This vegan corn chowder will definitely hit the spot with its signature creamy texture. Ready in less than an hour, it can serve as a quick and hearty meal!
If you love a good soup as much as me, especially in the cooler months, you should also try my split pea soup, lentil soup and my minestrone soup!
Why you’ll love this recipe
- Easy. This soup is super simple to make and comes together in no time!
- Budget-friendly. No fancy or expensive ingredients are required for this recipe.
- Healthy. Packed with vegetables and completely dairy-free, this is a healthier soup.
What I love about this recipe is just how cozy and hearty it is. If you’ve tried standard chowder before, you’ll be blown away by how incredible this one is!
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Ingredients needed
For such a fancy-looking soup recipe, you’ll love the simple ingredient list. Here is what you’ll need:
- Olive oil. Or any other neutral flavored oil.
- Yellow onion. Diced
- Red bell pepper. Diced.
- Celery sticks. Remove the stalks and dice before using.
- Potato. Peeled and diced.
- Flour. All-purpose flour.
- Plant-based milk. Soy, almond, or oat milk.
- Vegetable broth. Make it yourself or use store-bought.
- Celery salt. To taste.
- Smoked paprika. To taste.
- Dried parsley. Finely chopped.
- Fresh corn. Freshly shucked corn is preferred, but canned corn or frozen corn works well.
- Apple cider vinegar. Adds a tangy flavor to the dish.
- Salt and black pepper. To taste.
- Green onion. Finely chopped.
- Cilantro. For garnish.
How to make vegan corn chowder?
Simple is an understatement for this recipe. It follows a quick 5-step process that comes together in no time.
Step 1: Sautée red pepper, onion, and celery
Heat up a large cooking pot to prepare it before adding olive oil. Then add the red pepper, onion and celery sticks to sautée for 8 to 10 minutes to soften them up on medium heat.
Step 2: Add the potatoes, flour, milk, and broth
Once sautéed, throw in your potatoes, followed by the flour, all the while stirring to ensure that everything gets coated evenly. After letting it cook for a minute, grab your choices of milk, such as oat, soy or almond milk, and add it along with your vegetable broth.
Step 3: Boil, simmer and tenderize
Now that you have a watery mixture in the pot, add in dried parsley, smoked paprika and celery salt. Blend all of it in well and set the mixture to boil. When it starts to boil, cover up your cooking pot and turn the heat down to simmer.
Let it simmer for 20 minutes, as the potatoes will take some time to tenderize. This will also help achieve a thick and creamy soup-like consistency.
Step 4: Add and cook corn kernels
Once done, add in the corn kernels, gradually stirring and mixing in the mixture, and again let it cook for another 10 minutes so that the corn kernels are softened up as well.
Step 5: Blend to thicken the chowder
In a cup, take some of the soup and put it into a blender, and blend till there are no bits and pieces left in it. Now add it back into the pot and mix well for some extra thickness. You can also use an immersion blender.
Tips to make the best recipe
- Let it simmer on low heat for some extra time to result in that extra creamy thickness in your chowder.
- For an even creamier soup, swap out the milk for full-fat coconut cream or milk from a can.
- If you use frozen corn for the recipe, be sure to thaw it before adding it.
Storage instructions
To Store. If you have leftovers, you can keep them it an air-tight container for 3 to 4 days in the fridge.
To Freeze. Let the soup sit out till it is room temperature before transferring it to a freezer-safe container. It can last up to 2 months in your freezer.
Reheating. Either microwave portions of the soup for 20-30 seconds or reheat in a soup pot until hot.
Frequently asked questions
It is essential to let it simmer on low heat to let it thicken more. However, for ultra-thick chowder, add a tablespoon of cornstarch.
There are no meat or animal products in Progresso corn chowder, meaning it is suitable for vegans.
The best thing to pair with corn chowder is anything to soak up the gloriously hearty soup. Rolls, bread or buns work best!
Creamy Vegan Corn Chowder
Ingredients
- 1 tablespoon Olive Oil
- 1 small Yellow Onion diced
- 1 Red Pepper diced
- 2 sticks Celery diced
- 1 medium Potato peeled and diced
- 3 tablespoons Flour
- 1 cup milk
- 2 cups Vegetable Broth
- 1 teaspoon Celery Salt
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Parsley
- 4 Corn cobs shucked
- 1 teaspoon Apple Cider Vinegar
- 1/2 teaspoon Salt to taste
- 1 Green Onion for garnish
- 1/4 cup Cilantro for garnish
Instructions
- In a large pot, heat olive oil. Sautée Onion, Red Pepper and Celery for 10 minutes or until soft.
- Add diced potato and mix well. Once mixed, add in flour and stir to coat veggies. Cook for a minute or 2 before adding your Non-Dairy Milk of choice and Vegetable Broth.
- Add Celery Salt, Smoked Paprika, and Dried Parsley into the pot. Stir well and then bring to a boil. Once at a boil, reduce to simmer, cover pan with a lid and simmer gently for 15-20 minutes, or until potato bits are tender.
- Once potato is tender, add shucked Corn kernels and stir to combine. Let cook for a further 5-10 minutes or until corn is tender to your liking.
- Transfer 1/4-1/3 of the soup to a blender (depending on how thick you want the chowder) and blend till smooth. Pour back into the pot and stir well.
- Stir in Apple Cider Vinegar and taste for/adjust seasoning before serving.
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