This vegan corn chowder highlights the sweetness of fresh corn. The creaminess comes from potatoes so it’s totally dairy free!
When I was young I was hesitant to try corn soup. Growing up I saw cans of condensed corn chowder on tv and it looked very off-putting. Years later my thoughts on corn soup changed when I had a fresh version while visiting Italy. After that Italian corn soup, I was hooked!
I haven’t had corn chowder in a few years because most are made with cream or milk. Just the other day I saw bunches of fresh corn Whole Foods. I knew right then I needed to make some of my own!
I was talking to a few of my blogger friends the other day telling them I’m usually not inspired by produce at the grocery store. I get ideas for my recipes mostly from old favorites that I veganize or from meals in restaurants that I think I can recreate (like my Ranch Pasta Salad or my Mongolian Soy Curls) so I was totally surprised by being inspired by seeing this corn.
To make my creamy vegan corn chowder extra velvety, I used potatoes. They give that creaminess without adding milk. I also thew in some fresh dill and nutritional yeast for extra flavor.
Corn sometimes gets a bad wrap because of the carb content. Nutrition-wise, corn does contain a good amount of carbs but it’s not the same type of carbs as say white bread. Corn also contains a good amount of protein as well as vitamin B6, iron, and magnesium so give corn a chance!
This creamy vegan corn chowder highlights the sweetness of fresh corn & is the perfect fall meal.Click To Tweet
Velvety Vegan Corn Soup
- 2 TB olive or coconut oil
- 1/4 large onion , chopped
- 2 cloves garlic , minced
- 2 stalks celery , chopped
- 4 ears (2 cups) of corn, preferably organic
- 2 small Idaho potatoes , chopped small
- 2.5 cups vegetable broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp fresh dill , chopped
- 1 TB nutritional yeast (opt but tasty!)
- Chopped cilantro for topping
- Heat oil in large soup pot
- Add onion, garlic and celery and cook for 5 minutes.
- Add in corn and cook another 5 minutes.
- Add vegetable broth, salt, pepper & nutritional yeast and bring to a boil.
- Once boiling, turn down heat, cover, and cook 10 minutes (or until the potatoes are cooked).
- Add to high powdered blender and blend until smooth.
- Top with cilantro and enjoy!
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