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
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.
Thanks Ann! I am so glad you enjoyed it! 🙂
Absolutely amazing! First time making corn chowder and this recipe was so easy to make! Will definitely be making this again.
Woohoo! Wonderful to hear Sarah! 🙂
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
Sounds great Michele! I am so glad you liked it!
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.
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.