With simple ingredients, this Easy Chunky Vegan Summer Corn Chowder makes a hearty and satisfying dinner any night of the week. Corn and potatoes are lightly pureed to help create a creamy base, without extra fat. A plant-based taste of summer!
Does Cream Soup Require Dairy Cream?
This Easy Chunky Vegan Summer Corn Chowder is a great example of mastering a cooking skill. Contrary to intuition, creamy soups don’t necessarily involve cream. Rather “creaming” is a technique I first learned about in culinary school. As our chef instructor explained, creaming was not an ingredient. Rather, it was a method.
Creamed soup involves pureeing an ingredient in the soup. The goal is to create a smooth, creamy texture in your final dish. This technique has been around for hundreds of years, using different ingredients based on what’s available.
In Europe and America, two common creaming ingredients were potatoes and corn. For New England seafood chowder, it was often rice or potatoes. In India, they’ll often uses pulses like mashed lentils to cream-ify a soup. Contrary to what I assumed, this creaming technique rarely involved dairy. In fact, dairy cream would often thin and cool a hot soup. These are two things you really don’t want. Instead, the creaming technique helps add thickness and more intense flavor.
Creamy Soup Tips: How to Created Delicious and Healthy, Plant-Based Recipes
I’ve noticed that many vegan blogs resort to using high-fat coconut milk or processed non-dairy creamer to add richness and creamy texture to their recipes. However, I have 4 healthy cooking tips on how to create delicious oil-free plant-based recipes:
- Use a Starchy Plant-Based Ingredient
- Use a High-Speed Blender
- Puree with Plenty of Liquid
- Be Mindful of the Color
Read the full blog here: How to Make the Best Oil-Free, Plant-Based Vegan Creamed Soup
Chef’s Katie’s Plant-Based Cooking Tips:
Fresh vs frozen corn: One ear of fresh corn yields about ¾ cups of corn kernels. If you prefer to use fresh corn, you’ll need about 4 large ears. For extra flavor, keep the cobs after you cut off the kernels. You can immerse the cobs into the almond milk-water broth to give the soup even more flavor.
No Immersion Blender? You can use a regular stand blender to puree the soup. Be care transferring the hot corn-potato mixture to your blender. To avoid a blender eruption, leave the lid cracked and begin by pulsing a few times at low speed.
Easy Chunky Vegan Corn Chowder
You’ll love this recipe for Easy Chunky Vegan Corn Chowder! It’s
- Whole foods, plant-based
- Oil-free, vegan
- Gluten-free, dairy-free
- Hearty and Satisfying
- Ready in 30 minutes
- Tastes like Summer
If you like this recipe, you should also check out recipes for: Classic, Creamy, Comforting Chickpea Chowder, 2-Ingredient Miso Roasted Corn on the Cob, Light Peruvian Summer Corn Cob Soup, Loaded Cauliflower Potato Soup and Creamy Vegan Potato Leek Soup.
Print Recipe
Easy Chunky Vegan Corn Chowder
Ingredients
- 4 red potatoes divided
- 32- oz bag frozen corn 3 1/3 cups, divided*
- 1 cup almond milk unsweetened plain
- 3 cups water divided
- 1 carrot
- 1 red bell pepper
- 1 small zucchini
- 2 sprigs fresh thyme
- 2 bay leaves
- Dash of cayenne optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- To make the Chowder broth: Scrub the potatoes. Keep the peel on. Dice into bite-sized pieces. In a medium pot, combine ½ of the potatoes, ½ of the corn, the 1 cup of almond milk and 1 cup water. Cover, bring to a boil, then reduce to a simmer. Simmer 10 minutes, until the potatoes are tender. While this simmers, you can prepare your other vegetables: peel and dice the carrot. Seed and dice the bell pepper. Dice the zucchini.
- Once the potatoes are tender, use an immersion blender** to roughly puree the broth. This will create a creamy, rich base for your soup.
- To finish the Chowder: Add the remaining corn, diced potatoes, diced carrot, diced bell pepper, and diced zucchini. Add the fresh thyme, bay leaves, cayenne (if using), and the other 2 cups of water. Cover and bring to a boil. Reduce to a simmer and simmer until the carrots are tender, about 7 to 8 minutes.
- Remove from heat. Season with salt and pepper and serve.
Notes
Nutrition Facts
Serving size: 1/6 of a recipe (about 1 3/4 cups).
Serving size: 1/6 of a recipe (about 1 ¾ cups).
Calories 220.41
Calories From Fat (8%) 16.92
% Daily Value
- Total Fat 1.96g 3%
- Saturated Fat 0.23g 1%
- Cholesterol 0mg 0%
- Sodium 247.23mg 10%
- Potassium 958.88mg 27%
- Total Carbohydrates 49.58g 17%
- Fiber 5.73g 23%
- Sugar 5.92g
- Protein 7.12g 14%
- Calcium 47.36mg 5%
- Iron 54.88mg 305%
- Vitamin A 2700.38IU 54%
- Vitamin C 16.14mg 27%
Shopping and Gear List
- Simply Organic Bay Leaf Certified Organic, 0.14-Ounce Container
- Frontier All-Natural Cayenne Pepper, Ground, 1.76-Ounce Bottle
- Edward & Sons Not-Chick’n Bouillon Cubes, LOW SODIUM, 2.5 Ounce (Pack of 12)
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