One-Pot Smoked Paprika Corn Chowder
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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.
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!
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?!
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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.
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.
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!
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.
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!
Recipe Video
One-Pot Smoked Paprika Corn Chowder
- Total Time: 30 minutes
- Yield: 4 people 1x
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
- 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
-
- 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.
- Once the vegetables are soft, add the potatoes, corn, vegetable broth, plant milk, salt, pepper.
- 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.
- A few minutes before serving, add the vegan cheddar cheese.
- 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
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.
Haha glad you and your husband enjoyed it LeAnn! 🧡
Delicious
Thanks Janet!
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.
Like the addition of sriracha! Glad you and your kids liked it!
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
I’m glad you were pleasantly surprised Jenni! ☺️
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!
So glad you liked this soup Patrice! ☺️🧡