Soups

Smokey Vegan Potato Corn Chowder

I love making this creamy, vegan potato, corn chowder on cold wintery days. It’s warm and comforting and very easy to make.  Give it a try!

Ingredients

1 tablespoon of olive oil

1 cup of celery, diced

1.5 cups of white onion, diced

½ to 1 jalapeno, seeded and chopped (depending on heat desired)

3 russet potatoes, peeled and chopped

1 large yellow summer squash, chopped

1 cup of corn kernels (fresh is best but frozen is ok too)

1 can of white beans, rinsed and drained

5 cups of water

3.5 teaspoons of salt

1.5 teaspoons of smoked paprika

¼ – ½ teaspoon cayenne (depending on heat desired)

10 teaspoons of white wine vinegar

Directions

Start by cleaning and cutting your vegetables. I like to use a rubber glove when cutting the jalapeno to prevent the oils from getting on my fingers and inevitably into my eyes.  After slicing it in half length-wise, use a teaspoon to scrape out the inner vein and seeds to reduce the heat level (or chop the whole thing if you like it hot!).

When I chop onion, I make sure to breathe only through my mouth to prevent the onion vapors from getting into my sinuses and causing my eyes to tear up.

Once your veggies are prepared, gently warm a large soup pot and add the olive oil. Add the celery, onion, jalapeno and potatoes and turn up the heat to brown the vegetables.  Next, add the squash and corn kernels.  Stir and toss the veggies to cook the squash and corn just until tender.

Pour in 5 cups of water and add the salt, paprika and cayenne. Bring the soup to a boil and simmer over low heat until the potatoes crumble when stabbed with a fork.

Once the soup is cooked, gently ladle it into a blender and securely fasten the lid. I always reserve about a cup of the chunky soup to add back in so it has some texture but if you prefer a fully creamy soup then add it all to the blender.

Puree the soup until it’s nice and creamy. Be very careful when removing the lid to avoid steam burns.  Carefully pour the soup back into the pot and add the reserved veggies back in if you held them aside.  Continue heating over low heat.

Taste the soup to check the salt level. Since this soup is made with water and not vegetable stock, it may require more salt than you’re used to.   Add the vinegar and adjust the salt to your liking.

Ladle the soup into bowls and top with a few corn kernels. Serve with a fresh green salad or crusty bread.  I hope you enjoy my Smokey Vegan Potato Corn Chowder!

*Note – If you find the soup to be too hot once it’s blended you can add more water to dilute the jalapeno but you will need to adjust the salt, vinegar and paprika to balance out the additional water.

Smokey Vegan Potato Corn Chowder

The Garden Delicious
Are you looking for a creamy, flavorful, stick-to-your-ribs vegan chowder? Try this one! It has just the right amount of texture and heat. It makes a great fall recipe when the weather starts to get chilly. Give it a try and tell me how you like it!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Soup
Servings 6 servings

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup celery diced
  • 1.5 cups white onion diced
  • 1/2 jalapeno seeded and diced
  • 3 russet potatoes peeled and chopped
  • 1 large, yellow summer squash chopped
  • 1 cup corn kernels fresh is best but frozen is ok too
  • 1 can white beans rinsed and drained
  • 5 cups water
  • 1/4 tsp cayenne Adjust depending on your heat tolerance
  • 3.5 tbsp white wine vinegar

Instructions
 

  • Start by cleaning and cutting your vegetables. I like to use rubber gloves when cutting the jalapeno to prevent the oils from getting on my fingers and inevitably into my eyes.  After slicing it in half length-wise, use a teaspoon to scrape out the inner vein and seeds to reduce the heat level (or chop the whole thing if you like it hot!).
    When I chop onion, I make sure to breathe only through my mouth to prevent the onion vapors from getting into my sinuses and causing my eyes to tear up.
  • Once your veggies are prepared, heat up a large soup pot and add the olive oil. Add the celery, onion, jalapeno and potatoes and turn up the heat to brown the vegetables.  Next, add the squash and corn kernels.  Stir and toss the veggies to cook the squash and corn just until tender.
  • Pour in 5 cups of water and add the salt, paprika and cayenne. Bring the soup to a boil and simmer over low heat until the potatoes crumble when stabbed with a fork.
  • Once the soup is cooked, gently ladle it into a blender and securely fasten the lid. I always reserve about a cup of the chunky soup to add back in so it has some texture but if you prefer a fully creamy soup then add it all to the blender.
  • Puree the soup until it’s nice and creamy. Be very careful when removing the lid to avoid steam burns.  Carefully pour the soup back into the pot and add the reserved veggies back in if you held them aside.  Continue heating over low heat.
  • Taste the soup to check the salt level. Since this soup is made with water and not vegetable stock, it may require more salt than you’re used to.   Add the vinegar and adjust the salt to your liking.
  • Ladle the soup into bowls and top with a few corn kernels. Serve with afresh green salad or crusty bread.  I hope you enjoy my Smokey Vegan Potato Corn Chowder!

Notes

*Note – If you find the soup to be too hot once it’s blended you can add more water to dilute the jalapeno but you will need to adjust the salt, vinegar and paprika to balance out the additional water.

One Comment

  • Louise Hersey

    I just found your site today while searching on growing tomatoes. I too love to garden and I am always looking for new ideas. I’m going to try your board supports talked about in 2019. also, this soup sounds delicious and healthy. it’s salad time but I am going to make it anyway before it gets too hot for soup. looking forward to reading more on your site. Thanks !!!

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