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One-Pot Smoked Paprika Corn Chowder

gluten-free soup recipes
Published byGina Fontana on Updated on

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This easy 30-minute One-Pot Smoked Paprika Corn Chowder recipe is perfect for weeknight cozy dinners and meat-free meals. This vegan, gluten-free soup is made with simple ingredients and just a little spice to kick your average corn chowder up a notch.

gluten-free soup recipes

Corn chowder. Can I be honest? I’ve never made it. Actually, I’m not sure I’ve had it more than like once or twice in my whole life. True story. I like corn, but I’m not like in love with it… until this summer. This summer my family and I had LOTS of corn on the Cobb from the local farmer’s markets. My 3-year old son loves corn… and when your toddler likes something you run with it!

easy soup recipes

I’ve been seeing lots of corn chowders on Instagram lately, so I took that as a sign to make my own version. And I’ll tell ya what, this soup did not disappoint my high expectations. It checks all the boxes: easy, healthy, quick, delicious. And the potential for leftovers is sky-high. Who doesn’t love a cook-once-eat-twice opportunity?!

vegan soup recipes

I knew I already loved my Broccoli Cheese Soup recipe, so I adapted this One-Pot Smoked Paprika Corn Chowder from that and really enhanced the flavor with a very healthy dash of smoked paprika powder. One pot and no slow cooker needed, unless you want to throw it together and let it simmer while you’re at work equals the perfect weeknight fall dish.

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Corn Chowder Ingredients

Canned/frozen corn, potato, celery, onion, carrots, garlic, vegetable broth, plant milk, smoked paprika, nutritional yeast, vegan cheddar cheese, salt & pepper, and parsley for garnishing. That’s it! Perfect for your fall weeknight dinner menu.

corn chowder recipes

How To Make This Soup Recipe

Then you simply sauté your veggies in a big stock pot with some olive oil, add all of the other ingredients, bring to a boil and then simmer for about 25 minutes. I love a good, easy one pot meal!

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I mean, it truly can’t get any simpler here people. The clean ingredients also leave you feeling full, and satisfied without all the added junk. My challenge to you this week? Try making your own corn chowder at home and notice the difference in taste and how it makes you feel.

healthy plant-based dinner recipes

Let me know what you think about this One-Pot Smoked Paprika Corn Chowder recipe down below in the comments section as well as giving it a five rating  ⭐️⭐️⭐️⭐️⭐️ so that others can discover an easy, vegan corn chowder recipe! Be sure to tag me on Instagram, Facebook, or Pinterest if you make it!

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gluten-free soup recipes

One-Pot Smoked Paprika Corn Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 93 reviews

  • Author: Gina Fontana
  • Total Time: 30 minutes
  • Yield: 4 people 1x
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Description

This easy 30-minute One-Pot Smoked Paprika Corn Chowder recipe is perfect for weeknight cozy dinners and meat-free meals. This vegan, gluten-free soup is made with simple ingredients and just a little spice to kick your average corn chowder up a notch.

Ingredients

Units Scale
  • 3 cans (~3 cups) frozen/canned corn
  • 1 russet potato, peeled and diced
  • 3 stalks celery, chopped
  • 1/2 onion, diced (1 cup)
  • 3 carrots (1 cup), sliced
  • 1 tablespoon minced garlic
  • 16 oz (2 cups) vegetable broth
  • 3 cups plant milk
  • 2 teaspoons smoked paprika
  • 1/2 cup nutritional yeast
  • 1 cup vegan cheddar cheese, plus more for garnishing
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • olive oil, for sauteing vegetables
  • parsley, for garnishing

Instructions

    1. In a large stockpot, add about 3 tablespoons of olive oil and sautee the onions, celery, carrots, and garlic over medium-high heat, stirring occasionally.
    2. Once the vegetables are soft, add the potatoes, corn, vegetable broth, plant milk, salt, pepper.
    3. Stir in the smoked paprika, and nutritional yeast and bring to a boil. Once it starts to boil, lower the heat to simmer and cook until the potatoes are soft, about 20 minutes.
    4. A few minutes before serving, add the vegan cheddar cheese.
    5. Garnish with fresh parsley if desired. Store any leftovers in the fridge.

