Velvety Vegan Chowder with Luscious Coconut Cream

Welcome to a culinary delight with my savory mushroom vegan chowder recipe, elevated with luscious coconut cream. Discover how to create a velvety texture and rich flavors in this plant-based delight.
This creamy, satisfying vegan chowder is easy to cook, and the prep time is as long as it takes you to peel and chop a few vegetables. Cooking is easy because the recipe can be honed and changed to your taste. When making vegan chowder, several ingredients are used for complete success: thick and rich unsweetened coconut cream, smoked vegan cheese, mushrooms, corn, and spoonful of fresh, chopped rosemary leaves.
Yukon potatoes are my favorites for this chowder because they are manageable, but feel free to use any potatoes you have. This velvety and luscious chowder has a smokey taste and is easy to adjust to your liking.

Mirjana

Velvety Vegan Chowder with Luscious Coconut Cream

Perfect for cozy evenings, this dish is a testament to the harmony of mushrooms and creamy coconut. Elevate your cooking with my step-by-step guide to this exquisite Savory Mushroom Delight: Velvety Vegan Chowder with Luscious Coconut Cream.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 people

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 tbsp olive oil extra virgin
• 1 medium onion chopped
• 3-4 cloves garlic minced
• 1 fresh carrot, sliced
• 2 cups medium baby Bella mushrooms, sliced
• 4 cups Yukon gold potatoes cut into 1/2-inch cubes
• 2 cups fresh or frozen sweet corn
• 1 sliced Serrano pepper or red mini pepper sliced
• 1 can organic, unsweetened coconut cream (13.5 ounces)
• 4 slices smoked vegan provolone cut into 1/2 inch squares (Violife is the brand I use.)
• 3 tbsp flour or cornstarch
• Vegetable broth or water as needed
• Salt, pepper, chopped fresh thyme, and rosemary leaves to taste

Method

 

1. Prepare the ingredients.
   
2. Heat the olive oil in a large sauté pan. Sauté the onions, garlic, and mushrooms for several minutes until the onions turn transparent. Add the potatoes and 1/2 cup of broth, and cook covered for 15 – 20 minutes.
   
3. Add corn, Serrano peppers, and spices.

   Add 2 cups broth or water, smoked vegan cheese, and previously whisked coconut cream. Bring the soup to a slow boil for 15 more minutes.
   
4. Mix flour and 1/2 cup water into a creamy paste. (Flour or cornstarch will do the job, and the amount can change depending on the desired thickness.)
5. Mix flour and 1/2 cup water into a creamy paste. (Flour or cornstarch will do the job, and the amount can change depending on the desired thickness.)

   Stir it into the simmering soup and cook for five more minutes. Your Savory Mushroom Delight is ready to serve!

   Serving options: Sliced Serrano peppers, green onions or chives, fresh rosemary, thyme, and cilantro. Save some sprigs for serving.
   

Notes

For best results use organic ingredients.