How long does smoky corn and potato chowder [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze smoky corn and potato chowder [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Why is smoky corn and potato chowder [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does smoky corn and potato chowder [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is smoky corn and potato chowder [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

1.2K Views 10 years ago

Smoky Corn and Potato Chowder
[Vegan]

DD By: Dora Daily

Author Bio

Fun and flavorful plant-based desserts and dishes. Dora is passionate about green living. Her passion includes... Read More

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Smoky Corn and Potato Chowder [Vegan]

This smoky corn chowder encompasses the warm weather goodness of grilled corn. It's loaded with celery, onion, potatoes, and plenty of corn that's blended until smooth and creamy. Chili peppers add spice and the whole bowl is topped with more corn and a dash of paprika.

Ingredients You Need for Smoky Corn and Potato Chowder [Vegan]

2 3/4 cups corn kernels, fresh or frozen
1/4 cup corn kernels, for topping soup
2 cups potatoes, peeled and diced
3 celery ribs, finely chopped
1/2 cup onion, finely chopped
2 cloves garlic, minced
6-8 cups vegetable broth
1-2 tablespoons canned adobo chili, depending on how much spice you like
1/4 cup green onions, sliced for garnish
Paprika, for garnish

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How to Prepare Smoky Corn and Potato Chowder [Vegan]

Sauté onion and celery 3-4 minutes on medium heat, until softened.
Add garlic and chili and sauté 1 minute.
Add 6 cups vegetable broth and potatoes and bring to a simmer.
Cook for about 10 minutes, or until potatoes are tender.
Add corn and cook for about 5 minutes.
Using an immersion blender, blend soup to desired creaminess. I like mine a little chunky. Add additional vegetable broth, if needed.
Add salt and pepper to taste
Serve topped with green onions, paprika, and reserved corn.