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–+ servings
Creamy Vegetarian Corn Chowder

Heavenly Creamy Vegetarian Corn Chowder You’ll Crave

This Creamy Vegetarian Corn Chowder offers a comforting and dairy-free dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Russet Potato Provides structure and creaminess when blended. Substitution: Sweet potato can be used for a sweeter flavor.
  • 1 cup Sweet Potato Enhances sweetness and adds vibrant color. Substitution: Can be replaced with additional russet potatoes if desired.
  • 1 medium Onion Adds depth of flavor and aroma. Preparation Note: Finely chop for even cooking.
  • 3 cloves Garlic Contributes a savory undertone; essential for flavor depth. Preparation Note: Roughly chop to infuse more flavor.
For the Chowder
  • 2 cups Corn Kernels The main ingredient for sweetness and texture. Note: Frozen corn works well and saves prep time.
  • 4 cups Vegetable Broth Provides the liquid base and enhances overall flavor. Substitution: Chicken broth can be used for a non-vegetarian option.
  • 1 teaspoon Kosher Salt Enhances flavors and brings out the soup's natural sweetness. Adjustment Note: Start with a teaspoon; adjust to taste.
  • 1 can Canned Coconut Milk Creates a creamy texture; dairy-free alternative. Substitution: Heavy cream can be used for a dairy option.
  • 2 tablespoons White Wine Vinegar Provides a subtle tang and brightness. Adjustment Note: Can be increased for added acidity.
  • 1 cup Corn Kernels Adds texture and freshness. Note: Use fresh or frozen for the best results.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Begin by peeling and chopping the russet and sweet potatoes into 1-inch chunks. Add the cut potatoes to a 6-quart slow cooker.
  2. Finely chop the onion and roughly chop the garlic, then add them to the slow cooker with the potatoes. Incorporate the 2 cups of corn kernels, kosher salt, and vegetable broth.
  3. Cover your slow cooker and set it to cook on high for 3-4 hours or low for 5-6 hours.
  4. Once the cooking time is complete and the potatoes are soft, use an immersion blender to puree the mixture until creamy and smooth.
  5. Stir in the canned coconut milk, white wine vinegar, and the remaining 1 cup of corn.
  6. Ladle the chowder into bowls, garnishing with fresh basil and sliced scallions.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 100IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

This soup is adaptable; feel free to add leftover vegetables for added nutrition.

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