November 22, 2024

Corn Chowder

A bowl of creamy corn chowder garnished with fresh herbs, served with a slice of bread. A warm and comforting bowl of creamy 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

Ingredient Notes

 Fresh ingredients for corn chowder including corn, potatoes, carrots, celery, onions, garlic, and fresh herbs. Fresh and colorful ingredients for making a delicious corn chowder.

Corn Chowder Recipe Tips and Tricks

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:

Corn Chowder Storage Tips

Frequently Asked Questions about Corn Chowder

  1. 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.
  2. 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.
  3. Can I add other vegetables?
    Definitely! Bell peppers, celery, or even zucchini would be great additions.
  4. Can I make this soup gluten-free?
    This recipe is naturally gluten-free as long as your vegetable broth is certified gluten-free.
  5. 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.

Close-up of a spoonful of creamy corn chowder with visible corn kernels, diced potatoes, and carrots. A spoonful of delicious and creamy corn chowder.

Equipment Needed

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! 🌽🍲

Close-up of a spoonful of creamy corn chowder with visible corn kernels, diced potatoes, and carrots. A spoonful of delicious and creamy corn chowder.

Corn Chowder

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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

    1. Cut the kernels off the corn cobs and set the kernels aside. Reserve the cobs.
    2. 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.
    3. Add the diced potatoes, corn kernels, vegetable broth, smoked paprika, and thyme to the pot.
    4. Place the corn cobs in the soup to infuse flavor.
    5. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
    6. Remove the corn cobs from the pot and discard them.
    7. 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.)
    8. Stir in the plant-based milk and simmer for another 5 minutes. Adjust seasoning with salt and black pepper to taste.
    9. 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.

Did you make this recipe?

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