When the days start to shorten and a whisper of chill sneaks into the evening air, few dishes bring the kind of comfort that a bowl of vegetarian corn chowder does. For me, this soup is a seasonal staple—one that bridges summer’s bounty with autumn’s embrace. It’s the kind of meal that turns a gray, rainy afternoon into something golden and hopeful.
Corn chowder has its roots in New England, where hearty soups were born out of necessity, using whatever local ingredients were on hand. Traditionally made with seafood or bacon, this vegetarian version honors that resourceful spirit while swapping in wholesome, plant-based elements like sweet corn, creamy potatoes, and a touch of sharp cheddar.
I first tasted a chowder like this on a late September trip to Vermont. The leaves had just begun their fiery transformation, and every café was swirling with the aromas of herbs, butter, and simmering broth. That particular bowl of corn chowder—simple, hearty, and deeply flavorful—stayed with me. When I returned home, I knew I had to recreate that moment in my kitchen.
And so this vegetarian corn chowder was born. It’s sweet, a little smoky, creamy without being heavy, and truly nourishing. Whether it’s a weeknight dinner or the centerpiece of a cozy lunch, this chowder welcomes you like an old friend.
Why You’ll Love This Recipe
- Comfort in a Bowl: Creamy, cheesy, and filled with satisfying textures.
- Seasonal and Flexible: Great way to use up late-summer corn or frozen kernels in cooler months.
- Ready in 35 Minutes: Weeknight-friendly and meal-prep approved.
- Customizable Heat: Add jalapeños for spice, or skip for a milder taste.
- Freezer-Friendly: Makes excellent leftovers for busy days.
INGREDIENTS YOU’LL NEED:
- 2 tsp vegetable oil
- 1 cup yellow onion, diced
- 3½ cups corn kernels (fresh or thawed from frozen)
- 2 tsp minced garlic
- 3–4 tbsp fresh minced jalapeños (optional)
- ½ tsp smoked paprika
- 1¼ tsp fine sea salt
- 3 cups Yukon Gold potatoes, diced
- 1¼ cups vegetable broth
- 3 cups water
- 1 cup milk (dairy or plant-based)
- 1 can (15 oz) navy beans, rinsed and drained
- ¾ cup grated sharp white cheddar cheese
- Juice of ½ a lime
Optional Garnishes: Chopped chives, extra cheese, sliced jalapeños, cilantro, cracked pepper.
How to Make Vegetarian Corn Chowder
A Cozy, Step-by-Step Guide to Your New Favorite Soup
Step 1: Sauté the aromatics
Start with a heavy-bottomed pot or Dutch oven. Heat the vegetable oil until shimmering, then stir in the diced onions. Let them soften and turn translucent—this builds a sweet, mellow base for the chowder. It’ll smell like the beginning of something good.
Step 2: Infuse flavor
Add the garlic, corn, jalapeños (if using), smoked paprika, and salt. Stir them around, letting the corn release its sugars and the garlic bloom. It’s a fragrant, mouthwatering moment.
Step 3: Simmer with potatoes
Toss in the potatoes, broth, and water. Simmer gently until the potatoes are just tender, about 15 minutes. The starch from the potatoes helps thicken the chowder naturally.
Step 4: Blend for body
Scoop out a few ladlefuls of the soup, including some potatoes and corn, and blend it with the milk until silky. Pour this back into the pot—it gives the soup that luscious, creamy texture without needing heavy cream.
Step 5: Beans and cheese
Stir in the navy beans for protein and heartiness. Add lime juice for brightness, and finally, take the pot off the heat to stir in the cheddar until melted and velvety.
Step 6: Garnish and serve
Ladle the soup into bowls and top with fresh herbs, cheese, or sliced peppers. Each spoonful is creamy, sweet, and just a little smoky with a pop of heat if you’ve used jalapeños.
Helpful Tips
- Use Fresh Corn if Possible: Scrape the cobs for extra corn “milk” to deepen the flavor.
- Blender Safety: Let hot liquids cool slightly before blending, or use an immersion blender right in the pot.
- Make It Vegan: Swap cheddar for vegan cheese or a couple of tablespoons of nutritional yeast.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
NOTES:
This chowder is forgiving—tweak the spice, the type of beans, or the milk to suit your taste. It’s a great base for adding other veggies, too.
