Creamy and Chunky Vegetarian Corn Chowder
View original ↗
Vanilla and Bean · by Traci York★ 5.0 (50)

Creamy and Chunky Vegetarian Corn Chowder

NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 39%
CARBS 60G58% OF CAL
13G FIBER8G SUGAR39G OTHER
FAT 13G29% OF CAL
4G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A chunky soup brimming with corn, potatoes, white beans, and white cheddar cheese. Vegetarian and gluten-free comfort food ready in 30 minutes. Warming and satisfying.

mainamericansoupbeansgluten freevegetarian
View the full recipe on Vanilla and Bean →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 teaspoons Vegetable Oil (I use olive oil)
  • 1 Cup (125 grams) Yellow Onion (medium dice, about 1/2 a large onion)
  • 3 1/2 Cups (430 grams) Corn Kernels* (fresh, about three ears of fresh corn or thawed from frozen)
  • 2 teaspoons Minced Garlic (about 2 small cloves)
  • 3 - 4 tablespoons Fresh Minced Jalapeños** (optional, adjust to taste, from about two medium jalapeños)
  • 1/2 teaspoon Smoked Paprika
  • 1 1/4 teaspoon Fine Sea Salt
  • 3 Cups (485 grams) Yukon Gold Potatoes (diced to 1/2 inch, skin on, from about 4 small potatoes)
  • 1 1/4 Cup (295 grams) Vegetable Broth
  • 3 Cups (655 grams) Water
  • 1 Cup (250 grams) Milk (plant or dairy (whole), I use homemade cashew milk)
  • 1 (425 grams) Can of Navy Beans (rinsed and drained)
  • 3/4 C (80 grams) Grated White Sharp Cheddar Cheese (packed)
  • 1/2 Fresh Lime
  • Freshly ground black pepper, chives, fresh jalapeños, cilantro and/or more cheese.
PREP
15M
SODIUM
1210MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.