Corn Chowder
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There’s something magical about a warm bowl of soup on a chilly winter evening, and for me and my family, this vegan corn chowder is one of our absolute favorites. The combination of sweet corn, hearty potatoes, and creamy plant-based milk makes this dish both comforting and satisfying. It’s the kind of meal that warms not just your body but also your soul—perfect for curling up on the couch after a long day or sharing around the table with loved ones.
This recipe has become a go-to in our household for cozy dinners, and I’m so excited to share it with you! Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your routine, this corn chowder is bound to become a staple in your kitchen.
Why You Will Love This Corn Chowder Recipe
- Comfort in Every Bite: The creamy, hearty texture of this soup is like a warm hug in a bowl.
- Simple Ingredients: You probably already have most of these ingredients in your pantry or fridge.
- Naturally Sweet: The fresh corn kernels add a touch of natural sweetness that balances beautifully with the savory flavors.
- Healthy and Nourishing: Packed with vegetables and made without heavy cream, this chowder is both delicious and nutritious.
- Family-Friendly: Even the pickiest eaters will love this creamy, flavorful soup.
Ingredient Notes
- Corn: Fresh ears of corn are the star of this recipe. Cutting off the kernels and simmering the cobs in the broth gives the soup an incredible depth of flavor. If fresh corn isn’t available, frozen corn works as a substitute, but you’ll miss the extra flavor from the cobs.
- Potatoes: Choose starchy potatoes like Yukon Gold or Russets for the creamiest texture. These also help thicken the soup naturally.
- Carrot: Adds a subtle sweetness and beautiful color to the chowder.
- Onion and Garlic: These aromatics form the flavorful base of the soup.
- Vegetable Broth: Use a high-quality, low-sodium vegetable broth to control the saltiness.
- Plant-Based Milk: Unsweetened almond or oat milk works perfectly, but feel free to use your favorite dairy-free milk. Coconut milk can be used for a richer, creamier version.
- Smoked Paprika and Thyme: These spices add a subtle smokiness and warmth to the soup.
- Olive Oil or Vegan Butter: Adds a touch of richness to the sautéed vegetables.
Corn Chowder Recipe Tips and Tricks
- Use Fresh Corn for Maximum Flavor – Simmering the corn cobs in the broth extracts extra flavor that takes this chowder to the next level. Don’t skip this step!
- Blend Partially for the Perfect Texture – Blending half the soup strikes the perfect balance between creamy and chunky. Use an immersion blender for convenience, or carefully transfer some of the soup to a blender.
- Season Generously – Potatoes and corn soak up flavors, so don’t be shy with salt, pepper, and your favorite seasonings. Adjust to taste before serving.
- Make It Spicy – If you enjoy a bit of heat, add a pinch of cayenne pepper or red chili flakes.
- Get Creative with Toppings – Garnish with fresh parsley, green onions, croutons, or even vegan cheese for added flavor and texture.
Vegan Serving Suggestions and Pairings
This vegan corn chowder is a satisfying meal on its own, but if you’d like to round it out, here are some delicious pairings:
- Crusty Bread or Vegan Garlic Bread: Perfect for dipping into the creamy soup.
- Simple Side Salad: A light kale or spinach salad with lemon vinaigrette complements the hearty chowder.
- Grilled Vegan Cheese Sandwich: The ultimate cozy pairing—warm, melty, and perfect for dunking.
- Roasted Vegetables: A side of roasted Brussels sprouts, sweet potatoes, or asparagus adds a lovely contrast to the soup’s creamy texture.
- Cornbread: A slightly sweet cornbread is a natural companion to this corn-based soup.
Corn Chowder Storage Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of plant-based milk if the soup thickens too much.
- Freezing: This soup freezes well! Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Portioning for Meal Prep: Divide the soup into individual portions before refrigerating or freezing for easy grab-and-go meals.
Frequently Asked Questions about Corn Chowder
- Can I make this soup without fresh corn?
Absolutely! Frozen or canned corn works in a pinch. If using canned, rinse and drain it first. - How can I make the soup richer?
Use coconut milk instead of almond or oat milk, or add a tablespoon of nutritional yeast for a cheesy flavor. - Can I add other vegetables?
Definitely! Bell peppers, celery, or even zucchini would be great additions. - Can I make this soup gluten-free?
This recipe is naturally gluten-free as long as your vegetable broth is certified gluten-free. - What can I use instead of an immersion blender?
A regular blender works just as well. Just blend half the soup carefully in batches, ensuring the lid is vented to release steam.
Equipment Needed
- Large soup pot
- Sharp knife
- Cutting board
- Immersion blender or regular blender
- Measuring cups and spoons
- Ladle
This creamy vegan corn chowder is the ultimate cozy winter dinner—hearty, flavorful, and so easy to make. It’s a bowl of comfort that’s perfect for warming up on chilly nights, whether you’re enjoying it with family or savoring it solo. Packed with wholesome ingredients and a depth of flavor from the simmered corn cobs, this recipe is sure to become a favorite in your home just like it is in ours.
I hope this recipe brings as much joy and comfort to your table as it does to mine.
I’d love to hear from you! Have you tried this recipe? Do you have your own spin on vegan corn chowder or tips for making it even better? Leave a comment below and let me know your thoughts. Don’t forget to share your creations on social media and tag me—I can’t wait to see your delicious bowls of chowder!
Happy cooking! 🌽🍲
Corn Chowder
This creamy vegan corn chowder is a hearty and comforting soup made with fresh corn, potatoes, and plant-based milk. Perfect for cozy winter dinners, it’s easy to prepare and full of rich, savory flavors your whole family will love.
Ingredients
- 2 ears of fresh corn (kernels cut off, cobs reserved)
- 2 medium potatoes, peeled and diced
- 1 medium carrot, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond or oat milk)
- 1 tablespoon olive oil or vegan butter
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Optional toppings: chopped parsley, green onions, or a sprinkle of smoked paprika
Instructions
- Cut the kernels off the corn cobs and set the kernels aside. Reserve the cobs.
- In a large pot, heat olive oil or vegan butter over medium heat. Add the onion, garlic, and carrot. Sauté for 5 minutes, until softened.
- Add the diced potatoes, corn kernels, vegetable broth, smoked paprika, and thyme to the pot.
- Place the corn cobs in the soup to infuse flavor.
- Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
- Remove the corn cobs from the pot and discard them.
- Use an immersion blender to blend about half of the soup, leaving some chunks for texture. (Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.)
- Stir in the plant-based milk and simmer for another 5 minutes. Adjust seasoning with salt and black pepper to taste.
- Ladle the chowder into bowls and garnish with optional toppings like parsley, green onions, or a sprinkle of smoked paprika.
Notes
- Simmer the corn cobs in the broth to infuse the soup with extra sweetness and depth.
- Blend only part of the soup to achieve the perfect balance of creamy and chunky textures.
- Taste and adjust salt, pepper, and spices just before serving for the best flavor.
MORE COZY SOUP RECIPES:
- Potato Leek Soup
- Roasted Tomato Soup
- Three Bean Soup
- Roasted Butternut Squash and Sweet Potato Soup
- Easy Vegetable Soup
