COOKING CLASSES MEMBERSHIP RECIPES ARTICLES MY STORY GET UPDATES LOG IN

Creamy Potato Corn Chowder

Whether it's grilled or raw, I love my corn! I'm a little surprised it's taken me this long to make a corn chowder recipe. I think it's because, in my home, fresh corn is usually devoured before I can even consider using it in a recipe. But now that I have, I think this soup will be part of my regular cycle of favorite recipes!


Creamy Potato Corn Chowder

By Chef Katie Mae
 
Makes 4 servings | Ready in 30 minutes
 

INGREDIENTS

  • 1 yellow onion, diced
  • 3 stalks of celery, diced
  • 4 small red potatoes, diced into 1⁄2 inch cubes
  • 3 large garlic cloves, minced
  • 5 ears of corn, sliced off the cob (4 cups)
  • 5 cups water OR low-sodium vegetable broth, divided
  • 1 large red bell pepper, diced, divided
  • ½ cup cashews (optional)
  • 2 tablespoons nutritional yeast (optional)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika
  • 1⁄4 teaspoon black pepper
  • Pinch of cayenne pepper
  • 2 tablespoons diced chives

DIRECTIONS

  1. Put the onion, potato, and optional jalapeño into a large soup pot over medium heat and cover. Then add the garlic and cumin and cook for a couple more minutes, stirring occasionally to prevent burning.
  2. Add 3 cups of water and the corn to the pot. Bring to a boil and then reduce the heat to low- medium to keep the soup at a strong simmer until the potatoes are tender.
  3. Place the remaining water into a blender. Add 1⁄4 of the bell pepper, optional cashews and nutritional yeast, vinegar thyme, smoked paprika, black pepper, and cayenne pepper.
  4. If using cashews, blend until creamy and move on to step 5. If not using nuts, wait until the potatoes are tender in the soup then use a ladle to transfer a cup or two worth of potato and corn to the blender, and then blend until creamy.
  5. Pour the blended cream into the soup pot and stir. Cover and simmer over low heat for 10 to 15 minutes to let the flavors blend. Before serving, stir in the chives.

CHEF'S NOTE

If you used to be a fan of ham in your corn chowder or topping a soup like this with bacon, you may really enjoy my Smokey Tempeh Bits. Get the recipe here.

Close

50% Complete

Join the tribe!

We'll send you plant-fabulous recipes and updates about our culinary classes and FREE, LIVE weekly trainings in Chef Katie Mae's kitchen!