Smoky Vegan Corn and Potato Chowder (Dairy Free and Oil Free)

Name: Smoky Vegan Corn and Potato Chowder (Dairy Free and Oil Free)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving
Ingredients: 1 yellow onion; 2 quarts vegetable broth; ¼ cup white wine; 3 cups corn; 3 potato; 2 teaspoons smoked paprika; 1 teaspoon ground white pepper; 3 teaspoons liquid smoke; 1 sea salt; 1 pinch cayenne pepper

User Reviews

5

8 reviews

Excellent

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings
4
Course
Main Course
Cuisine
American

Smoky Vegan Corn and Potato Chowder (Dairy Free and Oil Free)

Demi Foster

Report

A creamy, hearty, healthy corn and potato chowder made without oil or dairy. Vegan!

Share:

I Made This!

1 person made this

Print

127 people printed this

Save this

3 people saved this

Ingredients

Servings

1 yellow onion large, sweet, peeled and finely chopped
2 quarts vegetable broth low-sodium, of
¼ cup white wine optional, you can use a little vegetable broth to deglaze the pan
3 cups corn yellow, frozen, of
3 potato is used Yukon gold - peeled and cubed into ½ inch pieces, medium
2 teaspoons smoked paprika
1 teaspoon ground white pepper
3 teaspoons liquid smoke of
1 sea salt season as you like, finely ground, ½ teaspoon
1 pinch cayenne pepper only if you like spicy food

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

In a large soup pot heat the three tablespoons of vegetable broth on medium high heat. When the broth is hot add the onions and stir well. Stir the onions occasionally so they don’t stick to the bottom of the pan. When they are slightly caramelized add the wine or vegetable broth and deglaze the pan) The wine will add a nice flavor.
Once the pot is deglazed add the remaining vegetable broth, corn, and potatoes. Stir to combine and bring to a boil. Reduce the heat to a low simmer and add the paprika, pepper, liquid smoke, salt, and cayenne pepper if you want the chowder to be spicy. Stir well to combine.
Cook for approximately thirty minutes or until the potatoes are easily pierced with a fork.
Remove two cups of the soup from the pot and place in a small bowl. Set aside.
Use an immersion blender to blend the remaining soup in the pot. It should be thick and creamy. There might be a few visible pieces of corn and potato. That’s fine. Now put the two cups of the soup that you removed back into the soup pot and stir to combine.
Garnish with coconut “bacon” and finely chopped baby arugula if desired.
NOTE: If you don’t have an immersion blender you can use a free standing blender. Blend small batches at a time to avoid burning yourself. I like to put a dish towel over the cover just in case some of the hot soup overflows during the blending process.