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Smoky Vegan Corn Chowder

Creamy, delicious, and simple Vegan Corn Chowder topped with smoky shiitake mushrooms.

Course Main Course
Keyword 30-minute meals, smoky vegan corn chowder, vegan dinner recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

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

Corn Chowder

  • 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

Instructions

Smoky Shiitake Mushrooms

  1. 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

  1. 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.

  2. 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.

  3. 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!