Hearty Vegetarian Corn Chowder
Warm up with a bowl of Hearty Vegetarian Corn Chowder, a comforting and creamy soup packed with wholesome vegetables and robust flavors. This dairy-free chowder features a medley of fresh corn kernels, tender russet potatoes, and a rich base made with unsweetened almond milk and vegetable broth, creating the perfect balance of creaminess and nutrition. Smoky paprika and fragrant thyme elevate the flavor profile, while diced carrots and celery add satisfying texture. A quick blend with an immersion blender gives the soup its signature silky yet chunky consistency. Ready in just 45 minutes with minimal prep, this crowd-pleasing recipe is perfect for busy weeknights or cozy family dinners. Serve it warm, garnished with a sprinkle of fresh parsley, for a plant-based dish that’s as nourishing as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 medium russet potatoes, peeled and diced
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups vegetable broth
- 2 cups unsweetened almond milk (or any non-dairy milk)
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, carrots, and celery, and cook for 5 more minutes until softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly add the vegetable broth, stirring constantly to prevent clumps.
Add the diced potatoes and bring the mixture to a boil. Reduce the heat to simmer and cook for 10 minutes, or until the potatoes are tender.
Stir in the corn kernels, non-dairy milk, smoked paprika, thyme, salt, and black pepper.
Simmer the chowder for another 5 minutes, stirring occasionally, to allow the flavors to meld.
Use an immersion blender to blend about half of the soup directly in the pot, leaving some chunks for texture (or transfer half the soup to a blender and return it to the pot).
Taste and adjust seasoning as needed.
Serve warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5257 mg | 229% | |
| Total Carbohydrate | 379.6 g | 138% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 79.5 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1315 mg | 101% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 8202 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