Notes

If you like a thicker soup, you can let it set up a bit or add a soup thickener like tapioca/arrowroot/corn starch.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soups
  • Cuisine: American

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149 Comments

  1. Really enjoyed the flavors in this one, it was hardy and filling with just the one bowl. A keeper for the recipe book.

    Reply

  2. My husband and I both LOVED this soup! I will be hanging onto this recipe! I did add chopped red pepper and handfuls of spinach to the soup. And was out of almond milk so used oat milk. I did not add cheese, did add some brown rice. Yummy!

    Reply

  3. Delicious! This is smooth and creamy with lovely flavor. The nutritional yeast gives just a hint of cheese flavor and the paprika lends the perfect smoky flavor. I wasn’t going to add the parsley at the end (feeling lazy, TBH), but I am glad I did! It gave little hints of brightness. There is a lot going on in this easy to make soup and it is so satisfying!

    Reply

  4. Yum! Was out of smoked paprika so used regular plus chipotle chili powder. Added bay leaf. Partially puréed soup for extra thickness.

    Reply

  5. This was my first time making a corn chowder and it was delicious. I couldn’t find roasted corn at my local grocery stores so I heated some in a pan before I added them and it turned out really good. Highly recommend this recipe.

    Reply

  6. Smoked Paprika Corn Chowder was one of best soups so far. I make chicken paprikas all the time with dumplings. I believe we like the taste of smoked paprika. Thanks for the new recipe. It was great with corn!

    Reply

  7. Since I saw this recipe in the 10 Day Soup Challenge I have been DREAMING about it!!! It does NOT disappoint!!!!! I added the vegan cheese but next time I will leave it out. The nutritional yeast is enough!!! I noticed (after mine was done) the cashews on top…I will try that next time!!! THANK YOU SO MUCH for sharing this recipe!!!!

    Reply

  8. I made the Corn Chowder today and it was good. It definitely isn’t my Grammas corn chowder but I know this one is probably a lot healthier and has alot less fat! It wasn’t bad.

    Reply

  9. This was neat, I never used smoke paprika or nutritional yeast before. I truly enjoyed the favor and the experience.

    Reply

  11. Wow! I didn’t think I would like this very much since I’m not a big fan of smoked paprika which surprised me. I added a bit more corn than the recipe called for and had leftover roasted corn from a previous recipe and added that to the frozen and a canned corn, super yummy, my husband added some bacon bits to his and loved it as well and said the only thing that would make it better would be a steak.

    Reply

  13. It was pretty easy to make. I used regular milk instead of plant based since I was out of it. Found the soup a bit sweeter because of all the corn but adding a bit of siracha sauce made it better. The kids liked it.

    Reply

  14. Ok full disclosure, I was prepared to really dislike this soup. I don’t like corn in soup and combining the almond milk and veggie stock just seemed wrong. Well, I actually like it. The smoked paprika really gives it a warmth that most chowders don’t have. The addition of potatoes helped balance out the texture of all that corn lol

    Reply

  15. We loved this corn chowder recipe! Sweet corn and sweet paprika made a slightly sweet soup we both found amazing. I didn’t have smoked paprika and forgot to buy some. But it was delicious regardless!
    Thank you Gina!

    Reply

  16. I’ve never had corn chowder…pretty good. It was a good use of nutritional yeast. I have some, but never know when to use it. I didn’t have smoked paprika, so I’m pretty sure it would be even better if I did.

    Reply

  19. The smoked ;paprika adds a nice touch to an already fantastic soup. This one was popular with everyone in the household and didn’t last very long. Great recipe!

    Reply

  22. I didn’t have roasted corn, so I added a bit of liquid smoke. I also used sliced hot peppers for garnish. Loved this soup!

    Reply

  23. Absolutely love this corn chowder. Great flavor and very easy to make. Will be making this on a weekly basis.
    Considering adding some parsnips, turnips, and rutabagas to this recipe and increasing the veggie broth.

