I recently made this Smoky Vegan Corn Chowder with Potatoes Recipe on a cozy evening, and I honestly couldn’t wait to share it. The kitchen smelled incredible—sweet corn, tender potatoes, and that subtle smoky aroma blending together perfectly.
I love how creamy and comforting it turned out, without using any dairy at all. Every spoonful felt hearty yet fresh. If you’re craving a plant-based soup that’s both satisfying and simple, this is the one I keep coming back to.
You can also enjoy similar flavors in a Turkish Eggs Recipe for a delicious breakfast twist.
Ingredients Section
Here’s everything you’ll need to make this rich and smoky vegan corn chowder. Each ingredient plays an important role in building flavor and texture.
- olive oil – 2 tablespoon: Adds richness and helps sauté the vegetables evenly. Use good-quality olive oil for a clean base flavor.
- yellow onion – 1 medium, diced: Brings natural sweetness and depth. Dice it finely so it melts into the soup.
- celery – 2 stalks, diced: Adds subtle freshness and a classic chowder base flavor.
- garlic – 3 cloves, minced: Essential for bold flavor. Fresh garlic works best for a vibrant taste.
- smoked paprika – 1 teaspoon: Gives the chowder its signature smoky warmth without overpowering the sweetness of the corn.
- fresh thyme – 1 teaspoon (or ½ teaspoon dried): Adds earthy notes that balance the creaminess.
- russet or Yukon Gold potatoes – 2 medium, peeled and diced: These create body and thickness. Yukon Gold gives creaminess, while russet breaks down slightly for a thicker texture.
- fresh corn kernels – 3 cups (about 4 ears of corn): Fresh corn provides sweetness and juicy texture. If possible, avoid canned corn for the best flavor.
- vegetable stock – 4 cups: Forms the flavorful broth base. Choose a low-sodium stock so you can control seasoning.
- unsweetened non-dairy milk – 1 cup: Creates creaminess without dairy. Make sure it’s unsweetened and unflavored.
- raw cashews – ½ cup, soaked: Blended cashews make the soup luxuriously creamy. Soak them for at least 30 minutes in hot water.
- sea salt – to taste:Enhances all the flavors. Add gradually and adjust at the end.
- freshly ground black pepper – to taste: Adds gentle heat and balance.
- fresh chives or parsley – for garnish: Brightens the final presentation and adds a fresh finish.
Note: This recipe serves approximately 4–6 people as a main course or 6–8 as a starter. You might also enjoy a sweet ending with Persian Love Cake Recipe: A Fragrant Romantic Middle Eastern Delight to complement your meal.
Variations
You can easily customize this smoky vegan corn chowder to suit your taste or pantry.
- For a spicier version, add a pinch of chili flakes or diced jalapeño while sautéing the onions. This enhances the smoky depth with gentle heat.
- If you don’t have fresh corn, frozen corn can work in a pinch. Let it thaw slightly before cooking to avoid excess water in the soup.
- To boost the smokiness even more, add a tiny splash of liquid smoke. Be careful though—a little goes a long way.
- For extra texture, stir in sautéed mushrooms or diced red bell peppers. They add color and another layer of flavor.
- If you prefer a lighter soup, reduce the cashews slightly and blend only half of the chowder instead of most of it.
Cooking Time
This recipe is simple and perfect for weeknight cooking.
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
- Large pot or Dutch oven – For cooking and simmering the chowder evenly.
- Blender (high-speed preferred) – To blend cashews and part of the soup for creaminess.
- Cutting board – For chopping vegetables safely.
- Sharp knife – Ensures clean, even vegetable cuts.
- Wooden spoon – For stirring without scratching cookware.
How to Make Smoky Vegan Corn Chowder with Potatoes Recipe?
This recipe comes together in simple stages. The key is building flavor step by step while keeping the texture creamy and balanced.
Prepare the Vegetables
Start by dicing the onion, celery, and potatoes evenly so they cook at the same rate. Remove corn kernels from the cob carefully. Mince the garlic finely for even flavor distribution.
Uniform pieces ensure consistent cooking. This helps the potatoes soften properly without turning mushy. Prepping everything first makes the cooking process smooth.
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the onion and celery, cooking until softened and slightly translucent. Stir in garlic, smoked paprika, and thyme.
This stage builds the flavor foundation. Cooking the spices briefly releases their aroma. Be careful not to burn the garlic.
Add Potatoes and Corn
Stir in the diced potatoes and fresh corn kernels. Mix everything so the vegetables are coated in the flavorful base.
Let them cook for a couple of minutes before adding liquid. This slight sauté enhances sweetness and depth. It also helps develop a richer chowder flavor.
Simmer with Stock
Pour in the vegetable stock and bring the mixture to a gentle boil. Lower the heat and let it simmer until the potatoes are tender.
This usually takes about 15–20 minutes. The potatoes should be soft but not falling apart. The broth will start to look slightly thickened.
