Creamy Vegan Corn Chowder

Traditionally, chowders have a milk or cream base, but this creamy vegan corn chowder is dairy-free. Pureed silken tofu is a superb base for this comforting soup, providing substance and a silky texture. Featuring and potatoes carrots this creamy corn chowder recipe is a mild soup that even picky eaters may enjoy.

The familiar flavors of  this soup will entice kids of all ages to enjoy a soothing bowl of soup. For extra fun, serve with little oyster crackers (which of course, have nothing to do with actual oysters).

Tips for a tasty vegan corn chowder

• Fresh or frozen corn? While in season, fresh sweet corn is extra-delightful in this chowder. Other times of the year, feel free to swap in frozen corn.
• Spice it up: For those who’d like a spicier soup, pass around a bottle of sriracha (or other hot sauce) dried hot red pepper flakes, or gochugaru.
• Add fresh herbs: Extra parsley (and/or another herb like dill, if you’d like) will also be welcome for those who’d like to embellish a bit more.

Complete the meal: For an easy meal, serve the soup with your favorite vegan burgers, store-bought or homemade, on buns or English muffins. End with fresh fruit or a simple fruity dessert. If you like DIY when it comes to vegan burgers, here are some options:

• Red Lentil and Quinoa Burgers
• Curried Chickpea Burgers
• “Hungry Guy” Vegan Black Bean Burgers

Recipe is from The Vegetarian Family Cookbook by Nava Atlas. Photos by Hannah Kaminsky, Bittersweetblog.com.

Explore more …

• Fresh corn recipes for summer and early fall
• New England Vegan Clam-less Chowder
• Quick Thai Coconut Corn Soup

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Yield: 6

Creamy Vegan Corn Chowder

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Traditionally, chowders like this one have a milk or cream base, but this dairy-free creamy corn chowder is 100% vegan.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 1/2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 large celery stalk, diced
• 2 medium carrots, peeled and thinly sliced, or 1 cup chopped baby carrots
• 2 medium-large potatoes, peeled and finely diced
• 2 teaspoons all-purpose seasoning blend (like Mrs. Dash)
• 2 vegetable bouillon cubes
• 1/2 teaspoon good-quality curry powder
• 3 cups or so cooked fresh corn kernels (from 3 or 4 ears), or thawed frozen corn
• 10.9-ounce package firm silken tofu, pureed until smooth
• Plain plant-based milk, as needed
• Salt and freshly ground pepper to taste
• Finely chopped fresh parsley for garnish

Instructions

1. Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until golden. Add the carrots and potatoes with just enough water to cover. 
2. Stir in the seasoning blend and bouillon cubes. Bring to a slow boil, then lower the heat, cover, and simmer gently until the vegetables are tender, about 20 minutes. 
3. Meanwhile, puree the silken tofu in a food processor or mini-prep.
4. Stir in the corn kernels and pureed tofu. If needed, add a small amount of plant-based milk to thin the consistency, but let the base of the soup remain fairly thick. Season with salt and pepper and simmer for 5 minutes or so over very low heat.
5. If time allows, let the soup stand off the heat for an hour or so to develop flavor before serving, then heat through as needed. If you can’t wait, though, feel free to serve right away. Garnish each serving with a little parsley (or simply stir as much as you’d like into the soup).

Here are more amazing vegan soups & stews.