Vegetarian Corn Chowder Recipe

Eating vegetarian is not only a healthy option, but it can also save you big bucks. Of course, you don't have to be a full-on vegetarian to enjoy the delights of this vegetarian corn chowder that recipe developer Sher Castellano brings to Health Digest. And it was just in the nick of time, as we were just starting to long for a nice, warm soup packed with deep, rich flavor but without any meat at all — not even beef broth, which sometimes turns up in vegetable-based soups. 

"Most corn chowders contain bacon, but this one has plenty of flavor sans meat," Castellano tells Health Digest. Moreover, the process of making this vegetarian corn chowder is a sensory experience in and of itself, with fresh corn cobs simmering right in the soup as it blends and concentrates on the stove, imbuing the soup with a pronounced freshly harvested flavor.

And speaking of harvest, while this vegetarian corn soup is perfect for fall, Castellano assures us that we can find sweet corn any time of year because it is harvested throughout the states year-round. That said, this vegetarian corn chowder recipe is easy to double, so you can stock up any time you get your hands on some sweet golden corn.

Gather your ingredients for vegetarian corn chowder

To make Castellano's recipe for vegetarian corn chowder, you're going to need four ears of fresh corn, which you'll be able to pick up at your grocery store's produce section whenever corn is in season. While you're in the produce section, you'll also want to pick up a medium yellow onion, two medium-sized shallots (to make two tablespoons of minced shallots), and two medium-sized russet potatoes (which you will be peeling and chopping into half-inch cubes). 

You'll also need the following ingredients, some of which you may already have at home: half and half, olive oil, white wine vinegar, a bay leaf, fine sea salt, and black pepper. You're also going to need some water and a large stockpot. 

Prep your veggies

Peel the onion, and use a sharp chef's knife or utility knife to dice it. Peel the shallots, and using the same knife, mince them. Rinse, pat dry, peel, and chop the potatoes into half-inch cubes. When you're finished with all of that, it's time to turn to the corn. Shuck the corn, and discard the husks and silk. Then, using a sharp knife, slice the kernels off of the cobs, and set both the kernels and the cobs aside.

Get your soup base simmering

Grab a large stock pot, ideally one that is big enough to accommodate the corn cobs without having to break them in half. However, breaking them in half is always an option if your pot isn't big enough. Next, add the olive oil, and turn the heat source to low. Add the onions and shallots, and sauté for 5 minutes. Turn the heat to medium, and add the vinegar and four cups of the water. Then add the bay leaf, a teaspoon of the salt, pepper, and finally, the corn cobs. Reduce the heat to low, and simmer uncovered for 30 minutes.

Add the corn to your chowder

After your soup base has simmered for 30 minutes, add in the remaining four cups of water. Then stir in the corn kernels and the potatoes. Let this mixture simmer for another 30 minutes on low heat, stirring occasionally to dislodge anything that might settle to the bottom. After 30 minutes, stir in the half and half and the remaining half teaspoon of salt, and allow to simmer — still on low — for 10 minute minutes.

At this point, your vegetable corn chowder should be thick and creamy. Remove the bay leaf and serve while still hot with freshly milled black pepper. 

Vegetarian Corn Chowder Recipe
5 from 42 ratings
You don't have to be a full-on vegetarian to enjoy the delights of this vegetarian corn chowder that recipe developer Sher Castellano brings to Health Digest.
Prep Time
Cook Time
vegetarian corn chowder
Total time: 1 hour, 25 minutes
  • 4 ears fresh corn
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced small
  • 2 tablespoons shallot, minced
  • 1 tablespoon white wine vinegar
  • 1 bay leaf
  • 1 ½ teaspoons fine sea salt, divided
  • ¼ black pepper
  • 2 medium Russet potatoes, peeled into ½-inch cubes
  • ½ cup half and half
  1. Shuck the corn and discard the husks and silk.
  2. Slice the kernels off the cob and set both the cobs and the kernels aside.
  3. Heat a large stockpot over low heat. Add in the olive oil, onions, and shallots and sauté for 5 minutes.
  4. Turn the heat up to medium and then stir in the vinegar.
  5. Then add in 4 cups water, corn cobs, a bay leaf, 1 teaspoon salt, and pepper, and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for 30 minutes.
  6. Remove the cobs and discard.
  7. Add in 4 more cups of water, corn kernels, and potatoes, and simmer for 30 minutes.
  8. Stir in the half and half and remaining ½ teaspoon salt, and simmer for 10 minutes.
  9. Serve hot with black pepper.
Calories per Serving 254
Total Fat 8.4 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Cholesterol 11.2 mg
Total Carbohydrates 42.5 g
Dietary Fiber 4.0 g
Total Sugars 9.6 g
Sodium 631.7 mg
Protein 6.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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