Vegan Corn Bisque Soup

Joan Hunt


This is just a basic corn chowder but by replacing the cream with coconut cream it is now vegan
and yummy

★★★★★ 1 vote
4 servings
20 Min
30 Min


1 Tbsp
olive oil
1 small
onion, chopped
3 c
fresh corn of the cob
4 c
low sodium vegetable broth
1/4 c
coconut cream
1 Tbsp
yellow cornmeal
1 small
red bell pepper, diced
2 Tbsp
fresh, chopped cilantro
1 pinch
of cayenne pepper or tabasco to taste
lime wedges


1Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often until corn begins to brown, about 5 minutes
2Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary. Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender. Add coconut cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes.
3Return the puree to the pan. Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened. Stir in bell pepper, cilantro and cayenne. Serve hot or at room temperature with lime.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #corn, #Vegan, #Bisque