As the crisp, golden hues of summer sweet corn make their grand debut in local markets, I find myself reaching for my favorite cozy recipe: Vegan Corn Chowder with Shiitake Bacon. Picture this: a steaming bowl of smooth, creamy chowder that envelops you in warmth while tantalizing your taste buds with its rich umami depths. I never tire of how easy it is to whip up this comforting dish in just 35 minutes—perfect for those evenings when I want something nourishing yet truly satisfying. Whether you’re a full-time vegan or simply looking to shake off the fast-food fatigue, this chowder delights with its heartwarming flavors and hearty textures, promising to win over even the most skeptical of diners. Join me in making a dish that not only nourishes the body but also celebrates the essence of wholesome, homemade cooking!
Why is Vegan Corn Chowder with Shiitake Bacon a Must-Try?
Comforting warmth: This chowder embodies the essence of comfort food, wrapping you in its creamy goodness while keeping things plant-based.
Rich umami flavor: The addition of shiitake bacon elevates the dish, introducing a smoky depth that surprises the palate.
Quick and easy: Perfectly suited for busy weeknights, you can have this delicious meal ready in under 35 minutes, making it a time-saver for all home cooks.
Versatile ingredients: Feel free to adapt the recipe with seasonal veggies or swap sunflower seeds for cashews—there’s room for creativity!
Crowd-pleaser: With its hearty texture and satisfying taste, this chowder is bound to impress family and friends alike, even those not following a vegan diet.
Health-conscious choice: Packed with nutrients while being low in calories, it’s the ideal guilt-free indulgence for anyone looking to nourish their body.
Vegan Corn Chowder Ingredients
For the Chowder
• Sunflower Seeds – Acts as a creamy thickener; substitute with blended cashews if you’re not nut-free.
• Sweet Corn – Provides sweetness and texture; use fresh, frozen, or canned corn as available.
• Yellow Onion – Offers foundational flavor; chop finely for even cooking.
• Celery – Adds depth and crunch; can be omitted if you prefer a simpler taste.
• Garlic Cloves – Enhances the overall taste profile; fresh is preferable for the best flavor.
• Thyme – Provides aromatic herbal notes; can be substituted with rosemary for a different twist.
• Russet Potato – Contributes creaminess and body; cut into small cubes to ensure quick cooking.
• Vegetable Broth – Liqifies the chowder; opt for low-sodium for a healthier option.
• Nutritional Yeast – Adds cheesy umami flavor; a must for achieving depth in vegan chowder.
• Miso Paste – Provides richness and savory notes; choose light or dark based on preference.
• Maple Syrup – Complements the sweetness of corn; honey is a suitable substitution for non-vegans.
• Apple Cider Vinegar – Brightens the flavors at the end; can use lemon juice if that’s what you have on hand.
• Basil – Optional garnish for a touch of freshness; substitute with parsley or cilantro if you wish.
For the Shiitake Bacon
• Shiitake Mushrooms – Deliver a smoky flavor as a bacon substitute; slice thinly for maximum crispiness.
• Olive Oil – Used for sautéing; enhances the flavor base of your chowder.
• Soy Sauce – Adds saltiness and umami depth; tamari works for a gluten-free option.
• Smoked Paprika – Enhances the ‘bacon’ flavor profile; regular paprika can be used if the smoky taste is unavailable.
Dive into this Vegan Corn Chowder with Shiitake Bacon featuring an array of delightful ingredients that not only nourish but also excite the palate!
How to Make Vegan Corn Chowder with Shiitake Bacon
-
Soak Sunflower Seeds: Cover the sunflower seeds with boiling water and let them soak for 1 hour. This helps achieve a creamy texture when blended.
-
Sauté Aromatics: In a pot, heat olive oil over medium heat. Add chopped onions and salt, and sauté for about 5 minutes until the onions are translucent.
-
Add Vegetables: Stir in the sweet corn, chopped celery, thyme, and minced garlic, cooking for another 2-3 minutes until the veggies soften and become fragrant.
-
Incorporate Potato & Stock: Add the cubed russet potato and 3 cups of vegetable broth. Increase heat to bring to a boil, then cover and simmer for 5-10 minutes or until the potatoes are tender.
