Indulge in the creamy delight of vegan corn chowder recipe, a hearty blend of sweet corn, tender potatoes, and savory spices that dance on your palate with each spoonful.
This comforting soup is a celebration of flavors, marrying the natural sweetness of corn with the rich, velvety texture of coconut milk. Topped with fresh herbs and a sprinkle of smoked paprika, it’s a bowlful of warmth and goodness that nourishes both body and soul.
WHY IT WORKS?
- Fresh corn and coconut milk create a naturally sweet and creamy base without dairy.
- Smoked paprika adds a subtle smokiness, enhancing the chowder’s depth of flavor.
- Potato chunks contribute to the heartiness, making it a filling meal.
- This recipe allows you to use seasonal vegetables, adapting to your needs.
- It’s a quick, one-large soup pot, perfect for busy nights.
If you’re looking for a comforting, nutritious meal that will delight your taste buds and nourish your body, this delicious corn chowder is just what you need.
Crafted with the greatest advantages of wholesome ingredients like fresh corn, creamy coconut milk, and a medley of vegetables, this soup embodies the essence of homemade cooking.
Adding smoked paprika brings a unique smokiness you’ll never find in other soups, while the red potatoes ensure a satisfyingly hearty texture.
This recipe is the best way to spend time in the kitchen, yielding a dish that’s easy to make and packed with flavor. It’s ideal for those chilly evenings when you crave something warm and inviting.
What Is Vegan Corn Chowder?
Vegan corn chowder is a creamy, plant-based soup that combines fresh sweet corn with the richness of coconut milk. It’s thickened with potatoes and flavored with spices like smoked paprika, creating a comforting and hearty dish.
This chowder does away with traditional dairy ingredients, relying instead on natural, vegan components for its delightful texture and taste.
It often includes a variety of vegetables, such as onions, carrots, and celery, making it a nutritious option. Perfect for any season, vegan corn chowder is a beloved choice for those seeking a warming, wholesome meal.
Fact – Smoked paprika, a key ingredient in vegan corn chowder, originates from Spain. It’s made by smoking and drying sweet red peppers, giving dishes a distinctive smoky flavor.
Recipe Directions
Optional Cob Stock Step
- Cut the corn kernels off of the cobs. Place the cobs in a large pot.
- Pour 5 cups of vegetable stock into the pot. Heat on high until boiling.
- Once boiling, reduce heat to simmer. Cover and let simmer for 20 minutes.
- After 20 minutes, remove the cobs. Set the cob-infused stock aside.
For The Chowder
- Heat a large pot over medium heat. Add 1 tablespoon of olive oil, swirling to coat.
- Add diced onions, celery, and red bell pepper. Sauté until the yellow onion is translucent and the vegetables are soft about 10 minutes. Adjust heat as necessary.
- Season with salt and pepper during the sauté process.
- Stir in sun-dried tomatoes, thyme, smoked paprika, chili flakes (if using), and garlic. Cook until fragrant, about 1 minute.
- Add chopped potatoes and corn kernels. Season again with salt and pepper. Pour in 5 cups of vegetable stock.
- Increase heat to bring to a boil, then reduce to a simmer. Cover and simmer until potatoes are tender, about 25 minutes.
- Remove ⅓ of the soup to blend. Combine with non-dairy milk and miso in a blender. Blend until smooth.
- Return the blended mixture to the pot. Stir well. If it is too thick, add more vegetable stock as needed.
- Stir in lemon juice. Adjust seasoning to taste with salt, pepper, chili, or more lemon juice.
- Serve hot, garnished with chopped chives or parsley and a sprinkle of black pepper.
Variations, Add-Ons, And Toppings
Variations
- Protein Boost: Add lentils, chickpeas, or tofu for extra protein.
- Spice Level: Adjust the heat by adding more chili flakes or a dash of cayenne pepper.
- Creaminess: Blend more of the soup or add cashew cream for a richer texture.
- Vegetables: Mix in other vegetables like zucchini, carrots, or spinach for added nutrients.
Add-Ons
- Roasted Corn: For a smoky flavor, use roasted or grilled corn instead of fresh or frozen.
- Sweet Potatoes: Substitute some or all of the Yukon gold potatoes with sweet potatoes for a different sweetness.
- Beans: Black beans or navy beans can add heartiness and fiber.
- Grains: Quinoa or rice can be included for a more filling chowder.
Toppings
- Avocado: Add chopped avocado on top for a creamy texture and healthy fats.
- Fresh Herbs: Sprinkle with cilantro, parsley, or more thyme for freshness.
- Crunch: Top with toasted pumpkin seeds, croutons, or vegan bacon bits for added crunch.
- Cheese: Sprinkle vegan cheese for a cheesy flavor without the dairy.
- Lime or Lemon Zest: A bit of citrus zest can brighten the flavors.
Vegetable Substitutions
- Corn: Frozen or canned corn can replace fresh corn when it’s not in season.
