Meatless Corn Chowder

Warm up with a comforting bowl of Meatless Corn Chowder, a hearty, plant-based twist on a classic favorite. This creamy, dairy-free soup combines the natural sweetness of tender corn kernels with the satisfying bite of russet potatoes, carrots, and celery, all simmered in a flavorful vegetable broth. A touch of smoked paprika and thyme enhances the depth of flavor, while unsweetened almond milk keeps the chowder rich yet light. Perfectly thickened with a flour base and partially pureed for a velvety texture, this recipe comes together in just 45 minutes, making it an ideal weeknight dinner. Serve it piping hot, garnished with fresh parsley, alongside buttery crackers or crusty bread for the ultimate cozy meal. Whether you’re vegan, vegetarian, or simply craving a meat-free comfort dish, this Meatless Corn Chowder is guaranteed to delight.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 2 medium russet potatoes, peeled and diced
• 3 cups frozen corn kernels
• 4 cups vegetable broth
• 1.5 cups unsweetened almond milk (or other plant-based milk)
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, garlic, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables are tender and the onions are translucent.

Step 3

Stir in the diced potatoes and the frozen corn kernels. Cook for 2-3 minutes to lightly toast the vegetables.

Step 4

Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes until the flour is lightly golden.

Step 5

Gradually pour in the vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.

Step 6

Add the salt, black pepper, smoked paprika, and thyme. Stir well and simmer gently for 15 minutes, or until the potatoes are tender.

Step 7

Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, remove 2 cups of the soup, puree in a blender, and return it to the pot.

Step 8

Stir in the almond milk and cook for an additional 5 minutes over low heat. Adjust seasoning if necessary.

Step 9

Divide into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread or crackers on the side.

Nutrition Facts

Serving size	2915.2 grams (2915.2g)

Amount per serving	% Daily Value*
Calories	1745

Total Fat 48.60g	62%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 5230mg	227%
Total Carbohydrate 306.40g	111%
Dietary Fiber 46.60g	166%
Total Sugars 70.10g
Protein 53.80g	108%

Vitamin D 150IU	750%
Calcium 1068mg	82%
Iron 15mg	86%
Potassium 6872mg	146%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.3%

Protein: 11.5%

Carbs: 65.3%