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Crab and Corn Chowder Recipe

Vegan crab and corn chowder with plant-based “crab,” sweet corn, potatoes, and creamy broth for effortless indulgence.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium potatoes diced
  • 1 cup plant-based crab alternative
  • 1 1/2 cups sweet corn fresh or frozen
  • 4 cups vegetable broth
  • 1 cup unsweetened plant-based milk
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish

Method
 

  1. Heat olive oil in a large pot; sauté onion and garlic until translucent, about 5 minutes.
  2. Add potatoes and vegetable broth; simmer 10 minutes until tender.
  3. Stir in plant-based crab, corn, and smoked paprika; cook another 5–7 minutes.
  4. Pour in plant-based milk; simmer gently without boiling.
  5. Season with salt and pepper; remove from heat.
  6. Garnish with parsley or chives; serve hot and enjoy.

Notes

Nutritional Values (per serving)

  • Calories: 210
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 8g

Vitamins & Minerals (per serving)

  • Vitamin A: 15%
  • Vitamin C: 18%
  • Calcium: 6%
  • Iron: 10%
  • Vitamin K: 8%

Notes & Tips

  • Plant-based crab can be tofu, hearts of palm, or your favorite vegan seafood alternative.
  • Smoked paprika adds depth, but smoked chipotle works for a bolder punch.
  • Blend half the soup for extra creaminess while keeping some chunks for texture.
  • Garnish with fresh herbs for brightness and Instagram-worthy appeal.
  • Serve with crusty bread or crackers for a cozy meal.