- Potatoes: Sweet potatoes or cauliflower florets offer a different flavor profile and texture.
- Celery: Fennel provides a similar crunch and a slightly sweet, anise-like flavor.
- Red Bell Pepper: Carrots or diced tomatoes can add sweetness and color.
- Onion: Leeks or shallots can be used for a milder, yet still aromatic, base.
- Garlic: A small amount of garlic powder or minced chives can be substituted in a pinch.
- Sun-Dried Tomatoes: Roasted red peppers give a similar sweetness and depth.
- Non-Dairy Milk: Almond, oat or light coconut milk can be interchanged based on preference and desired creaminess.
Tip – For a creamier vegan corn chowder without added fat, try blending part of the soup before adding it back into the pot. This thickens the chowder naturally, enhancing its texture.
Best Side Dishes
- Crusty Bread A slice of warm, crusty artisan bread or a baguette is perfect for dipping into the chowder, absorbing its flavors.
- Green Salad A simple green salad with a light vinaigrette dressing complements the richness of the chowder and adds a refreshing contrast.
- Roasted Vegetables Seasonal vegetables like Brussels sprouts, carrots, or asparagus, roasted until caramelized, offer a sweet and savory side that pairs well with the creamy chowder.
- Quinoa Salad A chilled quinoa salad with vegetables and a lemony dressing provides a protein-packed, nutritious side.
- Cornbread Vegan cornbread is a classic accompaniment, echoing the corn flavor in the chowder and adding a slightly sweet, crumbly texture.
- Grilled Vegetable Skewers Skewers of grilled vegetables such as zucchini, bell peppers, and mushrooms offer a smoky flavor that complements the smokiness of the chowder.
- Sweet Potato Fries Oven-baked sweet potato fries seasoned with herbs and spices add a crispy, sweet element to the meal.
How To Serve?
- Bread Bowl: Hollow out a round loaf of crusty bread and ladle vegan corn chowder into it for a cozy and comforting meal.
- Side Dish: Serve traditional corn chowder as a hearty side dish alongside sandwiches, salads, or grilled vegetables for a complete and satisfying meal.
- Garnishes Galore: Top each serving of vegan corn chowder with a dollop of vegan sour cream, chopped fresh cilantro, sliced green onions, or crispy vegan bacon bits for added flavor and texture.
- Favorite Soups and Salad Combo: Pair vegan corn chowder with a fresh salad of mixed greens, cherry tomatoes, cucumbers, and your favorite dressing for a light and balanced meal.
- Crackers or Bread: Serve vegan corn chowder with a side of crackers, breadsticks, or crusty bread for dipping and scooping up every last bit of deliciousness.
Tip – To enhance the flavor of your vegan corn chowder, roast the corn kernels before adding them to the pot. This step adds a delightful smoky depth.
Storage & Make Ahead
- Cool Down: Allow the chowder to cool to room temperature before storing it to prevent bacterial growth.
- Airtight Containers: Transfer the chowder into airtight container. This keeps it fresh and prevents it from absorbing other flavors from the fridge.
- Refrigeration: Store the chowder in the refrigerator immediately after it has cooled. It will keep for up to 3-5 days.
- Freezing: Vegan corn chowder freezes well for longer storage. Pour it into freezer-safe bags or containers, leaving some space for expansion. It can be stored for up to 3 months.
- Thawing: Thaw frozen chowder in the refrigerator overnight. You can also thaw it gently on the stove over low heat, stirring frequently.
- Reheating: When reheating, ensure it’s heated thoroughly until piping hot. If the chowder has thickened, you might want to add a little water or vegetable stock to adjust the consistency.
- Avoid Repeated Reheating: To preserve the flavor and prevent bacterial growth, avoid reheating the chowder multiple times. Only heat the portion you plan to eat.
Recipe Fact – Corn, the star ingredient of vegan corn chowder, is a staple crop and a versatile grain. It is rich in fiber, vitamins, and antioxidants and offers both nutrition and flavor.
Time-Saving Tips
- Prep Vegetables in Advance: Chop all your vegetables beforehand and store them in the fridge. This significantly reduces cooking time.
- Use Frozen Corn: If fresh corn is not available or you want to save time, frozen corn is a convenient and tasty alternative. You do not need to thaw it before adding it to the chowder.
- Batch Cook: Make a larger batch of chowder and freeze it in portions. This way, you have a quick, healthy meal on busy days.
- One-Pot Cooking: Use a large pot to sauté your vegetables, and then add the remaining ingredients to the same pot. This minimizes cleaning up.
- Immersion Blender: Instead of transferring part of the chowder to a blender, use an immersion blender to blend directly in the pot for desired creaminess. This saves time and reduces cleanup.
- Pre-Measured Spices: Measure out all your spices and seasonings in advance. Having them ready to go can streamline the cooking process.
