Comfort food peaks with a creamy corn chowder. Full of hearty vegetables in a silky broth, this vegetarian version of the classic is next level!
Chowder and a homemade crusty bread belong together. Learn how to master sourdough bread to make the whole meal from scratch!
Hearty, creamy corn chowder is a classic dish that has been loved and enjoyed for centuries. And no wonder. It’s rich and thick, with chunks of potato and vegetable in a smooth broth that is pure luxury.
Most chowder recipes call for either bacon or seafood. But fear not, my corn chowder is completely vegetarian-friendly!
It’s the creamy base that sets chowder apart from others soups. It is normally a hearty, chunky soup that, to my mind, is not that far from becoming a stew!
Although we usually think of chowder as a very American recipe, its origin might actually lie in the Breton area of France. Fisher folk from Breton brought the recipe with them to North America, where it quickly caught on.
It’s popularity is really no surprise as corn was easy to grow and lasted well on long voyages. Even better, the soup was easy to make on board ships as it needed few ingredients and could be cooked using only on pot.
Whatever the origins of chowder, it has certainly caught on in the New World, branching off into several regional versions. Many of these versions are built around seafood, but it’s corn that really inspires me!
What to serve with it
Starting with a soup this tasty means that you don’t need to find anything too flamboyant to serve next to it. In fact, I can’t think of a better pairing for corn chowder than humble crusty bread!
Cheddar biscuits are also a great option, along with a simple sandwich. The soup is quite robust, so if you need a side, go with with something that is not too rich or heavy.
Corn chowder is a flexible recipe that can be made to suit almost anyone. Here are a few variations to try:
- Vegan Corn Chowder: To make a vegan version of this recipe, simply substitute the heavy cream and butter with plant-based alternatives. Soy single cream or oat cream and vegan butter are great options.
- Spicy Corn Chowder: Add some heat to your corn chowder by adding cajun spice, diced jalapeños or red pepper flakes.
- Southwestern Corn Chowder: Add black beans, diced tomatoes, green peppers and spices like cumin and chilli powder to give your corn chowder a southwestern flair.
Recipe tips and notes
- Any corn can be used for this soup, including frozen corn. Or you can use corn on the cob or canned corn in this recipe. Some people add creamed corn to create a thicker texture.
- One way to infuse the broth with more flavour is to cut off the fresh corn kernels but add the cobs to the broth while cooking. When the soup is done cooking, remove the cobs and serve.
- To make this a lighter soup, use milk instead of heavy cream.
Leftovers and storage
Leftovers can be kept in an airtight container in the fridge and reheated in a microwave or saucepan. I wouldn’t recommend keeping longer than 3-4 days due to the cream in the recipe.
Cream is also the reason why this soup doesn’t freeze well. Creamy dishes tend to get an unpleasant texture when frozen and can separate when reheated. If you do decide to freeze anyway, it can store in the freezer for up to four months.
Vegetarian Corn Chowder
Hearty soup loaded with vegetables in a creamy broth.
- 1 onion
- 2 stalks celery
- 2 carrots
- 2 cloves garlic
- 2 sprigs fresh thyme or ½ teaspoon dried thyme
- 2 tablespoon flour
- 1 bay leaf
- 750ml/3 cups vegetable stock
- 2 potatoes, medium
- 1 sweet potato, medium or equivalent amount of squash
- 400g/3 cups frozen corn
- 375ml/1 ½ cups heavy/double cream
- Salt and pepper to taste
- Add the chopped onion, celery and sliced carrot to a pot and cook for 10 minutes over low heat, then add minced garlic and thyme, cook for 30 seconds longer. Sprinkle the flour all over and combine with the fat until it turns into a paste, continue cooking for a couple of minutes.
- Pour in the vegetable stock, add a bay leaf, cubed sweet and regular potatoes and frozen corn, bring to a boil and cook for 10-15 minutes until the potatoes are soft. Then add in the cream and season with salt and pepper, allow the cream to warm through, then take off the heat. Serve with chopped fresh parsley or green onions for garnish.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 590Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 101mgSodium: 654mgCarbohydrates: 68gFiber: 8gSugar: 14gProtein: 11g
Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.
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