This plant-based corn chowder is so sweet, spicy, and delicious. You wont even notice that it’s actually vegan–whole foods, plant-based, and healthy. And with corn season right around the corner, you’ll be making this chowder over and over. Serve it with a side salad or avocado toast.
Plant-Based Corn Chowder
This Plant-based Corn Chowder is easy to make, and it’s a very versatile recipe. You can substitute and adjust ingredients without losing any flavor. Just check my notes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 10 ears fresh corn, husked and kernels cut off (reserve 3–4 corn cobs)
- 1 small to medium Spanish onion, chopped
- 1/2–1 jalapeno, sliced
- 2 large Yukon Gold potatoes, peeled and chopped
- 1 1/2 tsp thyme
- 6 cups veggie broth
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- Preheat the soup pot over a medium heat, add 1-2 tbsp. olive oil, onion and jalapeno, season with salt and pepper and cook about 5-7 minutes until onions start to soften, stirring once in awhile so the onions and jalapeno don’t brown.
- Add broth, corn, corn cobs (cooking with corn cobs adds extra of that milky corn flavor), potatoes, and thyme. Bring to a boil, reduce to simmer and cook until potatoes are tender, about 15-20 minutes. Discard corn cobs.
- Transfer 1-1 1/2 cups* of chowder to the blender and puree. Return puree back to the pot and stir, let it get back to the simmer and cook about 5 more minutes. Turn off the heat and serve.
Notes
- * You can decide the consistency of the chowder, the more veggies you blend the more liquidy it’ll be. My son likes when I blend his portion completely, it becomes sort of cream of corn soup.
- ** I’ve used jalapenos, poblanos or just plain green bell pepper, all work well, depending on what you’re looking for. If you’re using bell pepper, use half so it’s flavor doesn’t overpower corn.
- *** If you are not following any diets and like bacon, you can actually add it to the recipe no problem. Just chop it, crisp it in the soup pot, spoon it out on paper towels and use the fat in the pot to start the recipe instead of olive oil. Follow the rest of the recipe exactly and at the end you can add few Tbsp. of heave cream to make it smoother.
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.
I love popcorn thanks for sharing this delicious recipe.
I can’t wait to try this, looks sooo good!