    Reply

  26. Recipe was easy to follow and turned out well. I added some diced serrano and more spice Tony Chachere’s to give it a kick. Also, added the optional cheese and parsley. When I make it again, I will add a little cornstarch or flour to thicken the sauce a little. Thanks for the recipe! #SC Day 6

    Reply

  29. A five star soup! My son and I found it delicious, and are so happy to have leftovers. The only modifications I made (only because that’s what I had) were to use fire roasted corn, hot Hungarian paprika, and to plunge my immersion blender in the pot a few times.

    Reply

  33. I can’t say I have had any corn chowder before, so I don’t have a frame of reference. Today I used 4 cups corn, 3 cups homemade veg stock, and 1 cup water (no almond milk). And I used regular paprika because I do not like the taste of smoked. I didn’t expect to like this one because I pictured eating just a big bowl of corn. However, this was really good! While he was eating, my husband said, “this is good,” which is a high compliment when I cook something vegan/vegetarian. Then after he said, “the flavour was very nice.” Wow, 2 compliments for 1 dish – now I know it’s good! ☺️ It was even a bit spicy; not sure if I used a bit more ground pepper (maybe 1.5-2 tsps instead of the 1 tsp in the recipe). If I make this again I would put in less corn (and possibly use fresh, or try to find fire-roasted) and more potatoes. 🌽🥕🧄🧅🥔

    Reply

  36. This soup turned out really good in spite of me 🙂 I misread the instructions and added 4 cups of water instead of 2 but it was still good. Just a little thin for chowder. I could have blended some of the soup and added it back in but didn’t take the time. I also added a little extra smoked paprika. And this was the first time I ever used fire-roasted corn. I really enjoyed it and my family loved it too. Thank you!

    Reply

  38. This chowder was a big hit with the 3 picky eaters in my household. Using fire-roasted corn was like a secret ingredient. They are already asking when I’m making it again.

    Reply

  39. A filling soup that came together quickly. Didn’t have roasted corn so appreciated the comments that roasted their own. I’m sure the roasting enhances the flavor. Would make again.

    Reply

  40. Six Stars!! I really loved this soup – as a long-time vegan I had never really found a good substitute for creamy corn chowder but now I have! In my family we have a saying everything is better with cumin and smoked paprika so this recipe was right up our alley (though I didn’t add cumin to this). I did make a soy/cashew milk combo by blending half a cup of cashews with 1.5 cups of soy milk and 1.5 cups of water instead of almond milk as it was what I had, but it was so good I’ll probably always make it this way. I just topped with sprinkled smoked paprika and chives. Sooo good – and plenty of leftovers which I love.

    Reply

  41. This was the most different corn chowder- but my picky husband liked it! I’m making it again- but using frozen or fresh corn (I’m not a fan of can food). Even my company liked it. I sprinkled mine with hot smoked paprika. Thanks!

    Reply

  43. Loved this recipe! Yum! I liked the flavors, textures, and I added cashew cream to garnish as well as the recommended ones. I’ll make this again.

    Reply

  44. Wow…this was absolutely delicious. I am in love. I have been making most of the recipes as is and this one is my favorite. Great soup. Will make again. I give this 10 stars! I could not find anywhere to rate this one.

    Reply

  45. Made this for the 10 day soup challenge. I used coconut milk because I had that and left out the nutritional yeast, but used real cheddar. It was good. My husband liked it more than I did. I think next time I’ll add more potatoes, because I like a thicker soup.

    Reply

  47. Hands down my favorite soup so far in the 10 day challenge!!’ It didn’t take a lot of time to make. I could not find fire roasted corn, so just put in regular canned corn. I decided to serve it up with kielbasa, yummy yum.

    Reply

  51. Definitely a winner. Only one pot. did not use the “cheese” but made as in recipe. Delicious! Will make again.

    Reply

  53. This soup was like no other soup I’ve heard before. It is simple to make with a few ingredients. My only modification would be to use less corn.

    Reply

  54. Made this for dinner today. I cut back on the oil, nutritional yeast and cheese to cut calories & used chicken broth. I really liked it!

    Reply

  57. This is yummy! I used frozen corn and roasted it in a skillet first to add a little extra flavor. I love being able to incorporate all these veggies into a one-pot meal.

