Vegan Corn Chowder Recipe
Corn chowder is one of the most comforting dishes that you can make during the colder months of the year. While there's no doubt that this tasty and flavorful chowder is good all year round, it just hit a little different when the air is brisk and you need something to warm you up. Once you get home from work, you can put together this easy soup, curl up by the fire with your favorite show on in the background, and eat spoonful after spoonful in the comfort of your home. Sounds pretty amazing, right?
This dish is vegan-friendly, and it's incredibly filling while still being jam-packed with wonderful vegetables. The flavor is on point, and while you can certainly eat the bowl by itself, it goes great with a piece of bread for dipping. Recipe developer Hayley MacLean came up with this wonderful dish that tastes truly amazing. "What I like most about this recipe is how bright the flavors in it are," MacLean shares. "The light sweetness of the corn is excellently balanced by the bit of heat from the poblano pepper, and the earthy aromatics and potato finish the dish off perfectly. It is a great cozy soup for chilly Autumn evenings, without being heavy or overly rich!" Keep scrolling to find out how to make this delightful recipe.
Gather the ingredients to make vegan corn chowder
Ready to begin? If so, gather all of the necessary ingredients you will need for this particular recipe. Start with a little bit of olive oil, which you likely have at home already. You will also need to get a medium-sized yellow onion. While you're in the produce aisle, grab a few cloves of garlic and some celery. You will also need a poblano pepper and a few cups of Yukon gold potatoes. Then, grab some sweet corn kernels and coconut milk. Moving down the list, you will also need a few cups of vegetable broth. Also, remember to pick up celery salt, paprika, salt, pepper, and some sliced scallions for garnish.
Cook the veggies
Here's the part where we begin the actual cooking process. Take out a large pot and place it on your stove. Be sure you select one that's big enough to fit all of your ingredients. Turn the heat up to medium-high and throw in your olive oil. Heat the oil to a simmer, and then add the onion. As a reminder, you should have already sliced it ahead of time. Cook the onion by itself for three to four minutes, until it begins to soften. Then, add the garlic, celery, poblano pepper, potatoes, and corn, and continue cooking for another two to three minutes.
Add the liquids, bring to a boil, then simmer the soup
There are only a few more things that you need to add to the chowder, and those are the liquids and spices. Start with the coconut milk, and then the vegetable broth. "In place of the coconut milk, any form of dairy-free milk can be used, however some varieties may be less creamy than others," MacLean shares. "I would substitute with a nut milk like almond or cashew milk to try and retain the same creamy texture that the coconut milk gives."
Next, sprinkle in your celery salt and smoked paprika. Stir everything together to combine the ingredients.Turn the heat up and bring the chowder to a boil. Once you see bubbles reach the surface, you can turn the heat down to a simmer. Let the mixture simmer for 10 to 15 minutes, until the potatoes are tender.
Blend part of the soup
Now that the potatoes have gotten softer, split the soup in half and transfer ½ into a blender. Blend the soup until smooth. "An immersion blender can definitely be used here, however I find that the immersion blender leaves less whole bits of potato and corn to break up the smooth soup," MacLean shares. "I like to use a standing blender because when the blended soup is mixed back in, there are still whole chunks of the vegetables remaining which gives a great texture." Then, carefully return the soup to the pot and stir. Finally, season with a little bit of salt and pepper.
Serve and enjoy
Here's the best part of the recipe — finally getting to enjoy all of your hard work! Ladle the soup into cups or bowls and garnish with sliced scallion. This soup is best when served immediately. "This corn chowder would be great served with a fresh green salad and a big slice of warm crusty bread for dipping," MacLean suggests. "An heirloom tomato salad with a cumin-spiced dressing would also be absolutely amazing with this dish!"
As for leftovers? They "will stay good for up to 5 days in an airtight container in the fridge," MacLean notes. "Additionally, because this soup is dairy-free, it can be kept for up to 3 months in the freezer — so it is a great soup to make ahead and freeze for use throughout the cooler months!" Cheers to another tasty, healthy, and warming dish!
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 ribs celery, chopped
- 1 poblano pepper, seeded and diced
- 4 cups Yukon gold potatoes, diced
- 5 cups sweet corn kernels
- 1 (14 ounce) can coconut milk
- 2 ½ cups vegetable broth
- ½ teaspoon celery salt
- ½ teaspoon smoked paprika
- salt, to taste
- pepper, to taste
- sliced scallions as garnish
- Heat a large pot over medium-high heat. Add the olive oil and heat to a shimmer. Add the onion and cook for 3 to 4 minutes, until it begins to soften. Add the garlic, celery, poblano pepper, potato, and corn, and cook for another 2 to 3 minutes.
- Add the coconut milk, vegetable broth, celery salt, and smoked paprika, and stir to combine. Bring to a boil and then reduce the heat to a simmer. Simmer for 10 to 15 minutes, until the potatoes are fork tender. Remove from the heat.
- Transfer half of the soup to a blender and blend until smooth. Carefully return the blended soup back to the pot and stir. Season with salt and pepper.
- Serve immediately, garnished with sliced scallions.
| Calories per Serving | 402 |
| Total Fat | 18.3 g |
| Saturated Fat | 13.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 54.3 g |
| Dietary Fiber | 6.4 g |
| Total Sugars | 6.2 g |
| Sodium | 984.2 mg |
| Protein | 8.4 g |
