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Creamy and Chunky Vegetarian Corn Chowder

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A creamy yet chunky vegetarian corn chowder packed with sweet corn, tender potatoes, and hearty beans, finished with cheese and a hint of lime.

Ingredients

  • 2 teaspoons vegetable oil
  • 1 cup yellow onion, medium dice
  • 3 1/2 cups corn kernels
  • 2 teaspoons minced garlic
  • 3–4 tablespoons fresh minced jalapeños (optional)
  • 1/2 teaspoon smoked paprika
  • 1 1/4 teaspoon fine sea salt
  • 3 cups Yukon Gold potatoes, diced
  • 1 1/4 cup vegetable broth
  • 3 cups water
  • 1 cup milk (plant or dairy)
  • 1 can navy beans, rinsed and drained
  • 3/4 cup grated white sharp cheddar cheese
  • Juice of 1/2 fresh lime
  • Freshly ground black pepper, chives, jalapeños, cilantro, or extra cheese for garnish

Instructions

  1. Heat the oil in a large soup pot over medium heat until shimmering.
  2. Add the onion and sauté over medium-low heat for 7–8 minutes until softened.
  3. Stir in the corn, jalapeños, garlic, paprika, salt, and potatoes. Add broth and water, stir, and bring to a simmer. Cook for 13–18 minutes until potatoes are fork tender, stirring occasionally.
  4. Transfer about 1 1/2 cups of the soup to a blender, add the milk, and blend until smooth. Return to the pot and stir in the beans. Cook on low for about 5 minutes.
  5. Remove from heat, stir in cheese and lime juice, and adjust seasoning if needed.
  6. Ladle into bowls, add black pepper, and garnish as desired.

Notes

  • Use fresh or frozen corn depending on availability.
  • Adjust jalapeños based on spice preference.
  • Cashew milk works well for a dairy-free option.
  • Store in the refrigerator for up to 3 days or freeze for longer storage.
  • Reheat gently on the stovetop to maintain texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-and-chunky-vegetarian-corn-chowder/