Corn Chowder
This corn chowder is like a cozy hug in a bowl, perfect for when I need a little taste of summer on those chilly days.
I stumbled upon this recipe one autumn afternoon when I was craving something warm and comforting but still light.
The first time I made it, I was amazed by how the sweetness of the corn pairs beautifully with the creaminess of the potatoes.
A little trick I’ve learned along the way is to let the chowder sit for a while - the flavors just get better as they meld together.
I love how this dish brings a bit of sunshine into my kitchen, no matter the season.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Fresh corn is always my first choice because the flavor is unbeatable, but when I’m in a pinch, frozen or canned corn works just fine. If you like your chowder thicker, blend more of it up until it’s creamy to your liking. And if you want to boost the protein, I’ve added cooked chickpeas or white beans before, and it turns out hearty and delicious.
Tips & Notes
- •I like to add a splash of apple cider vinegar right before serving to brighten up the flavors.
- •Keep some corn kernels whole for a bit of texture - it makes each spoonful a little surprise.
- •If I have any fresh herbs lying around, like thyme or parsley, I'll toss them in for an extra layer of flavor.
Recipe Variations
- •Sometimes I add a handful of chopped bell peppers if I want to make it more colorful.
- •For a smoky twist, I sprinkle in a bit of smoked paprika or chipotle powder.
Storage & Freezing
Store leftover Corn Chowder in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions and thaw as needed.
Frequently Asked Questions
Can I make this chowder ahead of time?
Yes, Corn Chowder can be made ahead and stored in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.
Can I freeze Corn Chowder?
Yes, you can freeze Corn Chowder for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove.
Rate this Recipe
Loading votes...
You May Also Like
Vegan Meatloaf (Lentil)
I love this lentil meatloaf because it's hearty, satisfying, and packed with flavor – perfect for cozy family dinners or meal prep for the week. Plus, the aroma while it's baking is simply divine!
Stuffed Peppers
These vibrant stuffed peppers are filled with a savory quinoa and black bean mixture, making them a wholesome and satisfying meal. Perfect for a cozy dinner or meal prep!
Savory Sweet Potato Galette
This galette is a cozy embrace of sweet potatoes and herbs, beautifully wrapped in a flaky, homemade crust. I love the way it fills my kitchen with warmth and the scent of rosemary.
This corn chowder is like a cozy hug in a bowl, perfect for when I need a little taste of summer on those chilly days.
Ingredients
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion, celery, and carrot to the pot. Sauté for about 5-7 minutes until the vegetables are softened.
- 3
Stir in the minced garlic and paprika, cooking for an additional minute until fragrant.
- 4
Add the diced potatoes and corn kernels to the pot, stirring to combine.
- 5
Pour in the vegetable broth and bring the mixture to a boil.
- 6
Once boiling, reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are tender.
- 7
Remove the pot from heat and stir in the coconut milk, salt, and black pepper.
- 8
Use an immersion blender to blend part of the chowder for a creamy texture while leaving some chunks for heartiness. Alternatively, transfer about half of the chowder to a blender, blend until smooth, and return it to the pot.
- 9
Serve hot, garnished with chopped parsley.
Comments
Loading comments...