(Note: this post was originally published on February 25, 2021. It has since been updated with a few tweaks.)
Love the idea of corn chowder but not the ingredients? I feel the same way. Although corn chowder is a great concept in theory, most versions are full of high-fat dairy, making them both very heavy and unsuitable for plant-based eaters. Some recipes also call for chicken stock or bacon, and many recipes are quite high in carbs because of an abundance of potatoes alongside the corn.
But what if we could change up the traditional corn chowder, making it lighter and friendlier for people of all diets? This healthy corn chowder re-imagines the classic using colorful and nourishing plant-based ingredients. It's the perfect soup for a cold fall or winter evening because it's very comforting, but it's a dish that won't make you feel weighed down afterward.
The secret to this recipe? Instead of the usual heavy cream, this vegan corn chowder gets its creamy texture from pureeing butternut squash. I can't wait for you to try it!
This butternut squash corn chowder is easy to make and comes together all in one pot. You'll saute the onion first, add the squash and cook it in your liquid of choice (see options below), puree the squash base into a creamy texture, then add the corn at the end. It takes only 45 minutes and most of the time is hands-off.
There are a few ways you can modify this soup to make it your own. Most importantly, you can choose what liquid to use. For a lighter version, use vegetable stock (or even water if you don't have stock on-hand); for a more decadent version, use a can of full-fat coconut milk. This healthy corn chowder also works well with sweet potato instead of squash, and you can even puree white beans into the base if you want to add some protein. Finally, you can garnish individual portions with whatever toppings you enjoy; crunchy croutons or nuts, a drizzle of balsamic, a dollop of coconut cream, or a sprinkle of sumac all work well.
Like many soups, this butternut squash corn chowder freezes well. Just put any leftovers in a tightly sealed container and freeze for up to a few months. You can reheat the frozen portions either on the stovetop or in the microwave, adding a dash of stock, water, or coconut milk to thin out the texture if needed. Just make sure to leave off any garnishes until after the soup has been reheated.
Here's what you'll need for this butternut squash corn chowder recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Do you have a particular food that is really nostalgic but that you don't want to eat any more as an adult? Corn chowder was definitely that food for me. I loved the concept and memory of it, but hadn't had it in ages until creating this recipe. I'm so happy to now have a re-invented vegan corn chowder that's just as delicious, much better for the body, fresher tasting, and more colorful.
How will you enjoy this healthy corn chowder? Perhaps as an appetizer for a winter dinner party, as an easy meal-prep option for a busy week, or even as a plant-based holiday dish? However you enjoy it, this recipe is definitely proof that comfort food doesn't have to be bad for you.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Easy & Healthy Air Fryer Carrot Fries
Filled with comforting flavors, this hearty stew features sweet corn, cozy butternut squash, and fragrant fall herbs. This vegan corn chowder gets its creaminess from pureed squash, so it's a much healthier remake of the classic.
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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