Vegan Classic Corn Chowder

Total time1 hr

Prep time20 min

Cook time40 min

Sweet corn and tender Yukon Gold potatoes make up the hearty base of this cozy chowder, simmered with sautéed onion, celery, and garlic until deeply flavorful. Smoked paprika and fresh thyme bring warmth and a little smoky depth to every spoonful, while a well-built broth gets thickened until it's rich and satisfying. Fresh chives scattered on top add a bright, herby finish that cuts through the richness. It's the kind of bowl that feels like a hug on a cold day, easy to make in one pot and just as good the next day. This one's a comforting, crowd-pleasing option to add to your vegan rotation.

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Ingredients

6 servings

4 strips bacon, cut into ½-inch pieces
Lightlife Smart Plant-Based Bacon
See all
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 stalks celery, finely diced
3 cloves garlic, minced
3 tbsp all-purpose flour
4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 lb yukon gold potatoes, cut into ½-inch cubes
4 cups fresh or frozen corn kernels (from about 5 ears if fresh)
1 tsp fresh thyme leaves
1 tsp smoked paprika
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Cook the bacon pieces in a large Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pot.
2
Add the butter to the pot with the bacon fat and melt over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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