Creamy, delicious, and simple Vegan Corn Chowder topped with smoky shiitake mushrooms.
This Smoky Vegan Corn Chowder is full of comforting flavors, creamy in texture, and simple and easy to make.
Need a mouthwatering but simple corn chowder recipe? Well, I got you. This recipe is full of flavor and comes together in less than 30 minutes.
This Smoky Vegan Corn Chowder is filled with soft chinks of potato, sauteed garlic and onion, sweet corn, fresh rosemary and thyme, cheesiness from nutritional yeast, and smoky flavors from liquid smoke and roasted shiitake mushrooms.
How to make Smoky Vegan Corn Chowder:
Smoky Shiitake Mushrooms
- Preheat the oven to 425°F. Add mushrooms to a baking sheet and toss with tamari, paprika, salt, pepper, and liquid smoke. Spread into an even layer. Bake for 10-15 minutes until golden brown and slightly crispy.
Corn Chowder
- In a large pot, combine diced potato, broth, bay leaf, and cumin. Bring to a boil and cook for 5-6 minutes until potatoes are tender and a fork inserted comes out with some resistance. You don’t want the potatoes to be too soft or they will fall apart in the soup. Strain broth into a bowl and set aside potatoes.
- Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add onion and a pinch of kosher salt. Sauté for 5-6 minutes until soft, then stir in garlic and cook for 1 minute more. Stir in flour then slowly whisk in milk until thick and creamy.
- Add reserved broth, potatoes, corn, fresh herbs, nutritional yeast, and liquid smoke. Bring to a low boil, reduce heat, and simmer for 15 minutes. Stir in vinegar. Season with salt and pepper. Top chowder with smoky shiitake mushrooms and serve with a side of toasted bread and enjoy!
Why you’ll love this Smoky Vegan Corn Chowder:
- Easy and simple to make.
- Ready in less than 30 minutes.
- Creamy in texture.
- Smoky, sweet, and savory in flavor.
- Ideal cozy winter weeknight dinner.
Frequently Asked Questions:
What potatoes do you recommend for this recipe?
I recommend a potato with high start content, such as russet or yukon gold.
What non-dairy milk do you recommend?
Any non-dairy milk subtle in flavor will work well, such as almond or oat milk. I used almond milk in this recipe!
Where do I find liquid smoke?
Liquid smoke can be found in most grocery stores, usually in the condiment isle.
If you’re looking for more delicious warming winter recipes, you’ll also love this Creamy Vegan Potato Leek Soup, this Butternut Squash and Chickpea Coconut Curry, and Chickpea & Eggplant Coconut Stew.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Creamy, delicious, and simple Vegan Corn Chowder topped with smoky shiitake mushrooms.
- 3.5 oz (1 container) shiitake mushrooms, halved
- 1 tbsp tamari or low-sodium soy sace
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp liquid smoke
- 1 large russet potato, peeled and diced into ½" cubes
- 2 cups low-sodium vegetable broth
- 1 bay leaf
- 1 tsp ground cumin
- 2 tbsp olive oil
- ½ large white onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 ½ cups unsweetened, non-dairy milk
- 12 oz. frozen corn
- Leaves from 3 sprigs thyme
- Leaves from 1 sprig rosemary
- 2 tbsp nutritional yeast
- ½ tsp liquid smoke
- 1 tbsp apple cider vinegar
- 2 ½ tsp kosher salt
- ½ tsp freshly cracked black pepper
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Preheat the oven to 425°F. Add mushrooms to a baking sheet and toss with tamari, paprika, salt, pepper, and liquid smoke. Spread into an even layer. Bake for 10-15 minutes until golden brown and slightly crispy.
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In a large pot, combine diced potato, broth, bay leaf, and cumin. Bring to a boil and cook for 5-6 minutes until potatoes are tender and a fork inserted comes out with some resistance. You don't want the potatoes to be too soft or they will fall apart in the soup. Strain broth into a bowl and set aside potatoes.
-
Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add onion and a pinch of kosher salt. Sauté for 5-6 minutes until soft, then stir in garlic and cook for 1 minute more. Stir in flour then slowly whisk in milk until thick and creamy.
-
Add reserved broth, potatoes, corn, fresh herbs, nutritional yeast, and liquid smoke. Bring to a low boil, reduce heat, and simmer for 15 minutes. Stir in vinegar. Season with salt and pepper. Top chowder with smoky shiitake mushrooms and serve with a side of toasted bread and enjoy!
