Corn Chowder
User Reviews
5.0
231 reviews
Excellent
Corn Chowder
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This one-pot vegan corn chowder is creamy, comforting, a little spicy, and can be made with fresh, canned, or frozen corn to enjoy all year. Gluten-free, dairy-free, & vegan with stove, Instant Pot, and crockpot methods!
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Ingredients
- 1 ½ tablespoons of vegetable oil
- 1 small yellow onion diced
- 2 large cloves of garlic, minced
- 1 small red bell pepper, diced
- ½ medium jalapeño, seeded and minced
- 3 ribs of celery, diced
- 1 pound of red, russet, or Yukon Gold potatoes, chopped
- 4 cups of corn kernels (frozen corn or fresh uncooked corn sliced directly off the cob— about 4 large ears), divided
- 4 cups of rich vegetable broth (or equivalent amount of vegetable bouillon and water)
- 1 ½ teaspoons of salt
- 2 cups of unsweetened, plain plant-based milk
- 2 tablespoons of chopped green onion, for garnish
- Freshly ground black pepper, for garnish
Instructions
- In a large soup pot, heat the vegetable oil over medium high heat.
- Add the onion, garlic, bell pepper, jalapeño, and celery and sauté for 4 to 5 minutes, until the onion becomes translucent and tender.
- Add the potatoes, 2 cups of the corn kernels, and vegetable broth. Bring to a boil and cook uncovered for about 20 minutes, until the potatoes are tender.
- Add the potatoes, 2 cups of the corn kernels, and vegetable broth. Bring to a boil and cook uncovered for about 20 minutes, until the potatoes are tender.
- In a blender, combine the remaining 2 cups of corn kernels, salt, and plantbased milk and blend on high until smooth. Pour the mixture into the pot of soup, bring to a boil, and cook for an additional 5 minutes.
- Remove the pot from the heat. Using an immersion blender, briefly blend some (but not all) of the soup. This will thicken the soup, but visible chunks of the ingredients should remain. (Alternatively, you can use a regular blender to purée half of the soup, and then add it back in.) Be careful not to overpurée, because you want plenty of chunkiness to remain in the soup.
- Garnish each bowl with chopped green onion and freshly ground pepper.
Equipments used:
Notes
- Use fresh corn where possible: Not only does it taste amazing, but scraping around the cobs with the back of a knife/spoon will release all the milky liquid to add even more creaminess and flavor.
- Adjust the texture: Adjust how much you blend the soup to decide how chunky or smooth you prefer.
- To adjust the consistency: For a thin, brothy soup, don’t use an immersion blender at the end. For a typical thick, creamy corn potato chowder, blend a portion of it. Or blend it entirely smooth if preferred.
Nutrition Information
Show Details
Calories
287kcal
(14%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Trans Fat
0.04g
Sodium
2320mg
(97%)
Potassium
780mg
(22%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
1209IU
(24%)
Vitamin C
53mg
(59%)
Calcium
180mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Sodium | 2320mg | 97% |
| Potassium | 780mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 1209IU | 24% |
| Vitamin C | 53mg | 59% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
231 reviews
Excellent
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