Corn Chowder
A quick, delicious, and simple soup made with corn, potatoes, celery, and red pepper! This creamy Corn Chowder is truly one for the books!
This Vegetarian Corn Chowder Is:
- Creamy and chunky.
- Kid-friendly.
- Plant-based and Vegan-friendly.
- A hearty dinner for those chilly nights.
- Delicious as leftovers!
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!
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 parts of the soup completely if your kids like that 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.
What is Corn Chowder?
Corn chowder is different from other soups because 'chowder' tends to be a thicker soup. Chowders are often very rich and creamy in flavor and texture. They're also known for their use of potatoes which make them even heartier. This corn chowder embraces all aspects of the traditional corn chowder while keeping it vegan-friendly.
What are you waiting for? Go cozy up to a big bowl of this delicious vegetarian corn chowder!
The Ingredients and Substitutes:
- Vegetable Oil: 1 ½ tablespoons
- Yellow onion: 1 small, diced
- Garlic: 2 large cloves, minced
- Red Bell Pepper: 1 small, diced
- Jalapeño: ½ of a medium-sized, seeded and minced.
- Celery: 3 ribs, diced
- Potatoes: 1 pound, chopped (red, russet, or Yukon Gold)
- Corn Kernels: 4 cups, divided (frozen corn or fresh uncooked corn sliced directly off the cob— about 4 large ears)
- Vegetable Broth: 4 cups (or equivalent amount of vegetable bouillon and water)
- Salt: 1 ½ teaspoons
- Plant-based milk: 2 cups of unsweetened and plain (whatever your favorite variety)
- Green onion: 2 tablespoons, chopped for garnish
- Black Pepper: freshly ground for garnish.
How to Make Creamy Corn Chowder:
- Heat the vegetable oil over medium-high heat, in a large soup pot.
- 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 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 plantbased 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 overpurée, because you want plenty of chunkiness to remain in the soup.
- Garnish each bowl with chopped green onion and freshly ground pepper.
Corn Chowder Tips
- For canned corn, drain and rinse before adding to the chowder.
- If using frozen corn, make sure the corn is thawed.
- The easiest way to cut corn off of the cob is to just lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary.
What Goes With Corn Chowder?
When it comes to creamy corn chowder, there are so many garnishes to consider that will make this recipe even more delicious than it already is.
- A few toppings to consider include vegan bacon, vegan cheese, tortilla strips, or fresh avocado. Have fun with it. Consider using this chowder recipe as a fun family dinner where you have a bunch of different toppings on the table for everyone to make their chowder just the way they like it!
- You also can never go wrong with pairing this delicious vegan chowder with a side of skillet cornbread!
FAQs
- Can I use any bell peppers that I have at home? Feel free to use whatever bell peppers you already have on hand for this chowder recipe.
- Can corn chowder be frozen? You can freeze it, but I do not recommend it. This is due to the plant-based milk and potatoes in this one. I don’t recommend freezing it as is. If you do freeze it, the leftovers will be best warmed up on the stove rather than the microwave.
- Can this potato corn chowder be made in an instant pot? Yes, this corn chowder can be made in an instant pot or via a slow cooker. The method on this recipe is written specifically for a stovetop cooking method, but you can make it any method you prefer!
- What is the easiest way to cut corn off of the cob? The easiest to just lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary.
More Vegan Soup Recipes You’ll Love
- Veggie-Packed Potato Leek Soup
- Garlic Ginger Soup
- Pasta, Beans & Tomato Soup
- Hearty Kale & Bean Soup
- Jackfruit Chicken Noodle Soup
Photos by Zhoro Apostolov
Creamy Corn Chowder
Equipment
Ingredients
- 1 ½ tablespoons of vegetable oil
- 1 small yellow onion diced
- 2 large of garlic minced
- 1 small red bell pepper diced
- ½ 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.
Video
Notes
- For canned corn, drain and rinse before adding to the chowder.
- If using frozen corn, make sure the corn is thawed.
- The easiest way to cut corn off of the cob is to just lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary.
Nutrition
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.
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About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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