An easy-to-make chunky Veggie Corn Chowder recipe chock full of corn, potatoes, and beans with white cheddar and optional jalapeño peppers. This vegetarian corn chowder comes together in about 35 minutes making it a cozy weeknight favorite!
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “So good, even my meat ‘n potato Hubs loved it. THAT’S a first! Used freshly picked corn we bought from a farm stand which made this dish just over the top delish. Great recipe and bookmarked it! Thank you so much.” ~ Victoria
Soup Season Is Here!
Between August and October, in-season produce is so abundant in its diversity. It’s the only time of year you can buy fresh sweet corn, winter squash, sweet peppers, jalapeños and late season tomatoes in one market haul. It’s during this time in the Pacific Northwest, where I live, there’s a chill in the air, so that means soup season is here!
I made this delicious vegetarian potato corn chowder recipe on a whim, after scanning the contents of the fridge and pantry. What a delicious discovery after following a craving! We love the results.
This Recipe Is
- freezer friendly
- creamy & chunky
- spicy is adjustable to taste
If you love homemade soup recipes, you’ll enjoy this flavorful and simple veggie corn chowder.
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How to Make Vegetarian Corn Chowder
step by step
What Defines Chowder?
Chowder is a thick, rich, chunky and creamy soup that contains potatoes. Traditional chowder typically includes cream or milk, some sort of seafood and is made with a base of bacon or pork. And, there’s also a tomato based Manhattan style or “red” clam chowder. But meat and/or seafood is not a requirement to make a hearty chowder.
In this vegetarian corn chowder recipe, potatoes, corn and navy beans make it chunky. While blending a portion of potatoes and corn with milk then later adding sharp cheddar make it creamy. Onions, smoked paprika, garlic, and veggie broth bring all the flavors together!
About the Key Ingredients
- Corn: The recipe is shown with fresh corn, but thawed frozen corn kernels can be used when fresh is unavailable. Fresh sweet corn, right off the cob offers the sweetest, freshest flavor.
- Jalapeños: The recipe calls for two medium jalapeños which offer a hint of heat and interest to the finished chowder. You can opt for whole jalapeños (minced), or to quell the heat, remove the ribs and seeds before mincing. While jalapeños are recommended, they are optional.
- Milk: Use whole milk or your favorite plant milk. I use homemade cashew milk in this recipe.
- Potatoes: I like Yukon gold potatoes in this veggie corn chowder because they have a thin, light color skin, are creamy and easy to find. German butterball or yellow finn potatoes are good subs if needed. All have thinish skin, so there’s no peeling the potatoes. Simply scrub, dice, and add to the soup pot!
- Beans: Small white beans such as navy beans or great northern beans work perfectly in this vegetarian potato corn chowder. They’re small and tender enough not to overwhelm the other ingredients.
- Cheese: To keep the color of this chowder a light yellowish color, I opt for white sharp cheddar cheese, but any sharp cheddar will work. If dairy free, try sprinkling in nutritional yeast or your favorite dairy free cheddar.
Traci’s Tips
- Make Ahead: While this recipe is freezer friendly, it can also be made ahead and stored in the fridge for up to three days. Its flavor improves with a bit of time.
- Make it Vegan or Dairy Free: Use plant milk, omit the cheese and use either a tablespoon or more (add to taste) of nutritional yeast, or your favorite cheddar dairy free cheese.
Creamy and Chunky Vegetarian Corn Chowder
Ingredients
- 2 teaspoons Vegetable Oil, I use olive oil
- 1 Cup (125 grams) Yellow Onion, medium dice, about 1/2 a large onion
- 3 1/2 Cups (430 grams) Corn Kernels*, fresh, about three ears of fresh corn or thawed from frozen
- 2 teaspoons Minced Garlic, about 2 small cloves
- 3 – 4 tablespoons Fresh Minced Jalapeños**, optional, adjust to taste, from about two medium jalapeños
- 1/2 teaspoon Smoked Paprika
- 1 1/4 teaspoon Fine Sea Salt
- 3 Cups (485 grams) Yukon Gold Potatoes, diced to 1/2 inch, skin on, from about 4 small potatoes
- 1 1/4 Cup (295 grams) Vegetable Broth
- 3 Cups (655 grams) Water
- 1 Cup (250 grams) Milk, plant or dairy (whole), I use homemade cashew milk
- 1 (425 grams) Can of Navy Beans, rinsed and drained
- 3/4 C (80 grams) Grated White Sharp Cheddar Cheese, packed
- 1/2 Fresh Lime
Garnish With (optional):
- Freshly ground black pepper, chives, fresh jalapeños, cilantro and/or more cheese.
Instructions
- In a 4 quart Dutch oven or heavy bottom soup pot, add the oil and heat on medium until it shimmers.
- Add the onion and saute on medium low for 7-8 minutes or until just softened.
- To the soup pot, stir in the corn, jalapeños, garlic, paprika, salt and potatoes. Pour in the broth and water. Stir. Bring to a simmer and cook on a low simmer for about 13-18 minutes, or until the potatoes are just fork tender, stirring occasionally to prevent any sticking.
- Transfer about 1 1/2 cups of the soup mixture to a blender and pour in the milk . Blend until smooth, about 30 seconds. Transfer the blended soup back into the soup pot and stir in the beans. Cook on low for about 5 minutes just to warm through.
- Remove from heat, stir in the cheese and squeeze in the juice of half a lime. Taste for salt adjustment.
- Ladle into soup bowls, add a few twists of fresh ground black pepper and garnish as desired.
To Store:
- Store in a lidded container in the refrigerator for up to three days or cool completely and store in the freezer for several months. Thaw in the fridge overnight and gently rewarm on stovetop.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
I want to make 4-5 gallons of this soup Friday. I can figure it out pretty easily if someone tells me how much the original recipe makes. Thank you
The instructions were good, easy to follow. I found the flavours pretty mild. When I make it next time, I’ll replace the water with additional broth, add a dollop of miso paste and garnish each bowl with additional grated cheese and chopped green onions. It’s so nice to see a recipe that doesn’t rely on bacon or ham.
Hi Nancy! Thank you for your note and giving the recipe a go! I love how versatile this is, and adjustable to taste. So glad you enjoyed it!
How does this recipe hold up when pressure canned?
Hi Sherre! I’ve not tried this approach so I don’t know.
Delicious! I subbed silken tofu for the beans and ‘time bomb’ red hot cherry peppers (LOL!).
Love hearing this Rozanne! Those hot peppers sound amazing (and their color – beautiful!). Thank you for sharing your silken tofu tip! SO glad you enjoyed the chowder!
Instant classic for me. The spice is a necessity in my book.
Yes, I made this. I found it easy to make and it turned out quite well. I had all the ingredients in the freezer, except a potato, so mine was likely a tad thinner than it might have been. It occurred to me afterwards that I could have added a couple of tablespoons of dried, packaged potatoes, although I try not to use that sort of processed food very often. I sprinkled it with some soy bacon bits before serving. Nevertheless, the soup was quite delicious, and I will likely make this again.
Hi Julia! Thank you for your note and review! What a good idea to add dry potatoes (in a pinch!). SO glad you’re enjoying the chowder!
Wow this soup is so delicious! It says it serves 4-5 but the three of us left barely a spoonful. Late summer corn was perfect. Everything about it is just right. Thanks!
SO happy you enjoyed the chowder, Carolyn! Thank you for your note!