Vegan Corn Chowder with Coconut Milk and Smoked Paprika Recipe
Look, sometimes you need soup that screams cozy, but still makes you feel like a boho goddess with a pantry full of miracles.
This vegan corn chowder does just that—creamy from coconut milk, bold from smoked paprika, and zero regrets because it’s dairy-free.
It’s basically comfort food in yoga pants with spicy confidence and plant-based charm.
One spoonful in and suddenly, you’re Pinterest-level healthy without sacrificing taste or sass.
And yes, it looks cute in that rustic ceramic bowl you bought for vibes, not function.

Vegan Corn Chowder with Coconut Milk and Smoked Paprika Recipe
Ingredients
Method
- Heat olive oil in a large pot. Sauté onion, garlic, and carrot until they’re soft and smell like ambition.
- Add cubed potatoes and corn. Stir them like you’re stirring up gossip on a brunch table.
- Sprinkle in smoked paprika, turmeric, salt, and pepper. Let it all get cozy and golden.
- Pour in coconut milk and vegetable broth. Bring it to a gentle boil because we’re not savages.
- Lower the heat, simmer for 20 minutes. Potatoes should be tender, not mushy like your last situationship.
- Blend half the soup for creaminess, leave some chunks for texture. You’re not a smoothie.
- Add lemon juice. Stir. Taste. Adjust seasoning if needed.
- Serve hot with garnish and judgment-free seconds.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 35%
- Vitamin C: 30%
- Iron: 15%
- Potassium: 12%
- Magnesium: 10%
💡 Notes & Tips
- Add a pinch of chili flakes if you like a little drama.
- Frozen corn works great—no shame in the shortcut game.
- Garnish with something green so it looks like you tried.
- Keeps well in the fridge for 3 days. Reheat and repeat.
- Serve with crusty bread, sarcastic remarks optional but encouraged.