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.)
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: This adds delicious sweetness to the chowder. For convenience, I use a one pound bag of frozen corn kernels. Just be sure yours is flavorful and sweet. I purchase organic corn whenever possible. You could also use fire-roasted corn, or fresh corn on the cob (about 3 cups kernels).
- Fire-roasted red peppers: I use jarred roasted red bell pepper, 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 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 warm smokiness 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. A spice blend such as chili powder, ground cumin, dried oregano, or ancho chile powder would be delicious additions. You can also add an extra can of green chiles if you love the flavor.
Other additions: Use fresh bell pepper instead of roasted, 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.
Southwest Corn Chowder (Vegan!)
Ingredients
- 1 lb. red potatoes
- 1 yellow onion
- 5 cloves garlic
- 2 jalapeño peppers
- 2 cups vegetable broth
- 2 cups dairy-free milk (plain, unsweetened)
- 1 lb. sweet corn, frozen*
- 2 fire-roasted red bell peppers
- 4 oz. can diced green chiles (mild or medium)
- 2/3 cup nutritional yeast
- 3 Tbsp. fresh cilantro
- 2 tsp. smoked paprika
Instructions
- Cut the potatoes into small cubes (about ⅔-inches each). Set aside.
- Dice the onion. In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince the garlic and jalapeño peppers (seeds removed).
- When the onion is softened, add the garlic, jalapeño, potatoes, and smoked paprika. Cook for 3-4 minutes, stirring occasionally.
- Meanwhile, dice the fire-roasted bell peppers.
- Then add the broth, milk, sweet corn, fire-roasted bell peppers, green chiles, and nutritional yeast.
- Bring to a light boil. Then cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender.
- Leave as is, or blend some for a creamier texture. (I like to blend about half with an immersion blender.)
- Roughly chop the cilantro and add to pot. Add salt & black pepper to taste.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Denette says
I just made this for lunch today. Great flavors! Thanks for the recipe.
Kaitlin says
Fantastic to hear you enjoyed it for lunch, Denette! Thanks for sharing your kind and helpful feedback - it's very appreciated.