Smoky Vegan Jalapeño Corn Chowder: Fire-Roasted!

Imagine a bowl of creamy, smoky, and subtly spicy soup that warms you from the inside out. This isn’t your average bland vegan soup; it’s a flavor explosion waiting to happen. This recipe will guide you through making a delicious Jalapeno Vegan Corn Chowder, elevated by the simple yet transformative technique of fire-roasting the corn. Get ready to experience a uniquely flavorful twist on a classic comfort food!

Why You’ll Love This Smoky Vegan Jalapeño Corn Chowder Recipe

This vegan corn chowder is far from ordinary. The secret ingredient is fire-roasted corn, which adds a depth of flavor you won’t believe.

Taste Sensation: The fire-roasting process caramelizes the corn’s natural sugars, creating a richer, sweeter flavor with a hint of char that perfectly complements the jalapeño’s subtle heat. This creates a complex and utterly satisfying flavor profile.

Quick & Easy: Despite the impressive flavor, this recipe is surprisingly quick and easy to make, even with the fire-roasting step.

Vegan & Healthy: It’s plant-based, dairy-free, and packed with wholesome vegetables, making it a nutritious and delicious choice.

Customizable Spice: You can easily adjust the amount of jalapeño to suit your personal preference, ensuring the perfect level of heat.

Ingredients Needed

• 1 cup raw cashews
• 1 tbsp avocado oil
• 1 yellow onion (diced)
• 2 celery stalks (diced)
• 2 carrot (diced)
• ½ tsp sea salt, unrefined
• ½ tsp black pepper, ground
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 4 garlic clove (minced)
• 3 cup corn kernels (frozen)
• 2 cup gold potatoes (diced)
• 4 cup vegetable stock (divided)
• ½ tsp turmeric, ground
• 1 jalapeno (seeds removed and diced)

Ingredient Notes & Substitutions

Cashews: Raw cashews are the key to the chowder’s creamy base. I recommend soaking them in hot water for at least 10 minutes, or even better, in boiling water for a faster soak. This softens them for easier blending.

Cashew Alternatives: If you have a nut allergy, try using sunflower seeds or coconut cream as a substitute. Keep in mind that these alternatives will alter the flavor profile slightly.

Corn: I use frozen corn for convenience, but fresh corn is amazing when fire-roasted. See my fire-roasting instructions below!

Jalapeños: Jalapeños can vary in heat. Remove the seeds and membranes for a milder flavor. If you want more heat, leave some seeds in, or roast the jalapeño along with the corn! For more information, see this article about the Jalapeno pepper.

Vegetable Stock: Store-bought or homemade vegetable stock will work well. If using store-bought, opt for a low-sodium option to control the salt level.

Potatoes: Gold potatoes are my favorite because they become wonderfully creamy when cooked. Yukon Gold potatoes are also an excellent choice. If you enjoy potatoes in soup, you might also like this creamy potato soup recipe.

How to Make Jalapeno Vegan Corn Chowder

Step 1: Soak Cashews

Soak the cashews in water for at least 10 minutes. Using hot water will speed up the softening process, prepping them for smooth blending.

Step 2: Sauté Aromatics

Heat the avocado oil in a large pot over medium heat. Sauté the diced yellow onion, celery stalks, and carrots until they soften and the onions become translucent and fragrant, about 10 minutes. Season with sea salt and ground black pepper.

Step 3: Add Spices

Add the smoked paprika, ground cumin, and minced garlic cloves to the pot. Stir until very fragrant, about 1 minute. This “blooming” of the spices enhances their flavor, creating a warm and inviting aroma.

Step 4: Simmer Vegetables

Add the corn kernels (frozen), diced gold potatoes, and half of the vegetable stock to the pot. Stir well and increase the heat to a boil, then reduce to a simmer. Cover the pot and cook until the potatoes are tender and easily break apart when pierced with a fork, about 25 minutes.

Step 5: Blend Cashews

While the vegetables are simmering, drain the soaked cashews and add them to a blender with the remaining vegetable stock. Blend on high speed until completely smooth. This step is crucial for achieving a creamy texture. If you don’t have a high-speed blender, see the FAQ section below for tips. For another recipe where cashews create amazing creaminess, check out this cashew cream recipe.

Step 6: Combine and Heat

Once the potatoes are tender, add the cashew puree, ground turmeric, and diced jalapeños to the soup. Heat for 5 minutes, stirring occasionally. The chowder will thicken as it heats.

