Vegan Squash & Corn Chowder

RECIPE PRINT COMMENTS
5 from 1 vote

Get ready for fall with this healthy chowder. Filled with fresh sweet corn, sweet potatoes, peppers and yellow squash. Vegan and Gluten-Free.

Summer —> Meet fall.

This chowder stitches the two seasons together perfectly. Sweet summer corn and yellow squash simmered in a light yet hearty broth of sweet potatoes and peppers. If you’re like me and just not quite ready for fall, lean in with this simple dinner.

I’ve had corn chowder on the brain since the beginning of July, when our annual corn consumption peaks. Yup, the perks of marrying a midwestern man. He wants all the corn, all the time. I can confidently say that I’ve eaten more corn in the last 6 years of knowing BL than I have in my previous 24 years of existence.

While I am usually happy to oblige his ‘Can we have more corn?!’ requests, I needed a break from our usual side of corn on the cob. Enter chowder.

Get Ready For Fall With This Healthy Chowder. Filled With Fresh Sweet Corn, Sweet Potatoes, Peppers And Yellow Squash. Vegetarian And Gluten-Free.

I usually shy away from chowder dishes because they are typically filled with cream & butter.  More of a gravy soup than a healthy, vegetable filled stew. However, this chowder is thickened with pureed potatoes and corn, without the need for heavy cream.

It’s a chowder you can feel good about when you go back to the stove for seconds, and thirds. Which, undoubtedly, you will. BL attacked bowl number three within an hour of me finishing the first batch.

Fresh corn is a must in this soup because without butter or cream to hide behind, the summer corn is the star. While I’m not an organic stickler on all my produce, I do seek out organic corn since most commercial corn is GMO. I’ve yet to find a supermarket other than our co-op or Whole Foods that sells organic corn on the cob; therefore, we rely heavily on our farmers’ markets to feed our supply. We’ve still got a few weeks left of the season so enjoy this one soon!

Get Ready For Fall With This Healthy Chowder. Filled With Fresh Sweet Corn, Sweet Potatoes, Peppers And Yellow Squash. Vegetarian And Gluten-Free.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Delish Knowledge

Squash & Corn Chowder

5 from 1 vote
Summer meets fall with this healthy chowder. Filled with fresh sweet corn, sweet potatoes, peppers and yellow squash.
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Equipment

  • Soup Pan

Ingredients 

  • 2 tbsp. olive oil
  • 1 medium onion, diced (about 1 cup)
  • 1 cup celery, diced
  • 1/4 tsp. cayenne pepper
  • 1 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 2 cups yellow summer squash, diced
  • 2 cups sweet potatoes, diced
  • 2 cups fresh corn kernels
  • 1 cup red bell peppers, diced
  • Optional Garnishes: thinly sliced peppers or shredded cheese

Instructions

  • In a large soup pan, heat the oil over medium heat.
  • Add the onion and celery and cook until softened, about 5 minutes.
  • Add the cayenne pepper, oregano, salt and stir together. Sprinkle the flour over the onion and stir constantly for 1 minutes until the flour starts to brown and coats the vegetables.
  • Whisk in the broth and bring to a boil.
  • Reduce the heat to low and add the remaining ingredients: squash, sweet potatoes, corn, and red peppers.
  • Stirring occasionally, simmer for an additional 15 minutes until the vegetables are tender.
  • Ladle 2 cups of vegetables into a blender, pouring out as much broth as possible. Puree the vegetables in a blender until smooth.
  • Add the pureed vegetables back to the pot and stir together. Cook for an additional 5 minutes until thickened.
  • Serve, topping with additional garnishes if desired!

Nutrition

Serving: 1servingCalories: 173kcalCarbohydrates: 29gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gSodium: 754mgPotassium: 511mgFiber: 4gSugar: 9gVitamin A: 7728IUVitamin C: 45mgCalcium: 34mgIron: 1mg
Course: Soup
Cuisine: American

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12 Comments

  1. 5 stars
    Made this tonight as meal prep for the week; I was skeptical because I’ve never eaten summer squash, and I’m just starting to experiment with plant-based living. It was so delicious, I was craving seconds while eating my first bowl of soup. I did add great northern beans and I seasoned mine with garlic powder, cumin, tumeric plus alot of cayenne pepper and oregano, and I left out the salt. I didn’t know vegan food could taste so good, but I’m fully on board now.

    1. Alexis! So excited for you- and glad that you enjoyed this recipe. I’ve got lots more vegan recipes here- I recommend starting with the vegan chili cheese dip, lentil shepherd’s pie, lentil tacos, greek lentil salad, tofu chicken salad and butter chickpeas. 🙂

  2. Katie @ Produce on Parade says:

    A chowder fit for an Autumn Goddess! This looks divine, Alex!

  3. Deanna Segrave-Daly (@tspbasil) says:

    YUM! Love the mix of summer and fall – I’m not quite ready for full on out only pumpkin stuff yet…. 🙂

    1. Me either… this is my “lean in” soup 🙂

  4. Deborah @ Confessions of a Mother Runner says:

    Yum I better make that before the corn disappears!

  5. Rachael@AnAvocadoADay says:

    Perfect first recipe to post with your hot new makeover! Love it!

  6. Lisa @ Healthy Nibbles & Bits says:

    Beautiful chowder, Alex! I have a bunch of corn that I need to use, so I can’t wait to cook this up soon!

    1. Thanks Lisa! You should try it- I loved this over regular corn chowder!

  7. Liz - Meal Makeover Mom says:

    Love your recipe and your photos! Amazing. I’m heading to the market this morning and I may just have to pick up ingredients for this soup! Pinning now 🙂

    1. Thanks Liz! Hope you make it!