This one-pot vegan corn chowder is creamy, comforting, a little spicy, and can be made with fresh, canned, or frozen corn to enjoy all year. Gluten-free, dairy-free, & vegan with stove, Instant Pot, and crockpot methods!
1poundof red, russet, or Yukon Gold potatoes, chopped
4cupsof corn kernels(frozen corn or fresh uncooked corn sliced directly off the cob— about 4 large ears), divided
4cupsof rich vegetable broth(or equivalent amount of vegetable bouillon and water)
1 ½teaspoonsof salt
2cupsof unsweetened, plain plant-based milk
2tablespoonsof 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.
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 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.
Video
Notes
Use fresh corn where possible: Not only does it taste amazing, but scraping around the cobs with the back of a knife/spoon will release all the milky liquid to add even more creaminess and flavor.
Adjust the texture: Adjust how much you blend the soup to decide how chunky or smooth you prefer.
To adjust the consistency: For a thin, brothy soup, don’t use an immersion blender at the end. For a typical thick, creamy corn potato chowder, blend a portion of it. Or blend it entirely smooth if preferred.