This chowder builds its flavor the honest way — a slow sauté of onion, celery, and red bell pepper, bloomed with garlic, smoked paprika, and thyme until the whole pot smells incredible. Yukon Gold potatoes simmer right in the vegetable broth until fork-tender, then part of the mix gets blended with sweet corn kernels for that classic creamy-but-chunky texture chowder is known for. Full-fat coconut milk stirred in at the end gives it a rich, silky finish, and a splash of fresh lemon juice brightens everything right before serving. Chives and a dusting of smoked paprika on top add color and a little extra savoriness bowl by bowl. It's a cozy, vegetable-forward soup that works well for anyone watching their sodium intake closely, since you're fully in control of how much seasoning goes in and when. Simple, hearty, and easy to make your own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the red bell pepper and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
