Creamy Corn Chowder

This super creamy recipe will be the comfort soup of your dreams. It's so filling and hearty but will leave you wanting seconds because it is just that good!


– 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 lb of red, russet, or Yukon Gold potatoes, chopped – 4 C of corn kernels frozen corn or fresh uncooked corn sliced directly off the cob— about 4 large ears, divided – 4 C of rich vegetable broth or equivalent amount of vegetable bouillon and water – 1 ½ tsp of salt – 2 C of unsweetened plain plant-based milk – 2 tbsp of chopped green onion for garnish – Freshly ground black pepper for garnish

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.