- Food: Corn Chowder
- Writer: Lizzie Green
- Content-TYpe: Food Blog
We adore soup, and one of our all-time favorites is this simple vegan corn chowder recipe! It’s destined for your regular meal rotation because it’s smoky, sweet, and creamy.
It’s difficult for me to single out favorites, but I’ll say it out loud: This vegan corn chowder dish is one of my top picks for a blog recipe. No of the weather outside, I could always enjoy a cup of this creamy, smokey corn chowder.
Ingredients for a vegan corn chowder recipe
Without using any meat or dairy, this vegan corn chowder recipe uses veggies and spices to achieve a delightful, creamy texture and smoky taste. Here is what’s included:
- Its fragrant foundation is composed of celery, onion, and garlic.
- The star of the show is sweet corn! It enhances the soup’s creamy smoothness, provides necessary sweetness, and sprinkles the bowl with crunchy kernels.
- Potatoes add texture and thicken the soup’s creamy base.
- Red bell pepper intensifies the golden hue and gives it a nice vegetarian flavor.
- The maize and potato combine with light coconut milk to create the ideal creamy mouthfeel. If you’re not vegan, you may use whole milk to turn this corn chowder into a vegetarian dish.
- Sherry vinegar makes it more vibrant!
- Additionally, without using any meat, smoked paprika and celery salt offer deep, smokey flavor!
The Best Vegan Corn Chowder Recipe
This soup starts with great vegetables, but these stages are crucial to achieving the perfect smokiness, filling, and flavor:
- Use the back of your knife to scrape the liquids from fresh sweet corn cobs after cutting the kernels off. This milky, starchy liquid can be added to the chowder to make it creamier and richer.
- Blend only half of the soup; leave the remainder lumpy. Fresh corn and potatoes have carbohydrates, which help these vegetables combine into a rich, creamy soup. I prefer to mix a portion of the chowder to make a creamy base while keeping the remaining portions lumpy for character.
- Remember to garnish. To garnish chowder dishes, save a few uncooked corn kernels and sliced red pepper. They’ll make the ideal crispy-to-creamy soup contrast. Try topping it with coconut bacon or tempeh bacon bits for an added dose of smokey flavor!
|15 minutes to prepare
20 minutes for cooking
Duration: 35 minutes
One of my favorite soup recipes is this rich vegan corn chowder! Its luscious texture is entirely dairy-free and comes from blending maize, potatoes, and light coconut milk. Gluten-free.
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 ribs celery, chopped
- 1 Yukon gold potato, chopped
- 4 ears of fresh sweet corn, husked
- 1 red pepper, diced
- ½ teaspoon celery salt
- ½ teaspoon smoked paprika
- 1 tablespoon sherry vinegar, or white wine vinegar
- 2 cups vegetable broth
- 1 (14-ounce) can of light coconut milk (or 1¾ cups of whole milk)
- Sea salt and freshly ground black pepper
- Chopped chives, for garnish
- Reserve some corn kernels and diced red pepper for garnish (optional)
- In a sizable Dutch oven, heat the olive oil over medium heat. Add a couple of pinches of salt and the onion.
Add the potatoes, celery, and garlic after cooking until tender.
- After removing the corn’s kernels, scrape the juices from the corn cob with the back of your knife and add them to the saucepan. Stir in the red pepper, celery salt, paprika, a small amount of salt, and black pepper. Add the sherry vinegar, vegetable broth, and coconut milk after cooking the potatoes for about 5 minutes, or when they have started to slightly soften.
- For another 15 minutes, boil the potatoes with the cover on. Transfer half of the soup to a blender after allowing it to cool somewhat. Return the mixture to the pot and stir after blending until smooth.
Serve with chopped chives after flavoring and seasoning adjustments.