Ingredients
Vegetables & Herbs
- 6 cobs corn (about 5 cups kernels total)
- 1 medium-large sweet onion, small dice
- 1 stick celery, small dice
- 1 small red bell pepper, small dice
- ¼ cup finely chopped sun dried tomatoes (packed in oil)
- 1 tablespoon fresh thyme leaves, minced
- 3 cloves garlic, minced
- 1 lb Yukon Gold potatoes, chopped
- Chopped chives or parsley, for garnish
Liquids & Others
- 5-6 cups vegetable stock
- 1 tablespoon olive oil
- ¾ cup unsweetened non-dairy milk
- 2 teaspoons light miso
- 1 tablespoon lemon juice
Spices & Seasonings
- Sea salt and ground black pepper, to taste
- 1 ½ teaspoons smoked paprika
- ½ teaspoon chili flakes or ground chilies (optional)
Instructions
- Optional Cob Stock Step: Cut the corn kernels off of the cobs and place the cobs in a large pot. Pour 5 cups of vegetable stock into the pot and bring to a boil over high heat. Reduce the heat to a simmer, cover, and let it simmer for 20 minutes. Remove the cobs and set the stock aside.
- Sauté Vegetables: Heat a large pot over medium heat. Add olive oil and swirl to coat. Add diced onions, celery, and red bell pepper together. Sauté for about 10 minutes until onions are translucent and vegetables are soft, reducing heat if they brown too quickly. Season with salt and pepper.
- Add Aromatics and Spices: Stir in sun dried tomatoes, minced thyme, smoked paprika, chili flakes (if using), and minced garlic. Cook for approximately 1 minute until fragrant.
- Add Potatoes and Corn: Add chopped Yukon Gold potatoes and fresh corn kernels to the pot. Season generously with salt and black pepper. Pour in 5 cups of vegetable stock and stir.
- Simmer the Chowder: Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook until potatoes are tender, about 25 minutes.
- Blend Part of the Chowder: Remove about one-third of the chowder and transfer it to a blender. Add the unsweetened non-dairy milk and light miso. Blend on high until completely smooth.
- Combine and Finish: Pour the blended mixture back into the pot and stir. Return to a simmer. Adjust consistency by adding more vegetable stock if needed. Stir in lemon juice.
- Season and Serve: Taste and adjust seasoning with salt, pepper, chili flakes, or lemon juice as preferred. Serve hot, garnished with chopped chives or parsley and extra black pepper.
Notes
- If short on time, skip the cob stock step; the chowder will still be flavorful and delicious.
- If using frozen corn, measure 5 cups of kernels total.
- This recipe relies on stovetop cooking and a blender to achieve its creamy and hearty texture.
- Feel free to customize spice levels by adjusting chili flakes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan American
- Diet: Vegan
