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gluten-free soup recipes

One-Pot Smoked Paprika Corn Chowder


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4.8 from 93 reviews

  • Author: Gina Fontana
  • 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

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