Blend for Creaminess
Drain soaked cashews and blend them with non-dairy milk until completely smooth. This creates your dairy-free cream base.
Scoop out about half of the soup and blend it until smooth. Return the blended portion to the pot and stir in the cashew cream.
Season and Finish
Add salt and black pepper to taste. Let the chowder simmer for another few minutes so flavors combine fully.
Taste and adjust seasoning as needed. Garnish with fresh chives or parsley before serving. The result is creamy, smoky, and comforting.
Additional Tips for Making this Recipe Better
After making this chowder a few times, I picked up a few helpful tricks:
- I like to slightly char some of the corn in a dry pan before adding it. It adds a deeper smoky flavor that I absolutely love.
- I always blend only part of the soup so it stays chunky and hearty instead of completely smooth.
- I found that soaking cashews in very hot water speeds things up when I’m short on time.
- I season lightly at first and adjust at the end. The flavors deepen as it cooks.
- I sometimes finish it with a tiny squeeze of lemon juice. It brightens everything beautifully.
How to Serve Smoky Vegan Corn Chowder with Potatoes Recipe?
- This chowder is best served warm in deep bowls. I like to top it with extra cracked black pepper and chopped fresh herbs for color.
- Serve it alongside crusty bread or a toasted sourdough slice for dipping. The creamy texture pairs beautifully with something crunchy.
- For a more elevated presentation, drizzle a little olive oil on top and add a sprinkle of smoked paprika. It makes the bowl look restaurant-worthy.
- You can also serve it as a starter before a larger plant-based meal. It works wonderfully for cozy dinners or casual gatherings.
Nutritional Information
Here’s an approximate breakdown per serving:
- Calories: Around 300–350 kcal
- Protein: Approximately 7–9 grams
- Carbohydrates: Around 40–45 grams
- Fat: About 12–15 grams
These values may vary depending on ingredient brands and portion sizes.
Make Ahead and Storage
Storing in the Refrigerator
Let the chowder cool completely before transferring it to an airtight container. Store it in the fridge for up to 4 days. The flavors actually deepen over time.
Freezing
This soup freezes well because it’s dairy-free. Pour into freezer-safe containers, leaving space at the top. Freeze for up to 2 months for best quality.
Reheating
Reheat gently on the stove over medium-low heat. Add a splash of vegetable stock or water if it thickens too much. Stir occasionally to maintain a smooth texture.
Why You’ll Love This Recipe?
This chowder is more than just another soup—it’s comfort in a bowl.
- It’s completely plant-based yet incredibly creamy and satisfying. You won’t miss the dairy at all.
- The smoky flavor adds depth without needing complicated ingredients. It feels gourmet but is easy to make.
- It’s flexible and customizable, allowing you to adjust spice, texture, and richness.
- It works for meal prep and tastes even better the next day. Perfect for busy weeks.
- It’s wholesome and nourishing while still feeling indulgent and cozy.
Smoky Vegan Corn Chowder with Potatoes Recipe
Ingredients
Method
- Start by dicing the onion, celery, and potatoes evenly so they cook at the same rate. Remove corn kernels from the cob carefully. Mince the garlic finely for even flavor distribution.
- Uniform pieces ensure consistent cooking. This helps the potatoes soften properly without turning mushy. Prepping everything first makes the cooking process smooth.
- Heat olive oil in a large pot over medium heat. Add the onion and celery, cooking until softened and slightly translucent. Stir in garlic, smoked paprika, and thyme.
- This stage builds the flavor foundation. Cooking the spices briefly releases their aroma. Be careful not to burn the garlic.
- Stir in the diced potatoes and fresh corn kernels. Mix everything so the vegetables are coated in the flavorful base.
- Let them cook for a couple of minutes before adding liquid. This slight sauté enhances sweetness and depth. It also helps develop a richer chowder flavor.
- Pour in the vegetable stock and bring the mixture to a gentle boil. Lower the heat and let it simmer until the potatoes are tender.
- This usually takes about 15–20 minutes. The potatoes should be soft but not falling apart. The broth will start to look slightly thickened.
- Drain soaked cashews and blend them with non-dairy milk until completely smooth. This creates your dairy-free cream base.
- Scoop out about half of the soup and blend it until smooth. Return the blended portion to the pot and stir in the cashew cream.
- Add salt and black pepper to taste. Let the chowder simmer for another few minutes so flavors combine fully.
- Taste and adjust seasoning as needed. Garnish with fresh chives or parsley before serving. The result is creamy, smoky, and comforting.
Notes
- I like to slightly char some of the corn in a dry pan before adding it. It adds a deeper smoky flavor that I absolutely love.
- I always blend only part of the soup so it stays chunky and hearty instead of completely smooth.
- I found that soaking cashews in very hot water speeds things up when I’m short on time.
- I season lightly at first and adjust at the end. The flavors deepen as it cooks.
- I sometimes finish it with a tiny squeeze of lemon juice. It brightens everything beautifully.