THE RECIPE JOURNAL · Lunch
Flavorful Vegan Corn Chowder with Heat
This creamy, spicy corn chowder is packed with vibrant flavors and a satisfying kick, perfect for warming you up on chilly days. It’s an easy, comforting vegan meal that everyone will love.
FROM THE KITCHEN • Flavorful Vegan Corn Chowder with Heat
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating 2 tablespoons of vegetable broth in a large saucepan over medium heat. Add the chopped onion, bell pepper, and jalapeno, and cook them gently until they soften, about 5 to 7 minutes. Pour in the rest of the broth along with the potatoes, then bring everything to a boil. Once boiling, lower the heat, cover the pot, and let it simmer for around 15 minutes until the potatoes are tender.
02
Step 2
Next, stir in the mustard, basil, paprika, and red pepper flakes, mixing everything well. Toss in the corn and green onions, along with most of the soy milk—save about 3 to 4 tablespoons for later—and bring the mixture back to a boil.
03
Step 3
While the soup is heating, whisk together the remaining soy milk and almond flour in a small bowl until smooth. Pour this mixture into the chowder, add a pinch of salt and turmeric, then bring it to a boil once more. Keep stirring and let it cook for a couple more minutes until the chowder thickens up and is nice and bubbly.
Why you’ll love it
This chowder is creamy and comforting without any dairy. The spicy kick adds a fun twist that warms you up on chilly days. It’s packed with fresh vegetables and easy to make, perfect for a healthy weeknight meal.
How to serve
Serve with crusty bread or warm tortillas to soak up the delicious broth. A sprinkle of fresh cilantro or green onions on top adds a nice fresh touch. For extra protein, add some cooked beans or tofu on the side.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of plant milk if it thickens too much. This chowder also freezes well for up to 3 months.
