Smoky Corn Chowder

I know that I’m always talking about the weather, but when it comes to food, it dictates so much! A warm breeze with light humidity may call for a plate of tacos, cold and rainy days may make you reach for a comforting pot pie, and a hot, thunderstorm coming your way will have you leaving all appliances off. Well, yesterday there was a freak day in which the weather decide to stay under 80ΒΊF and remain cloudy for most of the day -chilly I know ;)- so I wanted to take full advantage of the break in intense heat and humidity. It was time for soup!

Of course, it still is summer so I couldn’t forget to use some ingredients that depicted a bit of the season. In this case, I chose corn; as a starchy, slightly sweet vegetable it is pretty versatile. One dish that I love, that I very rarely eat- oddly enough- that utilizes the golden kernels well is corn chowder. A creamy, usually insanely delicious, soup that isn’t all that healthy most of the time. Well, with my recipe, I’ve added a good amount of other veggies, used far less creamer/milk, and added a smoky flair to it. Once the soup was simmering on my stove, near completion, my kitchen filled with amazing aromas. For a moment I stepped outside to check up on the dogs, but when I came back in, the scents enveloped me and hugged my nostrils gently. Yes, it smells that good.

Not only does my version of corn chowder taste great, it is really easy to make and doesn’t take long at all! Soup recipes- to me at least- can sometimes be intimidating because of the length of time they take to prepare, not so with this one. I think I’ll be making this soup again once the weather truly cools down, and who knows, maybe I’ll even share it. πŸ˜€

One Year Ago: Half & Half Veggie Seitan Sausage Pizza

Smoky Corn Chowder
Author: 
Recipe type: Entree, Starter
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
An easy-to-make and flavorful smoky corn chowder, perfect for cool nights.
Ingredients
  • 1 tsp. Coconut Oil
  • 1 C. White Onion, Diced
  • 2-3 Cloves Garlic, Minced
  • 2 C. Button Mushrooms, Chopped
  • 1-15 oz. Can Organic Corn Kernels, Drained
  • 1-15 oz. Can Organic Corn Kernels, Drained and Pureed
  • 1½ C. No Salt Added Vegetable Broth
  • 1 C. Unsweetened Non-Dairy Milk
  • 2 Tbsp. Fresh Basil, Chiffonade Cut
  • ⅓ C. Nutritional Yeast
  • 2 Tbsp. Liquid Aminos
  • ¾ tsp. Smoked Paprika
  • ½ tsp. Onion Powder
  • 2 C. Fresh Baby Spinach, Packed
  • Salt and Pepper to taste
Instructions
  1. In a large pot, heat the coconut oil over medium heat. When the pot is hot, start sauteing the onion for 2 mins., then add the minced garlic to the mixture. SautΓ© for another 2 minutes or until the onions become more clear.
  2. Add the mushrooms to the pot and sautΓ© until they start to reduce in size and become soft. Stir in the whole kernels of corn as well as the pureΓ©d corn mixture, veggie broth and non-dairy milk.
  3. Shake the nutritional yeast over the top, to dissolve it quickly. Then, add the liquid aminos, paprika, and onion powder to the soup. Bring to a boil, and adjust heat so that it becomes a simmer.
  4. Simmer uncovered for 15 minutes, stirring occasionally. Stir the spinach and basil into the mixture about 5 minutes before you are going to serve the soup, and add salt and pepper to taste.
Notes
Potassium: 382.8 mg Vitamin A: 125.5% Vitamin C: 46.4% Calcium: 11.3% Iron: 22.3%
Nutrition Information
Calories: 243 Fat: 6.6 g Saturated fat: 3.1 g Carbohydrates: 27 g Sugar: 14.6 g Sodium: 915 mg Fiber: 7.2 g Protein: 12 g

Serve this soup with a hearty toast, a large salad, or both! Just to keep things balanced of course. What’s your favorite recipe that uses corn?

38 Comments on “Smoky Corn Chowder

  1. So, so pretty! And chunky, which is how I like my corn chowder. I’ve been eating raw corn all summer in salads but I think it’s time to change it up πŸ™‚

  2. I rarely eat canned food and was wondering if you ever tried this recipe with frozen corn? Looks amazing!

    • Absolutely! As long as you thaw it out beforehand. Also, thank you for the idea! I’ll probably try that next time. πŸ™‚

  3. That looks like heaven in a bowl. Seriously. I love all the mushrooms in it too!

    When it comes to corn, I love it mixed into salads or in tacos, but my all-time favorite is corn on the cob with smoked paprika. πŸ™‚

    • I’ve never tried sprinkling smoked paprika straight onto the cob! That sounds like a marvelous idea. I’m used to dousing it with cholula and hurting my lips. ha ha πŸ˜‰

  4. Truly, this looks like creamy, comfort food heaven in a bowl. It will be so hard to say goodbye to corn for another whole year, but the days have suddenly grown much colder… This is the perfect way to ease into fall-like weather.

