Corn chowder is the definition of comfort food. Its creamy texture, rich flavor, and warmth make it the perfect dish for cold weather, when a hearty meal is just what you need. The balance of sweet and savory flavors makes it deeply satisfying.
There are few dishes that evoke the feeling of comfort and warmth quite like corn chowder. A rich, creamy, and hearty soup that combines the sweetness of corn with savory vegetables. Whether served as an appetizer or a main course, this chowder has an ability to bring people together around the dinner table.
Why Make Corn Chowder?
Making corn chowder offers a variety of benefits, both in terms of its flavor and its versatility. Whether you’re looking for comfort, creativity, or practicality in your cooking, corn chowder ticks all the boxes. Here are some reasons why you might want to make corn chowder:
A Comforting, Hearty Meal
Corn chowder is the epitome of comfort food. Its creamy texture, rich flavor, and hearty ingredients make it perfect for colder months when you’re craving something warm and filling. The blend of sweet corn, savory potatoes, and flavorful broth provides a satisfying meal that can be enjoyed on its own or paired with bread for a more substantial dish.
Easy to Make
Corn chowder doesn’t require complex ingredients or advanced cooking techniques. It’s a straightforward dish that can be whipped up in one pot, making it an ideal choice for beginner cooks or anyone who wants to prepare a comforting meal without too much effort. The most time-consuming part is prepping the vegetables, and even then, the recipe is flexible and forgiving.
Great for Leftovers
Corn chowder is perfect for making in large batches, which means it’s excellent for leftovers. The flavors only improve as the soup sits, so you can enjoy it for several days after cooking. It can also be easily frozen for later enjoyment, making it a great dish to prepare ahead of time or store for busy days.
A Crowd-Pleaser
Because corn chowder is both comforting and familiar, it’s a dish that can please a wide variety of tastes. It’s great for feeding a crowd, whether you’re hosting a dinner party, family gathering, or potluck. You can easily scale the recipe to feed many, and it’s a dish that can be enjoyed by people of all ages.
A Blank Canvas for Creativity
While corn chowder has a classic base, it’s also a dish that welcomes creativity. You can experiment with different textures, flavors, and ingredients. Try roasting the corn for a deeper, smoky flavor, or use a different type of broth for a unique twist. The beauty of corn chowder is that it can be adapted to reflect your culinary style or what you have on hand in your kitchen.
Budget-Friendly
Making corn chowder is a cost-effective way to create a filling, satisfying meal. Many of the ingredients (corn, potatoes, onions, and broth) are inexpensive and easy to find, making it an accessible dish for any budget. If you use canned or frozen corn, it can also be made year-round without breaking the bank.
A Connection to Tradition
Corn chowder is steeped in history, particularly in American and Canadian cooking traditions. It’s a dish that reflects the agricultural practices of early settlers and the harvest of summer crops. By making corn chowder, you connect to these traditions and the simple, hearty meals that have been passed down for generations.
How to Make Plant Based Corn Chowder
Ingredients
- 1 medium yellow onion, diced
- 3 large cloves garlic, minced
- 1 medium jalapeño, seeded and minced
- 1 medium red bell pepper, diced
- 3 ribs celery
- diced 1.5 pounds red, russet, or Yukon Gold potatoes, chopped
- 3 cups corn kernels (canned)
- 4 cups vegetable broth (or equivalent amount of Veggie Broth Mix and water)
- 2 medium bay leaves
- 1 teaspoon (smoked) paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper, more to taste
- 1 cup (unsweetened plant-based) milk
- 2 sprigs chopped green onion, for garnish
Instructions
Step 1 – Sauté Veggies
In a large pot, add the diced onion, minced garlic, and jalapeño over medium heat. Cook until the onion is soft and translucent, about 3-5 minutes.
Add the red bell pepper and celery. Sauté for another 5 minutes, or until softened. If the veggies start to stick, add a tablespoon or two of water and stir well.
Step 2 – Add Potatoes and Corn
Stir in the chopped potatoes and corn kernels. Mix well.
Step 3 – Pour Veggie Broth
Pour in the vegetable broth, then add the bay leaves, smoked paprika, salt, and black pepper. Stir to combine.
Step 4 – Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Step 5 – Add Plant Based Milk
Stir in the plant-based milk and mix well. Taste and adjust seasonings if needed.
Step 6 – Blend Soup
Remove the bay leaves. Using an immersion blender, blend about half the soup directly in the pot, leaving some chunks for texture. Be careful not to over blend. (Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.)
