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Vegan Corn Chowder Recipe

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★★★★★

4.8 from 262 reviews

This hearty Vegan Corn Chowder is a creamy, comforting soup packed with fresh vegetables and sweet corn. Combining sautéed aromatics and tender potatoes with blended corn and plant-based milk, this chowder strikes the perfect balance between creamy and chunky textures, making it a satisfying dairy-free, vegan-friendly meal that’s easy to prepare on the stovetop.

Ingredients

Scale

Soup Base

  • 1½ tablespoons vegetable oil
  • 1 small yellow onion, diced
  • 2 large cloves garlic, minced
  • 1 small red bell pepper, diced
  • ½ medium jalapeño, seeded and minced
  • 3 ribs celery, diced
  • 1 pound red russet, or Yukon Gold potatoes, chopped
  • 4 cups corn kernels (frozen or fresh from about 4 large ears), divided
  • 4 cups rich vegetable broth (or vegetable bouillon and water equivalent)
  • 1½ teaspoons salt

Finishing & Garnish

  • 2 cups unsweetened (plain) plant-based milk
  • 2 tablespoons chopped green onion (for garnish)
  • Freshly ground black pepper (for garnish)

Instructions

  1. Heat the oil and sauté aromatics: In a large soup pot, warm the vegetable oil over medium-high heat. Add the diced onion, minced garlic, red bell pepper, jalapeño, and celery. Sauté for 4 to 5 minutes until the onion becomes translucent and the vegetables are tender, developing a fragrant base for the chowder.
  2. Add potatoes, corn, and broth: Stir in the chopped potatoes, 2 cups of the corn kernels, and the vegetable broth. Bring the mixture to a boil, then reduce the heat slightly and cook uncovered for about 20 minutes until the potatoes are tender and soft, which forms the hearty foundation of the soup.
  3. Blend corn with milk and salt: While the potatoes cook, combine the remaining 2 cups of corn kernels, salt, and plant-based milk in a blender. Blend on high speed until completely smooth to create a creamy mixture that will add body and sweetness to the chowder.
  4. Add blended corn mixture to soup and cook: Pour the blended corn and milk mixture into the pot with the cooked vegetables. Bring the soup back to a boil and cook for an additional 5 minutes to meld all flavors and thicken the chowder.
  5. Partially purée the soup: Remove the pot from the heat. Use an immersion blender to gently blend about half of the soup, leaving some chunks intact for texture. Alternatively, transfer about half the soup to a regular blender, puree it until smooth, and then return it to the pot. This step enriches the chowder with a creamy consistency while maintaining delightful chunks of vegetables and corn.
  6. Garnish and serve: Ladle the chowder into bowls and garnish with chopped green onions and freshly ground black pepper to add a fresh, peppery finish. Serve hot and enjoy a satisfying vegan meal.

Notes

  • You can use frozen corn if fresh corn is unavailable; no need to thaw before blending.
  • For extra spice, leave some jalapeño seeds or add additional chili to taste.
  • Use Yukon Gold potatoes for a creamier texture; red potatoes will hold their shape more.
  • If you don’t have an immersion blender, puréeing half the soup in a regular blender works just as well.
  • Adjust seasoning with more salt or pepper according to taste before serving.

Keywords: vegan corn chowder, dairy-free soup, plant-based chowder, corn soup, vegan comfort food

Find it online: https://platedbyemma.com/vegan-corn-chowder-recipe/