Creamy Vegan Corn Chowder Recipe
This healthy vegan corn chowder is ultra creamy and totally nut-free, made with white beans, fresh or frozen corn, and smoked paprika. One of my favorite soups for cooler months, a quick lunch, or an easy dinner!
Ingredients
- 5 ears sweet corn
- 1 sweet onion sliced
- 5 cloves garlic
- 2 carrots
- 3/4 can white beans
- 1 tsp red chili flakes
- 1/4 tsp smoked paprika
- 2 cups veggie broth
- 1-2 cups oat milk
- salt and pepper to taste
- chives to garnish
Instructions
- Sauté onions with a touch of neutral oil until soft and fragrant. Avoid browning!
- Add carrots and garlic and sauté again for 2-3 minutes.
- Next add the corn kernels from 4 of your ears of corn, white beans, chili flakes, smoked paprika, a generous pinch of salt and black or white pepper.
- Sauté for another 2-3 minutes then add veggie broth, milk and scrape the cobs of corn to extract any additional juice, then bring the whole mixture to a simmer, cover and cook for 10 minutes.
- Using an immersion blender, blend the soup until about half of the soup is blended or transfer half of your mixture to a blender unit, blend until smooth and pour back into the pot. This is my preferred texture (creamy and slightly chunky) but blend to achieve your desired texture.
- Season to taste and garnish with chives and charred corn kernels. For the charred corn topping, simply torch or grill your corn and sprinkle some atop your soup!
Notes
Expert Tips
- If you aren't able to find fresh corn on the cob, you can also use frozen sweet corn and even frozen roasted corn. Canned corn will also work, just be sure to use canned corn without added ingredients.
- Feel free to add additional vegetables and ingredients according to your taste preferences. Red bell pepper, potatoes (I recommend Russet potatoes or Yukon gold potatoes), celery, and maybe even my vegan bacon to top!