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