Vegan Corn Chowder

white bowl, filled with corn chowder, topped with colorful chunks of vegetables. There is a spoon I the bowl and the edges of other bowls of soup can be seen. The chowder is on top of a white linen napkin with some dark blue thin stripes.

5 from 93 votes

Creamy, dreamy, dairy-free and delicious. This Vegan Corn Chowder Recipe is satisfying, easy to make and tastes incredible.

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: American

Diet: Vegan

Servings: Servings

Calories: 318kcal

Author: Debra Klein

Equipment

Ingredients

Ingredients:

1 medium sized onion diced (¾ cup)
3 stalks celery diced (1 cup)
3 carrots diced (1 ½ cups)
1 ½ lbs. red creamer or yukon gold potatoes diced (2 ½ cups)
½ teaspoon thyme
½ teaspoon cumin
½ teaspoon white pepper
½ teaspoon ground turmeric
1 teaspoon sea salt
few grinds black pepper
3 cloves garlic minced
4 cups frozen corn
4 cups veggie stock
2 cups almond milk

Garnishes

¼ cup chopped fresh parsley
1 jalapeno thinly sliced
½ cup small diced bell peppers

Instructions

Prep all veggies and have ready by the stove.
Heat a heavy soup pot or dutch oven over medium heat. ADd 1-2 Tablespoons veggie broth to pot and saute onion until beginning to soften, about 3 minutes.
Stir in celery, carrots and potatoes and continue to cook, stirring occasionally for 3 minutes. Use another 1-2 Tablespoons broth, as needed, if pot becomes dry.
Stir in garlic and spices and cook until fragrant, about 1 minute.
Add in corn and stock, stir and then simmer uncovered for 15 minutes.
Stir in almond milk and continue to simmer until potatoes are tender. About 5 minutes, depending on how large you chopped the potatoes.
Use an immersion blender to puree half the soup into a thick and creamy base. Leave some of the veggie chunks to have a varied texture chowder. Taste for seasoning, adding more S+P, as desired.

Notes

BLACK PEPPER: just a pinch will help activate the anti-inflammatory properties in the turmeric, but you can add more if you like.

FRESH CORN: If you prefer to use fresh corn, cut the kernels from the cob while you prep the other veggies. ADD the kernels and also the cobs when adding the veggie stock. Before you puree, remove the cobs and add to your compost pile.

IMMERSION BLENDER: Although an immersion blender, makes this soup easy to prepare, you can also use a regular blender or a food processor if you don't have one. Carefully transfer ½ the soup and puree, then add it back to the pot.

Nutrition