of the soup until smooth. This will thicken the soup without adding flour. Return the pureed soup to the pot and stir well.
6. Stir in the coconut milk and turmeric if using. Taste and adjust seasoning as needed.
7. Serve hot with fresh basil leaves and leek oil if desired.

Leek Oil

To make the leek oil, you will need:

• The dark green tops of the leeks, chopped
• 1/4 cup olive oil
• Salt, to taste

Heat the olive oil in a small saucepan over medium-low heat. Add the chopped leek tops and a pinch of salt and cook for about 20 minutes, stirring occasionally, until crispy and browned. Strain the oil through a fine-mesh sieve and discard the solids. Drizzle the oil over the soup for extra flavor and crunch.

Enjoy this vegan coconut corn chowder with some crusty bread or croutons for a hearty and delicious meal!