Vegan Corn Chowder

This creamy vegan corn chowder is the perfect comfort food, packed with sweet corn, hearty potatoes, and a rich, velvety broth. Made with plant-based ingredients, it's a delicious, dairy-free option that’s just as satisfying as the traditional version. The combination of savory shallots, garlic, and a touch of smoked paprika gives it a deep, warm flavor, while fresh herbs and red pepper add a burst of brightness. Whether you're enjoying it on a chilly day or serving it as a cozy dinner, this chowder is sure to warm your heart and your taste buds!

Ingredients:

• 32 oz bag of frozen corn

• 5 pounds of yukon gold potatoes, peeled and quartered

• 2, 15 oz cans of cannellini beans

• 1 large shallot, chopped

• 4 cloves of garlic, chopped

• 1 red bell pepper, roasted and roughly chopped

• 2, 32 oz boxes of vegetable stock

• EVOO

• S/P

• Smoked paprika

• Cilantro

Instructions:

1. Sautee the shallot and garlic in olive oil, using a large dutch-oven on medium heat. Season with S/P and smoked paprika

2. Add the potatoes and vegetable stock and cook on medium-high heat for 15 minutes or until potatoes are tender.

3. Add ½ of the frozen corn.

4. Once the potatoes are tender, rinse the cannellini beans and add to the pot.

5. Using a blender or emulsifier, blend the soup until it reaches a creamy consistency.

6. Season with more S/P and smoked paprika

7. Roast the bell pepper in an air fryer with EVOO at 400 degrees for 15 minutes. Once cooled, chopped roughly and add to the pot.

8. Add the rest of the frozen corn.

9. Serve in a bowl and garnish with cilantro & garlic crostini on the side.

Tips & Variations:

Using Cannellini beans is an excellent alternative to cream or cheese. They add protein and a creamy, delicious flavor to the soup.

Serving Size: This recipe makes approximately 5 quarts of soup, great for freezing!

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 60 Minutes

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