Vegan Corn Chowder
This chowder is the kind of bowl that makes you forget it ever needed dairy in the first place — thick, sweet, and deeply savory with every spoonful. A base of sautéed onion, celery, red bell pepper, and garlic builds serious flavor before the corn and potatoes even hit the pot, and smoked paprika adds that subtle, smoky warmth that keeps you coming back for more. The clever trick here is blending a portion of the soup with a cup of raw corn kernels and stirring it back in, creating a naturally creamy texture without any cream at all. Full-fat coconut milk finishes the job, lending richness that's completely plant-based and totally satisfying. A bright squeeze of fresh lemon juice at the end cuts through the sweetness and ties everything together beautifully. It serves four and comes together in one pot, making cleanup as easy as the cooking itself. Finish with sliced chives and a dusting of smoked paprika for a bowl that looks just as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 1 lb yukon gold potatoes, cut into ½-inch cubes
- 4 cups fresh or frozen corn kernels, divided
- 3 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- ¼ tsp smoked paprika, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the red bell pepper and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute.
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