Vegan Corn Chowder

This hearty Vegan Corn Chowder is a delicious, creamy, and healthier take on the traditional chowder, replacing dairy with soy milk to create a lighter version that is just as satisfying. Packed with vegetables, creamy corn, and comforting potatoes, this dish is perfect for a cozy meal that’s both nutritious and filling. It’s even better the next day, making it ideal for meal prep.

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Quick Benefits

• Vegan-Friendly: No dairy or animal products, making it suitable for vegans and those with lactose intolerance.
• High in Fiber: The potatoes and corn provide a good amount of dietary fiber, which supports digestion.
• Low in Fat: With only 3g of fat per serving, this chowder is a lighter option compared to traditional creamy chowders.
• Packed with Nutrients: The dish provides vitamin C, potassium, and iron, helping to support your immune system and overall health.
• Comforting and Filling: A warm, satisfying meal that will leave you feeling full without feeling heavy.

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Essential Ingredients

• Celery: Adds a mild, fresh flavor and crunch to the chowder.
• Garlic: Infuses the chowder with aromatic depth and savory goodness.
• Vegetable Bouillon: Dissolves in the water to create a flavorful base for the chowder.
• Soy Milk: The plant-based alternative to dairy, providing creaminess without the fat.
• Potatoes: Adds heartiness to the chowder, making it a filling meal.
• Onion: A key aromatic that enhances the flavor of the chowder.
• Cream-Style Corn: Gives the chowder a smooth, creamy texture while adding sweetness.
• Whole Kernel Corn: Adds extra texture and bite to the chowder.
• Dried Parsley & Paprika: For seasoning, bringing a little earthiness and color to the dish.
• Black Pepper: Adds a touch of spice to round out the flavors.

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Preparation Steps

1. Sauté the Vegetables: Heat a skillet over medium-high heat. Add the chopped celery and garlic, and sauté until they are slightly softened, about 4 minutes.
2. Prepare the Broth: Add the water and vegetable bouillon cubes to the skillet. Stir until the bouillon dissolves completely.
3. Add Soy Milk and Potatoes: Stir in the soy milk, diced potatoes, and chopped onion. Simmer for 15 to 20 minutes, or until the potatoes are tender.
4. Incorporate the Corn: Add both cans of cream-style corn and the drained whole kernel corn to the pot. Stir in the parsley, paprika, and black pepper.
5. Simmer: Continue simmering the chowder for another 30 to 40 minutes, or until the potatoes are soft and the flavors have blended.
6. Adjust Consistency: If the chowder is too watery, mix 2 tablespoons of cornstarch with 3 tablespoons of soy milk and stir it into the pot. Simmer until the mixture thickens.
7. Serve: Ladle the chowder into bowls and enjoy hot!

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Health Benefits

• High in Fiber: The combination of potatoes and corn provides ample fiber, promoting digestive health and helping to maintain healthy cholesterol levels.
• Rich in Potassium: Potatoes and corn are great sources of potassium, which helps regulate blood pressure and supports proper muscle function.
• Low in Saturated Fat: This recipe uses soy milk instead of cream or milk, significantly reducing the saturated fat content.
• Vitamins and Minerals: The chowder contains vitamin C from the vegetables, which supports a strong immune system, and calcium, which is important for bone health.

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Serving Suggestions

• Toppings: Garnish with fresh parsley or a sprinkle of nutritional yeast for a cheesy, savory finish.
• Side Dishes: Serve with a side of whole-grain bread, a crisp green salad, or roasted vegetables for a balanced meal.
• Spicy Kick: Add a dash of hot sauce or chili flakes if you prefer your chowder with a little heat.

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Creative Variations

• Add More Vegetables: You can add extra vegetables like carrots, bell peppers, or zucchini for more flavor and nutrients.
• Smoky Flavor: Add a few drops of liquid smoke or smoked paprika for a subtle smoky flavor that complements the sweetness of the corn.
• Protein Boost: For added protein, you can stir in some cooked chickpeas or tofu cubes to the chowder.
• Herb Variations: Experiment with different herbs such as thyme or rosemary for a different aromatic flavor profile.

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Storage Tips

• Refrigeration: Store any leftover chowder in an airtight container in the refrigerator for up to 4 days.
• Freezing: This chowder freezes well. Allow it to cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
• Reheating: When reheating, you may need to add a little water or soy milk to adjust the consistency, as it may thicken in the fridge or freezer.

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Pro Tips

• Thickening the Chowder: If the chowder is too thin, adding cornstarch is an easy way to achieve a thicker texture. You can also mash some of the potatoes to naturally thicken the soup.
• Don’t Overcook the Potatoes: Be sure to check the potatoes for doneness. You want them tender but not mushy.
• Use Fresh Garlic and Onions: Freshly chopped garlic and onions will give the chowder a richer, more robust flavor than pre-minced options.

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Frequently Asked Questions

Can I use a different plant-based milk?
Yes, you can substitute soy milk with almond milk, oat milk, or any other plant-based milk. However, soy milk provides a creamier texture, which is ideal for chowders.

Can I make this ahead of time?
Yes! This chowder tastes even better the next day as the flavors continue to meld. It’s a great option for meal prepping or making in advance.

Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just be sure to check the labels of your vegetable bouillon and other ingredients to ensure they are gluten-free.

Can I make this in a slow cooker?
Yes, you can make this chowder in a slow cooker. Simply sauté the vegetables as instructed, then add them to the slow cooker with the rest of the ingredients. Cook on low for 4-6 hours or until the potatoes are tender.

Enjoy this vegan corn chowder as a wholesome, comforting meal that’s both nutritious and delicious!

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