Description
Southwest Corn Chowder is a creamy, flavorful vegan soup packed with sweet corn, tender red potatoes, and smoky spices. This comforting chowder showcases a no-oil sauté technique, fire-roasted bell peppers, and a touch of nutritional yeast for a cheesy depth, making it perfect for a hearty, wholesome meal.
Ingredients
Vegetables
- 1 lb. red potatoes, cut into ⅔-inch cubes
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 jalapeño peppers, seeds removed and minced
- 1 lb. sweet corn, frozen
- 2 fire-roasted red bell peppers, diced
- 4 oz. can diced green chiles (mild or medium)
- 3 Tbsp. fresh cilantro, roughly chopped
Liquids & Broth
- 2 cups vegetable broth
- 2 cups dairy-free milk (plain, unsweetened)
Seasonings & Others
- 2 tsp. smoked paprika
- 2/3 cup nutritional yeast
- Salt & black pepper to taste
Instructions
- Prepare Potatoes: Cut the red potatoes into small cubes about ⅔-inch each. Set aside for use later in the chowder.
- Sauté Onion: Dice the yellow onion, then heat a large stockpot over medium-high heat. Add 3 tablespoons of water or broth and sauté the onion for 7-8 minutes, adding more liquid as necessary to prevent sticking without oil.
- Prep Garlic and Jalapeños: While the onion cooks, mince the garlic cloves and remove seeds from the jalapeño peppers before mincing them.
- Cook Aromatics: When the onion is softened, add the minced garlic, jalapeños, cubed potatoes, and smoked paprika to the pot. Cook and stir for 3-4 minutes to combine flavors.
- Dice Bell Peppers: Meanwhile, dice the fire-roasted red bell peppers to prepare for the chowder.
- Add Remaining Ingredients: Pour in the vegetable broth, dairy-free milk, frozen sweet corn, diced fire-roasted bell peppers, canned diced green chiles, and nutritional yeast. Stir to combine all ingredients thoroughly.
- Simmer: Bring the mixture to a light boil, then cover the pot, reduce the heat to low, and simmer for 15-20 minutes or until the potatoes become tender.
- Blend for Creaminess (optional): To achieve a creamier chowder, use an immersion blender to blend about half of the soup directly in the pot, leaving some texture from remaining chunks.
- Finish and Season: Roughly chop fresh cilantro and stir it into the chowder. Season with salt and black pepper to taste before serving.
Notes
- Use frozen sweet corn for convenience, but fresh corn can be substituted if available.
- Adjust the number of jalapeño peppers based on your preferred spice level.
- For a richer texture, blending half of the chowder is recommended, but you can leave it fully chunky if you prefer.
- This chowder is vegan, dairy-free, and oil-free, making it suitable for a variety of dietary preferences.
- If you don’t have nutritional yeast, a vegan cheese substitute or a bit of miso paste can add similar umami flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern American
