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Creamy Corn Chowder [Vegan, Grain-Free]

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A wonderful hearty soup; creamy and chunky and full of flavor! These bowls of healthy, vegan corn chowder are garnished with roasted delicata squash and fresh-cut chives. This sweet yet savory, balanced soup is a classic for a reason.

Creamy Corn Chowder [Vegan, Grain-Free]




For the Soup:

  • 4 large ears of corn, stripped, kernels cut off cob (about 5 1/2 cups)
  • 3/4 teaspoon jalapeño, seeded and chopped
  • 12 ounces silken tofu, organic
  • 1/4 cup celery leaves, washed and dried
  • 2 tablespoons extra virgin olive oil
  • 1 cup fresh leeks, whites and light greens, cleaned, 1/2-inch dice
  • 1 1/2 teaspoons fresh garlic, peeled and minced
  • 1 ½ cups yukon gold potato, peeled, 1/3-inch cubes
  • 3/4 cup celery, peeled, 1/3-inch dice
  • 1 pinch sea salt
  • 1/8 teaspoon freshly cracked black pepper
  • 1/4 teaspoon smoked paprika
  • 5 cups vegetable broth
  • 1/2 cup soy milk or your favorite non-dairy milk

For the Garnish:

  • 1/2 of a delicata squash
  • Olive oil
  • Salt
  • Pepper
  • Chives
  • Maple syrup


  1. Cut kernels from corn using a sharp or serrated knife, set aside.
  2. Place jalapeño, silken tofu, and celery leaves in the carafe of a blender. Purée until very creamy, about 30 seconds. Place the purée into a bowl to hold, no need to clean the carafe.
  3. In a heavy soup pot, add the olive oil, raise heat to medium-low, and add the leeks. Cook, stirring to soften them, about 5 minutes – do not let them color.
  4. Add the garlic, potatoes, celery, salt, pepper, and smoked paprika. Cook for 3 minutes, stirring.
  5. Add the vegetable broth, bring to a boil. Cover and reduce to a simmer for 15 minutes or until the potatoes are tender.
  6. Add the corn, give a stir, and cook for just 3 minutes uncovered until the corn is crisp-tender.
  7. Take the soup off the heat, add the puréed silken tofu mixture and 1/2 cup soy milk – mix in well with a whisk. Cool slightly.
  8. Place 1/3 of the soup (making sure you get many vegetables) in the carafe of the blender and puree until very smooth, about 1 minute.
  9. Pour into the soup pot and stir to combine. The soup will be creamy, but with a nice chunky texture. You can purée 1/2 the soup and veggies if you like too.
  10. Taste for salt – this depends on the saltiness of your vegetable broth.
  11. Let the soup cool. To serve, gently reheat over low heat.

To Make the Garnish:

  1. Use 1/2 of a delicata squash (the rind is edible). Cut in half lengthwise. Scoop out an discard seeds.
    Slice into 1/3-inch thick half moons. Roast in a hot 400°F oven after tossing with extra virgin olive oil and a pinch of salt and pepper.
  2. Cook until golden, turning once, about 20 minutes. Drizzle with a little maple syrup.
  3. When cool, cut into cubes and use as a garnish for the soup.
  4. Fresh cut chives are also a nice garnish.





Inventive, original, and well-tested favorites from a professional kitchen that anyone can make. Karen Sheer is a professional chef, writer, caterer and food consultant specializing in original recipes. Her blog is A Zest For Life – Karen’s Obsession with Food and Style. Each recipe is inventive, original, and well-tested. Karen’s recipes are written to give you the feeling that she is in the kitchen with you coaching step by step. Health and wellness are her passions. Karen’s recipes promote fresh, local ingredients which lead to a healthier lifestyle!



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