Description

This Creamy and Chunky Vegetarian Corn Chowder is a comforting, hearty soup featuring fresh corn, tender Yukon Gold potatoes, and creamy navy beans. Enhanced with smoky paprika, a touch of heat from jalapeños, and finished with sharp cheddar cheese and a squeeze of lime, this dish offers a perfect balance of flavors and textures. Ideal for a cozy lunch or dinner, it’s made entirely on the stovetop and is easy to prepare with fresh or frozen ingredients.

Ingredients

Vegetables & Aromatics

2 teaspoons Vegetable Oil (olive oil recommended)
1 Cup (125 grams) Yellow Onion, medium dice (about 1/2 a large onion)
3 1/2 Cups (430 grams) Corn Kernels, fresh or thawed from frozen (about three ears of fresh corn)
2 teaspoons Minced Garlic (about 2 small cloves)
3 – 4 tablespoons Fresh Minced Jalapeños, optional, adjust to taste (from about two medium jalapeños)
3 Cups (485 grams) Yukon Gold Potatoes, diced to 1/2 inch with skin on (about 4 small potatoes)

Spices & Seasonings

1/2 teaspoon Smoked Paprika
1 1/4 teaspoon Fine Sea Salt
Freshly ground black pepper, to taste

Liquids

1 1/4 Cup (295 grams) Vegetable Broth
3 Cups (655 grams) Water
1 Cup (250 grams) Milk, plant-based or dairy (whole milk recommended; homemade cashew milk suggested)

Beans & Cheese

1 (425 grams) Can of Navy Beans, rinsed and drained
3/4 Cup (80 grams) Grated White Sharp Cheddar Cheese, packed

Finishing touches

1/2 Fresh Lime, juiced
Optional garnishes: chives, fresh jalapeños, cilantro, additional cheese

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Instructions

Heat the oil: In a 4 quart Dutch oven or heavy bottom soup pot, add the vegetable oil and heat over medium heat until the oil shimmers, indicating it’s hot enough to sauté.
Sauté the onions: Add the diced yellow onion to the pot and cook on medium low for 7-8 minutes, stirring occasionally, until the onions are just softened and translucent, not browned.
Add vegetables and spices: Stir in the corn kernels, minced jalapeños, garlic, smoked paprika, sea salt, and diced Yukon Gold potatoes. Mix well to combine all ingredients.
Add liquids and simmer: Pour in the vegetable broth and water. Stir everything together, then bring the mixture to a gentle simmer over medium heat. Lower the heat to maintain a low simmer and cook for 13-18 minutes, or until the potatoes are fork tender. Stir occasionally to prevent sticking.
Blend part of the soup: Carefully transfer about 1 1/2 cups of the soup mixture to a blender. Add the milk and blend for about 30 seconds until smooth and creamy. Return the blended soup to the pot.
Heat through with beans: Stir in the rinsed and drained navy beans. Continue cooking on low heat for about 5 minutes just to warm the beans through, stirring gently to incorporate.
Add cheese and lime juice: Remove the pot from heat. Stir in the grated white sharp cheddar cheese until melted and well mixed. Squeeze in the juice of half a fresh lime and stir. Taste and adjust salt and pepper as needed.
Serve and garnish: Ladle the chowder into bowls. Add a few twists of freshly ground black pepper and garnish with chopped chives, extra jalapeños, cilantro, or additional cheese as desired.
Storage instructions: Allow the chowder to cool completely. Store in a lidded container in the refrigerator for up to three days or freeze for several months. To reheat, thaw overnight in the fridge and gently warm on the stovetop over low heat, stirring occasionally.

Notes

The amount of jalapeños can be adjusted or omitted for less heat.
Use fresh corn when in season for best flavor; frozen corn works well off-season.
Plant-based milk such as homemade cashew milk yields a creamy texture and is a great dairy-free option.
Leaving potato skins on adds texture and nutrients.
The soup thickens as it cools; reheat gently with a splash of broth or milk if needed.
Variations: Substitute navy beans with cannellini or great northern beans.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American