Edamame Corn Chowder

Warm up your table with this vibrant Edamame Corn Chowder, a hearty and creamy soup that's as nourishing as it is flavorful. Packed with sweet corn, protein-rich edamame, and a silky base of unsweetened coconut milk, this recipe strikes the perfect balance between comfort food and healthy eating. Sautéed aromatics like onions, garlic, and red bell peppers provide a fragrant foundation, while spices like smoked paprika and cumin deliver an irresistible depth of flavor. Partially blended to achieve a luscious, velvety texture while keeping some delightful chunks, this chowder is both satisfying and versatile. Ready in just 45 minutes and perfect for weeknight meals or special gatherings, it’s a delightful vegan option that will please any crowd. Garnish with fresh parsley or cilantro for an extra touch of brightness, and serve warm for a cozy bowl of goodness.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 1 medium, diced red bell pepper
• 2 diced celery stalks
• 4 cups vegetable broth
• 1 large, peeled and diced russet potato
• 2 cups (fresh or frozen) sweet corn kernels
• 1 cup (shelled, fresh or frozen) edamame
• 1 cup unsweetened coconut milk
• 1 None bay leaf
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon black pepper
• 1 teaspoon, adjust to taste salt
• 2 tablespoons, chopped (optional, for garnish) fresh parsley or cilantro

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, garlic, red bell pepper, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 3

Pour in the vegetable broth and bring to a gentle boil.

Step 4

Add the diced potato and bay leaf to the pot. Reduce the heat to a simmer and cook for 10 minutes, or until the potato pieces start to become tender.

Step 5

Stir in the sweet corn, edamame, smoked paprika, cumin, black pepper, and salt. Let the mixture simmer for another 10 minutes.

Step 6

Using an immersion blender, partially blend the chowder to create a creamy texture while keeping some chunks for added bite. Alternatively, transfer half of the soup to a blender, process until smooth, and return it to the pot.

Step 7

Stir in the unsweetened coconut milk and heat through for 2-3 minutes.

Step 8

Remove the bay leaf and adjust the seasoning with additional salt or pepper, if needed.

Step 9

Ladle the chowder into bowls and garnish with chopped parsley or cilantro, if desired.

Step 10

Serve warm and enjoy the comforting flavors of this hearty Edamame Corn Chowder.

Nutrition Facts

Serving size	2791.7 grams (2791.7g)

Amount per serving	% Daily Value*
Calories	1703

Total Fat 60.40g	77%
Saturated Fat 13.70g	69%
Polyunsaturated Fat 10.10g
Cholesterol 3mg	1%
Sodium 5346mg	232%
Total Carbohydrate 251.70g	92%
Dietary Fiber 50.50g	180%
Total Sugars 63.40g
Protein 63.30g	127%

Vitamin D 0IU	0%
Calcium 1011mg	78%
Iron 19mg	104%
Potassium 6935mg	148%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 14.0%

Carbs: 55.8%