Soup / American
Smoky Corn Chowder
Sweetcorn and tender potato pieces fill a creamy oat-milk chowder. Smoked paprika gives the broth a warm, savory finish.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.
- Contains celery.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oil in a saucepan and soften onion and celery for 7 minutes.
Stir in paprika, potatoes, stock, salt and pepper. Simmer for 15 minutes until potatoes are tender.
Add sweetcorn and oat milk and simmer gently for 5–6 minutes.
Blend a third of the chowder with an immersion blender, leaving most of the corn and potatoes whole.
0 of 4 steps complete
A little kitchen know-how
- Avoid a hard boil after adding oat milk to keep the broth smooth.
Make it yours & keep it well
Use unsweetened soy milk instead of oat milk for a creamier finish.
Storage: Refrigerate for 3 days; add a splash of water during reheating.
Estimated nutrition per serving
350 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days; add a splash of water during reheating.
Can I adapt this plant-based recipe?
Use unsweetened soy milk instead of oat milk for a creamier finish.
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