I love corn. My kids love corn. So it makes sense that my entire family would love this vegan corn chowder recipe. It makes even more sense when I first made it. We were coming off of the Christmas holiday. In fact, it was the day after Christmas and we had just made a huge Thanksgiving-like dinner. It was filled with Gardein turkey, mashed potatoes, corn, and lots of other perfectly vegan holiday foods. After every great holiday meal comes…leftovers. We had just enough to make something new and exciting the next day. So I took a look at the fridge and saw the collection of mashed potatoes and corn and decided to make a corn chowder recipe for the ages. Needless to say, the kids loved it and it was a home run.
Customizable To Your Desired Corn Chowder Thickness
This vegan corn chowder recipe is completely customizable. Whether you like your soup to be thick and hearty or you prefer that it be a bit more liquid-based, this corn chowder soup is completely customizable. Feel free to add more vegetable broth for a more liquidy soup. If you like your soups a bit thicker and a bit more hearty like I do, then I would recommend adding one or two Russett potatoes or maybe even some more corn. You really can’t go wrong with this recipe, so make sure you customize however you’d like. The recipe as below gives you a nice middle of the road thickness that my kids really enjoyed.
As with any plant-based soup recipe that we provide, make sure you check the temperature before letting your little ones dig in. We typically will put one or two ice cubes in my five-year-old’s bowl before we let him eat it. Nothing is worse than seeing one of your kids burn the inside of their mouths with food that is too hot.
If you love this Vegan Corn Chowder Recipe, here are some other vegan soup recipes you might love:
Vegan Corn Chowder Recipe
Ingredients
- 4 cups Vegetable Broth
- 8 cups Frozen Corn thawed
- 1 whole Yellow Onion diced
- 1 tbsp Chili Powder
- 1 tsp Sea Salt
- 4 cups Water
- 1/4 cup Nutritional Yeast
- 1/4 Lime juiced
- 1/4 cup Cilantro
Instructions
- Heat veg broth in a large pot over medium-high heat. Add corn, onion, chili powder and salt. Stir occasionally for 6 to 8 minutes, or until onion is soft.
- Scoop out 1/3 of the mixture and set aside. Add water to the pot. Bring to a boil and reduce to a simmer for 20 minutes.
- Use a handheld immersion blender to puree until smooth (or carefully transfer to a blender). Stir in nutritional yeast, lime juice and half the reserved corn mixture. Adjust seasoning as needed.
- Divide the soup into bowls and garnish with the remaining corn mixture,cilantro and additional chili powder (optional).
Notes