Step 7: Season to Taste

Taste the chowder and add more sea salt and ground black pepper, if needed. A squeeze of fresh lime juice can also brighten the flavors.

Step 8: Serve

Ladle the Jalapeno Vegan Corn Chowder into bowls and serve warm with your desired toppings. See serving suggestions below!

Fire-Roasted Corn: Your Flavor Secret

The key to this chowder’s incredible flavor is fire-roasting the corn. This caramelizes the sugars and adds a delicious smoky char. Here’s how to do it, even if you don’t have a grill:

Grilling Method: Preheat your grill to medium-high heat. Place the corn on the cob directly on the grill grates and cook, turning occasionally, until the kernels are charred and slightly blackened, about 10-15 minutes. Let cool slightly before cutting the kernels off the cob.

Oven Roasting Method: Preheat your oven to 400°F (200°C). Place the corn on a baking sheet and roast for 20-25 minutes, turning halfway through, until the kernels are slightly charred. You can also broil the corn for the last few minutes to get more char, but watch carefully to prevent burning.

Stovetop Method: If you don’t have an oven, you can char the corn in a skillet. Heat a cast-iron skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are slightly charred and browned. This method won’t give you the same level of char as grilling or oven roasting, but it’s a good alternative.

Buying Pre-Roasted Corn: Some stores sell pre-roasted corn kernels, which can be a convenient option if you’re short on time. Just make sure to check the ingredients list to ensure it’s vegan.

Pro Tips & Troubleshooting

Pro Tips

• Fire-roast the jalapeño for an even deeper smoky flavor.
• For a smoother chowder, blend the cashew cream longer.
• Use an immersion blender for a chunkier texture if you prefer.
• Add a squeeze of lime juice or lemon juice for brightness.
• Garnish with fresh cilantro or green onions for added flavor and visual appeal.
• Adjust the amount of jalapeño to control the spice level.

Common Mistakes to Avoid

• Not blending the cashews long enough, resulting in a grainy texture.
• Using too little liquid, causing the chowder to be too thick.
• Overcooking the potatoes, making the chowder mushy.
• Skipping the fire-roasting step for the corn, missing out on the signature smoky flavor.
• Adding too much jalapeño without tasting, making the chowder too spicy.

Serving & Storage

Serving Ideas

• Serve with crusty bread for dipping.
• Top with avocado slices or a dollop of vegan sour cream.
• Garnish with chopped cilantro, green onions, or a swirl of chili oil.
• Serve as a starter or a light meal.
• Pair with a side salad for a complete meal. For another delicious and complete meal idea, try these Thai lettuce wraps.

Storage and Make-Ahead

Fridge: Store leftover chowder in an airtight container in the refrigerator for up to 3 days.

Freezer: Freeze the chowder in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally. Add a little vegetable stock or water if needed to thin the chowder.

Conclusion

This Jalapeno Vegan Corn Chowder is a creamy, smoky, and delightfully spicy dish that’s sure to become a new favorite. The fire-roasting technique is easy to master and adds an incredible depth of flavor. Don’t be afraid to experiment with different toppings, vegetables, and spice levels to create your own unique version. Print this recipe and share it with your friends and family – they’ll thank you for it!

FAQ

How can I adjust the level of spiciness in this chowder?

Start with a small amount of jalapeño and taste as you go. Remove the seeds and membranes from the jalapeño for a milder flavor. You can also add a pinch of cayenne pepper or a dash of hot sauce for extra heat.

What if I don’t have a high-speed blender?

Soak the cashews for a longer period, preferably overnight. You can also simmer the cashews in water for 15-20 minutes to soften them further. If you still have trouble achieving a smooth texture, use a fine-mesh sieve to strain the cashew cream.

What are some variations I can make to this corn chowder?

Add other vegetables such as red bell peppers, zucchini, or cannellini beans. For a smokier flavor, use canned chipotle peppers instead of or in addition to jalapeño. Top with green onions and cheddar cheese (if not vegan).

How do I properly store and reheat this chowder?

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Freeze the chowder in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium heat, stirring occasionally.

How do I roast fresh corn? Can I use frozen corn if I don’t have fresh?

Instructions are in Section 5. If using frozen, you can char it in a skillet with a little bit of oil before adding to the soup.

What kind of toppings complement this jalapeno vegan corn chowder?

Consider fresh cilantro, green onions, avocado slices, vegan sour cream, or a swirl of chili oil. You could even consider a dollop of vegan ranch.

You might want to learn more about Chowder if you want to explore other flavor combinations.

Can this chowder be frozen?

Yes, it freezes well. Store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.