Easy Chunky Vegan Corn Chowder

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Easy Chunky Vegan Summer Corn Chowder – Healthy, Plant-Based, Oil-Free, Gluten-Free, Dairy Free Soup Recipe

Easy|  Servings: 6  |  Ready In: 25 minutes |  Yield: 10 cups soup

With simple ingredients, this hearty vegan soup is easy to make any night of the week.  Corn and potatoes are lightly pureed to help create a creamy base, without extra fat.  Enjoy this healthy, plant-based recipe when you need a taste of summer.

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

How it’s Done:

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.

Yield: 10 Cups

Easy Chunky Vegan Summer Corn Chowder – Healthy, Plant-Based, Oil-Free, Gluten-Free, Dairy Free Soup Recipe

Chef’s Tips

*Chef Katie’s Ingredient Tip: 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.

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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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