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!
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This recipe is delicious as written. It’s a great way to add beans into your diet, use your fresh corn from the garden and to warm yourself on a chilly afternoon! I served it with warmed rustic multi-grain bread. Sooooo yummy!
Hi Sheree! Thank you for your note. Ah, fresh corn from the garden – so fresh and tasty, especially with warm rustic multi grain bread!
I made a double batch today and used homemade almond milk along with a bit of coconut milk. Subbed vegan mature cheddar to keep it dairy free, and only used half recommended which made it perfectly rich and fabulous!! A creamy and smoky soup – I love how you have it presented with the extra jalapeno and lime at serving. Highly recommend this one!!
Hi Suzi! Thank you for your note and sharing your tips to keep the chowder dairy free! So pleased you’re enjoying the chowder!
Rel ile this recipe, was full with one bowl! Thank you for sharing
Hi Traci! Love the recipe! I was wondering if you could use any other beans instead of navy beans. Please let me know!
Hi Sravya! Thank youuuu ☺️. Yes! Cannellini or pinto beans would work well here or really any white bean you like! I use navy beans beacause I love their texture in this soup and they help preserve its yellow (corn) color. I hope this helps!
Going to make this. I wanted acorn chowder without chicken. I’m not against chicken but you don’t have to have in everything 🙂. Thinking I may make some Mexican cornbread to go with it. I’ll let you know, sounds perfect♥️
Curious how the prep time is established. So you can dice 4 potatoes, shuck and cut 3 ears of corn, dice a 1/2 onion and mince garlic all in 10 minutes
Hi Brian! As noted in the recipe “There’s a bit of overlap in prep and cook time, but overall, this recipe comes together in about 30 minutes.” So while the onions are working, the other veggies can be prepped. I hope you enjoy the recipe!
WE liked it a lot!
Best news ever!
This was a huge hit at my house, from a 70 year old to 6 year old. Served it piping hot with garlic bread sticks. There were clean bowls all around. It did take me about an hour to get everything together cooking though.
SUPER happy to hear everyone enjoyed the chowder, Jeanett! A perfect pairing with bread sticks! I’m sorry it took longer than anticipated to pull it together.
Soooo delicious! I added half heavy cream, half oat milk.
Love that hybrid milk approach, Tamera! Thank you for your tip and giving the recipe a go! Day made! 😍
Yum! This recipe is awesome! Thank you for sharing it! It was really easy as well!
Hoorayyyy! SO happy to hear Andrea. Thank you for your note and five star review!