Servings: 4–6
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes

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🥣 Ingredients

Base

• 2 tbsp olive oil or vegan butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 1 medium red bell pepper, diced (optional for sweetness)

Potatoes & Corn

• 3 medium russet or Yukon gold potatoes, peeled and diced
• 4 cups corn kernels (fresh or frozen)

Broth & Creaminess

• 4 cups vegetable broth
• 1 cup unsweetened non-dairy milk (oat, soy, or almond)
• 1 tsp apple cider vinegar or lemon juice (brightens flavors)
• 1 tsp smoked paprika
• ½ tsp ground thyme
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper (freshly cracked is best)

Optional Add-Ins

• ½ cup coconut cream or cashew cream for extra richness
• 1–2 tsp maple syrup if you like slightly sweet corn chowder
• Fresh parsley or chives for garnish

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👩‍🍳 Instructions

1. Sauté the aromatics

1. In a large pot, heat olive oil over medium heat.
2. Add onions, celery, and carrots; sauté 5–7 minutes until softened.
3. Add garlic and red bell pepper; sauté 1–2 minutes more.

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2. Add potatoes and corn

1. Stir in diced potatoes and 3 cups of corn.
2. Sprinkle smoked paprika, thyme, salt, and black pepper over the vegetables.

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3. Add broth and simmer

1. Pour in vegetable broth and bring to a boil.
2. Reduce heat and simmer 20–25 minutes, or until potatoes are tender.

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4. Add creaminess

1. Stir in non-dairy milk and apple cider vinegar.
2. Optional: blend 1–2 cups of the soup slightly with an immersion blender for a creamier texture.
3. Stir in coconut or cashew cream if using.

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5. Adjust seasoning

• Taste and add more salt, pepper, or maple syrup if desired.

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6. Serve

• Ladle into bowls and garnish with chopped parsley or chives.
• Serve with crusty bread or crackers.

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💡 Tips

• For extra depth, roast corn first in a skillet until lightly charred.
• For heartier chowder, add 1 cup cooked chickpeas or white beans.
• Leftovers taste even better the next day as flavors meld.

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⭐ Optional Variations

• Spicy Corn Chowder: Add ½ tsp cayenne or 1 diced jalapeño with the aromatics.
• Loaded Chowder: Add vegan bacon bits or sautéed mushrooms for smoky flavor.
• Green Corn Chowder: Stir in 1 cup chopped spinach or kale at the end.