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Vegan Corn Chowder Soup

Vegan Corn Chowder Soup
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This Vegan Corn Chowder Soup is a creamy, dairy-free, and naturally sweet soup combining fresh corn kernels with hearty russet potatoes, aromatic onions, garlic, and subtle spices. Using unsweetened plant milk and vegetable broth, it delivers a rich, velvety texture perfect for a comforting lunch or dinner. Easy to prepare with pantry staples and highly adaptable with various herbs, spices, and veggies, this chowder is kid-friendly, filling, and ideal for any season.

Ingredients

Scale

Vegetables and Aromatics

  • 2 cups fresh corn kernels (from about 2 ears of corn)
  • 2 medium russet potatoes, peeled and cut into bite-sized cubes
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced

Liquids

  • 4 cups vegetable broth
  • 1 1/2 cups unsweetened plant milk (such as oat or almond milk)

Oils and Spices

  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste

Optional Garnishes

  • Fresh parsley or chives, chopped
  • Additional smoked paprika for sprinkling
  • Drizzle of olive oil

Instructions

  1. Prepare Your Ingredients: Chop the russet potatoes into bite-sized cubes, finely dice the yellow onion, and mince the garlic cloves. Husk the corn ears and carefully slice off the kernels to ensure the freshest, sweetest flavor.
  2. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and minced garlic and cook, stirring frequently, until softened and fragrant, about 5 minutes. Avoid browning to keep flavors gentle.
  3. Add Potatoes and Spices: Add the cubed potatoes to the pot, then sprinkle in dried thyme, smoked paprika, salt, and black pepper. Stir well to coat the potatoes and toast the spices lightly for about 2 minutes to enhance their aroma and taste.
  4. Pour in Broth and Corn: Pour 4 cups of vegetable broth into the pot, followed by the fresh corn kernels. Bring the mixture to a boil, then reduce heat to low and simmer until the potatoes are tender, about 15-20 minutes.
  5. Blend Half the Soup: Using an immersion blender, puree approximately half of the soup in the pot to create a thicker, creamy chowder texture while retaining chunks of corn and potato. Alternatively, carefully transfer half the soup to a blender in batches and blend, then return it to the pot.
  6. Stir in Plant Milk: Pour 1 1/2 cups of unsweetened plant milk into the chowder and stir gently to combine. Warm the soup through over low heat for another 5 minutes, then taste and adjust seasoning if needed.

Notes

  • Use fresh corn whenever possible to maximize natural sweetness and texture.
  • Blend only half the soup to maintain a hearty, chunky consistency.
  • Season gradually, tasting as you go to achieve perfect salt and spice balance.
  • Choose unsweetened plant milk to keep the soup savory without added sweetness.
  • Let the soup rest for 10 minutes after cooking to allow flavors to meld.

Nutrition

Keywords: vegan corn chowder, dairy free soup, gluten free soup, creamy vegan soup, plant based corn chowder

Find it online: https://mealsbylina.com/vegan-corn-chowder-soup/