    • I totally agree! It’s only October and I’m missing this soup already. I’d be lying if I said that I didn’t buy a bag of frozen corn at the store the other day with this in mind… πŸ˜‰

  5. I just made this soup – delicious!!! The whole pot is about to be gone, and there’s only two of us! How do you think it would be with potatoes added in?

    • Awesome!! I’m so glad that you liked it. I think it would be great with the addition of potatoes, you should definitely try it out. πŸ™‚

  6. I’ve only tried corn chowder once I think. I remember it being very good. I never made any myself assuming it was far too much trouble. Your recipe looks great though. Do you think potatoes would be an ok substitute for mushrooms? Mushrooms and me don’t exactly get along lol. I really want to try your recipe though. It looks great!

  7. Honestly, my most favorite soup is corn chowder!!!! I love love your recipe, and love finding a healthy version!!! It looks delicious:-) Hugs, Terra

  8. This looks amazing Jackie! I never know what to do with corn, but this looks like a perfect way to use it. Boston evenings are getting chilly now, so I will make it soon!

  9. Love your blog – it’s so bright and cheerful! Just found it via The Verdant Life and the vegan mail swap – I can’t wait to sign up for the swap next month!!

    • Awesome! I love the Verdant Life! Hopefully, I’ll be able to sign up for the swap, next month, as well! πŸ™‚

  10. Oh, how exciting! How long would this last in the fridge? There are only two of us in the house and we are the King and Queen of leftovers πŸ˜‰ ha ha

    • I ate mine over the period of a week, so that should be fine, maybe even longer?

  11. I started making this tonight and got carried away with the mushrooms so it ended up being more of a creamy mushroom with corn soup. It was fantastic! @Lisa Marie – I very much dislike the texture of mushrooms, so I threw them in the blender with my corn (the pureed portion of the recipe). I find the flavor is quite enjoyable. Perhaps that will work for you too. If not, I think potatoes would be a wonderful addition.

    • Fantastic! I’ve had a few people tell me that they really enjoyed the chowder recipe, I’m so glad that you are one of them! Also, thank you for the tips for the mushroom-haters! πŸ˜‰

  12. Hi, This chowder looks amazing, and I hope to give it a try. But I am allergic to mushrooms…. I am thinking of substituting potatoes, as they normally go well with corn in soups. I can slice them in approximately the same size, and parboil them so they can finish in the soup. I too, will use frozen, or fresh corn.
    OOPs! I just saw the post above mine…the one who pureed her mushrooms! And suggested potatoes!? What a small world! And I used to go by Cathy, but prefer Catherine or Catie these days. I had to laugh at the coincidence of it all!
    My son encouraged me to order with him (we share a lot of ingredients when shopping so we both are not overstocked) a large order of various spices that were on sale. I now have smoky paprika and other exotic spices, so I was happy to see the timely recipe that will give me a chance to experiment with them!
    Thanks,
    Catie

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  14. This has become my go to recipe for entertaining this fall. It’s delicious, affordable, healthy, and meat eaters love it.

  15. Just made this tonight after seeing in the top ten list, and WOW! This is so good! I made it exactly as written except for subbing dried basil. I’ll be making this one a lot and for everyone I know!

    • That’s fantastic!! I’m so glad that you enjoyed it, this recipe is still one of my favorite soups. πŸ™‚

  16. Hello! I found this recipe a few months ago and it has become one of my go-to meals! I seriously love it. Its perfect when feeding skeptic omnivores, I always seem to have most of the ingredients already in my fridge, and the ingredients I dont have are super affordable. Thank you so much for sharing!

    • Sorry for the late response, but thank you for sharing your feedback! I just made another version of this last night, and am still very in love with it. πŸ™‚

  17. I’ve just made this for the first time and it is amazing! I added some diced potatoes and had it as a main course soup. You’re right about the smell.walking into my kitchen whilst it was cooking was like being given a big hug! Substantial enough not to need bread but since I’d just made some soda bread I had some anyway!! Brilliant recipe.

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