Easy Chunky Vegan Corn Chowder - Healthy, Gluten-Free, Oil-Free, Plant-Based Soup Recipe

With simple ingredients, this hearty vegan soup is easy to make any night of the week.  Corn and potatoes are lightly pureed to help create a creamy base, without extra fat.  Enjoy this healthy, plant-based recipe when you need a taste of summer.

EASY          Servings: 6                     Ready In:  25 minutes

 Easy Chunky Vegan Summer Corn Chowder - Healthy, Plant-Based, Oil-Free, Gluten-Free, Dairy Free Soup Recipe

Easy Chunky Vegan Summer Corn Chowder - Healthy, Plant-Based, Oil-Free, Gluten-Free, Dairy Free Soup Recipe

  Simple Flavors of Summer:  Potatoes and corn create the creamy broth of this soup.  You can easily swap out the other vegetables for whatever is fresh in the garden:  Bell peppers, summer squash, carrot, sweet onion, shallots, and sweet potato all make delicious additions

Simple Flavors of Summer: Potatoes and corn create the creamy broth of this soup.  You can easily swap out the other vegetables for whatever is fresh in the garden:  Bell peppers, summer squash, carrot, sweet onion, shallots, and sweet potato all make delicious additions

  Chef's Chopping Tip:   For chunky soup, you want to chunks to be small enough to fit on a spoon, but big enough to have some texture

Chef's Chopping Tip:  For chunky soup, you want to chunks to be small enough to fit on a spoon, but big enough to have some texture

  *Chef Katie’s Ingredient Tip:  One ear of fresh corn yields about ¾ cups of corn kernels.  If you prefer to use fresh corn, you’ll need about 4 large ears.  For extra flavor, keep the cobs after you cut off the kernels.  You can immerse the cobs into the almond milk-water broth to give the soup even more flavor.

*Chef Katie’s Ingredient Tip: One ear of fresh corn yields about ¾ cups of corn kernels.  If you prefer to use fresh corn, you’ll need about 4 large ears.  For extra flavor, keep the cobs after you cut off the kernels.  You can immerse the cobs into the almond milk-water broth to give the soup even more flavor.

 Healthy Spice:  A dash of cayenne adds a spicy pop of flavor to this rich, creamy chowder.  You can also use a teaspoon of red chili flakes or 2 teaspoons of minced fresh pepper (like jalapeno or serrano).  If spice isn't your think, try adding fresh herbs like parsley or basil.

Healthy Spice:  A dash of cayenne adds a spicy pop of flavor to this rich, creamy chowder.  You can also use a teaspoon of red chili flakes or 2 teaspoons of minced fresh pepper (like jalapeno or serrano).  If spice isn't your think, try adding fresh herbs like parsley or basil.

Ingredients

4 red potatoes, divided
32-oz bag frozen corn (3 1/3 cups), divided*
1 cup almond milk, unsweetened plain
3 cups water, divided
1 carrot
1 red bell pepper
1 small zucchini
2 sprigs fresh thyme
2 bay leaves
Dash of cayenne, optional
½ teaspoon salt
¼ teaspoon ground black pepper


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Easy Chunky Vegan Corn Chowder - Healthy, Plant-based, gluten-free, oil-free, soup recipe pin

Procedure

To make the Chowder broth:  Scrub the potatoes.  Keep the peel on.  Dice into bite-sized pieces.  In a medium pot, combine ½ of the potatoes, ½ of the corn, the 1 cup of almond milk and 1 cup water.  Cover, bring to a boil, then reduce to a simmer.  Simmer 10 minutes, until the potatoes are tender.  While this simmers, you can prepare your other vegetables: peel and dice the carrot.  Seed and dice the bell pepper.  Dice the zucchini.
Once the potatoes are tender, use an immersion blender** to roughly puree the broth.  This will create a creamy, rich base for your soup.

 Any immersion blender makes quick work for pureeing the creamy base of this soup

Any immersion blender makes quick work for pureeing the creamy base of this soup

Cuisinart

To finish the Chowder: Add the remaining corn, diced potatoes, diced carrot, diced bell pepper, and diced zucchini.  Add the fresh thyme, bay leaves, cayenne (if using), and the other 2 cups of water.  Cover and bring to a boil.  Reduce to a simmer and simmer until the carrots are tender, about 7 to 8 minutes.

Remove from heat.  Season with salt and pepper and serve.

*Chef Katie’s Ingredient Tip: One ear of fresh corn yields about ¾ cups of corn kernels.  If you prefer to use fresh corn, you’ll need about 4 large ears.  For extra flavor, keep the cobs after you cut off the kernels.  You can immerse the cobs into the almond milk-water broth to give the soup even more flavor.

** No Immersion Blender?  You can use a regular stand blender to puree the soup.  Be care transferring the hot corn-potato mixture to your blender.  To avoid a blender eruption, leave the lid cracked and begin by pulsing a few times at low speed.  

Yield: 10 Cups


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 of a recipe (about 1 ¾ cups).

Calories 220.41
Calories From Fat (8%) 16.92
% Daily Value
Total Fat 1.96g 3%
Saturated Fat 0.23g 1%
Cholesterol 0mg 0%
Sodium 247.23mg 10%
Potassium 958.88mg 27%
Total Carbohydrates 49.58g 17%
Fiber 5.73g 23%
Sugar 5.92g
Protein 7.12g 14%
Calcium 47.36mg 5%
Iron 54.88mg 305%
Vitamin A 2700.38IU 54%
Vitamin C 16.14mg 27%


Learn How to Pick the Sweetest Corn: