Vegetarian Smoky Spicy Corn Chowder
Warm up your kitchen with the bold flavors of this Vegetarian Smoky Spicy Corn Chowder, a hearty and satisfying dish that's perfect for any season. Packed with smoky paprika, chipotle chili powder, and cumin, this plant-based chowder delivers a depth of flavor that’s both comforting and dynamic. The creamy texture is achieved by blending a portion of the potatoes and corn while leaving delightful chunks for added bite. Fresh, vibrant vegetables like red bell pepper and celery bring balance to the smoky heat, while a splash of unsweetened almond milk keeps it vegan-friendly without compromising creaminess. Quick to prepare in just under an hour, this one-pot meal is ideal for busy weeknights or cozy gatherings. Garnish with fresh parsley or cilantro for a pop of color, and enjoy it as a standalone meal or with crusty bread on the side. This irresistible recipe is dairy-free, gluten-free, and loaded with plant-based goodness, making it a must-try for anyone craving comforting, spicy, and smoky soup.
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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 Red bell pepper, diced
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoons Chipotle chili powder
- 2 medium Russet potatoes, peeled and diced
- 4 cups Fresh or frozen corn kernels
- 4 cups Vegetable broth
- 1 cup Unsweetened almond milk (or other plant-based milk)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley or cilantro (for garnish)
- 0.25 teaspoons Crushed red pepper flakes (optional, for extra spice)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, minced garlic, celery, and red bell pepper to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.
Stir in the smoked paprika, ground cumin, and chipotle chili powder. Cook for another 1-2 minutes until the spices are fragrant.
Add the diced potatoes, corn kernels, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, puree about half of the soup directly in the pot. Alternatively, transfer 2-3 cups of the soup to a blender, puree, and return it to the pot. This will help thicken the chowder while keeping some texture.
Stir in the unsweetened almond milk, salt, and black pepper. Cook for an additional 5 minutes to heat the chowder through.
Taste and adjust seasoning, adding more salt, pepper, or red pepper flakes for extra spice if desired.
Ladle the chowder into bowls and garnish with chopped parsley or cilantro. Serve warm.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5056 mg | 220% | |
| Total Carbohydrate | 325.9 g | 119% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 79.0 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 789 mg | 61% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 6917 mg | 147% | |
*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.
