Sweet Corn Chowder

This vegan version of traditional corn chowder is deliciously sweet, and uses no added oil or salt. Fresh, aromatic rosemary is a nice compliment to the sweetness of the corn and the hearty vegetables.

4 1/4 cups water
1 yellow onion, diced
3 ribs celery, diced
2 carrots, diced
3 red potatoes, skin on, diced
3 ears of organic sweet corn, or 2 10-oz. bags of frozen
1 cup diced mushrooms
1 cup non-dairy milk
1 teaspoon garlic powder
½ teaspoon nutmeg
1 teaspoon dried basil
1 teaspoon fresh rosemary, minced

Sautee the onion in a quarter cup of water until soft and clear, about 5 minutes. Add the rest of the water, the celery and the carrots, and cook on med/high for 10 minutes to soften. Add the potatoes, corn, mushrooms, non-dairy milk, garlic powder, nutmeg and basil, and cook until the potatoes are tender, about 20 minutes. Place about a quarter of the soup into a blender or Vitamix, and blend until the consistency is smoother but still slightly lumpy. Return mixture to the pot and combine well. Add the rosemary and cook for 5 minutes longer. Serve hot.

Notes: When corn is in season, it is best to use fresh white corn cut from organic ears. If it’s not yet in season, your best bet is to use bags of frozen organic sweet corn (canned corn that is both organic and salt-free is hard to find). Any corn that is not labeled “organic” is likely a GMO (genetically modified organism) product and is not health promoting. If you do not have a blender or Vitamix, the soup is just as good chunky.

Preparation: 15 minutes; cooking time: 40 minutes; serves: 6

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Comments

  1. This was amazing. I had some carrot juice and veggie broth I had to use up, so I used them as part of my liquid. I used vanilla almond milk, and instead of rosemary and nutmeg, I used cinnamon and cumin. I also substituted cauliflower for the potatoes to make it healthier. So good…thanks.

  2. Way to go Sandi! I often tweak recipes, too, wanting to make them more my taste. Fresh vegetable juices (I like celery) make great soup bases!

  3. cindy viglione says:

    I made this soup over the weekend…AWESOME! Thanks for sharing all these great dishes.

  4. This was delicious! :)

  5. Cathy, this was so delicious and hearty! I didn’t have celery so I subbed frozen peas instead and It turned out just wonderfully!

  6. Cathy, what type of bean do you think would work best in this soup? I would like to add some protein for the kids.

  7. my favorite soup is chinese sweet corn soup — a healthier, tastier and easier version of corn chowder. instead of diluting the corn flavor with milk, it is all corn — corn makes it’s own milk, either by grating fresh off the cob or pureeing frozen or canned. then you can add vegetable broth and whole corn, plus any other add-ins (i add white pepper, water chestnuts and ginger), plus a thickener such as cornstarch or arrowroot. yum…

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