Vegetarian Smoky Spicy Corn Chowder

Warm up your kitchen with the bold flavors of this Vegetarian Smoky Spicy Corn Chowder, a hearty and satisfying dish that's perfect for any season. Packed with smoky paprika, chipotle chili powder, and cumin, this plant-based chowder delivers a depth of flavor that’s both comforting and dynamic. The creamy texture is achieved by blending a portion of the potatoes and corn while leaving delightful chunks for added bite. Fresh, vibrant vegetables like red bell pepper and celery bring balance to the smoky heat, while a splash of unsweetened almond milk keeps it vegan-friendly without compromising creaminess. Quick to prepare in just under an hour, this one-pot meal is ideal for busy weeknights or cozy gatherings. Garnish with fresh parsley or cilantro for a pop of color, and enjoy it as a standalone meal or with crusty bread on the side. This irresistible recipe is dairy-free, gluten-free, and loaded with plant-based goodness, making it a must-try for anyone craving comforting, spicy, and smoky soup.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 2 stalks Celery stalks, diced
• 1 medium Red bell pepper, diced
• 2 teaspoons Smoked paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoons Chipotle chili powder
• 2 medium Russet potatoes, peeled and diced
• 4 cups Fresh or frozen corn kernels
• 4 cups Vegetable broth
• 1 cup Unsweetened almond milk (or other plant-based milk)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped fresh parsley or cilantro (for garnish)
• 0.25 teaspoons Crushed red pepper flakes (optional, for extra spice)

Directions

Step 1

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

Step 2

Add the diced onion, minced garlic, celery, and red bell pepper to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.

Step 3

Stir in the smoked paprika, ground cumin, and chipotle chili powder. Cook for another 1-2 minutes until the spices are fragrant.

Step 4

Add the diced potatoes, corn kernels, and vegetable broth to the pot. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.

Step 6

Using an immersion blender, puree about half of the soup directly in the pot. Alternatively, transfer 2-3 cups of the soup to a blender, puree, and return it to the pot. This will help thicken the chowder while keeping some texture.

Step 7

Stir in the unsweetened almond milk, salt, and black pepper. Cook for an additional 5 minutes to heat the chowder through.

Step 8

Taste and adjust seasoning, adding more salt, pepper, or red pepper flakes for extra spice if desired.

Step 9

Ladle the chowder into bowls and garnish with chopped parsley or cilantro. Serve warm.

Nutrition Facts

Serving size	(2838.5g)

Amount per serving	% Daily Value*
Calories	1829.4

Total Fat 50.4g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5056.0mg	0%
Total Carbohydrate 325.9g	0%
Dietary Fiber 49.1g	0%
Total Sugars 79.0g
Protein 58.4g	0%

Vitamin D 100.0IU	0%
Calcium 788.9mg	0%
Iron 17.3mg	0%
Potassium 6916.8mg	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: 22.8%

Protein: 11.7%

Carbs: 65.5%