    Reply

  58. The corn chowder soup was delicious. You need to definitely need to use the fire roasted corn adds depth to the soup. Everyone enjoyed it. 5+ stars

    Reply

  59. I really like it ,the kid not so much . They thought the cheese taste was off lol. Maybe I will put in less nutrition yeast next time.

    Reply

  60. Enjoyed this soup. Used grilled corn of the corn, skipped the nutritional yeast, skipped the almond milk and added some dry powdered milk to the vegetable broth I had made with the corn cobs and vegetable scraps from prepping the first few soups of the 10 day soup challenge. It was of the sweet side, probably from the corn, and thin. Next time I’ll probably use more potatoes and puree a portion of them to thicken it up. Husband liked this one and ate his share. No leftover for lunch.

    Reply

  62. This is amazing! Love the flavor without the nutritional yeast but it knocked it up a notch when I added it. Thanks for a great recipe!

    Reply

  63. I never used nutritional yeast before. Thanks for this delicious recipe. And the smoked paprika spiced up the flavor. Love the soup.

    Reply

  65. Corn chowder is favorite of ours! I did not have smoked paprika, but did use some sweet paprika and that turned out fine! My husband liked it to so its a keeper!! Thank you for the other recipes you have here on this site!
    They look so good!!

    Reply

  66. Let me start by stating I have never made a chowder that I did not like. Corn, potato, fish or bean chowders are so satisfying. I pureed the onion, celery, carrots and corn but left the chunks of potato. I liked the combination of flavors in this recipe and I will make it again. I never thought about adding nutritional yeast. What a great idea.

    Reply

  67. Absolutely amazing! First time making corn chowder and this recipe was so easy to make! Will definitely be making this again.

    Reply

  68. I love corn shower and this recipe was very delicious I did blend some of it to make it more creamy and will make this again for sure

    Reply

  69. I’ll give it a 3. I’ve never beenuch on corn chowder. I did forget to add cheese so will try my next serving with it.

    Reply

  70. Never made a corn chowders soup before. My husband said it tasted like corn . I didn’t roast the corn and I think that would have added more flavor to the soup. I cut the paprika in 1/2 but I would add the entire amount next time. This could easily be thickened. Hummus and corn chips were used as a side.

    Reply

  71. This is a winner! After sautéing the onion, celery, carrots and garlic, I blended them in the Vitamix (with the vege broth)to disguise these vegetables for my husband, a strict meat and potatoes kind of guy. Very satisfying comfort food.

    Reply

  73. My soup didn’t turn out the beautiful red color in your photos, but the taste was great! Honestly, I was surprised because I was expecting it to be a little bland. However, the flavors all mixed really well together, and everything turned out very tasty. Even my husband (who is an adamant corn hater) said that he would have it again. Thank you for the recipe!

    Reply

  74. I made this as written except I used a full cup of Nutch and omitted the Vegan cheese. ( I haven’t found a Vegan chees I like yet) It was good and easy. Very good corn flavor, I will make it again. I would give it 5 stars

    Reply

  75. So yummy!! I didn’t add any cheese just fresh parsley on top! This one was a bit nostalgic for me from mt childhood I loved it! Will definetly make again!

    Reply

  77. Smoked Paprika Corn Chowder

    I followed the recipe even though I don’t like smoked paprika. I gave it a try and I still don’t like the flavor. IDK it has an aftertaste that’s bitter. I’d make the soup again without the paprika. There’s no place to rate the soup but I’ll give it a 3 star.

    Reply

  78. Beautiful soup full of flavor.
    One suggestion I had was add 1/2 of your vegetable broth ad mushroom broth.
    I love smoked paprika.
    Maybe for those who like cumin add smoked cumin.
    I was wondering why the nutritional yeast. Is it for flavor or health benefits?

    Reply

    1. I never used nutritional yeast before. Thanks for this delicious recipe. And the smoked paprika spiced up the flavor. Love the soup.

      Reply

  80. Loved the bang of flavor in this soup! I can not have corn so I left it out I changed it up a bit and used a sweet potato and added zucchini. I also used hemp milk.

    Reply

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