Best 4 Vegetarian Corn Chowder Recipes

Discover the comforting and flavorful Vegetarian Corn Chowder, a delectable soup packed with wholesome ingredients and bursting with sweet corn goodness. This chowder is a symphony of flavors, textures, and colors, featuring tender corn kernels, creamy potatoes, hearty vegetables, and a rich, savory broth. Indulge in this hearty and nourishing soup, perfect for chilly days or as a light and satisfying meal.

This article offers a collection of three unique Vegetarian Corn Chowder recipes, each with its own distinct twist. The Classic Vegetarian Corn Chowder is a timeless recipe that showcases the core flavors of corn, potatoes, and vegetables in a creamy and flavorful broth. The Spicy Vegetarian Corn Chowder adds a kick of heat with the addition of chili peppers and spices, creating a bold and zesty version of the classic dish. Finally, the Vegan Corn Chowder is a plant-based delight, featuring creamy coconut milk and flavorful vegetable broth, making it a delicious option for those following a vegan diet.

Whether you prefer a classic, spicy, or vegan version, these recipes provide step-by-step instructions to guide you through the cooking process. With vibrant photos and helpful tips, you'll be able to create a delicious and satisfying bowl of Vegetarian Corn Chowder that will warm your soul and tantalize your taste buds.

Here are our top 4 tried and tested recipes!

EASY VEGETARIAN CORN CHOWDER

Easy Vegetarian Corn Chowder image

Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.

Provided by Annette Hartman

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

6 tablespoons butter
¼ cup diced onion
½ cup diced celery
6 tablespoons all-purpose flour
2 (14.5 ounce) cans vegetable broth
2 (15 ounce) cans creamed corn
1 (15 ounce) can whole kernel corn, drained
2 tablespoons shredded carrot
1 cup half-and-half cream
¾ cup skim milk
½ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 pinch salt

Steps:

In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

Nutrition Facts : Calories 390.4 calories, Carbohydrate 55.9 g, Cholesterol 46.1 mg, Fat 18 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 10.5 g, Sodium 1064.8 mg, Sugar 11.4 g

VEGETARIAN SLOW COOKER CORN CHOWDER

Vegetarian Slow Cooker Corn Chowder image

Wholesome and filling corn chowder for your slow cooker. You can use lower-fat or skim milk in place of the half-and-half. Make sure to wash hands thoroughly after handling hot peppers! Serve with warm sourdough bread.

Provided by emmelldee

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 3h30m

Yield 16

Number Of Ingredients 13

Ingredients

3 (15 ounce) cans cream-style corn
3 (15.25 ounce) cans whole-kernel corn
1 (16 ounce) package frozen diced hash brown potatoes
2 tablespoons butter
1 large red onion, chopped
1 large sweet white onion, chopped
3 bell peppers, chopped
3 stalks celery, chopped
3 large carrots, chopped
2 jalapeno peppers, seeded and chopped
3 hot cherry peppers, seeded and chopped
2 poblano peppers, seeded and chopped
4 cups half-and-half cream

Steps:

Pour cream-style corn and whole-kernel corn in a slow cooker set to Low; add hash browns and stir.
Heat butter in a skillet over medium heat; cook and stir red onion, white onion, bell peppers, celery, carrots, jalapeno peppers, cherry peppers, and poblano peppers in the melted butter until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; top with half-and-half.
Cook, stirring occasionally, for about 3 hours.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 44.1 g, Cholesterol 26.2 mg, Fat 9.8 g, Fiber 4.6 g, Protein 6.8 g, SaturatedFat 5.5 g, Sodium 583 mg, Sugar 7.7 g

VEGETARIAN SMOKY, SPICY CORN CHOWDER

Vegetarian Smoky, Spicy Corn Chowder image

Make and share this Vegetarian Smoky, Spicy Corn Chowder recipe from Food.com.

Provided by Eat Your Vegetables

Categories Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 large sweet onion, pared into 8 chunks
4 scallions, sliced
2 garlic cloves, chopped
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 large red potatoes, cut into chunks
20 ounces frozen corn
4 cups vegetable broth
1 tablespoon liquid smoke
1 cup half-and-half
1/2 teaspoon kosher salt (to taste)
1/2 teaspoon black pepper (to taste)

Steps:

Cook the onion and scallions in olive oil in a large soup pot until soft (5-7 minutes). Add the garlic, red pepper and paprika. Add the liquid smoke and cook an additional 2 minutes, stirring often.
Stir in the broth and add the potatoes. Bring to a boil. Cook for 15 minutes, or until potatoes are soft.
Stir in the corn and half-and-half. Bring to a boil. Reduce heat and simmer 15 minutes.
Transfer half the soup to a blender and puree until smooth.
Return to the pot, add the salt and pepper and stir to combine.

VEGETARIAN CORN CHOWDER

Vegetarian Corn Chowder image

Make and share this Vegetarian Corn Chowder recipe from Food.com.

Provided by Moody

Categories Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 ounces butter
2 large onions, finely chopped
1 clove garlic, crushed
2 teaspoons cumin seeds
4 cups vegetable stock
2 potatoes, peeled & chopped
1 cup cream-style corn
2 cups fresh corn kernels
3 tablespoons parsley, fresh chopped
1 cup cheddar cheese, grated
salt & freshly ground black pepper
2 tablespoons chives, fresh & snipped

Steps:

Heat butter in large, heavy-based pan.
Add onions& cook over med-high heat for about 5 minutes, or until golden.
Add garlic& cumin seeds,& cook for one minute, stirring constantly.
Add stock& bring to a boil.
Add potatoes,& reduce heat to simmer 10 minutes.
Add all the corn,& parsley.
Bring to a boil, then reduce heat to simmer for 10 minutes more.
Stir in cheese, salt& pepper to taste,& heat gently, over a low heat, until cheese melts.
Serve with snipped chives.
You can make this recipe without the cheese, if you want less fat.
Or if you're like me, you can use a really old nippy cheddar, for a nice nippy flavour!

Nutrition Facts : Calories 249.3, Fat 14.1, SaturatedFat 8.6, Cholesterol 37.7, Sodium 252, Carbohydrate 26.9, Fiber 3.2, Sugar 4.4, Protein 7

Tips:

Use fresh corn: Fresh corn on the cob is best for this chowder, but you can also use frozen or canned corn if fresh corn is not available.
Don't overcook the corn: Overcooked corn will become tough and lose its flavor. Simmer the corn for just a few minutes until it is tender but still has a slight crunch.
Use a variety of vegetables: This recipe calls for potatoes, carrots, celery, and onions, but you can also add other vegetables such as green beans, peas, or zucchini.
Use a flavorful broth: Vegetable broth or chicken broth can be used in this recipe. If you use chicken broth, be sure to use a low-sodium broth so that the soup is not too salty.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of cayenne pepper for a little bit of heat.
Serve the soup with a side of crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

This vegetarian corn chowder is a hearty and flavorful soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. Whether you are a vegetarian or not, you are sure to enjoy this delicious soup.