-
Blend Mixture: Carefully transfer half of the chowder to a blender. Add the soaked sunflower seeds (drained), miso paste, nutritional yeast, and maple syrup. Blend until smooth, then return to the pot and heat through, adjusting the consistency with more broth if needed.
-
Finish Chowder: Remove the pot from heat. Stir in the apple cider vinegar, and taste for seasoning, adding salt if desired for enhanced flavor.
-
Prepare Shiitake Bacon: Preheat your oven to 400°F (200°C). In the same pan, combine sliced shiitake mushrooms, olive oil, soy sauce, maple syrup, and smoked paprika. Sauté for a few minutes until well combined.
-
Bake Mushrooms: Transfer the mixture to the oven and bake for 15-20 minutes, or until the mushrooms are crispy and golden. Allow them to cool slightly before serving over the chowder.
Optional: Garnish with fresh basil or parsley for an extra pop of flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Vegan Corn Chowder with Shiitake Bacon?
Pair your satisfying bowl of chowder with delicious sides to create a warm and comforting meal experience.
-
Crusty Bread: A perfect companion, crusty bread adds texture and is perfect for dipping in the creamy chowder.
-
Fresh Garden Salad: Light and refreshing, a simple salad with greens and a tangy vinaigrette balances the richness of the chowder.
-
Roasted Veggies: Caramelized root vegetables enhance the earthiness of the soup, creating a beautiful contrast in flavors and textures.
-
Cornbread Muffins: A slightly sweet, fluffy cornbread makes for a comforting side that echoes the corn flavors in the chowder.
-
Pickled Vegetables: The acidity of pickled veggies brightens the palate, cutting through the chowder’s creaminess for a well-rounded meal.
-
Sparkling Water with Lime: Refreshing and light, this drink complements the rich flavors without overpowering the elegant simplicity of the chowder.
-
Apple Crisp: For dessert, a warm apple crisp serves as a sweet finale with its gooey filling and crunchy topping, perfect after the savory chowder.
Vegan Corn Chowder with Shiitake Bacon Variations
There’s nothing quite like customizing a recipe to match your unique taste and dietary needs!
- Nut-Free: Use blended sunflower seeds instead of cashews to keep it safe for nut allergies.
- Spicy Kick: Add diced jalapeños or crushed red pepper flakes during cooking for a fiery twist.
- Herb Infusion: Swap thyme for fresh basil or oregano for a bright herbal note that lifts the flavor.
- Creamy Texture: Instead of sunflower seeds, use silken tofu blended into the mixture for an ultra-smooth finish.
- Vegetable Boost: Mix in seasonal veggies like zucchini or bell peppers for added nutrition and texture.
- Coconut Cream: Stir in a splash of coconut milk for a rich, creamy flavor that perfectly complements the corn.
- Smoky Flavor: Enhance the depth by adding a few drops of liquid smoke, intensifying the ‘bacon’ experience.
- Chickpea Addition: Toss in canned chickpeas for added protein and a heartier chowder; just remember to drain and rinse them first!
Feel free to mix and match these variations to create your perfect bowl of chowder!
Expert Tips for Vegan Corn Chowder
-
Soaking Seeds: Ensure your sunflower seeds are soaked long enough for optimal creaminess. If you’re short on time, try using blended cashews as a nut-free alternative.
-
Seasoning Check: Always taste and adjust the seasoning before serving. A little extra salt can enhance the flavors of your Vegan Corn Chowder immensely.
-
Monitor Shiitake Bacon: Keep a close eye on your shiitake bacon while it bakes. It can go from perfectly crispy to burnt in a matter of minutes, so check frequently!
-
Blend Wisely: When blending, transferring half of the chowder allows for a perfect creamy consistency while retaining chunks of veggies for texture.
-
Customize Ingredients: Feel free to swap in your favorite seasonal vegetables or adjust the spices to suit your taste. Creativity is key with this dish!
-
Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with added broth for the best results.
