We can't sing the praises of this vegan corn chowder enough. It's creamy yet chunky, and sings with the fresh flavor of corn. We've already had friends begging us for this recipe, and lucky for them—and you—it's really easy to make. If corn's not in season, don't worry—the frozen variety works just as well.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: dinner, Main
Cuisine: American
Servings: 6
Calories: 248kcal
Author: Michelle Cehn and Toni Okamoto
Ingredients
1½tablespoonsvegetable oil
1smallyellow oniondiced
2large clovesgarlicminced
1smallred bell pepperdiced
½mediumjalapeñoseeded and minced
3ribscelerydiced
1poundred russet, or Yukon Gold potatoeschopped
4cupscorn kernelsfrozen corn or fresh uncooked corn sliced directly off the cob—about 4 large ears, divided
4cupsrich vegetable brothor equivalent amount of vegetable bouillon and water
1½teaspoonssalt
2cupsunsweetenedplain plant-based milk
2tablespoonschopped green onionfor garnish
Freshly ground black pepperfor garnish
Instructions
In a large soup pot, heat the vegetable oil over medium high heat.
Add the onion, garlic, bell pepper, jalapeño, and celery and sauté for 4 to 5 minutes, until the onion becomes translucent and tender.
Add the potatoes, 2 cups of the corn kernels, and vegetable broth. Bring to a boil and cook uncovered for about 20 minutes, until the potatoes are tender.
In a blender, combine the remaining 2 cups of corn kernels, salt, and plant-based milk and blend on high until smooth. Pour the mixture into the pot of soup, bring to a boil, and cook for an additional 5 minutes.
Remove the pot from the heat. Using an immersion blender, briefly blend some (but not all) of the soup. This will thicken the soup, but visible chunks of the ingredients should remain. (Alternatively, you can use a regular blender to purée half of the soup, and then add it back in.) Be careful not to over-purée, because you want plenty of chunkiness to remain in the soup.
Garnish each bowl with chopped green onion and freshly ground pepper.
Video
Notes
Friendly Suggestion: If you have extra frozen corn kernels, toss them in the soup after blending.