Spicy Vegan Jalapeño Corn Chowder Recipe

/ Vegan Recipes / By

If you are on the hunt for a vibrant, filling soup that’s perfect for any occasion, this Vegan Jalapeño Corn Chowder is just what you need! It’s not just a vegan recipe; it’s a delightful blend of sweet corn and spicy jalapeños that will excite your taste buds.

This chowder is an excellent choice for a cozy dinner or a gathering with friends, bringing warmth and flavor with every spoonful. The combination of creamy coconut milk and fresh ingredients creates a dish that feels indulgent without any guilt.

With a balance of heat and sweetness, this chowder showcases how versatile vegan cooking can be. Trust me, you’ll want to add this recipe to your collection!

Delicious Vegan Jalapeño Corn Chowder

A bowl of creamy Vegan Jalapeño Corn Chowder with corn and jalapeños, garnished with herbs, on a rustic table.

This Vegan Jalapeño Corn Chowder is a creamy, comforting dish that balances the sweetness of corn with the kick of jalapeños. It’s rich and satisfying while being entirely plant-based, making it a perfect choice for everyone.

Ingredients

  • 4 cups fresh or frozen corn kernels
  • 1 medium onion, diced
  • 2-3 jalapeños, seeded and minced (adjust for spice preference)
  • 3 cloves garlic, minced
  • 1 can (13.5 oz) coconut milk
  • 4 cups vegetable broth
  • 2 medium potatoes, diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Chopped cilantro for garnish (optional)

Instructions

  1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and jalapeños, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
  2. Add Potatoes and Corn: Add the diced potatoes, corn, and vegetable broth to the pot. Bring to a boil, then reduce the heat to simmer for about 15-20 minutes, or until the potatoes are tender.
  3. Blend for Creaminess: Use an immersion blender to blend the soup until it reaches your desired consistency. For a chunkier chowder, blend only half or use a regular blender in batches.
  4. Stir in Coconut Milk: Once blended, stir in the coconut milk and smoked paprika. Heat gently on low for a few minutes, adjusting salt and pepper to taste.
  5. Serve: Ladle the chowder into bowls and garnish with chopped cilantro if desired. Enjoy hot!

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 250kcal
  • Fat: 15g
  • Protein: 5g
  • Carbohydrates: 30g