Go Back
+ servings

Dairy-Free Corn Chowder

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4
Shared by: Robin Robertson from How Not to Diet


  • 1 yellow onion, chopped
  • 2 celery ribs, chopped
  • 2 russet potatoes, diced
  • ¼ cup nutritional yeast
  • ½ tsp smoked paprika
  • ½ tsp dried thyme
  • ¼ tsp ground black pepper
  • 4 cups vegetable broth
  • 1 pound fresh or thawed frozen corn kernels
  • 2 tsp white miso paste
  • 2 tsp fresh lemon juice
  • 1 tbsp minced fresh parsley


  • Heat ¼ cup of water in a large pot over medium heat. Add the onion, celery, and potatoes. Cover and cook, stirring occasionally, for 5 minutes, or until softened.
  • Stir on the nutritional yeast, paprika, thyme, black pepper and vegetable broth. Bring to a boil, then lower the heat to low, stir in the corn, and simmer for 20 minutes, or until the vegetables are tender.
  • Scoop 2 cups of the solids into a high-powered blender, add the miso paste, and blend until smooth. Stir the pureed mixture back into the soup. Add the lemon juice, then taste, and adjust the seasonings, if needed.
  • If you prefer a thicker chowder, puree another cup of soup solids and add it back to the pot. Heat the soup until hot and serve sprinkled with parsley.

Bon appetit!