I just made this Smoky Vegan Corn Chowder with Potatoes Recipe, and it’s become my ultimate comfort meal. The soup is creamy and rich without any dairy, thanks to the magic of potatoes and non-dairy milk.
I love how the sweet corn blends perfectly with smoky paprika, garlic, and fresh thyme. Every spoonful feels warm and hearty, ideal for chilly evenings. A squeeze of lemon at the end brightens the flavors and makes it irresistible.
Ingredients
These ingredients create a smoky, creamy, and satisfying chowder:
- 2 tablespoons olive oil – for sautéing vegetables and building flavor.
- 1 medium yellow onion, chopped – adds natural sweetness.
- 2 cloves garlic, minced – enhances depth of flavor.
- 1 red bell pepper, diced – adds color and mild sweetness.
- 3 Yukon Gold potatoes, peeled and cubed – provide creaminess when blended.
- 3 cups fresh corn kernels – sweet and tender; can roast for extra flavor.
- 3 tablespoons sun-dried tomatoes, minced – adds umami and richness.
- 1 teaspoon smoked paprika – gives smoky depth.
- ½ teaspoon dried thyme or 1 teaspoon fresh – aromatic and earthy.
- 4 cups vegetable broth – savory base for the soup.
- 1 cup unsweetened non-dairy milk (cashew or soy) – makes chowder creamy.
- Juice of 1 lemon – brightens the flavors at the end.
- Salt and pepper, to taste – enhance all flavors.
- Optional garnish: fresh parsley or chives – adds color and freshness.
Note: This recipe serves 4–5 people generously.
Variations
- Swap Yukon Gold potatoes with sweet potatoes for a sweeter chowder.
- Use frozen corn if fresh isn’t available; it works fine.
- Add smoked tofu or vegan bacon bits for extra protein.
- Replace non-dairy milk with oat milk or coconut milk for creaminess.
- For extra spice, add a pinch of cayenne or smoked chili flakes.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Equipment You Need
- Large soup pot – to cook all ingredients together.
- Wooden spoon – for stirring and sautéing.
- Knife and cutting board – for chopping vegetables.
- Blender or immersion blender – to puree part of the soup for creaminess.
- Measuring cups and spoons – ensures accurate quantities.
- Ladle – for serving.
How to Make Smoky Vegan Corn Chowder with Potatoes Recipe?
Step 1: Sauté Vegetables
Heat olive oil in a large pot. Add onions, garlic, and bell pepper, cooking until soft. This builds a flavorful base for the chowder.
Step 2: Add Potatoes and Corn
Stir in cubed potatoes, corn, and minced sun-dried tomatoes. Sprinkle smoked paprika and thyme, mixing to coat the vegetables evenly.
Step 3: Add Broth and Simmer
Pour in vegetable broth, bring to a boil, then reduce heat and simmer 25–30 minutes. Potatoes should be tender, and flavors fully melded.
Step 4: Blend Partially
Use a blender or immersion blender to puree about one-third of the soup. Return it to the pot with non-dairy milk for creamy texture without using cream.
Step 5: Finish and Season
Stir in lemon juice and season with salt and pepper. Garnish with parsley or chives before serving for freshness and color.
Additional Tips for Making This Recipe Better
- I always simmer the corn cobs in broth before cutting kernels to intensify corn flavor.
- I prefer Yukon Gold potatoes because they thicken naturally when blended.
- I add lemon juice last to keep flavors bright.
- I lightly roast bell peppers for a smoky depth.
- I taste and adjust seasoning at the end for perfect balance.
How to Serve Smoky Vegan Corn Chowder with Potatoes Recipe?
Serve hot with crusty bread or cornbread on the side. Garnish with fresh herbs for visual appeal. It also pairs well with a crisp green salad for a complete meal.
Nutritional Information
Approximate per serving:
- Calories: 280 kcal
- Protein: 6 g
- Carbohydrates: 45 g
- Fat: 9 g
Make Ahead and Storage
Storing
Cool soup to room temperature, store in an airtight container in the fridge for up to 5 days.
Freezing
Freeze portions in airtight containers for up to 6 months. Thaw overnight in the fridge before reheating.
Reheating
Warm on the stovetop over medium heat, stirring occasionally. Add a splash of vegetable broth if it thickens too much.
Why You’ll Love This Recipe?
Here’s why this chowder is perfect for your kitchen:
- Cozy and comforting – ideal for chilly evenings.
- Creamy and rich – no dairy needed.
- Flavorful – smoky paprika, sun-dried tomatoes, and thyme shine.
- Versatile – easy to adjust spices, milk, and veggies.
- Long-lasting – keeps well in fridge or freezer for meal prep.
This Smoky Vegan Corn Chowder with Potatoes recipe is a hearty, flavorful, and creamy vegan soup that’s perfect for cozy dinners. It’s simple, nourishing, and packed with fresh, smoky, and slightly sweet flavors that everyone will love.
Smoky Vegan Corn Chowder with Potatoes Recipe
Ingredients
Method
- Heat olive oil in a large pot. Add onions, garlic, and bell pepper, cooking until soft. This builds a flavorful base for the chowder.
- Stir in cubed potatoes, corn, and minced sun-dried tomatoes. Sprinkle smoked paprika and thyme, mixing to coat the vegetables evenly.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer 25–30 minutes. Potatoes should be tender, and flavors fully melded.
- Use a blender or immersion blender to puree about one-third of the soup. Return it to the pot with non-dairy milk for creamy texture without using cream.
- Stir in lemon juice and season with salt and pepper. Garnish with parsley or chives before serving for freshness and color.
Notes
- I always simmer the corn cobs in broth before cutting kernels to intensify corn flavor.
- I prefer Yukon Gold potatoes because they thicken naturally when blended.
- I add lemon juice last to keep flavors bright.
- I lightly roast bell peppers for a smoky depth.
- I taste and adjust seasoning at the end for perfect balance.
