Description
This creamy vegan corn chowder is a comforting and hearty plant-based soup perfect for any season. Made with fresh or frozen corn, potatoes, bell peppers, and a blend of aromatic spices, it’s simmered to perfection and blended for a smooth, velvety texture. Dairy-free and packed with wholesome ingredients, this chowder is both nourishing and delicious, ideal for a cozy meal at home.
Ingredients
Scale
Vegetables
- 4 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 3 medium potatoes, peeled and diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 tablespoon olive oil
Spices & Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Heat the oil and sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until the onion becomes translucent and soft.
- Add garlic: Stir in the minced garlic and cook for another 1-2 minutes, ensuring frequent stirring to avoid burning and to release its fragrant aroma.
- Add potatoes and spices: Incorporate the diced potatoes into the pot, along with smoked paprika and dried thyme. Stir well to evenly coat the potatoes with the spices for enhanced flavor.
- Simmer in broth: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until potatoes are tender when pierced with a fork.
- Add corn and almond milk: Add the corn kernels to the pot and stir in the unsweetened almond milk. Continue to simmer the chowder for an additional 5 minutes, allowing flavors to meld together.
- Blend for creaminess: For a creamy consistency, use an immersion blender to blend part of the chowder directly in the pot, or transfer half of the soup to a blender, puree until smooth, then return it to the pot and stir.
- Season to taste: Taste the chowder and adjust the salt and pepper according to your preference.
- Serve and garnish: Ladle the hot chowder into bowls and garnish with fresh parsley if desired. Serve immediately for best taste and texture.
Notes
- You can use either fresh or frozen corn kernels depending on availability and preference.
- Feel free to substitute almond milk with any other plant-based milk like oat or soy milk for different flavors.
- Blending part of the chowder creates a luxurious creamy texture without the need for dairy or heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add extra veggies like celery or carrots for more variety and nutrition.
