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Vegan Corn Chowder

Creamy Vegan Corn Chowder Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups vegetable broth
  • 3 cups corn kernels
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp nutritional yeast (optional)
  • Fresh chives or parsley for serving

Method
 

  1. Heat oil in a large pot over medium heat. Add onion, celery, and bell pepper, and cook until softened, about 5 minutes. Stir in garlic and smoked paprika, and cook 1 minute more.
  2. Add potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer, partially covered, until potatoes are fork-tender, about 12 to 15 minutes.
  3. Transfer 2 cups of the cooked potatoes with a little broth to a blender, and purée until smooth. Return to the pot, add corn and nutritional yeast (if using), and simmer until corn is tender, about 5 minutes.
  4. Taste and adjust seasoning. Ladle into bowls, and top with chives and a sprinkle of smoked paprika.

Notes

The chowder thickens as it cools, so you may need to thin it with a little broth when reheating. Fresh corn adds unbeatable sweetness in summer, but frozen kernels are your best off-season friend. If you skip the nutritional yeast, the soup is still delicious, just add a pinch of extra salt if needed.