Irresistible Smoky Vegan Corn Chowder with Potatoes
Warm up with this creamy, comforting chowder, combining sweet corn and hearty potatoes in a smoky broth that’s perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Ingredients
Scale
- 4 cups fresh corn kernels (or frozen)
- 2 medium Yukon Gold potatoes, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 2 tbsp olive oil
- Salt to taste
Instructions
- Sauté the Aromatics: In a large pot over medium heat, add olive oil and diced onion. Cook until softened and translucent for about five minutes. Add minced garlic and sauté for another minute until fragrant.
- Add Potatoes: Stir in the diced Yukon Gold potatoes. Pour in the vegetable broth and bring everything to a simmer.
- Incorporate Corn: Once the potatoes are tender (approximately ten minutes), stir in the fresh corn kernels along with smoked paprika and cayenne pepper. Allow it to simmer for another five minutes.
- Blend for Creaminess: Use an immersion blender to puree part of the soup in the pot for a creamier texture. If you don't have one, carefully transfer half of it into a blender.
- Final Seasoning: Taste and adjust seasoning if necessary, adding more salt or smoked paprika according to your preference.
- Serve and Enjoy: Ladle the chowder into bowls and garnish with fresh herbs or crunchy croutons if desired. Enjoy hot!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg