Vegan Corn Chowder Recipe
A-maize-ingly (uh, I’m a dad. Deal with it) creamy texture, pleasantly smoky, and made entirely in 1 pot. Chipotle peppers bring a tiny bit of heat, and your dinner guests are about to bring the compliments.
Servings: 10 Cups
Calories: 166kcal
Cost: $11
Ingredients
- 4 teaspoons olive oil
- 1 cup onion diced
- 1 cup celery diced
- 1 cup yellow bell pepper diced
- 1 cup orange bell pepper diced
- 1 tablespoon garlic minced
- ¼ cup chipotle peppers in adobo minced
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 ½ teaspoons ground coriander
- 4 teaspoons nutritional yeast
- 3 cups Yukon Gold potatoes peeled and diced
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar or coconut sugar
- 5 cups unsalted vegetable stock
- 2 cups unsweetened plant based milk
- 4 cups corn kernels fresh or frozen
- ½ cup parsley chopped
- ¼ cup cilantro chopped
- 1 ¼ teaspoon salt or to taste
Optional Garnishes:
- Chives thinly sliced
- Parsley leaves chopped
- Black pepper coarsely ground
Instructions
- Heat the olive oil in a large pot over medium heat. After 90 seconds when the oil is hot, add the diced onion, celery, and bell peppers. Sauté over medium heat for 6–7 minutes, until the vegetables soften.
- Add the minced garlic, minced chipotle peppers, smoked paprika, oregano, ground coriander, and nutritional yeast. Continue to cook over medium heat for 1 minute, stirring, until fragrant.
- Add the diced potatoes, lemon juice, and brown sugar. Stir to combine, then pour in the vegetable stock.Cover the pot and iIncrease heat to bring the mixture to a steady boil.
- Once boiling, reduce to a gentle simmer over medium-low heat. Cook for 15–20 minutes, or until the potatoes are tender.
- Add the plant based milk, corn kernels, parsley and salt. Simmer for 5 minutes, then taste and adjust seasoning if needed.
- Remove 2 cups of chowder and blend it for 60 seconds until smooth. Pour the blended portion back into the pot, and use a rubber spatula to get all the good stuff out of the blender jar.
- Ladle into bowls and optionally garnish with thinly sliced chives, chopped parsley leaves, and coarsely ground black pepper.
Notes
🌶️ Chipotle It on Me:
Chipotle peppers vary wildly in heat and salt by brand so taste yours before adding the full amount. If it's nuclear or aggressively salty, scale back. Non-issue if you're using my chipotle in adobo recipe.
Nutrition
Calories: 166kcal | Carbohydrates: 31g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 466mg | Potassium: 612mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1056IU | Vitamin C: 69mg | Calcium: 99mg | Iron: 2mg