Ingredients
Corn and Stock
- 6 cobs corn (about 5 cups kernels total)
- 5-6 cups vegetable stock
Vegetables
- 1 medium-large sweet onion, small dice
- 1 stick celery, small dice
- 1 small red bell pepper, small dice
- ¼ cup finely chopped sun dried tomatoes (packed in oil)
- 3 cloves garlic, minced
- 1 lb Yukon gold potatoes, chopped
Spices and Seasonings
- 1 tablespoon olive oil
- sea salt and ground black pepper, to taste
- 1 tablespoon fresh thyme leaves, minced
- 1 ½ teaspoons smoked paprika
- ½ teaspoon chili flakes or ground chilies (optional)
- 2 teaspoons light miso
- 1 tablespoon lemon juice
Other
- ¾ cup unsweetened non-dairy milk
- chopped chives or parsley, for garnish
Instructions
- Prepare Cob Stock (Optional): Cut the kernels off 6 corn cobs and place the shaved cobs in a large pot. Pour 5 cups of vegetable stock over the cobs and bring to a boil over high heat. Once boiling, reduce to a simmer, cover, and let it infuse for 20 minutes. Remove the cobs and set the infused stock aside.
- Sauté Vegetables: Heat a large pot over medium heat. Add 1 tablespoon olive oil, swirling to coat the base. Add diced sweet onion, celery, and red bell pepper together. Sauté for about 10 minutes until the onions are translucent and vegetables are soft, adjusting heat if vegetables brown too quickly. Season with sea salt and black pepper to taste.
- Add Aromatics and Spices: Stir in finely chopped sun-dried tomatoes, minced thyme, smoked paprika, optional chili flakes, and minced garlic. Continue cooking for about 1 minute until the mixture is fragrant.
- Add Potatoes, Corn, and Stock: Add chopped Yukon gold potatoes and corn kernels to the pot. Season generously with salt and black pepper. Pour in 5 cups of vegetable stock. Bring the mixture to a boil, then reduce to a simmer and cover. Cook until the potatoes are tender, about 25 minutes.
- Blend a Portion of the Chowder: Remove about one-third of the soup and transfer it to an upright blender. Add the unsweetened non-dairy milk and light miso. Blend on high speed until completely smooth.
- Combine and Adjust Consistency: Pour the blended chowder back into the pot and stir well. Bring the chowder back up to a simmer. If the chowder is too thick, add more vegetable stock to reach desired consistency.
- Finish and Season: Stir in 1 tablespoon lemon juice. Taste and adjust salt, pepper, chili flakes, or lemon juice as desired.
- Serve: Ladle the chowder into bowls and garnish with chopped chives or parsley and extra black pepper. Serve hot.
Notes
- The cob stock step is optional but adds a deeper corn flavor to the chowder.
- Using Yukon gold potatoes gives a creamy texture without needing extra thickening agents.
- Adjust chili flakes for desired heat or omit for a milder soup.
- This chowder can be made gluten-free if using certified gluten-free miso and vegetable stock.
- Leftovers keep well in the refrigerator for up to 3 days and taste great reheated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan American
- Diet: Vegan
