Spicy Vegan Corn Chowder
Creamy, comforting, and packed with bold flavors, this Spicy Vegan Corn Chowder is the ultimate plant-based twist on a classic favorite. Made with sweet corn kernels, tender chunks of russet potato, and a colorful medley of vegetables like bell pepper, carrot, and jalapeño, this chowder delivers a delightful balance of sweetness and spice. Coconut milk adds a luscious creaminess, while smoked paprika and cumin infuse the dish with a warm, smoky depth. Blending part of the soup creates a perfectly velvety texture while leaving hearty chunks for contrast. Ready in just under an hour, this one-pot wonder is easy to make, dairy-free, gluten-free, and perfect for cozy weeknight dinners. Garnished with vibrant parsley, it's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 large carrot, diced
- 1 piece jalapeño, finely chopped (deseeded for less heat)
- 1 large russet potato, peeled and diced
- 3 cups sweet corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional for extra heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic, red bell pepper, carrot, and jalapeño. Cook for another 5 minutes, stirring occasionally.
Add the diced potato and sweet corn kernels to the pot. Stir well to combine with the other vegetables.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and let it cook for 15 minutes, or until the potato is tender.
Using an immersion blender, blend about half of the soup directly in the pot to create a creamy texture while leaving some chunks for a hearty consistency. Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the coconut milk, smoked paprika, ground cumin, dried thyme, salt, black pepper, and red pepper flakes (if using). Simmer for an additional 5 minutes to allow the flavors to meld together.
Taste and adjust seasoning if needed.
Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve hot.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 17.8 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1515 mg | 32% | |
*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.
