This creamy, veggie-packed corn chowder is completely vegan and gluten-free! Rich, hearty and loaded in flavor, you won’t believe there’s no butter, flour or cream!
Recently my dear friend Mimi taught me one of her favorite family recipes: vegan corn chowder. I’m so excited to share with you this simple yet flavor-packed vegetable chowder recipe that is naturally vegan and gluten-free.
As you can imagine, having lived in Boston for 9 years, I am a huge fan of chowder but most recipes are laden with fat and calories as a result of excessive butter, flour, and cream. You won’t believe how delicious this healthy corn chowder turns out! Here’s how you make it:
This lighter corn chowder recipe starts off by sauteeing carrots, onion, celery, and garlic in a large soup pot in a little olive oil with salt and pepper. My version throws in cayenne because I like a little kick but feel free to use pepper instead.
For more heartiness, diced red potatoes are added to the pot. These potatoes naturally thicken the soup and create that “stick-to-your-ribs” sensation you get from traditional chowder recipes.
Fresh vs Frozen Corn
Either option works! If you’re using frozen corn be sure to soak in warm water first to defrost.
Once added back to the soup pot it turns the entire pot into a creamy, hearty chowder. What’s amazing is that there is no butter or cream in this chowder but you’d never miss it based on how much flavor it has at the end.
Frequently asked questions:
What’s the Secret to Thickening A Corn Chowder?
The trick is to pulse part of the corn in a food processor until it forms a thickening paste.
How Can I Maximize the flavor in a chowder?
Another trick to adding more flavor is to stir in bouillon paste. If you’re vegan be sure to use a vegetable paste but a chicken bouillon paste works too of course.
Is This Corn Chowder Freezer Friendly?
Absolutely! It will last in an air-tight container in the freezer for up to three months.
Your spoon is waiting.
Vegan Corn Chowder
- 1 tablespoon extra virgin olive oil
- 2 celery sticks (diced)
- 2 medium carrots (peeled and diced)
- 1 medium onion (diced)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne (optional)
- 4 cups vegetable broth
- 2 tablespoons vegetable bouillon paste (optional)
- 4 medium red potatoes (diced)
- 3 cups corn (fresh or frozen – divided )
- 2 bay leaves (optional)
- Heat olive oil in a large soup pot over medium-high heat. Add carrots, celery, and onion to the pan along with salt, pepper, cayenne, garlic powder, and onion powder. Saute until tender, about 7-9 minutes, stirring frequently.
- While vegetables saute, place the corn in a large bowl and cover with warm water. Let sit five minutes; strain.
- Place two cups of the corn in a food processor and pulse for 45-60 seconds to create a thickening paste; set aside.
- Add the vegetable broth and vegetable boullion (if using) to the pot and bring to a boil. Stir in potatoes and bring to boil again then reduce to low and simmer 10 minutes.
- Stir in corn paste reserved from food processor along with bay leaves and remaining 1 cup whole corn kernels. Bring the pot back to a boil then reduce to low. Simmer for 30 minutes. Check for seasoning and adjust before serving. Remove bay before serving.
Find more healthy soup recipes on my Pinterest page!