Spicy Vegan Corn Chowder

Creamy, comforting, and packed with bold flavors, this Spicy Vegan Corn Chowder is the ultimate plant-based twist on a classic favorite. Made with sweet corn kernels, tender chunks of russet potato, and a colorful medley of vegetables like bell pepper, carrot, and jalapeño, this chowder delivers a delightful balance of sweetness and spice. Coconut milk adds a luscious creaminess, while smoked paprika and cumin infuse the dish with a warm, smoky depth. Blending part of the soup creates a perfectly velvety texture while leaving hearty chunks for contrast. Ready in just under an hour, this one-pot wonder is easy to make, dairy-free, gluten-free, and perfect for cozy weeknight dinners. Garnished with vibrant parsley, it's as visually stunning as it is delicious.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 large carrot, diced
• 1 piece jalapeño, finely chopped (deseeded for less heat)
• 1 large russet potato, peeled and diced
• 3 cups sweet corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon red pepper flakes (optional for extra heat)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion to the pot and sauté for 3-4 minutes, or until translucent.

Step 3

Stir in the minced garlic, red bell pepper, carrot, and jalapeño. Cook for another 5 minutes, stirring occasionally.

Step 4

Add the diced potato and sweet corn kernels to the pot. Stir well to combine with the other vegetables.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Reduce the heat to a simmer, cover the pot, and let it cook for 15 minutes, or until the potato is tender.

Step 7

Using an immersion blender, blend about half of the soup directly in the pot to create a creamy texture while leaving some chunks for a hearty consistency. Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return it to the pot.

Step 8

Stir in the coconut milk, smoked paprika, ground cumin, dried thyme, salt, black pepper, and red pepper flakes (if using). Simmer for an additional 5 minutes to allow the flavors to meld together.

Step 9

Taste and adjust seasoning if needed.

Step 10

Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve hot.

Nutrition Facts

Serving size	(2441.5g)

Amount per serving	% Daily Value*
Calories	2044.0

Total Fat 102.3g	0%
Saturated Fat 58.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4801.6mg	0%
Total Carbohydrate 269.3g	0%
Dietary Fiber 45.6g	0%
Total Sugars 75.7g
Protein 52.0g	0%

Vitamin D 0IU	0%
Calcium 337.7mg	0%
Iron 20.6mg	0%
Potassium 6004.6mg	0%

*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.

Source of Calories

Fat: 41.7%

Protein: 9.4%

Carbs: 48.8%