Easy Vegan Corn Chowder Recipe (Gluten Free, Nut Free, Oil Free)

 The weather here in northern West Virginia has been brutally cold this year.  Not only have we had record amounts of snow and ice, but the frigid temperatures have made me want to just curl up in a warm, fuzzy blanket and stay there until spring.  When the weather is like this the ONLY thing I'm wanting to eat is a nice hearty, warm bowl of soup. So when my husband requested Corn Chowder for our Valentine's Day dinner I was 100% on board.  

Now I have a delicious corn chowder recipe on my blog that we always LOVED that I will link HERE, but since going plant-based I knew I was going to have to make a few changes and y'all this Easy Vegan Corn Chowder Recipe DID NOT disappoint!  Not only is this recipe vegan, but it's gluten free, nut free, and oil free!  I can't wait to share it with you so...

Let's Get Started!

For this Easy Vegan Corn Chowder you will need a few simple ingredients:

• 1 12 oz bag of frozen Corn
• 4 Potatoes, diced
• 2 Carrots, diced
• 2 stalks of Celery, diced
• 2 Bell Peppers, diced
• 1 Onion, diced
• 4-6 coves of Garlic, minced
• 1 15 oz can of White Beans
• 4 c Vegetable Broth
• 1 c Plant Milk
• 1 tsp Smoked Paprika
• 1 Tbsp Salt
• 1 tsp Ground Black Pepper
• 1/2 c Nutritional Yeast (optional)

To begin, you will want to sauté your carrots, onions, and celery for 2-3 minutes until soft and translucent.  

Next add the potatoes. 

Now add the corn, 

garlic,

spices, 

Usually you would use a salt pork, bacon, or seafood for flavor, but again since we are keeping this plant-based I chose to add a little smoked paprika.  This added great flavor, but it will give the chowder a golden hue.  

Oh!  And don't forget the bell peppers.  I really like using red bell pepper in this recipe for color, but I remembered that I had these frozen ones in the freezer that I wanted to use up. 

Now add the vegetable broth and bring to a boil.  

So in a traditional chowder you would use flower or heavy cream to thicken your broth.  In a lot of my vegan recipes to replace the cream I would make a cashew cream which works amazingly, but I was out of cashews so I decided to show you how you can make this creamy and keep it gluten-free and nut-free.  How you ask?  With beans!  By lending up a can of white beans you will be able to thicken this chowder, add lots of great protein, and keep it top 8 allergen friendly.

While you are waiting for the broth to come to a boil you can add the can of beans, juice and all, to a blender and blend until smooth.

Once your soup has come to a boil, lower the heat and let it simmer for 15 minutes to allow the potatoes and other vegetables to get nice and tender.

You can totally skip this step, but I wanted to this Vegan Corn Chowder to have a "cheesy" flavor, but I didn't want to add a lot of extra oil.  So I am adding some nutritional yeast.  This will give it that cheesy flavor i am looking for and some added nutrients as well. 

Now for the cream portion of our chowder, the blended beans. 

I promise you won't be able to taste them, it will just give the chowder a nice creamy texture. 

Next I added a cup of plant milk, any kind you like, to help with the creaminess.  

Then I let it simmer for about 10 more minutes until it was nice and thick. 

I threw in some fresh chopped parsley at the end and we were ready to eat!

This Easy Vegan Corn Chowder Recipe is packed full of hearty vegetables, creamy broth, and an amazing smokey flavor.  And don't forget it's oil free, gluten free, and nut free!  It's perfect for all of these cold winter nights we've been having, but let's be honest I would eat this just about any time!  I know you and yours are going to love it, so get in the kitchen and give it a try TONIGHT!  

And as always...

Happy Reading, Happy Eating, and Happy living, 

~The Kitchen Wife~

Author: Mandee Pogue

Easy Vegan Corn Chowder Recipe

This crave-worthy vegan corn chowder is not only packed full of great flavor, but it's GF, Nut Free, and Oil Free to boot!

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 12 oz bag of frozen Corn
• 4 Potatoes, diced
• 2 Carrots, diced
• 2 stalks of Celery, diced
• 2 Bell Peppers, diced
• 1 Onion, diced
• 6 coves of Garlic, minced
• 1 15 oz can of White Beans
• 4 c Vegetable Broth
• 1 c Plant Milk
• 1 tsp Smoked Paprika
• 1 Tbsp Salt
• 1 tsp Ground Black Pepper
• 1/2 c Nutritional Yeast (optional)

Instructions

1. Place a pot over medium/high heat and allow to get hot. 
2. Sauté the onion, bell peppers, garlic, carrots, and celery until soft and translucent, about 2-3 minutes. 
3. Add the potatoes, corn, and spices.  Stir until everything is coated. 
4. Add the vegetable broth and bring to a boil. 
5. Lower to a simmer and cook for 15 minutes.
6. While the soup is simmering place the can of beans into a blender and blend until smooth.  
7. After 15 minutes add the nutritional yeast, blended beans, and plant milk.  Simmer for 10 more minutes until the chowder thickens.  
8. Add the fresh chopped parsley.
9. Serve and Enjoy!

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