Sweet Corn Vegetarian Chowder
Rain or shine, this sweet corn vegetarian chowder makes for a lovely lunch served with a green salad and a piece of crusty bread.
By Yankee Magazine|Jun 28 2026|
Sweet Corn Vegetarian Chowder
Credit: William HerefordIn her cookbook, A Kitchen on Goose Cove: Recipes from the Heart of Maine, chef and author Devin Finigan writes: “Chowder is as New England as a soup can be. It’s usually made with clams, lobster, or finfish, but this vegetarian version is quite hearty and stick-to-your-ribs. It hits the spot when served up warm on a rainy day. Try it chilled the next day, just like cold leek-and-potato soup. Rain or shine, it makes for a lovely lunch served with a green salad and a piece of crusty bread.”
This Sweet Corn Vegetarian Chowder recipe from Devin Finigan first appeared in the July/August 2026 issue of Yankee.
Yield
4 to 6 servings
Ingredients
6 scallions
3 tablespoons unsalted butter
3 celery ribs, medium-diced
1 red bell pepper, roughly diced
1 small jalapeño pepper, seeded and finely sliced
8 ears sweet corn, kernels scraped from cobs
1 pound russet potatoes, peeled and cut into ½-inch cubes
1 quart vegetable stock, homemade or store-bought
1 cup whole milk
1 cup heavy cream
1 bay leaf
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground turmeric
Furikake (Japanese sesame seasoning), homemade or store-bought (optional)
Instructions
Thinly slice the scallions and set aside a few tablespoons for garnish.
Warm the butter in a soup pot over medium heat until it foams. Add the scallions, celery, bell pepper, and jalapeño. Cook until the vegetables start to soften, 5 to 7 minutes.
Set aside ¼ cup of the corn kernels for garnish and add the remaining corn kernels to the pot. Add the potatoes, vegetable stock, milk, heavy cream, bay leaf, salt, black pepper, and turmeric. Bring to a medium simmer and cook until the potatoes are tender and pierce easily with a fork, about 10 minutes.
Discard the bay leaf. Transfer half the mixture to a food processor or blender. Blend, starting at a slower speed so as not to spatter, and then increasing the speed until completely smooth. Return the puree to the pot and simmer to the desired temperature for serving, usually about 5 minutes.
To serve: Ladle the chowder into soup bowls. Garnish with the reserved corn kernels, the reserved scallions, and the furikake, if desired. Store any leftover chowder in an airtight container in the refrigerator for up to 4 days.
