Vegetarian Corn Chowder Recipe – Love With Recipes
Warm up with this rich and creamy Vegetarian Corn Chowder recipe, packed with flavor from fresh vegetables and topped with sharp cheddar cheese. This hearty dish comes together quickly, making it perfect for a comforting lunch or dinner that everyone will love.
Recipe Summary:
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Servings: 8
- Calories per Serving: 249.3 kcal
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 3 tbsp |
| Onions, finely chopped | 2 large |
| Garlic, minced | 1 clove |
| Cumin seeds | 2 tsp |
| Potatoes, diced | 4 medium |
| Fresh corn kernels | 2 cups |
| Fresh parsley, chopped | 1 tbsp |
| Cheddar cheese, shredded | 2 cups |
| Chives, snipped | 3 tbsp |
| Salt and pepper, to taste | As needed |
| Vegetable stock | 1 liter |
Nutritional Information (per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 249.3 kcal |
| Fat | 14.1 g |
| Saturated Fat | 8.6 g |
| Cholesterol | 37.7 mg |
| Sodium | 252 mg |
| Carbohydrates | 26.9 g |
| Fiber | 3.2 g |
| Sugars | 4.4 g |
| Protein | 7 g |
Instructions:
-
Prepare the base:
Heat the butter in a large, heavy-based pan over medium-high heat. Once melted, add the finely chopped onions and cook for about 5 minutes, stirring occasionally, until they become soft and golden brown.
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-
Add the aromatics:
Stir in the minced garlic and cumin seeds, allowing the mixture to cook for another minute while stirring constantly to release the rich flavors of the cumin. -
Incorporate the stock:
Pour in the vegetable stock and increase the heat to bring the mixture to a boil. This will serve as the base of the chowder and help blend all the flavors together. -
Add the potatoes:
Once boiling, reduce the heat to a simmer and add the diced potatoes. Cook the potatoes for about 10 minutes, or until they are tender but not falling apart. -
Add the corn and parsley:
Stir in the fresh corn kernels and chopped parsley. Increase the heat to bring the chowder back to a boil, then immediately reduce it again to a gentle simmer. Cook for another 10 minutes, ensuring the corn softens and the flavors meld together. -
Incorporate the cheese:
Gently stir in the shredded cheddar cheese, and season the chowder with salt and pepper to taste. Reduce the heat to low, stirring occasionally, until the cheese has melted smoothly into the chowder. Be careful not to let the soup boil once the cheese is added, as it may cause the cheese to separate. -
Final touches:
Before serving, sprinkle with freshly snipped chives for a bright pop of color and flavor. If you’re looking to reduce fat content, you can easily skip the cheese or opt for a sharp, aged cheddar for a more robust flavor with less quantity.
Additional Tips:
- Dairy-Free Option: For a vegan or dairy-free version of this chowder, you can omit the cheddar cheese altogether or substitute it with a vegan cheese option. The soup is still rich and flavorful without the cheese.
- Spice It Up: If you like a bit of heat, try adding a pinch of cayenne pepper or some diced jalapeños for a spicy twist.
- Texture Variations: If you prefer a smoother chowder, use an immersion blender to blend half of the soup before adding the cheese, leaving the other half chunky for a varied texture.
This easy Vegetarian Corn Chowder is perfect for a weeknight dinner or a cozy lunch, offering warmth and nourishment in every bite. Serve it alongside some crusty bread for an extra comforting meal.
Enjoy your bowl of homemade corn chowder from Love With Recipes!
