Tasty Vegetarian Corn Chowder Recipes

There’s just something magical about a steaming bowl of chowder, right? That creamy, dreamy texture combined with corn’s natural sweetness makes this Tasty Vegetarian Corn Chowder an absolute must-try. Picture a thick, comforting soup warming your soul on those chilly nights. My kids, who tend to turn their noses up at anything with “vegetable” on the label, practically inhale this stuff. Add a chunk of crusty bread, and you’re on your way to dinner bliss.

Let me tell you, this has become such a beloved staple in our home. My husband claims it’s better than his mom’s—don’t tell her! The first time I made it, we all sat around the table, grilling pieces of bread with the broth. There was laughter, corn bits poorly aimed for mouths, and honestly, it’s one of my fondest memories. Feels like home every time we make it.

Why You’ll Love This Tasty Vegetarian Corn Chowder Recipes

– It’s like a hug in a bowl—comforting and cozy.
– Family approved, even by picky eaters who normally run from veggies.
– Super adaptable. Out of an ingredient? No worries, I’ve got tips for that below.
– Easy to whip up on a busy weeknight or a lazy weekend.

How to Make It

Picture this: you’re in your kitchen, surrounded by fresh produce and the smell of onion sizzling in butter. Maybe you’ve got your favorite playlist on, and you’re stirring this incredible chowder. Or maybe you’re also corralling a toddler who’s keen to dump all the corn into the pot at once. Whatever the scenario, just let it all flow with love, and you’ll nail it every single time.

Ingredient Notes

– Corn: Fresh or frozen works. Sweetness pops in your mouth. Managed to dump some on the floor, but it’s fine.
– Onion: Caramelizes beautifully, making the chowder even richer. Don’t skip it!
– Potato: These little lumps of love make the chowder filling. Sub in sweet potato for a twist if you like.
– Milk: Adds creaminess. I’ve gone dairy-free with almond milk—still tastes like a dream.
– Thyme: This herb is my secret weapon. A little goes a long way for flavor.

Recipe Steps

1. Heat a large pot, add butter, and sauté onion until soft.
2. Toss in garlic, and watch those flavors mingle.
3. Stir in corn, potatoes, and thyme. Let ‘em get cozy.
4. Pour in veggie broth, and bring to a simmer. Patience, it’s worth it.
5. Add milk and season with salt and pepper. Stir, then taste—it should be perfect.
6. Serve hot with crusty bread or your favorite chowder companions.

What to Serve It With

Anything crusty and warm—sourdough or a garlic loaf. Maybe some roasted asparagus if you’re fancy. Leftover chowder is also amazing with a splash of hot sauce for extra zing.

Tips & Mistakes

Keep an eye on the thickness. Too thick? Add a splash more broth. Too thin? Let it simmer a bit longer. And don’t over-salt. Better to let folks adjust their bowls to taste.

Storage Tips

You can keep leftovers in the fridge for up to three days. Just reheat on the stovetop. Eating it cold might be a daring breakfast choice, but once warmed, it pairs surprisingly well with a morning bagel.

Variations and Substitutions

Go wild with toppings—maybe a sprinkle of smoked paprika or cheddar cheese. No milk? Unsweetened almond or oat milk work great. Add some heat with jalapeños, or switch thyme for basil for a fresh, herby bowl.

Frequently Asked Questions

Tasty Vegetarian Corn Chowder Recipes

This hearty vegetarian corn chowder is creamy, comforting, and packed with fresh vegetables and spices, perfect for chilly evenings.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cups fresh corn kernels
• ▢ 2 cups vegetable broth
• ▢ 1 cup diced potatoes peeled
• ▢ 1.5 cups chopped onions
• ▢ 1 cup diced carrots
• ▢ 0.5 cup heavy cream optional for creaminess
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon dried thyme
• ▢ 0.5 teaspoon black pepper
• ▢ 1 teaspoon salt

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat. Add chopped onions and carrots and cook until softened, about 5 minutes.
• Add diced potatoes, fresh corn kernels, dried thyme, salt, and black pepper. Stir to combine.
• Pour in vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
• Use a potato masher or immersion blender to slightly mash some of the potatoes and corn to thicken the chowder.
• Stir in heavy cream if using, heat through but do not boil again. Adjust seasoning with salt and pepper as needed.
• Serve hot with crusty bread or fresh herbs on top if desired.

Notes

This chowder is best enjoyed fresh but can be refrigerated for up to 3 days. Reheat gently to preserve creaminess.