Vegan Corn Chowder

We can't sing the praises of this vegan corn chowder enough. It's creamy yet chunky, and sings with the fresh flavor of corn. We've already had friends begging us for this recipe, and lucky for them—and you—it's really easy to make. If corn's not in season, don't worry—the frozen variety works just as well.

Course dinner, Main

Cuisine American

Keyword corn chowder recipe, vegan chowder, vegan corn chowder, vegan soup

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 248kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

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 corn or fresh uncooked corn sliced directly off the cob—about 4 large ears, divided
4 cups rich vegetable broth or equivalent amount of vegetable bouillon and water
1½ teaspoons salt
2 cups unsweetened plain plant-based milk
2 tablespoons chopped green onion for garnish
Freshly ground black pepper for garnish

Instructions

In a large soup pot, heat the vegetable oil over medium high heat.
Add the onion, garlic, bell pepper, jalapeño, and celery and sauté for 4 to 5 minutes, until the onion becomes translucent and tender.
Add the potatoes, 2 cups of the corn kernels, and vegetable broth. Bring to a boil and cook uncovered for about 20 minutes, until the potatoes are tender.
In a blender, combine the remaining 2 cups of corn kernels, salt, and plant-based milk and blend on high until smooth. Pour the mixture into the pot of soup, bring to a boil, and cook for an additional 5 minutes.
Remove the pot from the heat. Using an immersion blender, briefly blend some (but not all) of the soup. This will thicken the soup, but visible chunks of the ingredients should remain. (Alternatively, you can use a regular blender to purée half of the soup, and then add it back in.) Be careful not to over-purée, because you want plenty of chunkiness to remain in the soup.
Garnish each bowl with chopped green onion and freshly ground pepper.

Video

Notes

Friendly Suggestion: If you have extra frozen corn kernels, toss them in the soup after blending.

Nutrition