VEGAN CORN CHOWDER RECIPE

As crazy as it might sound to make soup in the summer, trust me — do NOT skip corn chowder.

This version is sweet, savory, creamy, and lightly smoky… everything you love about summer corn, packed into one comforting bowl. It’s bright, warm, and full of flavor — without feeling heavy or wintery.

Let’s dive in.

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🌽 Choosing & Prepping the Corn

You can use:

• Fresh corn straight out of the husk
• Pre-husked packaged corn
• Canned corn (budget-friendly & fastest)

Fresh corn gives the best flavor, but canned absolutely works.

✔ How to remove corn kernels without making a mess

This is the easiest method:

1. Grab a bundt pan.
2. Place the pointed end of the corn in the center hole to steady it.
3. Using a serrated knife, gently saw downward.
4. The kernels fall neatly into the bundt pan — no flying corn everywhere.

Fast, safe, and mess-free.

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🍲 Step 1: Build the Corniest Broth Ever

We want MAXIMUM corn flavor — in the best possible way.

In a large pot:

1. Add your vegetable stock.
2. Bring it to a boil.
3. Add your fresh corn kernels.
4. Let them simmer for 15 minutes.

This infuses your broth with sweetness and depth.

While this simmers, prep the rest of your ingredients.

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🔪 Step 2: Prep Your Vegetables (Texture Control!)

This is the first place where you control the final texture of your chowder.

Ask yourself:

• Do you like chunky chowder?
• Or silky smooth?
• Or a mix (best of both worlds)?

✔ Vegetable size matters

Root vegetables like:

• potatoes
• carrots

…are the best indicators of doneness.

¼–½ inch pieces = 20–25 minutes cooking time
Bigger chunks = longer cooking time + chunkier soup.

✔ Creaminess options

• Coconut milk → rich, dairy-free creaminess
• Non-dairy milk → lighter
• A splash of sherry → optional, adds depth
• Substitutes: dry white wine, rice vinegar, or lemon juice

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🧂 Step 3: Seasoning (Old Bay Is the Star!)

You’ll make your own blend, but one key ingredient is worth highlighting:

⭐ Old Bay Seasoning

Don’t let the name fool you — it’s incredible.

It’s:

• savory
• peppery
• slightly herby
• perfectly balanced
• allergen-friendly

You’ll want to put it on everything: fries, popcorn, burgers, fish.

If you don’t have Old Bay, substitute:

• extra paprika
• celery salt
• dried herbs

Not identical, but close.

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🔥 Step 4: Toast, Brown, and Build the Base

Once your corn-infused broth is done, pour it into a separate container and set aside.

In the same pot:

1. Add plant butter (or vegetable stock if oil-free).
2. Add your seasoning blend to toast it.
3. Add your corn, garlic, and onions.
4. Cook 2–3 minutes until fragrant and onions turn translucent.

At this point, don’t be surprised if hungry people start wandering into the kitchen.

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🍲 Step 5: Bring It All Together

Add the rest of your prepared vegetables to the pot — except:

• vegetable stock
• coconut milk
• sherry
• lime juice

Stir everything together for 2–3 minutes to coat the vegetables in seasoning.

Then:

• Pour in the corn broth you infused earlier
• Ensure the broth fully covers the ingredients
  Add a splash of water or extra stock if needed.

Simmer until potatoes and carrots are soft.

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🌀 Step 6: Blend for Creaminess

Once the vegetables are cooked:

1. Scoop about ⅓ of the soup into a high-powered blender.
2. Add your coconut milk and any sherry/acid.
3. Blend until smooth and silky.

You now have options:

• Want it chunkier? Add some blended mixture back slowly.
• Want it silky? Blend more batches.
• Want it in-between? Use a food processor for a semi-smooth consistency.

Stir everything together until fully combined.

Taste and adjust seasoning.
Finish with a squeeze of lime juice for brightness.

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🔧 Adjusting the Texture

If the chowder is:

• Too thick → add vegetable stock
• Too thin → blend another small batch of soup and stir it in

Easy fixes.

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💵 Budget Breakdown

This recipe costs about $13 total
≈ $2 per serving
Makes 6 servings.

Cut it in half for a 3-serving small batch — even more budget-friendly.

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❄️ Storage & Freezing

Corn chowder keeps beautifully.

• Fridge: up to 1 week
• Freezer: up to 3 months
• Reheat: stovetop on low, add stock if it thickens

Works great with:

• fresh corn
• frozen corn
• canned corn

Perfect even for winter comfort food.

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🥫 Optional Add-Ins for Extra Protein

Make it heartier by adding:

• chickpeas
• black beans
• white beans

Stir them in during the final simmer.

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❤️ Final Thoughts

Even in the middle of summer, corn chowder hits like nothing else.
It’s smoky, sweet, creamy, comforting — but still light enough for warm weather.

Plus, it’s affordable, customizable, stores well, and makes your kitchen smell heavenly.