Enjoy sweet, creamy, hearty, one-pot vegan corn chowder with a selection of nutritious veggies, including potato and zucchini, and either fresh, frozen, or canned corn and no dairy!
2 smallgolden zucchinischopped (any yellow squash will work)
½ of a medium jalapenoseeded and minced
3ribs of celerydiced
1 poundof red, russet, or yukon gold potatoeschopped
4cupsof corn kernels
4cupsof vegetable broth
1 ½ teaspoonsof salt
2cupsof unsweetened plant-based milk
2 tablespoonsof chopped green onionfor garnish
Freshly ground pepperfor garnish
Instructions
In a large pot, heat the oil over medium-high heat.
Add the onion, garlic, red bell pepper, zucchini, jalapeno, and celery and saute for 4 to 5 minutes or until the onion becomes translucent and tender.
Add the potatoes, 2 cups of corn kernels, and broth, bring to a boil, and cook uncovered for 20 minutes or until the potatoes are tender.
Place the remaining 2 cups of corn kernels, salt, and plant-based milk into a blender and blend on high until smooth. Pour into the pot of soup and bring to a boil and cook for an additional 5 minutes.
Remove pot from the heat. Puree half of the soup using an immersion blender (or with a regular blender, working in batches). Be careful not to over-puree so plenty of chunkiness remains in the soup.
Garnish each bowl with chopped green onion and freshly ground pepper.
Notes
For a thicker/thinner stew: Adjust the amount of broth you add to the zucchini corn chowder and how much you puree. For an even thicker soup, add a small amount of cornstarch slurry to the soup. I recommend 1-2 tablespoons of starch mixed with equal parts water. Once added, allow the soup to cook for a few minutes until thickening.
Puree to your desired consistency: You can leave it entirely unblended and add a bit of cornstarch to thicken the broth or puree some of it as a natural thickener. I prefer not to over-puree the soup as I like some chunky texture, but it tastes great as a smooth summer corn soup, too.
Season to taste: Taste the vegan corn chowder just before serving and adjust the salt and pepper accordingly.
Oil-free: Use a splash of water to sauté the veggies.