Meatless Corn Chowder
Warm up with a comforting bowl of Meatless Corn Chowder, a hearty, plant-based twist on a classic favorite. This creamy, dairy-free soup combines the natural sweetness of tender corn kernels with the satisfying bite of russet potatoes, carrots, and celery, all simmered in a flavorful vegetable broth. A touch of smoked paprika and thyme enhances the depth of flavor, while unsweetened almond milk keeps the chowder rich yet light. Perfectly thickened with a flour base and partially pureed for a velvety texture, this recipe comes together in just 45 minutes, making it an ideal weeknight dinner. Serve it piping hot, garnished with fresh parsley, alongside buttery crackers or crusty bread for the ultimate cozy meal. Whether you’re vegan, vegetarian, or simply craving a meat-free comfort dish, this Meatless Corn Chowder is guaranteed to delight.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 medium russet potatoes, peeled and diced
- 3 cups frozen corn kernels
- 4 cups vegetable broth
- 1.5 cups unsweetened almond milk (or other plant-based milk)
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables are tender and the onions are translucent.
Stir in the diced potatoes and the frozen corn kernels. Cook for 2-3 minutes to lightly toast the vegetables.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes until the flour is lightly golden.
Gradually pour in the vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
Add the salt, black pepper, smoked paprika, and thyme. Stir well and simmer gently for 15 minutes, or until the potatoes are tender.
Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, remove 2 cups of the soup, puree in a blender, and return it to the pot.
Stir in the almond milk and cook for an additional 5 minutes over low heat. Adjust seasoning if necessary.
Divide into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5230 mg | 227% | |
| Total Carbohydrate | 306.4 g | 111% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 70.1 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1068 mg | 82% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6872 mg | 146% | |
*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.