- Quick-Cooking Ingredients: Opt for vegetables and other ingredients that cook quickly to reduce overall cooking time.
- Electric Pressure Cookers: If you have a pressure cooker or Instant Pot, use it to cook the chowder faster while still infusing deep flavors.
Vegan Corn Chowder Recipe
Equipment
- Large Pot or Dutch Oven
- Sharp Chef's Knife
- Cutting Board
- Measuring Cups and Spoons
- Immersion Blender
- Wooden Spoon or Heat-Resistant Spatula
- Ladle
- Airtight Containers
- Can Opener
- Peeler
Ingredients
- 6 (5 Cups Kernels) Cobs Corn
- 5-6 cups Vegetable stock
- 1 tablespoon Olive oil
- 1 medium-large Sweet onion, small dice
- 1 stick Celery, small dice
- 1 small Red bell pepper, small dice
- Sea salt and ground black pepper To taste
- ¼ cup Sun-dried tomatoes (packed in oil), finely chopped
- 1 teaspoon Fresh thyme leaves, minced
- 1½ teaspoon Smoked paprika
- ½ teaspoon Chili flakes or ground chilies (optional)
- 3 cloves Fresh Garlic, minced
- 1 lb Yukon gold potatoes, chopped
- ¾ cup Unsweetened non-dairy milk
- 2 teaspoons Light miso
- 1 tablespoon Lemon juice
- Chopped chives or parsley for garnish
Instructions
Optional Cob Stock Step
- Cut the corn kernels off of the cobs. Place the cobs in a large pot.
- Pour 5 cups of vegetable stock into the pot. Heat on high until boiling.
- Once boiling, reduce heat to simmer. Cover and let simmer for 20 minutes.
- After 20 minutes, remove the cobs. Set the cob-infused stock aside.
For The Chowder
- Heat a large pot over medium heat. Add 1 tablespoon of olive oil, swirling to coat.
- Add diced onions, celery, and red bell pepper. Sauté until onions are translucent and vegetables are soft about 10 minutes. Adjust heat as necessary.
- Season with salt and pepper during the sauté process.
- Stir in sun-dried tomatoes, thyme, smoked paprika, chili flakes (if using), and garlic. Cook until fragrant, about 1 minute.
- Add chopped potatoes and corn kernels. Season again with salt and pepper. Pour in 5 cups of vegetable stock.
- Increase heat to bring to a boil, then reduce to a simmer. Cover and simmer until russet potatoes are tender, about 25 minutes.
- Remove ⅓ of the soup to blend. Combine with non-dairy milk and miso in a blender. Blend until smooth.
- Return the blended mixture to the pot. Stir well. If it is too thick, add more vegetable stock as needed.
- Stir in lemon juice. Adjust seasoning to taste with salt, pepper, chili, or more lemon juice.
- Serve hot, garnished with chopped chives or parsley and a sprinkle of black pepper.
Notes
- Fresh corn offers the best flavor, but frozen corn can be a great substitute outside of corn season.
- The cob stock step is optional but highly recommended for extracting maximum flavor from the corn cobs.
- Blending part of the chowder creates a creamy texture without dairy.
- Adjust the amount of smoked paprika and chili flakes to suit your taste for smokiness and heat.
- Lemon juice adds a bright finish, enhancing the chowder’s overall flavor.
Nutrition Table
Frequently Asked Questions
Can I Make Vegan Corn Chowder Gluten-Free?
Yes, vegan corn chowder can easily be made gluten-free since the main ingredients are naturally gluten-free. Just ensure that all the stock and any store-bought ingredients, like non-dairy milk or miso, are labeled gluten-free to avoid cross-contamination.
How Can I Thicken My Vegan Corn Chowder Without Using Flour?
To thicken vegan corn chowder without flour, blend a portion of the soup until smooth and mix it back into the pot. Alternatively, add diced potatoes or a slurry made from cornstarch and water to make thick soup effectively without altering the flavor.
What Can I Use Instead Of Coconut Milk For Less Coconutty Flavor?
If you’re looking for a substitute for coconut milk that doesn’t impart a coconut flavor, unsweetened almond, oat, or soy milk are excellent choices. These alternatives will still provide creaminess to your chowder without the distinctive taste of coconut.
Is It Possible To Prepare Vegan Corn Chowder Ahead Of Time?
Absolutely. Vegan corn chowder can be prepared ahead of time and stored in the refrigerator for 3-5 days or frozen for up to 3 months. If the chowder has thickened during storage, reheat it on the stove or in the microwave, adding a little extra vegetable stock or water.
How Can I Add More Protein To Vegan Corn Chowder?
To increase the protein content in vegan corn chowder, consider adding legumes such as lentils, chickpeas, or black beans. Tofu cubes or tempeh are also great options; they’re mild in flavor and absorb the flavors of the vegan soup well. These additions can make the chowder more filling and nutritionally balanced.
