Vegan Corn Vegetable Chowder

Cozy up with a comforting bowl of Vegan Corn Vegetable Chowder, a hearty and nutrient-packed soup that's as satisfying as it is wholesome. Featuring a medley of tender vegetables, including golden corn, carrots, celery, and creamy diced potato, this dairy-free chowder achieves its rich, velvety texture with the help of unsweetened almond milk and a touch of nutritional yeast for depth. Infused with fragrant thyme, smoky paprika, and just the right amount of black pepper, every spoonful bursts with flavor. This plant-based recipe is perfect for a quick weeknight dinner, ready in under an hour, and makes for a delightful meal when paired with crusty bread or crackers. Garnish with fresh parsley and a hint of citrus for a zesty finish—this versatile chowder is guaranteed to warm your heart and your taste buds!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 stalks celery stalks, diced
• 1 medium carrot, peeled and diced
• 1 large russet potato, peeled and diced
• 3 cups frozen or fresh corn kernels
• 4 cups vegetable broth
• 1.5 cups unsweetened almond milk (or other plant-based milk)
• 1 whole bay leaf
• 3 tablespoons nutritional yeast
• 0.5 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon lime or lemon juice (optional)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes until it becomes translucent.

Step 3

Stir in the minced garlic, celery, and carrot, and cook for another 3 minutes until softened.

Step 4

Add the diced potato and corn kernels to the pot, stirring to combine with the other vegetables.

Step 5

Pour in the vegetable broth and almond milk. Add the bay leaf, thyme, smoked paprika, salt, and black pepper, and stir well.

Step 6

Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally, until the vegetables are tender.

Step 7

Using an immersion blender, puree a portion of the soup directly in the pot to create a creamier texture, leaving some vegetables intact for a chunky consistency. Alternatively, transfer about half the soup to a blender, blend until smooth, and return it to the pot.

Step 8

Stir in the nutritional yeast and adjust seasoning to taste with additional salt or pepper if needed.

Step 9

Remove the soup from heat and discard the bay leaf.

Step 10

Ladle the chowder into bowls, garnish with freshly chopped parsley, and a squeeze of lime or lemon juice, if desired.

Step 11

Serve hot with crusty bread or crackers on the side for dipping and enjoy!

Nutrition Facts

Serving size	(2524.8g)

Amount per serving	% Daily Value*
Calories	1558.5

Total Fat 47.9g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5083.3mg	0%
Total Carbohydrate 256.8g	0%
Dietary Fiber 42.7g	0%
Total Sugars 63.4g
Protein 55.7g	0%

Vitamin D 150.0IU	0%
Calcium 973.0mg	0%
Iron 13.5mg	0%
Potassium 5761.0mg	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: 25.6%

Protein: 13.3%

Carbs: 61.1%