Vegetarian Corn Chowder

This vegetarian corn chowder recipe uses fresh corn on the cob paired with smoky ingredients to capture the quintessential flavors of a Summer BBQ. The corn cobs are simmered along with the vegetable broth for maximum fresh sweet corn flavor and paired with a unique combination of smoked paprika and soy sauce to create a smoky bacon flavor…without the bacon!

Variations of vegetarian corn chowder

• Add a little bacon for the meat-lovers. This version is similar with the addition of real bacon instead of bacon flavoring.
• For a seafood twist, try adding a few peeled and deveined shrimp directly to the broth during the last couple of minutes of cook time. They’ll cook directly in the broth so no extra pans or cooking utensils are required. Easy peasy. You could also try adding cooked crab meat during the last 5 minutes of cook time on low heat. Be sure to simmer on low heat and only for 5 minutes to prevent the meat from becoming tough.
• Prefer extra veggies? Try adding sliced or chopped zucchini or a chopped red bell pepper and sauté them along with the onions, and carrots.

Make this vegetarian corn chowder in the slow cooker/crock pot

• If your slow cooker/crock pot has a sauté setting, cook the onion, celery and carrots on the sauté setting until the onion starts to turn translucent. If your crock pot doesn’t have a sauté setting, you’ll need to cook the vegetables on the stovetop and transfer them to the crock pot once they begin to soften.
• While the vegetables sauté, use a knife to scarp the corn off the cob. Do not throw the cobs away.
• Add the broth, paprika, soy sauce, potatoes and cobs from the corn to the slow cooker.
• Slow cook on low for 5-6 hours or on high for 3-4 hours.
• During the last 15 minutes of cook time, remove the corn cobs. Add the corn kernels and the cream cheese to the chowder. Stir with a whisk.
• Add the corn starch to a small bowl and use a ladle to remove about 1 cup of broth from the soup. Use a whisk to combine the corn starch with the broth (make sure all lumps have dissolved) and add the mixture back into the soup. Use the whisk to stir the soup while simmering on the sauté setting for 5 minutes or until the soup has thickened and the corn starch and cream cheese is completely dissolved into the soup. If your slow cooker doesn’t have a sauté setting, simmer on the slow cooker high setting. Add salt and black pepper to taste.
• Top each serving with a handful of shredded cheese.

Vegetarian Corn Chowder

This vegetarian corn chowder recipe uses fresh corn on the cob paired with smoky ingredients to capture the quintessential flavors of a Summer BBQ.

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Course dinner

Cuisine American

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion chopped
• 3 celery ribs chopped
• 3 carrots chopped
• 4 cups vegetable broth
• 1 cup water
• 2 teaspoons smoked paprika
• 2 tablespoons soy sauce To make this recipe gluten-free use Tamari sauce.
• 4 ears of corn
• 24 ounces red potatoes or Yukon Gold potatoes chopped
• 7 ounces chive and onion cream cheese
• 1 tablespoons corn starch
• salt and back pepper to taste
• 6 ounces shredded cheddar cheese or Mexican blend cheese

Instructions

 

• Sauté the onion, celery and carrots in a large pan or dutch oven until the onion begins to turn translucent.
• While the vegetables cook, use a sharp knife to scrap the corn off the cobs. Set the kernels aside.
• Once the vegetables have sautéed, add the broth, water, smoked paprika, soy sauce, potatoes and the corn cobs to the soup. Bring to a boil, reduce heat to low, cover and simmer for 25 minutes or until the potatoes are fork-tender.
• Remove the corn cobs from the soup. Add the corn kernels and cream cheese to the soup. Stir with a whisk until thoroughly combined.
• Add the corn starch to a small bowl and use a ladle to add about one cup of broth. Use a whisk to combine the corn starch and the broth and pour it back into the soup. Use the whisk to mix the corn starch mixture into the soup while simmering on medium heat for about 5 minutes.
• Add salt and black peppers to taste.
• Serve each bowl with a handful of shredded cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. 

Keyword gluten free corn chowder, gluten free vegetarian corn chowder, smoky corn chowder, vegetable corn chowder, vegetarian corn chowder

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