Vegan Corn Chowder with Crispy Chickpeas

Jump to Recipe

Welcome to my latest grocery budget series! This is the final recipe from this week’s grocery series where I took a $55 grocery haul and turned it into five nights of healthy dinners and I’m so excited to share it! This vegan corn chowder with crispy chickpeas is the perfect dinner for a cozy night in. It’s packed with veggies and is shockingly simple – the creaminess of the soup actually just comes from blending some of the veggies with the broth to create a half creamy, half chunky soup. I can’t wait for you to try it! Thank you so much for following along with the series this week over on Instagram and TikTok and I can’t wait to share even more with you!

Vegan Corn Chowder with Crispy Chickpeas

Recipe by Jenn Lueke
4.4 from 54 votes
Servings
+
–

4

servings
Prep time

20

minutes
Cooking time

1

hour 

This is the final recipe from this week’s grocery series where I took a grocery haul and turned it into five nights of healthy dinners and I’m so excited to share it! This vegan corn chowder with crispy chickpeas is the perfect dinner for a cozy night in. It’s packed with veggies and is shockingly simple – the creaminess of the soup actually just comes from blending some of the veggies with the broth to create a half creamy, half chunky soup. I can’t wait for you to try it!

Cook Mode

Keep the screen of your device on

Ingredients

  • For the Corn Chowder

  • 2 tablespoons olive oil

  • 3/4 large yellow onion, diced

  • 4 large carrots, peeled and diced

  • 3 garlic cloves, minced

  • 1 head cauliflower, cut into small florets (about 6 cups)

  • 4 russet potatoes, peeled and diced into 1/4-inch cubes

  • 2 teaspoons kosher salt, plus additional to taste

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon dried oregano

  • 1 tablespoon smoked paprika, additional to taste

  • 1/2 teaspoon red pepper flakes (optional)

  • 2 cups low sodium vegetable or chicken broth

  • 2 15-ounce cans of corn, drained

  • For the Crispy Chickpeas

  • 15 ounces chickpeas, drained and rinsed

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon smoked paprika

Directions

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots and cook until the onions are translucent and carrots are softened, 7 to 10 minutes. Add the minced garlic and cook until aromatic, about 1 minute.
  • Add the cubed potatoes, cauliflower florets, broth, and 2 to 3 cups of water, depending on how much you need to cover almost everything in the pot. Add the salt, pepper, oregano, smoked paprika, and red pepper flakes. Stir to combine then cover and bring to a simmer. Continue to simmer until the potatoes and cauliflower are tender to a fork, 20 to 30 minutes.
  • Transfer about half of the vegetables from the pot to blender or food processor. Using liquid from the pot, cover the vegetables. Let the vegetables and broth cool for a few minutes before blending on high speed until completely smooth.
  • Pour the blended veggies back into the pot and mix to combine. Season to taste with salt and black pepper. Add the corn and stir again. Bring the pot to a low simmer over medium-low heat for 20 minutes, stirring occasionally.
  • Heat the oven to 400F and line a sheet pan with parchment. Add the drained chickpeas to the pan and coat in the olive oil, salt, black pepper, and smoked paprika. Bake until browned and crispy, 20 to 25 minutes.
  • To serve, evenly divide the chowder among 4 bowls. Top with a scoop of crispy chickpeas.

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it. 

7 Comments

  1. I loved this soup! By this time in the budget series I was starting to get tired of smoked paprika, though. My husband found it just OK, but he is not as much of a soup person as me. There was perhaps a little TOO much corn in it – even one can may have been fine.

    Reply

  2. Loved this soup. Made all the meal prep recipes & was so stoked how filling this was. My husband often says soup isn’t enough but changed his tune with this one! I added a can of coconut milk and it was creamy & delicious and did not taste vegan at all! 10/10 repeat. Corn chowder is a fave of mine and this did not disappoint

    Reply

  3. This recipe is my go-to for a cozy night in. It’s like a warm hug on a chilly night or a pick-me-up when I’m feeling a bit under the weather. Super hearty, one bowl is incredibly satisfying, and the best part? It makes enough for days. Perfect for storing and enjoying without the hassle of daily cooking. It’s basically the comfort food MVP!

    Reply

  7. My 3rd time making this recipe.. so comforting and yummy! I added leftover smoked turkey from Thanksgiving and it was fantastic

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

still hungry?

  • Dairy-Free Jalapeño Popper Soup

  • Coconut Ginger Tofu and Rice Soup

  • High-Protein Creamy Tomato Soup

  • High Protein White Chicken Chili