Vegetarian Corn Chowder

Vegetarian corn chowder is a rich, creamy, and hearty soup, prepared with fresh sweet corn and potatoes. The recipe also suggests a variation using frozen or canned corn so you can make it all year round. With its warm and comforting flavors, this simple soup recipe is definitely a family favorite!

Sharing today one of my favorite cozy soups for chilly days. In full disclosure, I discovered chowder when I lived in the United States a few years ago, as this is not a traditional recipe you would find in Europe. This potato-based soup usually features some clams and has the particularity of being thick and creamy, just perfect on a rainy or chilly day outside.

As much as I love the traditional recipe, I went here for a vegetarian corn chowder prepared with corn, and I loved it so much that I now can’t decide between both versions. Try it and let me know how you like it too!

What is vegetarian corn chowder?

By definition, chowder is a thick, rich, chunky and creamy potato-based soup. While traditional chowder includes seafood (clams) and/or bacon, with a base of chicken stock, this vegetarian corn chowder features fresh corn and potatoes, with other veggies to create a perfectly chunky texture. The herbs and veggie broth bring all the flavors together, while the combination of milk and cream makes it creamy and satisfying. I also recommend to blend part of the soup (not all the soup), as it participates to a smooth and thick texture while still keeping the chunky part.

The ingredients you need:

• Corn. I used fresh ears of corn for the recipe, but when they’re not in season, you can replace with either canned corn or frozen corn.
• Potatoes. This is a core ingredient of the corn chowder. I like Yukon gold potatoes, but other potatoes would do too. I recommend to peel the skin to have a very smooth texture.
• Milk + cream. These are also key ingredients of the corn chowder, as they give all the creamy texture to the corn chowder.
• All-purpose flour. It helps thicken the soup and makes it cozy and very satisfying.
• Other veggies (onions, carrots, celery stalks, garlic). They bring some chunky texture to the corn chowder and additional flavors too.
• Herbs (thyme, bay leaf). Don’t skip them, and use them fresh if possible. These herbs will add earthy and refreshing flavors to the soup.
• Vegetable broth. An essential part of any soup. Because this corn chowder is vegetarian, I recommend vegetarian broth, although there is no harm in using chicken stock if you’re not vegetarian yourself.
• Seasoning. Always taste the soup and adjust seasoning as you go. The right amount of salt and pepper makes all the difference between an ok soup and a great one, and this is particularly true for a corn chowder, as the corns are sweet by nature.

Which corn should I use: fresh, frozen or canned?

I recommend fresh corn when in season. The reason is that this enables you to use the corn cobs to infuse and bring up all the corn flavor into the milky broth. Frozen corn would do too, and for an express version, consider using canned corn. You can always boost the flavors by playing with herbs and seasoning and I promise your corn chowder will taste delicious too!

Pro tips to make corn chowder

• Use fresh corn when in season, and keep the corn cobs to infuse in the milky broth while cooking. You can them remove them from the pot when the soup is ready.
• Puree some of the soup, and stir into the simmering soup. It helps thicken the corn chowder and deepens the corn flavor.
• Season well. This is key to a great chowder, as the seasoning enhance all the flavors. Use fresh thyme and bay leaf for earthy and refreshing notes, and don’t pass on the salt to cut the sweetness from the corn.
• Do not freeze. I tried, and the starch from the potatoes give an unpleasant texture after thawing the soup, so I recommend against freezing the soup.

What to serve with corn chowder?

You can enjoy the soup as is, or serve with additional toppings, such as a few kernels of corn, alfalfa sprouts or why note some jalapeños for a hint of heat! If corn chowder becomes your main meal, make it a feast by serving along with one of the following recipes:

• Rosemary Sweet Potato Bread Wreath
• Multiseed No-Knead Bread
• Whole Wheat No-Knead Bread
• A Perfect Cheese board

Other soup recipes you’ll love:

• Curried Leek Potato Soup
• Grandma’s Nourishing Lentil Soup
• Curry Roasted Butternut Squash Soup
• Best Ever Ginger Lime Carrot Soup

Vegetarian Corn Chowder

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• Author: Delphine Fortin
• Prep Time: 30 mins
• Cook Time: 25 mins
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soups
• Diet: Vegetarian

Vegetarian corn chowder is a rich, creamy, and hearty soup, prepared with fresh sweet corn and potatoes. The recipe also suggests a variation using frozen or canned corn so you can make it all year round. With its warm and comforting flavors, this simple soup recipe is definitely a family favorite!

Ingredients

Scale 1x2x3x

• 4 ears of corn*
• 2 Tablespoons (30g) unsalted butter
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 1 small carrot, peeled and diced
• 1 garlic clove, minced
• 5 Tablespoons all-purpose flour
• 2 cups (500 ml) vegetable stock, low sodium
• 3 cups (750 ml) milk
• 1.2 lb (600g) potatoes, cut into cubes
• 2 sprigs of thyme (or 1 teaspoon dried thyme)
• 1 bay leaf
• ¾ cup (180 ml) heavy liquid cream
• Salt and freshly ground pepper, to taste

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Instructions

1. Cut the corn off the cob, and keep naked cobs.
2. Place butter in a large pot over medium high heat. Once melted, add onions, celery stalks, carrots, and garlic. Season with salt and pepper. Cook for about 3 minutes, until onion is translucent.
3. Add flour and mix it in. Cook, stirring, for 1 minute.
4. Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes.
5. Remove corn cobs from the soup. Add corn and cook for about 5 minutes or until corn is cooked. Remove bay leave. Use an immersion blender to blend about one third of the soup until smooth (alternatively, remove about 3 cups (750 ml) of the soup to a blender and blend until smooth).
6. Stir the mixture back into the pot, and add the cream. Adjust salt and pepper to taste. Ladle into bowls and garnish with herbs. Enjoy!

Notes

* You can substitute with about 14.1 oz (400g) frozen or canned corn, drained.

Fall, Family-Friendly, Gluten-Free, Soups & Stews, Summer, Thanksgiving, Vegetarian

Did you make this recipe?

Lastly, if you make this Vegetarian Corn Chowder, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!