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Who doesn’t love enjoying a hearty soup and all the comfort that comes with it? This delicious and creamy Corn Chowder soup hits all the right spots and, luckily for us, it is so easy to make! To top it all, this is another super-favorite from The Friendly Vegan Cookbook. The recipe will likely become one of those cookbook pages which will remain with a folded corner forever and probably have several food splashes from the countless times we’ve prepared them. So basically, a winner!
This corn chowder is one of the 100 mouthwatering recipes from my book, The Friendly Vegan Cookbook! I created this cookbook with Michelle Cehn, founder of World of Vegan, and we are so delighted to bring these super delicious vegan recipes to your home and help you integrate more plant-based foods into your life. Grab your copy and enjoy!
Creamy and Chunky
As contradictory as creamy and chunky sounds, it makes for the perfect soup texture. Some people love soups silky smooth and others more on the chunky side, this is one of the reasons why this soup makes for such a crowd-pleaser. Everybody is happy! Plus the chunks give it the sense of a more complete meal since you have those delicious corn and potato pieces to chew on.
If you’d like to add even more texture, you could add some extra frozen corn kernels (if using frozen corn) after blending. Find your ideal texture by playing around with the add ons and stick to it in order to enjoy the best Corn Chowder forever and ever!
Family Friendly (aka Kid-Friendly)
When cooking for many people on a daily basis, it is really important to find recipes that please every member of the family. Grown-ups and kids alike. This extra-creamy Corn Chowder might make it to the top of the list. Why? Many reasons.
First of all, the sweetness of the corn makes for a very appealing soup for the little ones. Tastes like corn on the cob in a bowl, what’s not to like, right? Also, you have the choice of blending part of it completely, if your kids like it better and still keep some of it chunky for the grown-ups looking for more consistency.
Another quality that makes this soup perfect for families is that its mild flavor allows for many customization options. If some like it spicier, you can add some hot sauce or chili flakes before eating. If others are after some serious crunch, you can add some croutons or crispy tofu. The possibilities are endless.
Who doesn’t love enjoying a hearty soup and all the comfort that comes with it? This delicious and creamy Corn Chowder soup hits all the right spots and, luckily for us, it is so easy to make! To top it all, this is another super-favorite from The Friendly Vegan Cookbook. The recipe will likely become one of those cookbook pages which will remain with a folded corner forever and probably have several food splashes from the countless times we’ve prepared them. So basically, a winner!
Ingredients
Scale
11/2 tablespoons of vegetable oil
1 small yellow onion, diced
2 large cloves of garlic, minced
1 small red bell pepper, diced
1⁄2 medium jalapeño, seeded and minced
3 ribs of celery, diced
1 pound of red, russet, or Yukon Gold potatoes, chopped
4 cups of corn kernels (frozen corn or fresh uncooked corn sliced directly off the cob— about 4 large ears), divided
4 cups of rich vegetable broth (or equivalent amount of vegetable bouillon and water)
1 ½ teaspoons of salt
2 cups of unsweetened, plain plant-based milk
2 tablespoons of chopped green onion, for garnish
Freshly ground black pepper, for 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.
This creamy vegan corn chowder recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Published with permission from BenBella Books, 2020, all rights reserved.
"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez
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