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
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- 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