NUTRITIONAL INFORMATION (Approx. per serving):
- Calories: 398
- Protein: 14g
- Carbs: 65g
- Fat: 12g
- Fiber: 8g
- Sugar: 10g
- Sodium: 1215mg
FREQUENTLY ASKED QUESTIONS:
Can I freeze this chowder?
Yes! Let it cool completely, then store in freezer-safe containers. Thaw overnight and reheat gently.
What can I serve with corn chowder?
It pairs beautifully with crusty bread, a green salad, or a slice of cornbread.
Is it okay to skip the cheese?
Absolutely. The soup still has a great texture and flavor thanks to the blended corn and potatoes.
STORAGE INSTRUCTIONS:
Store in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Reheat gently on the stove or in the microwave, stirring to keep it smooth.
Related Recipes:
- Summer Minestrone
- Cucumber Gazpacho
- Creamy Chicken Noodle Soup
- Cool and Creamy Cucumber Gazpacho: A Chilled Summer Classic
CONCLUSION:
This vegetarian corn chowder is more than just a recipe—it’s an invitation to slow down, savor, and nourish. Whether you’re watching the leaves fall or cozying up after a long day, this soup brings warmth to the table and smiles to those you share it with. From my kitchen to yours, may it become a new favorite in your fall rotation.
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The Comforting Warmth of Vegetarian Corn Chowder
Description
When the days start to shorten and a whisper of chill sneaks into the evening air, few dishes bring the kind of comfort that a bowl of vegetarian corn chowder does. For me, this soup is a seasonal staple—one that bridges summer’s bounty with autumn’s embrace. It’s the kind of meal that turns a gray, rainy afternoon into something golden and hopeful.
Corn chowder has its roots in New England, where hearty soups were born out of necessity, using whatever local ingredients were on hand. Traditionally made with seafood or bacon, this vegetarian version honors that resourceful spirit while swapping in wholesome, plant-based elements like sweet corn, creamy potatoes, and a touch of sharp cheddar.
I first tasted a chowder like this on a late September trip to Vermont. The leaves had just begun their fiery transformation, and every café was swirling with the aromas of herbs, butter, and simmering broth. That particular bowl of corn chowder—simple, hearty, and deeply flavorful—stayed with me. When I returned home, I knew I had to recreate that moment in my kitchen.
And so this vegetarian corn chowder was born. It’s sweet, a little smoky, creamy without being heavy, and truly nourishing. Whether it’s a weeknight dinner or the centerpiece of a cozy lunch, this chowder welcomes you like an old friend.
Ingredients
2 tsp vegetable oil
1 cup yellow onion, diced
3½ cups corn kernels (fresh or thawed from frozen)
2 tsp minced garlic
3–4 tbsp fresh minced jalapeños (optional)
½ tsp smoked paprika
1¼ tsp fine sea salt
3 cups Yukon Gold potatoes, diced
1¼ cups vegetable broth
3 cups water
1 cup milk (dairy or plant-based)
1 can (15 oz) navy beans, rinsed and drained
¾ cup grated sharp white cheddar cheese
Juice of ½ a lime
Instructions
Step 1: Sauté the aromatics
Start with a heavy-bottomed pot or Dutch oven. Heat the vegetable oil until shimmering, then stir in the diced onions. Let them soften and turn translucent—this builds a sweet, mellow base for the chowder. It’ll smell like the beginning of something good.
Step 2: Infuse flavor
Add the garlic, corn, jalapeños (if using), smoked paprika, and salt. Stir them around, letting the corn release its sugars and the garlic bloom. It’s a fragrant, mouthwatering moment.
Step 3: Simmer with potatoes
Toss in the potatoes, broth, and water. Simmer gently until the potatoes are just tender, about 15 minutes. The starch from the potatoes helps thicken the chowder naturally.
Step 4: Blend for body
Scoop out a few ladlefuls of the soup, including some potatoes and corn, and blend it with the milk until silky. Pour this back into the pot—it gives the soup that luscious, creamy texture without needing heavy cream.
Step 5: Beans and cheese
Stir in the navy beans for protein and heartiness. Add lime juice for brightness, and finally, take the pot off the heat to stir in the cheddar until melted and velvety.
Step 6: Garnish and serve
Ladle the soup into bowls and top with fresh herbs, cheese, or sliced peppers. Each spoonful is creamy, sweet, and just a little smoky with a pop of heat if you’ve used jalapeños.
Notes
This chowder is forgiving—tweak the spice, the type of beans, or the milk to suit your taste. It’s a great base for adding other veggies, too.