It is the perfect recipe for a cozy, flavorful meal. This vegan chowder is a delightful summer vegetable soup that’s also a gluten-free soup option. Packed with sweet corn, red potatoes, zucchini, and a hint of smoky chipotle, it’s a dish that brings warmth and satisfaction.
Why You’ll Love This Chipotle Corn Chowder
This Chipotle Corn Chowder is a creamy, vegan chowder that doesn’t compromise on flavor. As a gluten-free soup, it’s suitable for various dietary needs. The combination of summer vegetables and smoky chipotle creates a harmonious blend that’s both comforting and invigorating. Whether you’re looking for a hearty meal or a light summer vegetable soup, this chowder fits the bill.
Ingredients
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2 tablespoons olive oil
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3 cups red potatoes, diced
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½ onion, diced
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2 cloves garlic, minced
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3 cups sweet corn kernels
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1 large zucchini, diced
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1 teaspoon salt, or to taste
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3 cups vegetable broth
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1 cup original almond milk
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1–2 chipotle peppers in adobo, to taste
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½ cup fresh basil leaves, loosely packed
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Optional toppings: seeds, nuts, oils, pesto, hot
Instructions
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Sauté the Vegetables: In a large pot over medium-high heat, heat olive oil. Add red potatoes, onion, garlic, corn, zucchini, and salt. Sauté until vegetables are tender-crisp, about 5–7 minutes.
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Simmer the Soup: Pour in the vegetable broth and bring to a simmer. Cook until potatoes are soft, around 10 minutes.Maebells+5thecleanhappylife+5Soup Chick+5
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Blend for Creaminess: Transfer approximately 3 cups of the soup to a blender. Add almond milk and chipotle peppers. Blend until smooth for a silky, smoky base.
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Combine and Serve: Return the blended mixture to the pot and stir to combine. Adjust seasoning with salt and pepper to taste. Serve hot in bowls topped with fresh basil, a drizzle of pesto or olive oil, hot sauce, and your choice of seeds or nuts for texture and flair.
Cooking Tips
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Adjusting Spice Levels: Start with one chipotle pepper and add more to taste. Remember, chipotle peppers can be quite spicy.
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Creaminess Without Dairy: The combination of almond milk and blended vegetables creates a creamy texture without the need for dairy.
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Fresh vs. Frozen Corn: While fresh corn is ideal, frozen corn works well, too. If using fresh corn, consider roasting it for added flavor.
Personal Anecdote
The first time I made this Chipotle Corn Chowder, I was amazed at how the simple ingredients came together to create such a rich and satisfying dish. The smoky heat from the chipotle peppers combined with the sweetness of the corn made it an instant favorite in my household. It’s now a go-to recipe for both summer gatherings and cozy winter nights. Cheeky Chickpea+16Lazy Cat Kitchen+16The Seasoned Mom+16Pinch of Yum
What to Serve
Pair this chowder with a slice of crusty gluten-free bread or a fresh green salad for a complete meal. For added protein, consider serving it alongside grilled tofu or tempeh. A chilled glass of white wine or a refreshing iced tea complements the flavors beautifully.
How to Store
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Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
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Freezer: This chowder freezes well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
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Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. You may need to add a splash of almond milk or water to adjust the consistency.
FAQs
Can I use a different non-dairy milk?
Yes, you can substitute almond milk with other non-dairy milks like oat, soy, or coconut milk. Keep in mind that the flavor and creaminess may vary slightly.
Is this chowder suitable for freezing?
Absolutely! This chowder freezes well. Just make sure to cool it completely before transferring to freezer-safe containers.
Can I make this chowder less spicy?
Certainly. Start with half a chipotle pepper and adjust to your preferred spice level.
This Chipotle Corn Chowder is a delightful blend of sweet and smoky flavors, making it a standout vegan chowder that’s also a gluten-free soup. Whether you’re enjoying it as a summer vegetable soup or a comforting meal on a chilly day, this dish is sure to satisfy. Its creamy texture and bold flavors make it a favorite for many, and it’s easy to see why.
Print
Smoky Chipotle Corn Chowder: A Creamy Vegan Twist on Summer Comfort Food
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Chipotle Corn Chowder is a creamy, vegan, and gluten-free soup made with summer vegetables like sweet corn, red potatoes, and zucchini. Infused with smoky chipotle peppers and fresh basil, this chowder offers a comforting, spicy-sweet flavor that’s perfect year-round.
Ingredients
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2 tablespoons olive oil
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3 cups red potatoes, diced
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½ onion, diced
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2 cloves garlic, minced
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3 cups sweet corn kernels
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1 large zucchini, diced
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1 teaspoon salt, or to taste
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3 cups vegetable broth
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1 cup original almond milk
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1–2 chipotle peppers in adobo, to taste
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½ cup fresh basil leaves, loosely packed
Optional Toppings:
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Seeds
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Nuts
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Olive oil or pesto
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Hot sauce
Instructions
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Sauté Vegetables:
In a large pot over medium-high heat, heat olive oil. Add potatoes, onion, garlic, corn, zucchini, and salt. Sauté for 5–7 minutes, until tender-crisp. -
Simmer:
Add vegetable broth and bring to a simmer. Cook until potatoes are soft, about 10 minutes. -
Blend for Creaminess:
Transfer 3 cups of the soup to a blender. Add almond milk and chipotle peppers. Blend until smooth. -
Combine:
Return the blended mixture to the pot. Stir well. Season to taste with salt and pepper. -
Serve:
Ladle into bowls and top with basil, pesto or oil, hot sauce, and seeds or nuts as desired.
Notes
Adjust chipotle peppers based on heat preference.
Almond milk and blended veggies give a dairy-free creamy base.
Fresh corn adds great flavor, but frozen works well too.
For extra richness, use roasted corn or add more basil or pesto when serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired / American