Vegan Corn Chowder

This easy vegan corn chowder recipe is the best instant pot soup! Smoky, sweet, creamy, and easy to make! It’s also high in protein and great for cold days.

You’ll love this vegan corn chowder because it’s healthy, delicious, and comforting. It’s packed with vegetables and has lots of protein from the lentils. In addition, this recipe is super low effort because you end up blending it all the end, so there is no need to chop up vegetables very finely. 

Ingredients for Vegan Corn Chowder 

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 pound bag of frozen yellow corn
• 1 can of full-fat coconut milk
• 2 cups vegan chicken stock – Or vegetable stock. I use this vegan chicken bouillon powder: Orrington Farms All Natural Vegan Chicken Broth Base.
• 1 cup red lentils, rinsed – This adds lots of protein to this corn chowder, and you won’t even believe this soup has lentils in it when you try it. 
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 tablespoon nutritional yeast
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 cup fire-roasted diced green chilies, 4oz can (optional) – I get these from Trader Joe’s, but I recommend adding the juice of a lemon or lime if you can’t find them where you live. These chilies add a lot of flavor and acid to the soup, so adding citrus gives it that flavor kick.
• 1 bay leaf – I add these to almost every soup I make because it adds so much flavor. 
• 1 teaspoon salt
• 1/4 teaspoon cracked black pepper

What you need to make vegan corn chowder

• Instant Pot or large pot: It’s optional to make this in the Instant Pot, but I use it for many recipes. Especially when I make soups and chowder, I use this one: 6-quart Instant Pot.
• Immersion blender: You will blend up the chowder slightly to give it a creamier texture. I don’t blend it completely because I like having spoonfuls of corn and small pieces of bell pepper. I highly recommend getting an immersion blender if you love making soups and smoothies. I use this handheld blender: Mueller Austria Immersion Hand Blender.
• Sharp knife: If you’re looking for an affordable set of kitchen knives I recommend this set: 6 Pieces Black Titanium Plated Stainless Steel Kitchen Knife Set.
• Cutting board 

How to make Corn Chowder in the Instant Pot

Roughly chop up onion and bell pepper. You will blend the chowder at the end, so you don’t have to chop them thinly. I love this recipe because I don’t have to chop so precisely, making this a low-effort lunch and dinner!

Set instant pot to saute mode, and add 1-2 tablespoons of oil. Add onion and bell pepper, and saute for about 5 minutes until it’s translucent and fragrant.

Then add an entire 1-pound bag of frozen corn into the pot. Add in the spices: 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, 1 teaspoon of garlic powder, and 1 tablespoon of nutritional yeast.

Pour in the can of coconut milk, 2 cups of vegan chicken stock, the can of green chiles, 1 cup of rinsed red lentils, and a bay leaf.

Seal the Instant Pot and set it to manual high pressure for 20 minutes. It will take about 8-10 minutes to come to pressure. After cooking for 20 minutes carefully release the valve and let it naturally release.

Remove the lid and grab your immersion blender and lightly pulse until it’s a smoother consistency. The amount to blend is totally up to your preference. I normally blend it by pulsing about 8-10 times, so it still has bell pepper and corn pieces to bite into.

Top it with some vegan sour cream and green onions. Add more salt and pepper to your preference, and enjoy it with some bread or serve it on top of some rice.

@mariasmunchies

The best lazy day meal✨🌽#cornchowder#highproteinmeals#veganrecipe#foryou#veganprotein#cozysoupweather#vegetarianrecipe#cornlover#veganuary#veganfood

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How to make vegan corn chowder:

Roughly chop up onion and bell pepper. You will blend the chowder at the end, so you don’t have to chop them thinly.

Heat a large pot to medium-high heat, and add 1-2 tablespoons of oil. Add onion and bell pepper, and saute until it’s translucent and fragrant. This takes about 5 minutes.

Then add an entire 1 pound bag of frozen corn into the pot. Add in the spices: 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, 1 teaspoon of onion powder, and 1 tablespoon of nutritional yeast.

Pour in the can of coconut milk, 2 cups of vegan chicken stock, the can of green chiles, 1 cup of rinsed red lentils, and a bay leaf.

Bring the pot to a boil, then turn the heat to low and let it simmer with a lid on top for 25 minutes until the lentils are cooked. Have the lid slightly off-center to let some of the steam out.

After simmering for 25 minutes remove the lid and grab your immersion blender. Lightly pulse it until it’s a smoother consistency. The amount to blend is totally up to your preference. I normally blend it by pulsing about 8-10 times, but it still has bell pepper and corn pieces to bite into.

Top it with some vegan sour cream and green onions. Add more salt and pepper to your preference, and enjoy it with some bread or serve it on top of some rice.

More Vegan Lunch Ideas

• Breaded Tofu – This crispy breaded tofu is my favorite easy dinner that’s also kid-friendly. It’s high in protein, delicious, and simple to make — a staple tofu recipe for something quick, flavorful, and nutritious. Get the recipe here: Crispy Breaded Tofu.
• Chickpea Tuna Salad – This chickpea “tuna” is one of my favorite vegan sandwich fillings because it’s so delicious, healthy, and quick. This reminds me of the tuna sandwiches I ate before going vegan, and this version is just as easy and tastes so much better! Get this sandwich recipe here: Vegan Chickpea Tuna Salad.
• Vegan Caesar Wrap – This healthy vegan caesar wrap makes the perfect quick lunch or dinner! It’s kid-friendly, ready in under 15 minutes, and is high in protein. If you like Caesar dressing, you’ll love this! Get the recipe here: Crispy Chickpea Caesar Wrap.

If you give this Vegan Corn Chowder a try, I’d love to see your recreations! Also, don’t forget to tag me on Instagram @Marias.Munchies + #MariasMunchies!

This easy vegan corn chowder recipe is packed with protein and easy to make. It’s smoky, creamy, and a great meal to make on cold days when you’re feeling lazy.

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