I like having a lot of soup recipes on hand for quick and easy dinners. This recipe is especially easy, with just some basic veggies and spices, and it comes together in 30 minutes.
Why I Love this Recipe
- Quick & easy – Make this soup in one pot in just 30 minutes.
- Perfect leftovers – This soup can give you leftovers all week when stored in an air-tight container in the fridge.
Ingredients
- Corn – Use fresh, frozen, or canned for this recipe, whatever you have on hand.
- Yukon gold potatoes – Yukons are my favorite for their flavor and texture but russets will work.
- Onion – I almost always prefer yellow onion, but white or even red onions will work here too.
- Bell pepper – I choose red for color and flavor, but any will work
- Spices – Both minced and powdered garlic add a lot of flavor here. Feel free to get creative with your spice choices, just don’t omit the salt and pepper!
- Veggie stock – You can substitute water in a pinch.
- Vegan cheese – This is optional but adds some extra creamy flavor.
How to Make Vegan Corn Chowder
Prep the Veggies
Start by prepping your veggies. Add the diced bell pepper and onion into a large stock pot with about 1 tbsp of olive oil and saute over medium heat for about 5 minutes until veggies begin to soften.
Add the Broth
Next, add in your liquid – stock or water – and bring to a boil. While waiting for the liquid to boil, wash, peel, and chop your potatoes. Once the liquid is boiling, add in the potatoes and continue to boil for about 10 minutes or until the potatoes are very tender.
Blend it Up
Once the potatoes are tender, remove from heat. Use an immersion blender to blend until desired consistency. This soup is totally delicious without any blending at all, but if you do not have an immersion blender and want it blended a bit, you can add 1-2 cups at a time to a traditional blender, then pour that back into the main pot.
Optional garnishes include chives, fresh cracked black pepper, soup crackers, more vegan cheddar – whatever you like!
How to Store Vegan Corn Chowder
- Fridge: This soup will store in the fridge for up to 1 week.
- Freezer: This soup freezes well for up to 6 months.
More Tips for Making Vegan Corn Chowder
- Not Vegan? Use chicken or beef stock. Add real cheddar and parmesan cheese. Garnish with bacon or add rotisserie chicken to the soup.
- Oil-free? You can easily omit the oil in this recipe and sauté the veggies with a bit of water instead.
Looking for more delicious vegan soup recipes? Try this Vegan Dumpling Soup or Vegan Baked Potato Soup.
Did you make this recipe?
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@theplanted.pantry
Vegan Corn Chowder
Equipment
- Immersion blender (or potato masher, both optional)
Ingredients
- 2 cups corn fresh, frozen, or canned
- 3 medium Yukon gold potatoes, diced
- 1 small yellow onion, diced
- 6 cups vegetable stock or water
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 8 oz Plant based cheddar cheese optional
- 4 oz Plant-based parmesan cheese optional
Instructions
- Wash and chop your onion and bell pepper. Place the chopped veggies in a stock pot with the corn and saute for about 5 minutes with 1 tbsp olive oil.
- Add in 6 cups of vegetable broth or water and bring to a boil.
- While waiting for the broth to boil, wash, peel, and chop your potatoes.
- Once the soup is boiling, add the potatoes to the stock pot with the remaining spices. Let boil for 10 minutes or until potatoes are fork-tender.
- Once the potatoes are thoroughly cooked, remove from heat. Add in the plant-based cheese if you are using and stir until melted.
- Use an immersion blender or potato masher to blend the soup to the desired consistency.
- Serve and enjoy!
Notes
- If you do not have an immersion blender, carefully scoop 1-2 cups of soup into a traditional blender and return it to the pot. Repeat until desired consistency is achieved.
- Optional garnishes include chives, soup crackers, more vegan cheddar – whatever you like!
- Not Vegan? Use chicken or beef stock. Add real cheddar and parmesan cheese. Garnish with bacon or add rotisserie chicken to the soup.
- Oil-free? You can easily omit the oil in this recipe and sauté the veggies with a bit of water instead.
