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Corn chowder is a showcase of the garden harvest! Thick & creamy, but yet all vegetables, this soup will delight a family with diverse dietary needs! Gluten-free, dairy free, and vegan without sacrificing heartiness or flavor. A perfect fall soup that can be topped with any fixings you want!
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Creamy Corn Chowder {gluten free, dairy free, vegan}

Corn chowder is a showcase of the garden harvest! Thick & creamy, but yet all vegetables, this soup will delight a family with diverse dietary needs! Gluten-free, dairy free, and vegan without sacrificing heartiness or flavor. A perfect fall soup that can be topped with any fixings you want!  This recipe makes a big batch of soup -- which freezes beautifully if you have leftovers.

Ingredients

  • 8 cups water
  • 6 cups corn (fresh or frozen, remove from the cob); reserve 4 cups for final step
  • 6 corn cobs
  • 4 cups diced russet potatoes approximately 4-6 medium potatoes
  • 1 large onions diced
  • 2-4 assorted peppers diced (bell, Anaheim, poblano)
  • 1.5 tablespoon chili powder
  • salt & pepper to taste
  • 2 cloves garlic minced
  • 1 tablespoon olive oil

Instructions

  • Over medium heat in a large stockpot, sweat onions, garlic, and peppers until translucent.  Add chili powder then "bloom" until fragrant.  Add potatoes, two cups of corn kernels, cob cobs and water and bring to a simmer.
  • Simmer for 20-25 minutes, until the potatoes are tender.  Remove from heat.  Remove and discard/compost the corn cobs.  Using an immersion blender, puree the mixture until smooth.  Alternatively, puree soup in small batches with a blender.  Return pureed soup to stockpot.  Add reserved corn.  Return to a simmer for 15-20 minutes.  You may need to adjust the consistency by adding more liquid or simmering longer depending on your preference.  Season with salt and pepper to taste.
  • Ladle into bowls and add toppings as desired.  This soup holds over well in a crockpot and any extra freezes beautifully.