Description
This Smoky Corn Chowder is easy to make, bursting with flavor, and the perfect cozy meal. Not only that, but it requires only simple ingredients and can be ready in under an hour!
Ingredients
- 3 tablespoons water
- 2 shallots, diced
- 1 clove of garlic, minced
- 4 cups (616 g) fresh corn kernels (or thawed frozen corn)
- ¼ cup (15 g) nutritional yeast
- 1 tablespoon (15 ml) liquid aminos
- 1 teaspoon liquid smoke
- ¾ teaspoon smoked paprika, plus more for garnish
- ½ teaspoon onion powder
- 1½ cups (355 ml) vegetable broth
- 1 cup (235 ml) unsweetened, nut-free nondairy milk
- 2 cups (60 g) packed baby spinach
- 2 tablespoons (5 g) chiffonade-cut fresh basil, plus more for garnish
- 4 sourdough bread bowls (8 ounces, or 225 g, each)
- ½ teaspoon salt, or to taste
- Freshly ground black pepper, to taste
Instructions
- In a large pot over medium heat, add 3 tablespoons of water. Add the shallots and garlic to the pot and sauté for 2 to 3 minutes. Add the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder to the pot and stir until combined.
- Add the vegetable broth and nondairy milk to the corn mixture and bring to a boil. Reduce the heat to medium-low and carefully use an immersion blender to purée about half of the corn kernels (so it remains slightly chunky).*
- Cover the pot, bring the soup to a simmer, and cook for 10 minutes, stirring occasionally. Fold the spinach and basil into the soup and cook for another 5 minutes. Meanwhile, preheat the oven to 300°F (150°C, or gas mark 2). Cut the tops out of the bread bowl loaves and cut the bread
out of the center, leaving a roughly 1-inch (2.5 cm) thick wall on all sides. Toast the loaves until lightly golden, about 8-10 minutes. - Season the soup with salt and pepper to taste and divide it among the bread bowls. Garnish with a sprinkle of smoked paprika and chiffonade-cut basil and serve immediately.
Notes
- The original recipe uses 1 teaspoon of sunflower oil to saute with, but we opted for water and it worked just fine.
- If you do not have an immersion blender, you can transfer half of the soup to a blender in small batches and carefully purée it with a towel over the top instead of the lid (or else you run the risk of it exploding everywhere).
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Entree, Soup
I love corn chowder and this looks so delicious – love the bread bowl!
The best part!! I love anything that comes in a bread bowl haha 😛
I love Jackie and her recipes…and this book! This soup is amazing!
You must try it, it is SO good!
Thanks for reminding me about this recipe! It’s so good! I will definitely be making it again soon.
★★★★★
Definitely one of my favorites from the book! So happy you love it, too!! 🙂
I just love that she made a cookbook all about BOWLS!
RIGHT?! Bowls are my FAVE!
Hi Jasmine,
this food blog is adorable!
I have a question concerning the recipe. Usually my english is adequate enough to understand recipes even though the measuring system is so different (cups instead of grams). But what is meant by liquid smoke? I mean what kind of food is that?
I want to try this one badly, because what’s not to love about bread and corn goodness 🙂
Hi Cassy! Liquid smoke is an ingredient used for flavoring– it adds a smoky feel without having to actually smoke the food.
You can check out the one we use here on Amazon!
Mm, I love making corn chowder with fresh corn off the cob in the summer! This bowl looks amazing, and I want that cookbook! 🙂
★★★★★
It is definitely a must-have cookbook! One of my absolute faves 🙂
Great recipe! I tried it yesterday and really enjoyed it. Quite simple ingredients, but yet so tasty and flavourful.
★★★★★
We are so happy you enjoyed this, Layra! 🙂