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
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!
So wonderful to hear that Terri! 🙂
Great soup!!!
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.
Yay! So wonderful to hear that Nikki! 🙂
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.
Glad to hear you liked it Lucia!
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.
Sounds so amazing Joanne! I am really glad you enjoy this soup! 🙂