Corn season is officially here! I can’t think of a better way to celebrate than this hearty vegetarian potato and corn chowder.
This chowder has everything. It has the sweetness of corn, the stick-to-rib satisfaction of russet potatoes, the smoky flavor, and the plant-based protein of vegetarian meats. This is also a simple, one-pot recipe that is enough to serve as a meal.
Soup vs. chowder
When I put this soup together, I always thought of it as a chowder and called it that. But what exactly is chowder? How is it different from soup?
I did a little Googling and learned the difference between bisque and puree (puree and puree) and the difference between bisque and soups. Chowder has cream in it, which is traditionally served with potatoes and onions. It is usually associated with seafood, but some versions contain meat.
Vegetarian potato and corn chowder
Vegetarian meat (or something similar)
This vegetarian potato and corn chowder includes vegetarian meat. Depending on what you have and like, this can be vegan sausage or vegan bacon. Now, I’ve tested both methods. Veggie sausage and bacon both add a smoky flavor to a recipe and some protein. Adding one of these two dishes creates an energy plate and helps make the dish more filling.
If you can’t find or don’t like vegetarian meat, you can substitute homemade. Try my lemon pepper tempeh cubes, smoked tempeh strips, chopped tempeh sausage on Power Plates, or pre-roasted and marinated tofu. You can also use vegan beef-flavoured breadcrumbs instead, such as Beyond Beef Crumbles.
Potato
I use russet potatoes in the recipe, but Yukon gold or cream potatoes will also work. While I often think sweet potatoes can be used instead of white potatoes in many recipes, I wouldn’t recommend them for this dish. The sweetness of corn and sweet potatoes will eventually overwhelm the other flavors!
(non-dairy) cream
You can choose your adventure from the cream elements in this recipe. I use a sugar-free vegan creamer. Many options are available now: soybeans, oats, almonds, macadamia nuts, and more.
If you don’t have or can’t find plant-based creamer, you can use whole-fat, canned coconut milk or my all-purpose cashew cream instead.
garnish
Add heat, herbs, or something cheesy to a side dish. I added freshly chopped coriander leaves and chili, which added freshness to the dish. Vegan shredded cheese (cheddar or pepper Jack style) will also be delicious.
Prepare, store, and freeze vegetarian potato corn chowder.
This chowder is easy to make in advance. In fact, like most soups and stews, it tastes better after a day or two of cooking. For several days, I ate the leftovers as a bento. It’s also a great leftover meal on a busy day. I served my dish with a little salad and whole-wheat vegan cornbread; I almost always have a few pieces in my fridge.
Speaking of freezing, leftover chowder can be frozen for up to six weeks. If you don’t want too many leftovers, you can totally cut the recipe in half.
Ingredients
1 tablespoon olive oil
1 white or yellow onion, chopped
1 red bell pepper, seeded and chopped
2 poblano or jalapeno peppers, seeded and chopped
1 teaspoon smoked paprika
1 slice of vegan bacon, diced, or 2-4 vegan sausages, sliced horizontally
Kernels of 3 large ears or 4 small ears (about 3/4 lb /340 g kernels)
4 medium/large or 5 small russet potatoes, peeled and diced (about 1 1/4 LBS /570 g after preparation)
4 cups low-sodium vegetable soup
1 teaspoon kosher salt
1/2 cup unsweetened vegan creamer, whole fat, canned coconut milk, or homemade cashew cream
Freshly ground black pepper, according to taste
Chopped coriander leaves and stems chopped or pickled peppers, and shredded vegetarian cheese for serving (optional)
Instructions
- Heat the olive oil in a large, heavy-based pot over medium heat. When the oil shimmers, add the Onions and peppers. Cook for 5 minutes, stirring occasionally, until the vegetables are tender and the Onions transparent. Add smoked paprika and vegan bacon. Cook for another minute, stirring constantly.
- Add the corn, potatoes, broth, and salt to the pot. Bring the mixture to a boil. Reduce the heat to low, cover, and cook for 15 minutes.
- Stir in creamer or cashew cream. If the chowder is too thick, add water or soup—season with salt and freshly ground black pepper to taste. Serve with any toppings or decorations you like.
