Southwest Corn Chowder (Vegan!)

This zesty vegan Southwest Corn Chowder recipe features fire-roasted peppers, green chiles, and southwest-style flavors. It's slightly smoky, warmly spiced, and deliciously cheesy! Plus it's made with wholesome, nourishing ingredients. (Vegan, gluten-free, oil-free, nut-free.)

This vegan Southwest Corn Chowder is a zesty twist on a cozy classic! I adapted it from our family-favorite Vegan Potato Corn Chowder recipe.

However this version features a creamy fusion of sweet corn & potato with fire-roasted bell peppers, green chiles, jalapeño, and southwest-style flavors. (YUM!)

It's a wholesome, soul-warming meal made with all plant-based ingredients. No heavy cream, sour cream, or butter required! Plus you can make it as spicy or mild as you prefer.

Ingredients for Southwest Corn Chowder

For this recipe, you'll simmer in a large pot on the stove:

• Yellow onion: Or you can substitute white onion or sweet onion.
• Fresh garlic cloves
• Jalapeño peppers: I like to use 2 medium/large jalapeños. For a milder taste, you can use only one or substitute with poblano pepper if desired.
• Red potatoes: I enjoy this variety best in this recipe, but you can substitute Yukon gold potatoes or white potatoes if desired. I purchase organic potatoes whenever possible and leave the skins on for added nutrients. But feel free to peel them if you wish or if you're not using organic.
• Vegetable broth: Use low sodium and oil-free if needed.
• Dairy-free milk: Be sure your milk is plain and unsweetened. This helps add creaminess to the broth. I use homemade cashew milk, but soy milk or other plant-based milk will work. To keep this recipe nut-free, use a nut-free milk.
• Sweet corn: For convenience, either canned corn or frozen corn kernels work great. (You'll need about two 15-ounce cans if using that method.) Just be sure it's flavorful and sweet! I purchase organic corn whenever possible. You could also use fire-roasted corn.
• Fire-roasted red peppers: I use jarred roasted red bell peppers for convenience, but you can roast your own if desired.
• Diced green chiles: These typically come in a small 4-ounce can. You can purchase either medium or mild depending on your spice-level preference.
• Nutritional yeast: We'll use a good amount of nutritional yeast in this recipe because it gives the broth a delightful cheesy, savory flavor. Use either fortified or unfortified nutritional yeast - your choice.
• Smoked paprika: This adds a woodsy, smoky flavor to the chowder. You can also add salt and black pepper to taste.
• Fresh cilantro: We'll stir this in at the end of cooking time, but if you don't care for the taste, simply leave it out.

Customizing

Heat level: Adjust the spiciness according to your palate. For spicier, use more jalapeño, medium green chiles, add cayenne pepper, or top with hot sauce before serving. For less spicy, only use one jalapeño and mild green chiles.

Spices & seasoning: Add other seasonings in place of the smoked paprika, or in addition to it. Spices like chili powder, ground cumin, dried oregano, or ancho chile powder would be tasty. You can also add an extra can of green chiles if you love the flavor.

Other additions: Use fresh bell pepper instead of roasted pepper, or stir in some black beans at the end of cooking time for extra plant-based protein and fiber.

Serving

Toppings: Enjoy this chowder as is, or garnish your bowl with any toppings. Add diced avocado, extra cilantro, green onions (scallions), tortilla chips for crunch, dairy-free cheddar cheese, a squeeze of fresh lime juice, or hot sauce to taste.

Blending: I like to blend about half of the chowder with an immersion blender at the end of cooking time. This creates a thicker, creamier texture. (Immersion blenders are such a convenient & easy tool for blending soups!)

Storing

Let the chowder cool completely, then store in an airtight container in the refrigerator. It keeps for about 4-5 days. Simply reheat in the microwave when ready to enjoy.

Heads up: I find the leftovers taste just as great (if not better!)

For more inspiration, also browse all vegan soup recipes or corn recipes.

If you're enjoying this vegan southwest corn chowder recipe, also check out:

• Vegetable Chowder
• Southwest Black Bean Soup
• Vegan Taco Salad with Southwestern Dressing

Follow The Garden Grazer on Instagram, Pinterest, Twitter, or Facebook for more updates and inspiration.