There’s nothing quite like a warm, comforting bowl of chowder to soothe the soul. This Luxurious Corn and Lima Bean Chowder is my plant-based take on a classic, with a special nod to succotash. We’re using sweet corn and tender baby lima beans to create a soup that’s both hearty and incredibly flavorful. By partially blending the soup, we achieve a perfect balance of creamy texture and satisfying chunks of potato and veggies. It’s a simple, elegant meal that comes together in under 30 minutes!
Ingredients
• Serves 4
• 1 tbsp / 15 ml extra-virgin olive oil
• ½ cup / 75g (2.65 oz) chopped onions
• 1 medium white potato, cut into ¼-inch dice (about 1 cup / 150g / 5.3 oz)
• 3 cups / 720 ml vegetable broth
• 2 cups / 300g (10.6 oz) frozen baby lima beans
• 3 cups / 450g (15.9 oz) frozen corn kernels
• 1½ cups / 360 ml (12.2 fl oz) unsweetened soy milk
• Salt and freshly ground black pepper, to taste
• 1 tbsp / 15g (0.53 oz) chopped pimientos, for garnish
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and diced potato. Cover and cook, stirring occasionally, until softened, about 5 minutes.
2. Pour in the vegetable broth and bring the mixture to a boil.
3. Stir in the frozen lima beans and corn. Continue to cook until the vegetables are tender, about 15 minutes.
4. Decrease the heat to low and stir in the soy milk. Season generously to taste with salt and freshly ground black pepper.
5. For a creamy texture, use an immersion blender to partially puree the soup directly in the pot, leaving some chunks for texture. Alternatively, carefully transfer about 2 cups (480 ml) of the soup to a standard blender, puree until smooth, and stir it back into the pot.
6. Reheat gently if necessary, but do not boil. Ladle the chowder into bowls and garnish with chopped pimientos before serving.
Nutritional Information
• (Approximate values per serving)
• Calories: 350 kcal
• Protein: 15g
• Carbohydrates: 55g
• Fat: 8g
• Fiber: 10g
Pro Tips
• To speed things up, heat the vegetable broth in the microwave for 5 minutes while the onions and potato are cooking.
• For an even richer chowder, substitute the soy milk with full-fat canned coconut milk or a homemade cashew cream.
• Use a starchy potato like a Russet or Idaho. The starches break down during cooking and act as a natural thickener for the soup.
• Add a pinch of smoked paprika or a teaspoon of nutritional yeast when you season the soup to add a smoky or savory, cheesy depth of flavor.
FAQ
Q: Can I make this chowder without soy milk
A: Absolutely! For a similar creamy texture, you can use other unsweetened plant-based milks like almond or oat milk. For an even richer, more decadent chowder, try substituting with full-fat canned coconut milk or a homemade cashew cream as suggested in the Pro Tips.
Q: Is this corn and lima bean chowder a good source of protein
A: Yes, this chowder is a great source of plant-based protein. Each serving contains approximately 15g (0.53 oz) of protein, primarily from the tender baby lima beans and the unsweetened soy milk, making it a satisfying and hearty vegetarian meal.
Q: How do I store leftover chowder
A: You can store leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over low heat. Be careful not to let it boil, as this can sometimes affect the texture of plant-based milks.
Q: Is this chowder recipe gluten-free
A: Yes, this recipe is naturally gluten-free as written. All the core ingredients are gluten-free. However, it’s always a good practice to double-check the label on your vegetable broth to ensure it is certified gluten-free if you have a high sensitivity.
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Luxurious Corn and Lima Bean Chowder
Ingredients
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onions and diced potato.
- Cover and cook, stirring occasionally, until softened, about 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil.
- Stir in the frozen lima beans and corn.
- Continue to cook until the vegetables are tender, about 15 minutes.
- Decrease the heat to low and stir in the soy milk.
- Season generously to taste with salt and freshly ground black pepper.
- For a creamy texture, use an immersion blender to partially puree the soup directly in the pot, leaving some chunks for texture. Alternatively, carefully transfer about 2 cups (480 ml) of the soup to a standard blender, puree until smooth, and stir it back into the pot.
- Reheat gently if necessary, but do not boil. Ladle the chowder into bowls and garnish with chopped pimientos before serving.
- Add a pinch of smoked paprika or a teaspoon of nutritional yeast when you season the soup to add a smoky or savory, cheesy depth of flavor.
