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vegan corn bisque soup

(1 rating)
vegancook avatar
Recipe by
Joan Hunt
@vegancook
Youngsville, NC

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

(1 rating)
yield 4 servings
prep time 20 Min
cook time 30 Min

Ingredients For vegan corn bisque soup

  • 1 Tbsp
    olive oil
  • 1 sm
    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 sm
    red bell pepper, diced
  • 2 Tbsp
    fresh, chopped cilantro
  • 1 pinch
    of cayenne pepper or tabasco to taste
  • 6
    lime wedges

How To Make vegan corn bisque soup

  • 1
    Heat 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
  • 2
    Add 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.
  • 3
    Return 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.
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