Dazzle your dairy-free guests with a golden bowl of creamy Vegan Corn Chowder.
Classic corn chowder has been around for over a hundred years, first showing up in a cookbook from the late 1800s. But with today’s meatless and dairy-free diets, a new edition of this golden soup has been born. Vegan corn chowder mimics the cheesy, creamy goodness of the classic, but without any cheddar or cream. How can this be? Well, the taste is all in the veggies…
This soup is made of a colorful combo of yellow onion, garlic, bell pepper, and sweet corn. Meanwhile, the thick and velvety consistency can be attributed to potatoes and coconut milk. How blessed are we to have plant-based foods that are just as creamy and delicious as their dairy counterparts?
In less than an hour, you can bring together a chunky and wonderful corn chowder without any milk or cheese. Whenever I feed this soup to non-vegans, I never get any complaints about the lack of dairy! Who knows… maybe this will become a family favorite with your clan, regardless of their diets.
Is Vegan Corn Chowder Healthy?
Not only is this corn chowder vegan, it’s also high-fiber due to the abundance of vegetables. There are plenty of nutrients to go around, including vitamin A, vitamin C and calcium. Plus, if you ensure that the broth you use is gluten-free, the whole dish will be, too. From deliciousness to nutrition, enjoy all the benefits this homemade chowder has to offer.
How To Make Vegan Corn Chowder Cheesy
Want to know a secret for adding cheesy flavor to this soup… without using cheese? Stir in a tablespoon (or two) of nutritional yeast at the very end of cooking. Some people swear this handy vegan pantry staple tastes like cheese, and everyone appreciates its unique umami flavor. Additionally, you can experiment with your favorite plant-based cheddar cheese from brands like Daiya or Miyoko’s Creamery. A quarter cup of shredded non-dairy cheddar should do the trick.
How Do I Store Leftovers?
Let the vegan corn chowder cool completely before transferring it to an airtight container. Then, refrigerate it for up to 1 week. Reheat it in a pot on the stove over medium heat, stirring occasionally, until it simmers. Alternatively, pour the soup into a freezer-safe bag or container and freeze for up to 3 months. If you go this route, let it thaw in the fridge overnight before reheating.
Serving Suggestions
Top off your golden bowl of vegan corn chowder with a garnish of fresh chives or parsley. For a full, mouthwatering meal, serve it with some stellar sides like Garlic Toast (just use a plant-based butter), Roasted Broccoli, or Peas And Carrots (cooked with vegetable oil). You could also enjoy the soup paired with an Avocado Grilled Cheese—made with plant-based cheese and butter.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 jalapeño diced
- 4 cloves garlic minced
- 1 red bell pepper diced
- 3 1/2 cups vegetable broth
- 4 cups Yukon gold potatoes diced
- 4 cups fresh or frozen corn kernels
- 1 14-ounce can full-fat coconut milk
- Salt and pepper to taste
- Fresh chives chopped for garnish
Instructions
- Heat olive oil over medium heat in a large pot. Add chopped onion, jalapeño, minced garlic, and diced red bell pepper. Sauté until onions are translucent and vegetables are slightly softened, about 5-7 minutes.
- Add the vegetable broth and diced potatoes to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes.
- Incorporate the corn kernels and coconut milk into the pot. Let it simmer for an additional 5 minutes.
- Blend roughly half of the soup until it’s smooth, then mix it back into the pot.
- Season with salt and pepper to taste. Serve hot, garnished with chopped chives.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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