25 Minute Vegetarian Spicy Corn Chowder (21g protein per serving)
- Updated on Mar 23, 2022
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A hearty homemade corn chowder with easy-to-find ingredients, like this spicy corn chowder recipe, is always a winner, especially in cold winter times! It will definitely win your heart not only with its deliciousness but also with its health benefits. Best corn chowder recipe ever and we can prove it!
Protein, calcium & more…the health benefits of this spicy corn chowder!
21 grams of protein per serving from a vegetarian corn chowder recipe? Now that certainly is not the number you get from every soup. Thanks to the milk and cheese, this dish provides a good amount of complete protein for vegetarians, meaning it provides all the essential amino acids you need to get from your diet (but if that sounds like too much dairy for you, check out our dairy-free high protein vegan soups instead!).
Milk and cheese in this creamy corn chowder recipe also help you to get 40% of your daily calcium intake. Calcium is associated with stronger bones and teeth. Both calcium and protein are needed for muscle growth as well.
Onion, red bell pepper, and corn boost the vitamin C levels in this soup. Vitamin C is a powerful antioxidant that clears free radicals from your body and strengthens your immune system. A strong immune system is something we all need, especially during winter, and a healthy corn chowder recipe is a good place to start strengthening yours.
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Even the spices have health benefits!
Last but not least, we cannot overlook the benefits of spices in this recipe. Cumin seeds contain flavonoids which work as antioxidants to keep free radicals away from our bodies.
Curry powder is usually a mixture of powerful spices like turmeric, coriander, cumin, and more. Thanks to these healthful spices, curry powder may offer many health benefits, such as supporting the digestive system and controlling blood pressure and cholesterol levels.
Chili pepper helps to boost your metabolism due to its chemical compound capsaicin. A review of studies shows that capsaicin in chili peppers increases energy expenditure by approximately 50 calories per day. It also helps to reduce appetite and daily energy intake.
An easy corn chowder recipe (no cooking skills needed!), that is healthy AND super tasty, is waiting for you to cook. Lunch or dinner doesn’t matter; it’ll make you happy and warm anytime you have it.
What our readers are saying
Found this recipe while searching for a spicy corn chowder. It was delicious, exactly what I was looking for! I did make a few modifications: adding half a diced potato and some lime juice and cilantro as garnish. I didn’t have milk on hand so I used coconut milk. Will definitely make this again!
Laura ⭐⭐⭐⭐⭐
This soup is absolutely amazing!! So much so that during ‘lockdown ‘, I have been making and taking to my Mum and yesterday she complained that I haven’t brought any round for 2 weeks, so I am heading off to the kitchen now! My sister owns a pub and has asked me for the recipe, so I am wondering if she wants to put it on the menu!!!! Covent Garden used to make a corn chowder, but this is far superior, so thank you so much for this recipe, I love it and add extra chilli to make it even spicier!!
Jacqueline ⭐⭐⭐⭐⭐
I made it vegan by replacing milk with coconut milk, butter with olive oil, and cheese with Daiya vegan cheddar cheese. I also added 1 tbspoon corn starch (mixed in water first) to thicken it up. Came out yummy, thanks!
Mel ⭐⭐⭐⭐
Ingredients
- 1 cup skimmed milk
- 1 cup vegetable broth
- 1 tbsp butter
- ½ medium onion (diced)
- 1 tbsp all purpose flour (or rice flour to make it gluten-free)
- 1 can sweet corn (drained and rinsed)(1 can = 15 oz)
- ½ bell pepper, red (we recommend red)
- 1 chili pepper (finely chopped)
- 1 tsp cumin, ground
- 2 tsp curry powder
- ½ cup cheddar cheese
- 2 shallots (or spring onions)
Instructions
- Heat milk and vegetable broth together in a separate pot on a low heat; make sure it doesn’t boil otherwise the fat will separate itself from the milk.1 cup skimmed milk, 1 cup vegetable broth
- Dice up the onion, get a pot and let it simmer in the butter. Then add flour. Stir well.1 tbsp butter, 1 tbsp all purpose flour, ½ medium onion
- Dice up the bell pepper and add it to the pot. Throw in the corn too.½ bell pepper, red, 1 can sweet corn
- Cut the chili pepper into small pieces and off into the pot with it.1 chili pepper
- Now add the milk and broth mix to the pot. Stir in the cumin and curry powder too.1 tsp cumin, ground, 2 tsp curry powder
- Stir everything well and let it simmer for about 5 minutes on a low heat.
- Finally throw in the cheddar and let it melt.½ cup cheddar cheese
- Cut up the shallots and add them for garnish.2 shallots
- That’s it, enjoy your corn chowder!
NOTES
Nutrition
Hauke Fox
I’m always on the lookout for these damn smart recipes. You know, those that only take a few minutes to put together and taste delicious. Vegetarian Cooking at home is a way to take back control over what I eat. I don’t like what many companies do to animals and the environment with their products.
