Vegan Corn Chowder [Stove, IP + Crock Pot]
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!
Equipment
- measuring spoons
- measuring cups
- my favorite knives
- immersion blender
- blender
Ingredients
- 1 ½ tablespoon of vegetable oil
- 1 small yellow onion diced
- 2 large cloves of garlic minced
- 1 small red bell pepper seeded and minced
- 2 small golden zucchinis chopped (any yellow squash will work)
- ½ of a medium jalapeno seeded and minced
- 3 ribs of celery diced
- 1 pound of red, russet, or yukon gold potatoes chopped
- 4 cups of corn kernels
- 4 cups of vegetable broth
- 1 ½ teaspoons of salt
- 2 cups of unsweetened plant-based milk
- 2 tablespoons of chopped green onion for garnish
- Freshly ground pepper for 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.
Nutrition
Calories: 332kcalCarbohydrates: 61gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.05gSodium: 2018mgPotassium: 1187mgFiber: 8gSugar: 19gVitamin A: 1534IUVitamin C: 74mgCalcium: 201mgIron: 2mg
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