How to Make Smoky Vegan Corn Chowder (Step-by-Step)

Smoky Vegan Corn Chowder Recipe

Elaria Jackson

This smoky vegan corn chowder is a comforting and flavorful plant-based twist on a classic dish. It's loaded with sweet corn, hearty potatoes, and a symphony of smoky spices like smoked paprika and liquid smoke. Coconut milk adds a creamy richness without any dairy, making it perfect for vegans and those with lactose intolerance. This simple and satisfying recipe is ideal for chilly evenings or whenever you're craving a bowl of cozy goodness.

4.50 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine American

Servings 6 people

Calories 326 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Immersion blender (or regular blender)

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 2 ribs celery diced
• 2 pounds Yukon Gold potatoes diced (about 4 medium)
• 4 cups fresh corn kernels or 2 cups frozen
• 1 tablespoon smoked paprika
• 1 teaspoon liquid smoke
• 4 cups vegetable broth
• 1 14-ounce can full-fat coconut milk
• Salt and freshly ground black pepper to taste
• Fresh herbs for garnish such as thyme, parsley, or cilantro

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and celery and cook until softened, about 5 minutes.
• Stir in the smoked paprika and liquid smoke and cook for another minute.
• Add the potatoes, corn, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
• Use an immersion blender to puree about half of the soup, or transfer half of the soup to a regular blender and puree until smooth.
• Stir in the coconut milk and season with salt and pepper to taste.
• Serve hot, garnished with fresh herbs.

Notes

• For an even smokier flavor, try grilling or roasting the corn before adding it to the chowder.
• Feel free to add other vegetables like carrots, zucchini, or bell peppers.
• If the chowder is too thick, add more vegetable broth until you reach your desired consistency.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Forget those cream-laden, bacon-infused corn chowders of the past. Get ready to embrace the smoky, plant-powered future of this classic comfort food. This vegan twist on corn chowder is surprisingly simple, ridiculously satisfying, and perfect for chilly evenings (or, you know, whenever the craving strikes).

Raise your hand if you love a good bowl of corn chowder. (We’re raising both hands over here!) It’s creamy, comforting, and often loaded with bacon and dairy… But what if you’re vegan, lactose intolerant, or just trying to lighten things up a bit? Enter the smoky vegan corn chowder, your new culinary best friend. This recipe takes everything you love about traditional chowder – the sweet corn, the hearty potatoes – and gives it a smoky, savory makeover that will have you ditching the bacon for good.

Ingredients: The Flavor Power Players

Let’s talk ingredients, the unsung heroes of any great recipe. Here’s what we’re working with:

• Corn: Fresh, frozen, or canned, the choice is yours. We recommend using fresh corn when it’s in season for that ultimate sweetness.
• Potatoes: Yukon Golds are our go-to, but russets work well too. They add that satisfying chunkiness we all crave in chowder.
• Smoked Paprika: This is where the magic happens. Smoked paprika adds depth and complexity, mimicking the smoky flavor of bacon.
• Liquid Smoke: A little goes a long way. This ingredient enhances the smoky notes and adds a subtle barbecue essence.
• Onion, Garlic, Celery: The holy trinity of flavor, these aromatics create a base that’s both savory and sweet.
• Vegetable Broth: We prefer homemade, but store-bought works in a pinch. Choose a low-sodium variety so you can control the salt level.
• Coconut Milk: This is our secret weapon for creaminess. It adds richness without weighing down the chowder.
• Fresh Herbs: Thyme, parsley, or even a touch of basil add freshness and brightness.

Feel free to get creative with your ingredients. Want to add some heat? Throw in a chopped jalapeño. Need more veggies? Diced carrots or zucchini would be delicious.

Instructions: Easy Does It

Now for the fun part: putting it all together. This recipe is surprisingly simple, even for kitchen newbies.

1. Sauté: Start by sautéing the onions, garlic, and celery until softened and fragrant.
2. Spice it Up: Add the smoked paprika, liquid smoke, and any other spices you’re using. Let them bloom for a minute to release their full flavor.
3. Simmer: Add the potatoes, corn, and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
4. Blend: For a creamy texture, use an immersion blender to puree about half of the soup. If you don’t have an immersion blender, you can transfer half the soup to a regular blender and puree it that way.
5. Creamy Goodness: Stir in the coconut milk and fresh herbs. Season with salt and pepper to taste.

That’s it! Serve it up hot with a crusty bread roll or cornbread for dipping. You won’t believe how much flavor you can pack into a vegan dish.

Variations and Serving Suggestions: Get Creative!

This recipe is a great starting point, but don’t be afraid to experiment. Here are a few ideas:

• Southwest Style: Add a can of diced green chiles and a pinch of cumin for a smoky, spicy twist.
• Mexican Corn Chowder: Stir in some roasted corn kernels, diced tomatoes, and a squeeze of lime juice for a fiesta in a bowl.
• Spicy Peanut Chowder: Add a dollop of peanut butter and a dash of hot sauce for a creamy, nutty, and fiery chowder.

When it comes to serving, the possibilities are endless. Top your chowder with:

• Avocado slices: For a creamy, cooling contrast.
• Cilantro: For a fresh, herbaceous punch.
• Tortilla strips: For a satisfying crunch.
• Croutons: Who doesn’t love a good crouton?

Tips & Tricks: Chowder Wisdom

• Taste as you go: Adjust the seasonings throughout the cooking process to ensure your chowder is perfectly balanced.
• Don’t overcook the potatoes: Simmer them until they’re just tender to avoid mushiness.
• Use fresh herbs: They add a brightness and vibrancy that dried herbs can’t match.
• Get smoky: If you want an even smokier flavor, try grilling or roasting the corn before adding it to the chowder.

This smoky vegan corn chowder is the ultimate comfort food, perfect for snuggling up on a chilly evening or enjoying a light lunch. It’s packed with flavor, easy to make, and versatile enough to suit any taste. So ditch the bacon and dairy, and embrace the plant-powered future of chowder!

Are you ready to transform your next bowl of corn chowder? Let us know how this recipe turns out for you. We’d love to hear your thoughts and any creative twists you come up with.

Elaria Jackson

Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.