Cozy up with the best vegan corn chowder. It's made with simple ingredients and the great corn flavor comes from using fresh corn and cooking the cobs with the soup. Satisfying potatoes, sweet corn and fresh peppers come together to make the perfect healthy soup.
You can make this soup year-round either by using fresh corn while it's in season or frozen corn if it's not. If you use frozen corn, you can just skip adding the fresh cobs to the soup.
Prepare your corn by cutting the corn off of 5 ears of corn. A great trick to prevent the corn from flying everywhere is to set the corn on top of a bundt pan and, using a knife while firmly holding the corn on top, cut the kernels off of the cobs. Save your cobs because you are going to add them into your soup to add extra flavor.
Start this soup by heating up olive oil in a Dutch oven or soup pot. Add ½ of a diced white onion and a diced pepper. Peel and dice 3 large potatoes or 5 small potatoes. Add the potatoes to the pot and season with a little salt and pepper. Cover and cook for 4-5 minutes stirring occasionally to make sure nothing sticks to the bottom of the pan. Next, add 4 cups of vegetable broth,1 cup of almond milk, the corn and the cobs. Stir to combine. Cover and bring to a low boil. Reduce heat to low and cook for about 10 minutes until the potatoes are soft.
I always blend the soup so it is thick and creamy, but this isn't necessary. If you are going to blend the soup, you can use an immersion blender and blend right in the pot. Or you can use a blender and either blend all of it in batches or you can blend ½ of the soup and add it back into soup and stir.
It's perfect as is but you can also top with chopped parsley, green onion, any remaining fresh corn, black pepper, paprika or cayenne.
The Best Vegan Corn Chowder
Ingredients
- 2-3 tablespoons olive oil
- ½ white onion, chopped
- 1 pepper, chopped
- 3 large or 5 small potatoes, chopped peeled (optional)
- salt and pepper to taste
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 5 ears of corn
Instructions
- Prepare your corn by cutting the corn off of 5 ears of corn.
- Heat up the olive oil in a Dutch oven or soup pot. Add the onion and pepper. Add the potatoes to the pot and season with a little salt and pepper. Cover and cook for 4-5 minutes stirring occasionally to make sure nothing sticks to the bottom of the pan.
- Next, add the vegetable broth, almond milk, the corn and the cobs. Stir to combine. Cover and bring to a low boil. Reduce heat to low and cook for about 10 minutes until the potatoes are soft.
- I always blend the soup, so it is thick and creamy, but this isn't necessary. If you are going to blend the soup, you can use an immersion blender and blend right in the pot. Or you can use a blender and either blend all of it in batches or you can blend ¾ off the soup and add it back into soup and stir.
- It's perfect as is but you can serve topped with chopped parsley, green onion, any remaining fresh corn, black pepper, paprika or cayenne.
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