Vegetarian Corn Chowder
Warm, creamy, and bursting with fresh, wholesome ingredients, this Vegetarian Corn Chowder is a comforting bowl of goodness that’s perfect for any season. Featuring sweet, tender corn kernels paired with hearty russet potatoes and a medley of aromatic vegetables, this recipe achieves its velvety texture with a combination of plant-based almond milk and an optional splash of heavy cream for added richness. Flavored with smoked paprika, fresh thyme, and a bay leaf, this chowder is as fragrant as it is satisfying. Ready in just 45 minutes, it’s an ideal weeknight meal that’s easy to prepare and packed with flavor. Garnished with vibrant green onions and parsley, this one-pot dish is a family favorite that pairs beautifully with crusty bread for a complete, cozy dinner. Healthy, delicious, and completely vegetarian, it’s a must-try for anyone craving a hearty, homemade soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 stalks (diced) celery
- 1 large (diced) carrot
- 3 cloves (minced) garlic
- 2 medium (peeled and diced) russet potatoes
- 4 cups fresh corn kernels
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or other plant-based milk)
- 0.5 cup heavy cream (optional for extra richness)
- 1 bay leaf
- 4 sprigs fresh thyme
- 0.5 teaspoons smoked paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) black pepper
- 2 tablespoons (chopped, for garnish) green onions
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, celery, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced potatoes and fresh corn kernels. Cook for 3-4 minutes, stirring frequently.
Pour in the vegetable broth and almond milk. Add the bay leaf, fresh thyme sprigs, smoked paprika, salt, and black pepper.
Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Cover the pot and cook for 15-20 minutes, or until the potatoes are tender.
Remove the bay leaf and thyme sprigs from the pot.
Using an immersion blender, puree a portion of the soup to your desired consistency. (Alternatively, remove about 2 cups of soup, blend in a blender, and return it to the pot.)
Stir in the optional heavy cream for extra richness, if using, and adjust the seasoning with more salt and pepper as needed.
Ladle the chowder into bowls and top each serving with chopped green onions and fresh parsley for garnish.
Serve warm with crusty bread or crackers on the side, if desired.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 16.6 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 216 mg | 17% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1619 mg | 34% | |
*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.
