Why You’ll Love this Vegan Corn Chowder Recipe
When you’re craving a comforting bowl of soup, this Vegan Corn Chowder hits the spot like no other.
I love how it combines creamy textures with the sweetness of corn, making each spoonful a delight. It’s perfect for chilly evenings or when I’m just in need of something cozy.
Plus, it’s easy to make, so I can whip it up without much fuss. The blend of flavors, from the herbs to the hint of cayenne, brings warmth and satisfaction.
Trust me, once you try it, you’ll want it on repeat in your kitchen. It’s truly a comforting hug in a bowl!
Ingredients of Vegan Corn Chowder
When it comes to whipping up a delicious Vegan Corn Chowder, having the right ingredients is key. Luckily, this recipe isn’t only simple but also requires ingredients that are easy to find. You probably have some of them lying around your kitchen right now!
So grab your grocery list, and let’s take a look at what you’ll need to create this cozy bowl of goodness.
Ingredients:
- 1 1/2 teaspoons olive oil
- 1/2 yellow onion, diced
- 1/2 red bell pepper, diced
- 2 small carrots, diced
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried basil
- 1/2 teaspoon salt
- Fresh black pepper, to taste
- 2 cups vegetable broth
- 1 1/2 cups frozen corn
- 2 small russet potatoes, diced
- 1 bay leaf
- 1/8 teaspoon cayenne pepper
- 2 teaspoons lemon juice
- 6 tablespoons soymilk
- 2 teaspoons maple syrup
Now, I know what you might be thinking: “What if I can’t find frozen corn or I want to use fresh corn instead?”
Well, let me tell you, fresh corn on the cob can add an extra sweetness that’s simply divine, so feel free to substitute it if you can get your hands on some.
And if you’re not a fan of cayenne, you can totally adjust that spice level to your liking—no judgment here.
This recipe is super flexible, so don’t be afraid to get a little creative with your ingredients. You can even swap the russet potatoes for sweet potatoes if you’re feeling adventurous.
Just remember, the goal is to create a warm, comforting chowder that brings you joy, so have fun with it!
How to Make Vegan Corn Chowder
Alright, let’s plunge into the delicious world of making Vegan Corn Chowder. First off, grab your trusty pot and heat up 1 1/2 teaspoons of olive oil over medium heat. Once that oil is shimmering and ready to go, toss in 1/2 of a diced yellow onion, 1/2 of a diced red bell pepper, and 2 small diced carrots. Stir those veggies around until the onions turn translucent and everything starts to smell like a cozy kitchen. Honestly, is there anything better than the aroma of sautéing onions? I think not.
After about five minutes of that heavenly scent wafting through the air, sprinkle in 1/2 teaspoon of dried sage, 1/4 teaspoon of dried basil, and 1/2 teaspoon of salt. Give it a little stir for another minute or so, letting the herbs release their flavors.
Now, it’s time to bring in the big guns: add 1 1/2 cups of frozen corn, 2 cups of vegetable broth, 2 small diced russet potatoes, 1 bay leaf, and a dash of heat with 1/8 teaspoon of cayenne pepper. Cover the pot and bring it to a boil for about three minutes. Then reduce the heat and let it simmer for around 15 minutes, allowing those potatoes to soften and the flavors to meld together.
Remember to stir occasionally, because we don’t want any sticking or burning. Trust me, I’ve learned the hard way that burnt chowder isn’t something you want to serve.
Once your chowder has simmered long enough to be thick and hearty, it’s time for a little pureeing magic. Carefully scoop out half of the chowder and blend it until smooth—this gives your soup that creamy texture we all crave without any dairy. You can use an immersion blender if you have one, or a regular blender will do just fine (just be careful, you don’t want a hot soup explosion).
After blending, return the puree to the pot, and stir in 6 tablespoons of soymilk, 2 teaspoons of lemon juice, and 2 teaspoons of maple syrup. This combo adds a delightful creaminess and a hint of sweetness that rounds out the dish perfectly.
Simmer for a few more minutes, then taste and adjust seasoning if needed. Serve it up hot, and don’t forget to smile—because you just made a comforting Vegan Corn Chowder that’s sure to warm your soul.
Vegan Corn Chowder Substitutions & Variations
After whipping up that delicious Vegan Corn Chowder, you might be wondering how to customize it to suit your taste or to use what you have on hand.
You can swap the russet potatoes for sweet potatoes or even cauliflower for a lighter option. If you prefer a spicier kick, try adding diced jalapeños or a dash of hot sauce.
For creaminess, coconut milk works wonderfully instead of soy milk. Experiment with different herbs like thyme or rosemary, and feel free to toss in other veggies such as zucchini or spinach to boost nutrition and flavor.
Enjoy your personalized chowder!
What to Serve with Vegan Corn Chowder
Serving Vegan Corn Chowder is a delightful opportunity to complement its creamy, comforting flavors with the right sides.
I love pairing it with crusty whole-grain bread or a light side salad for a revitalizing contrast. You might also enjoy roasted Brussels sprouts or steamed green beans to add a touch of earthiness.
For something heartier, consider serving it alongside quinoa or a grain-based salad. If you’re feeling adventurous, some avocado slices or a sprinkle of fresh herbs can elevate each bowl.
These sides not only enhance the chowder but create a balanced meal that’s both satisfying and nourishing.
Additional Tips & Notes
While making Vegan Corn Chowder, I’ve found that a few simple tips can elevate the dish even further.
First, using fresh corn when it’s in season adds a sweet crunch. If you prefer a creamier texture, blend more of the chowder.
For added depth, consider incorporating smoked paprika. Don’t skip the lemon juice; it brightens the flavors beautifully.
If you like a little heat, adjust the cayenne to your taste.
Finally, letting the chowder sit for a few hours or overnight allows the flavors to meld, making it even more delicious when reheated.
Enjoy your cooking!