Make Ahead Options
These Vegan Corn Chowder with Shiitake Bacon components are perfect for busy home cooks looking to streamline their meal prep! You can prepare the chowder base (steps 1-6) up to 24 hours in advance; simply refrigerate it in an airtight container. For maintaining the creamy texture, wait to blend the soaked sunflower seeds until you’re ready to heat the chowder. You can also make the shiitake bacon (step 7-8) up to 3 days ahead—just store it in an airtight container in the fridge and re-crisp in the oven for about 5-10 minutes before serving. When you’re ready to enjoy this comforting dish, reheat the chowder on the stove, stir in the apple cider vinegar, and top with the crispy shiitake bacon for delicious results with minimal effort!
How to Store and Freeze Vegan Corn Chowder
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat on the stove over low heat, adding a splash of vegetable broth to maintain creaminess.
Freezer: This chowder can be frozen for up to 3 months. Let it cool completely, then transfer to freezer-safe containers, leaving space for expansion.
Reheating: Thaw overnight in the fridge before reheating. Gently warm on the stove, stirring in extra vegetable broth for the best texture and flavor.
Separation Note: If the chowder separates during storage, don’t worry! Stirring it after reheating will restore its creamy goodness.
Vegan Corn Chowder with Shiitake Bacon Recipe FAQs
What type of corn should I use for this chowder?
Absolutely! You can use fresh sweet corn, frozen, or canned corn—whatever you have on hand works beautifully. Fresh corn brings a delightful sweetness and texture, while frozen is perfect for convenience, and canned is great in a pinch.
How should I store leftovers of the chowder?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat on the stove over low heat, adding a splash of vegetable broth for that creamy consistency.
Can I freeze Vegan Corn Chowder?
Yes! To freeze, let the chowder cool completely, then transfer it to freezer-safe containers, leaving a little space for expansion. It will keep well for up to 3 months. Thaw overnight in the fridge, then gently reheat on the stove, adding broth as needed to restore the texture.
What if the chowder thickens too much during storage?
No worries! If your chowder thickens in the fridge, just stir in a bit of vegetable broth while reheating. This will help bring it back to that creamy consistency you love!
Are there any dietary considerations for this recipe?
Very! This chowder is naturally vegan, nut-free, and packed with nutrients. If you’re cooking for someone with allergies, you can easily substitute sunflower seeds with blended cashews or omit them altogether for a smooth chowder. Always double-check the labels for soy sauce if gluten is a concern, as tamari is a great gluten-free option.
How can I ensure my shiitake bacon turns out crispy?
Keep a close eye on your shiitake bacon while it’s baking. Slice the mushrooms thinly for maximum crispiness, and check frequently while baking in the oven—they can go from perfectly crispy to burnt quickly. A sprinkle of extra smoked paprika before baking can enhance that smoky flavor!
Creamy Vegan Corn Chowder with Smoky Shiitake Bacon Twist
Ingredients
Equipment
Method
- Soak Sunflower Seeds: Cover the sunflower seeds with boiling water and let them soak for 1 hour.
- Sauté Aromatics: In a pot, heat olive oil over medium heat. Add chopped onions and salt, and sauté for about 5 minutes until the onions are translucent.
- Add Vegetables: Stir in the sweet corn, chopped celery, thyme, and minced garlic, cooking for another 2-3 minutes until the veggies soften and become fragrant.
- Incorporate Potato & Stock: Add the cubed russet potato and 3 cups of vegetable broth. Increase heat to bring to a boil, then cover and simmer for 5-10 minutes or until the potatoes are tender.
- Blend Mixture: Carefully transfer half of the chowder to a blender. Add the soaked sunflower seeds (drained), miso paste, nutritional yeast, and maple syrup. Blend until smooth, then return to the pot and heat through.
- Finish Chowder: Remove the pot from heat. Stir in the apple cider vinegar, and taste for seasoning, adding salt if desired.
- Prepare Shiitake Bacon: Preheat your oven to 400°F (200°C). In the same pan, combine sliced shiitake mushrooms, olive oil, soy sauce, maple syrup, and smoked paprika. Sauté for a few minutes until well combined.
- Bake Mushrooms: Transfer the mixture to the oven and bake for 15-20 minutes, or until the mushrooms are crispy and golden. Allow them to cool slightly before serving over the chowder.