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vegetarian corn chowder

Classic Vegetarian Corn Chowder

Delicious Classic Vegetarian Corn Chowder recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 1475
Ingredients Method

Ingredients
  

  • 4 fresh corn cobs
  • 3 tbsp unsalted butter
  • 1 large onion, diced
  • 2 celery stalks, chopped
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 5 tbsp all-purpose flour
  • 2 1/2 cups vegetable stock
  • 3 cups milk
  • 1.2 lb potatoes, peeled and cubed
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 tsp smoked paprika
  • 3/4 cup heavy cream
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp fresh chives, for garnish

Method
 

  1. Start by cutting the corn kernels from the cobs, setting both aside separately—the cobs will infuse the broth with sweet corn flavor. While prepping, dice the onion, chop the celery, dice the carrot, and mince the garlic. Having everything prepped and ready will let you move smoothly through the cooking process without interruption.
  2. Melt the butter in a large pot over medium heat, then add the diced onion, celery, carrot, and minced garlic along with the salt and pepper. Cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas. This short cooking time builds flavor without browning the vegetables, which would make the soup too dark.
  3. Sprinkle the flour over the softened vegetables and stir constantly for 1 minute to cook out the raw flour taste and create a roux. Pour in the vegetable stock and milk, then add the cubed potatoes, corn cobs, thyme sprigs, bay leaf, and smoked paprika. Stir well to combine, making sure no flour lumps remain. The corn cobs will gently simmer in the broth and impart a rich, sweet corn flavor throughout the cooking process.
  4. Bring the soup to a gentle simmer, then cover the pot with a lid and reduce heat to medium-low. Simmer for about 25 minutes until the potatoes are completely tender and break apart easily with a spoon. I like to partially cover the pot rather than fully closing it—this helps prevent the soup from boiling over while still maintaining the gentle simmer you want for a creamy texture.
  5. Remove the pot from heat and carefully fish out the corn cobs and bay leaf using tongs or a slotted spoon, discarding them. Stir in the fresh corn kernels from Step 1 and cook for 5 minutes over medium heat, just until the corn is heated through and tender. Remove the thyme sprigs as well, then stir in the heavy cream and taste the soup, adding more salt if needed.
  6. For a silky, creamy chowder, carefully ladle about one-third of the soup into a blender and blend until completely smooth. Pour the blended portion back into the pot and stir gently to combine with the chunky soup—this creates a luxurious texture without pureeing the entire soup. Ladle into bowls and garnish with fresh chives.