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Smoky Corn Chowder Bread Bowl Recipe




  • 1tsp sunflower oil
  • 2 shallots, diced
  • 1 clove garlic, minced
  • 600g fresh corn kernels (or thawed frozen corn)
  • 15g nutritional yeast
  • 1tbsp liquid aminos
  • 1tsp liquid smoke
  • ¾tsp smoked paprika, plus more for garnish
  • ½tsp onion powder
  • 350ml vegetable broth
  • 230ml unsweetened, nut-free non-dairy milk
  • 60g packed baby spinach
  • 2tbsp cut fresh basil, plus more for garnish
  • 4 sourdough bread bowls (220g each)
  • ½tsp salt, or to taste
  • freshly ground black pepper, to taste


In a large pot over medium heat, heat the sunflower oil. Add the shallots and garlic to the pot and sauté for 2-3 minutes. Add the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder to the pot and stir until combined.

Add the vegetable broth and non-dairy milk to the corn mixture and bring to a boil. Reduce the heat to medium-low and carefully use a hand blender to purée about half of the corn kernels (so it remains slightly chunky).

Cover the pot, bring the soup to a simmer, and cook for 10 minutes, stirring occasionally. Fold the spinach and basil into the soup and cook for another 5 minutes.

Preheat the oven to 150°C/300°F/gas 2. Cut the tops out of the bread bowl loaves and cut the bread out of the center, leaving a roughly 2.5cm-thick wall on all sides. Bake the loaves until lightly golden.

Season the soup with salt and pepper to taste and divide it among the bread bowls. Garnish with a sprinkle of smoked paprika and cut basil and serve immediately.

Recipe courtesy of Vegan Bowl Attack! By Jackie Sobon. (Fair Winds Press, an imprint of The Quarto Group)


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