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Potato Corn Chowder Vegetarian in a bowl garnished with cheese, cilantro and lime.
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Vegetarain Corn Chowder Recipe

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 30 minutes making it a cozy weeknight favorite! This recipe is vegetarian and gluten free.
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There's a bit of overlap in prep and cook time, but overall, this recipe comes together in about 30 minutes.
Course Dinner, Lunch
Cuisine American, Vegetarian
Keyword Potato Corn Chowder, Vegetarian Corn Chowder, Veggie Corn Chowder
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 - 5 Servings
Calories 398kcal
Author Traci York | Vanilla And Bean

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 1/2inch, 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.

Notes

*If using fresh corn in this recipe, after cutting the kernels from the cob, run the back of a knife down the length of the cob scraping out/off as much "corn milk" as possible. Add the "corn milk" to the soup pot along with all the kernels.
**Opt for whole jalapeños (minced), or to quell the heat, remove the ribs and seeds before mincing. While jalapeños are recommend, they are optional.

Nutrition

Serving: 1Serving | Calories: 398kcal | Carbohydrates: 65g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 1215mg | Potassium: 1135mg | Fiber: 8g | Sugar: 10g | Vitamin A: 859IU | Vitamin C: 47mg | Calcium: 197mg | Iron: 2mg