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Easy Vegan Corn Chowder

Easy Vegan Corn Chowder

This easy vegan corn chowder recipe is filled to the brim with my favorite summer produce. Grating tomatoes will give you the best summer tomato flavor. You'll love this rich, creamy vegan chowder recipe!
4.41 from 5 votes
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Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 319kcal

Equipment

Ingredients

  • 1 tablespoon neutral oil
  • 1 yellow onion, peeled and diced
  • 1 red bell pepper, trimmed, seeded, and diced
  • 1 jalapeño, trimmed, seeded, and minced
  • 2 tablespoons plant-based butter
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon cayenne powder, optional
  • 2 tablespoons flour
  • 4 cups water or vegetable stock
  • 1½ pounds large, ripe tomatoes, grated on a box grater; or use a 14.5-ounce can crushed tomatoes
  • 2 ears of corn, shucked; cob reserved
  • 2 large russet potatoes, peeled and medium-diced
  • 15- ounce can cannellini beans, drained and rinsed
  • ¼ cup loosely packed parsley, minced
  • ¼ cup plant-based heavy cream or coconut milk, optional
  • Salt and pepper to taste

Instructions

Cook the aromatics:

  • Heat the neutral oil in a large pot over medium heat. Once hot, add the onion, red bell pepper, and jalapeño. Cook, turning occasionally, for 6–7 minutes until the onion softens. Season with salt and pepper.

Make the roux:

  • Melt the butter into the vegetables and add the paprika, garlic powder, and cayenne powder. Cook for 45 seconds until fragrant. Add the flour and stir to coat the vegetables. Cook for 2–3 minutes until the flour takes on a nutty aroma and begins to deepen in color.
  • Add 1 cup of the water or stock and whisk into the flour to form a slurry. Continue adding the water in 1 cup increments, whisking after each addition until all the liquid has been incorporated.

Simmer the chowder:

  • Add the grated tomatoes, corn, diced potatoes, and beans and stir to combine. Taste and add more seasonings if needed. Add the bare corn cobs to the pot and bring the chowder to a boil. Reduce heat and simmer for 30 minutes until the potatoes are fork-tender.

Finish the chowder:

  • Remove the corn cobs. Taste the chowder and season to your preferences. If using, add the plant-based heavy cream and half the minced parsley and stir to combine. Simmer for 5 minutes. Turn off the heat.

To serve:

  • Ladle the chowder into bowls and garnish with the remaining parsley. Enjoy!

Nutrition

Calories: 319kcal | Carbohydrates: 53g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 289mg | Fiber: 9g | Sugar: 6g