Step 7 – Serve
Ladle the soup into bowls, garnish with chopped green onions, and enjoy your warm, creamy, and comforting corn chowder!
Notes & Substitutions
Here are a few notes for making your corn chowder exactly how you like it best:
- Feel free to use fresh corn instead of canned.
- Adjust the spice level by adjusting the jalapeno pepper added. Use less for a milder flavor, and add more for a spicier chowder!
- For garnish, you can also use chives or parsley.
- If you like creamier soups, feel free to use more plant-based milk.
- Try adding toppings like diced avocado, crispy tortilla strips, crusty bread, or a sprinkle of smoked paprika for added flavor and texture.
- Add extra veggies like green beans or sweet peas.
Can You Freeze Corn Chowder?
Yes, you can freeze corn chowder! Freezing is a great way to preserve this comforting soup for later use, especially if you’ve made a large batch. However, there are a few things to keep in mind to ensure the best texture and flavor once it’s thawed and reheated.
Tips for Freezing Corn Chowder:
- Cool Before Freezing: Always allow the chowder to cool to room temperature before freezing. Placing hot soup directly into the freezer can raise the temperature inside and may affect the texture of the soup, as well as the rest of the items in the freezer.
- Use Airtight Containers: To prevent freezer burn and preserve the flavor, store the chowder in an airtight container or freezer-safe bags. Be sure to leave some room for expansion in the container, as liquids can expand when frozen.
- Portion It Out: Freezing in smaller portions makes it easier to thaw and reheat just the amount you need. This way, you won’t need to thaw the entire batch if you just want a small bowl.
- Label and Date: Be sure to label your containers with the date so you can keep track of how long it’s been in the freezer. Corn chowder can typically be frozen for up to 3 months.
How to Reheat Frozen Corn Chowder:
- Thaw in the Refrigerator: The best method for reheating corn chowder is to let it thaw in the refrigerator overnight. This ensures that it thaws evenly.
- Reheat Slowly: Once thawed, reheat the chowder over low to medium heat on the stove. Stir occasionally to ensure even heating and to help restore the creaminess. If the soup seems too thick after freezing, you can add a splash of milk or broth to thin it out to your desired consistency.
- Avoid Boiling: When reheating, avoid bringing the soup to a rapid boil, as this can cause it to separate and the texture to become grainy. A gentle simmer is ideal.
By following these tips, you can enjoy a bowl of corn chowder even months after it’s been made, without sacrificing too much of its original flavor and texture.
More Plant Based Soup Recipes
If you like this recipe, you’ll love these soups too:
- Spicy Black Bean Soup
- Hearty Veggie Soup
- Easy Red Lentil Chili
- Tortilla Soup
- Instant Pot Lentil Stew – No Oil
Corn Chowder
Corn chowder is a creamy, comforting soup made with fresh corn, potatoes, and savory seasonings, perfect for chilly days and hearty meals.
Ingredients
- 1 medium yellow onion, diced
- 3 large cloves garlic, minced
- 1 medium jalapeño, seeded and minced
- 1 medium red bell pepper, diced
- 3 ribs celery
- diced 1.5 pounds red, russet, or Yukon Gold potatoes
- chopped 3 cups corn kernels (canned)
- 4 cups vegetable broth (or equivalent amount of Veggie Broth Mix and water)
- 2 medium bay leaves
- 1 teaspoon (smoked) paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper, more to taste
- 1 cup (unsweetened plant-based) milk
- 2 sprigs chopped green onion, for garnish
Instructions
- In a large pot, add the diced onion, minced garlic, and jalapeño over medium heat. Cook until the onion is soft and translucent, about 3-5 minutes. Add the red bell pepper and celery. Sauté for another 5 minutes, or until softened. If the veggies start to stick, add a tablespoon or two of water and stir well.
- Stir in the chopped potatoes and corn kernels. Mix well. Pour in the vegetable broth, then add the bay leaves, smoked paprika, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the plant-based milk and mix well. Taste and adjust seasonings if needed.
- Remove the bay leaves. Using an immersion blender, blend about half the soup directly in the pot, leaving some chunks for texture. Be careful not to over blend. (Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.)
- Ladle the soup into bowls, garnish with chopped green onions, and enjoy your warm, creamy, and comforting corn chowder!
Notes
- Feel free to use fresh corn instead of canned.
- Adjust the spice level by adjusting the jalapeno pepper added. Use less for a milder flavor, and add more for a spicier chowder!
- For garnish, you can also use chives or parsley.
- If you like creamier soups, feel free to use more plant-based milk. Adding (vegan) cream is also an option.
