Here’s a warm and creamy Vegan Corn Chowder recipe, served in a delightful sourdough bread bowl! This hearty soup combines sweet corn, potatoes, and savory spices for a comforting dish that’s perfect for any season. The edible bread bowl adds a fun, rustic touch—perfect for soaking up every last drop of chowder! 🌽🥖

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Vegan Corn Chowder in Sourdough Bread Bowl

Serves: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes

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Ingredients

For the Corn Chowder:

• 1 tbsp olive oil or vegan butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 3 cups fresh or frozen corn kernels (about 4–5 ears of corn if fresh)
• 1 cup canned coconut milk (or any unsweetened plant-based milk)
• 3 cups vegetable stock
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp ground cumin
• Salt and black pepper to taste
• 1 tbsp cornstarch or arrowroot powder (optional, for thickening)
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)

For Garnish:

• 2 tbsp chopped fresh parsley or chives
• A pinch of smoked paprika or chili flakes (optional)

For the Sourdough Bread Bowls:

• 4 small sourdough bread rounds
• Olive oil, for brushing

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Instructions

Step 1: Prepare the Bread Bowls

1. Preheat your oven to 375°F (190°C).
2. Using a serrated knife, cut off the tops of the sourdough rounds and hollow out the centers, leaving a sturdy shell (about ½-inch thick). Reserve the bread tops and interiors for dipping or another use.
3. Brush the inside of each bread bowl lightly with olive oil. Place them on a baking tray and bake for 10 minutes, until slightly crisp and golden. This helps prevent the soup from soaking through.

Step 2: Make the Corn Chowder

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, until softened. Stir in the garlic and cook for 1 minute, until fragrant.
2. Add the diced potatoes, corn, smoked paprika, thyme, cumin, salt, and pepper. Stir well to coat the vegetables in the spices.
3. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are tender.
4. Using an immersion blender, partially blend the chowder, leaving some chunks of corn and potato for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
5. Stir in the coconut milk and nutritional yeast (if using). Simmer for another 3–5 minutes. If you prefer a thicker chowder, mix the cornstarch with 2 tbsp of water and stir it into the pot. Cook until thickened.

Step 3: Assemble and Serve

1. Ladle the hot corn chowder into the prepared sourdough bread bowls. Garnish with chopped parsley or chives, and a pinch of smoked paprika or chili flakes for extra flavor.
2. Serve immediately with the bread tops on the side for dipping.

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Tips & Variations:

• Add extra veggies: Toss in diced bell peppers, celery, or carrots for more variety.
• Spicy kick: Add a dash of hot sauce or a chopped jalapeño to the chowder.
• Creamier option: Swap coconut milk for cashew cream or add blended silken tofu for a richer texture.

Enjoy this hearty, satisfying Vegan Corn Chowder served in a sourdough bread bowl—it’s perfect for sharing or indulging on a cozy evening!