By Wendy Stoltz / Last Modified On August 9, 2023

Craving a quick and cozy fix for your winter evening dinner? This Smoked Paprika Corn Chowder is a seamless, 30-minute recipe that blends to the familiar comfort of corn chowder with a hint of smoky spice!

ABOUT GINA FONTANA FROM HEALTHY LITTLE VITTLES

I’m Gina Fontana, and I run a vegan, often gluten-free-friendly blog called Healthy Little Vittles. I’m delighted to share one of my favorite, heartwarming soups with Gluten-Free Palate this soup season: Smoked Paprika Corn Chowder.

This is one of my favorite gluten-free recipes for days I don’t want to cook all week. I have a three-year-old who absolutely adores corn — pair that with an uptick of corn chowder recipes I’ve noticed on social media, and the Smoked Paprika Corn Chowder was born.

It’s easy, quick, and delicious — with enough leftovers for a day or two. Then, you’ll look forward to decompressing the next day, warming up a cup of chowder, and cozying up to an evening of Netflix.

Headed into soup season, I appreciate one-pot recipes that keep my cleanup easy. Plus, I let it simmer all day as I work.

When it's time to make dinner, check out our recommended partners to find our favorite ways to prepare and serve.

INGREDIENTS NEEDED FOR THIS SMOKED PAPRIKA CORN CHOWDER

Here’s what you’ll be working with:

• Canned/frozen corn
• Celery, onions, garlic, carrots, potatoes
• Vegetable broth
• Plant milk
• Smoked paprika
• Nutritional Yeast
• Vegan cheddar cheese
• Salt & pepper
• Parsley for garnish

HOW TO MAKE THIS SMOKED PAPRIKA CORN CHOWDER RECIPE

Sauté the veggies in a big pot with some olive oil. After that, just add the remaining ingredients and wait! Slow simmering all day really soaks up the flavors — but a 25-minute stew is also sufficient!

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Yield: 4 servings

Smoked Paprika Corn Chowder (Vegan and Gluten-Free)

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Craving a quick and cozy fix for your winter evening dinner? This Smoked Paprika Corn Chowder is a seamless 30-minute recipe that blends the familiar comfort of corn chowder with a hint of smoky spice!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 3 cans (3 cups) frozen/canned corn
• 3 stalks celery, chopped
• 3 carrots (1 cup), sliced
• 1 russet potato, peeled and diced
• ½ onion, diced (1 cup)
• 1 tablespoon minced garlic
• 16 oz (2 cups) vegetable broth
• 3 cups plant milk
• 2 teaspoons smoked paprika
• ½ cup nutritional yeast
• 1 cup vegan cheddar cheese, plus more for garnishing
• 2 teaspoons salt
• 1 teaspoon pepper
• olive oil
• parsley, for garnish

Instructions

1. Sautee the onions, carrots, celery, and garlic with olive oil in a large pot. Stir occasionally over medium-high heat.
2. After 5-10 minutes, the veggies will soften. Next, add corn, potatoes, vegetable broth, plant milk, salt, and pepper.
3. Stir in the nutritional yeast smoked paprika, then bring to a boil. Once it starts to boil, simmer on low heat and cook until the potatoes are soft, about 20 minutes.
4. Add the vegan cheddar cheese a few minutes before serving.
5. Add parsley for garnish, if desired. Store leftovers in the fridge.

Notes

• Note on thickness: Stir in tapioca, corn starch, or arrowroot powder for added thickness.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 851Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 74mgSodium: 3186mgCarbohydrates: 94gFiber: 11gSugar: 36gProtein: 52g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.