Creamy Spiced Corn Chowder

Soup season gets an elevated spin on the classic corn chowder in this creamy plant-based version that leaves out the dairy but not the flavor.

This dairy-free chowder can be as thick and creamy as you like, depending on how much of the soup you puree. Don’t forget to put the Salt-Free Hot Sauce on the table for those who want to add a little heat.

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Creamy Spiced Corn Chowder

This creamy vegan corn chowder is herby and spiced for a warming lunch or dinner.
Course Appetizer, Soup
Cuisine American
Keyword soup, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 1 yellow onion chopped
  • 2 ribs celery, chopped
  • 2 russet potatoes, diced
  • ¼ cup nutritional yeast
  • ½ tsp smoked paprika
  • ½ tsp dried thyme
  • ¼ tsp black pepper ground
  • 4 cups Light Vegetable Broth* (or no-salt added vegetable broth)
  • 1 lb fresh or thawed frozen corn kernels
  • 2 tsp white miso paste
  • 2 tsp fresh lemon juice
  • 1 tbsp fresh parsley minced
  • Salt-Free Hot Sauce to taste

Instructions

  • Heat 1/4 cup water in a large pot over medium heat.
  • Add the onion, celery, and potatoes. Cover and cook, stirring occasionally, for 5 minutes or until softened.
  • Stir in the nutritional yeast, paprika, thyme, black pepper, and broth. Bring to a boil, then lower the heat to low, stir in the corn and simmer for 20 minutes, or until the vegetables are tender.
  • Scoop 2 cups of the soup solids into a high-powered blender, add the miso paste, and blend until smooth.
  • Stir the pureed mixture back into the soup. Add the lemon juice, then taste and adjust the seasonings, if needed.
  • If you prefer a thicker chowder, puree another cup of the soup solids and add it back to the pot. Heat the soup until hot and serve sprinkled with parsley.
  • Optional to serve with the hot sauce.

Related: Sweet and Savory Plant-Based Sweet Potato-Lentil Meatloaf


Reprinted with permission. Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook

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