Vegan Corn Vegetable Chowder
Cozy up with a comforting bowl of Vegan Corn Vegetable Chowder, a hearty and nutrient-packed soup that's as satisfying as it is wholesome. Featuring a medley of tender vegetables, including golden corn, carrots, celery, and creamy diced potato, this dairy-free chowder achieves its rich, velvety texture with the help of unsweetened almond milk and a touch of nutritional yeast for depth. Infused with fragrant thyme, smoky paprika, and just the right amount of black pepper, every spoonful bursts with flavor. This plant-based recipe is perfect for a quick weeknight dinner, ready in under an hour, and makes for a delightful meal when paired with crusty bread or crackers. Garnish with fresh parsley and a hint of citrus for a zesty finish—this versatile chowder is guaranteed to warm your heart and your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, diced
- 1 medium carrot, peeled and diced
- 1 large russet potato, peeled and diced
- 3 cups frozen or fresh corn kernels
- 4 cups vegetable broth
- 1.5 cups unsweetened almond milk (or other plant-based milk)
- 1 whole bay leaf
- 3 tablespoons nutritional yeast
- 0.5 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lime or lemon juice (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, celery, and carrot, and cook for another 3 minutes until softened.
Add the diced potato and corn kernels to the pot, stirring to combine with the other vegetables.
Pour in the vegetable broth and almond milk. Add the bay leaf, thyme, smoked paprika, salt, and black pepper, and stir well.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally, until the vegetables are tender.
Using an immersion blender, puree a portion of the soup directly in the pot to create a creamier texture, leaving some vegetables intact for a chunky consistency. Alternatively, transfer about half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the nutritional yeast and adjust seasoning to taste with additional salt or pepper if needed.
Remove the soup from heat and discard the bay leaf.
Ladle the chowder into bowls, garnish with freshly chopped parsley, and a squeeze of lime or lemon juice, if desired.
Serve hot with crusty bread or crackers on the side for dipping and enjoy!
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5083 mg | 221% | |
| Total Carbohydrate | 256.8 g | 93% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 63.4 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 973 mg | 75% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5761 mg | 123% | |
*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.