Article has been medically reviewed by James LeBaigue MSc
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
Comments
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32 comments
ahahah I see, the kitty is super satisfied!
Flour really works when it come to thickening liquids (with some fat). Yummy soup!
Yes, flour is great for thickening liquids, I’m a fan 😀
Hi, this is lovely. In the mid 90s the new covenant garden spicy corn chowder was my favourite but it was discontinued and I forgot about it. I used to buy a carton pop it in a pan and add half a pack of fresh tagliatelle to it whilst it was heating, then add a couple of ounces of super strong cheddar cheese. Not very healthy and very carby but I was cycling around London for work so I needed the calories and the energy or else my trousers fell down. My best friend reminded me that I always served it on a Sunday night when I was doing his laundry for him. We would be quite stoned and this is perfect munchies food. Now I am a mom and nearly 50 so I am not going to be getting high but the memory remains. Oh boy is this delicious. Thanks muchly appreciated dude.
Thanks so much for this wonderful anecdote! Good times 🙂
Your child(ren) can be fortunate having a mom celebrating fun times in life!!
Where does the cheddar cheese fit in the recipe? Is it a garnish or do you add it to the end when the soup is simmering?
Woow, thanks for mentioning this!!! Indeed, you could use it as garnish, but I recommend to throw in the cheddar in the end and stir a little until it’s melted.
I added this also in the recipe, thanks for pointing out! 🙂
Hi there, I’d love to make this! What do you mean by a knob of butter?
Hi Chelsea! Good question – it’s about 1 really heaped tablespoon of butter 🙂 enjoy!
Yum yum. I might add that for the gluten intolerant–rice flour thickens as nicely as flour.
Oh wow, that’s a great idea!!
Added 🙂
I’m really looking forward to making this! Is that meant be 1 (8 oz) can of corn?
Thanks for your comment, Anna! I just looked into it and noticed that our new recipe tool didn’t display the ingredient list 100% correctly. Everything is fixed and looks in mint condition now 🙂
To your question: a 15oz can would be better!
Found this recipe while searching for a spicy corn chowder. It was delicious, exactly what I was looking for! I did make a few modifications: adding half a diced potato and some lime juice and cilantro as garnish. I didn’t have milk on hand so I used coconut milk. Will definitely make this again!
Hey Laura, they sound like great modifications! Really glad you enjoyed it so much! Lime juice and cilantro make almost anything awesome 😀
I made a couple of changes just according to what I had (or didn’t have) on hand. First, I used a little chipotle to give it that kick since I didn’t have any hot peppers. Secondly, I used queso fresco instead of cheddar because I had some that needed used. Turned out delicious! Granted it wasn’t as thick as traditional chowder it was still yummy!
Also, I added salt and pepper because they aren’t listed in the ingredients.
They sound like great additions, Rachel! I’m glad you enjoyed. Whenever someone talks about this recipe I always crave it, and I am again now 😀
Love the consistency of this chowder. I added a jalapeo pepper and used paprika, cayenne, and chili powders instead of chipotle. Definitely spicy…
Awesome stuff, great you liked the Chowder Divit!! 😀
amazing recipe
Thanks!
I really sound delicious, but I have a concern. As a vegan, it is good to put milk or cheese on it, since they’re coming out from animals?
Hi Hector, no if you put cheese or milk in it, it’s not vegan.
I was looking for chowder recipe and tried this, its yummy added some indian spices .
wohooo!! Really glad you liked this one 😀
We had it as well a couple of days ago and created a video about it.
This looks super yummy. Quick question could I use oat milk or a nut milk instead? Or would would there lot be enough fats in the milk alternative?
Thanks!
It appears to be scallions, not shallots in the video/image. Which do you recommend for garnish?
Hi Abbey! I think I’d take scallions (spring onions) for garnish 🙂
This soup is absolutely amazing!! So much so that during ‘lockdown ‘, I have been making and taking to my Mum and yesterday she complained that I haven’t brought any round for 2 weeks, so I am heading off to the kitchen now! My sister owns a pub and has asked me for the recipe, so I am wondering if she wants to put it on the menu!!!! Covent Garden used to make a corn chowder, but this is far superior, so thank you so much for this recipe, I love it and add extra chilli to make it even spicier!!
Ah wow! We don’t get many compliments better than that, thank you Jacqueline! Every time I see this recipe it makes me crave it actually, funny. I love it too, and I’m glad to hear I’m not the only one! Haha awesome if it makes it onto a pub menu!!
Hi David, lockdown is back and yep, here I am making your amazing corn chowder as demanded by my Mum! I now have make it for several of her friends too, luckily there is some left for me!!
Aww, thanks Jacqueline! It’s awesome to hear so many people get to try it :D! I’m very happy 🙂
I made it vegan by replacing milk with coconut milk, butter with olive oil, and cheese with Daiya vegan cheddar cheese. I also added 1 tbspoon corn starch (mixed in water first) to thicken it up. Came out yummy, thanks!