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You are here: Home / Recipes / Savoury / Vegan Corn Chowder

Vegan Corn Chowder

February 26, 2020 by hannahhossack 2 Comments

Vegan corn chowder – this rich dairy-free sweetcorn and potato soup is hearty, comforting, creamy and absolutely delicious! It is also super easy to make and ready in just half an hour!

vegan corn chowder in a blue and white enamel mug with a silver spoon and sliced bread and a grey cloth in the background.

This deliciously creamy vegan corn chowder is a regular on my meal rotation. It is so hearty and satisfying yet healthy and nutritious, and you’ve got to love a meal thats ready in around half an hour!

For those of you who have never tried chowder before, it consists of a thick, creamy, chunky soup that is good all year round.

I love it served with buttered crusty bread for a hearty, filling meal, though it would also make a good starter served in smaller portions.

Three blue and white enamel mugs of vegan corn chowder on a rustic wood background with sliced bread and a grey cloth.

What Makes This Vegan Corn Chowder So Creamy?:

This sweetcorn chowder is so deliciously rich and creamy thanks to a three-pronged approach:

1. Flour to thicken – I mix some plain flour into the vegetables before adding the liquid, much like making a roux. This helps to thicken the soup.

2. Coconut milk – adding a tin of coconut milk makes the soup deliciously creamy. Either full fat or light coconut milk is fine, though full-fat will give a creamier result.

I can’t taste the coconut at all but if you really don’t like coconut, or are allergic to it, then you can use a creamy unsweetened non-dairy milk such as soy or cashew instead. It won’t be quite as rich and creamy as coconut, but still delicious!

Alternatively, you could use half non-dairy milk and half soy or oat cream for a richer result.

3. Blending some of the soup – I blitz about 1/4 of the corn chowder in a blender until it is really smooth then add it back in to the rest of the soup. This makes the chowder extra thick and creamy but means that it still retains plenty of texture.

A cast iron panful of vegan corn chowder topped with chopped red chilli on a rustic wood background.

How To Make Vegan Corn Chowder:

(For ingredients and full instructions see the recipe card below)

Heat some vegan butter/margarine in a large pan. You can use olive or coconut oil if you prefer but I like butter best for flavour. Add finely chopped onion and celery and cook gently until soft and translucent.

Add diced red bell pepper, crushed garlic, thyme, smoked paprika and a bay leaf and cook for two more minutes, stirring often.

step 1 - frying the vegetables

Add plain flour and cook for another minute, stirring constantly.

Gradually stir in vegetable stock, adding just a little bit at a time and stirring it in well before adding more. This way you will avoid lumps of flour in the soup.

Once you have added all the stock, stir in coconut milk, nutritional yeast, diced potatoes, frozen corn, a dash of hot sauce and some salt and pepper.

step 2 - adding the rest of the ingredients

Bring up to a simmer and cook for 10-15 minutes until the potatoes are tender.

Transfer ¼ of the soup to a blender and blitz until smooth. Return the blended soup to the pan and stir through. Taste and season with more salt and pepper as required.

step 3 - blending the soup

Serve with crusty buttered bread!

Close up of a pan of corn chowder sprinkled with chopped red chili.

More Vegan Soup Recipes:

Spiced carrot and pumpkin soup

Quick black-eyed bean soup

Spiced red lentil and root vegetable soup

Autumn minestrone

Close up of a blue and white enamel mug of vegan corn chowder on a rustic wood background.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess.

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Close up of a blue and white enamel mug of vegan corn chowder on a rustic wood background.
5 from 1 vote
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Vegan Corn Chowder

Vegan corn chowder - this rich dairy-free sweetcorn and potato soup is hearty, comforting, creamy and absolutely delicious! It is also super easy to make and ready in just half an hour!

Course Main Course, Soup
Cuisine American
Keyword soup
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 people
Author Domestic Gothess

Ingredients

  • 2 Tbsp vegan butter/margarine (or use olive oil)
  • 1 large brown onion peeled and diced
  • 2 sticks celery finely chopped
  • 1 large red bell pepper diced
  • 4 cloves garlic peeled and crushed
  • 1 tsp dried thyme (or 4 sprigs fresh)
  • rounded 1/2 tsp smoked paprika
  • 1 bay leaf
  • 3 Tbsp plain (all-purpose) flour
  • 750 ml (3 cups) vegetable stock
  • 1 400 ml (14oz) can coconut milk (either light or full fat is fine)*
  • 3 Tbsp nutritional yeast (optional)
  • 600 g (2 large) potatoes diced
  • 600 g (4 cups) frozen sweetcorn
  • 1 rounded tsp sriracha hot sauce (optional)
  • salt and pepper

Instructions

  1. Heat the butter in a large pan over a low heat. Add the onion and celery and cook gently for about 10 minutes until soft and translucent.

  2. Add the red pepper, garlic, thyme, paprika and bay leaf and cook for two more minutes, stirring often. Add the flour and cook for another minute, stirring constantly.

  3. Gradually stir in the stock, adding just a little bit at a time and stirring it in well before adding more. This way you will avoid lumps of flour.

  4. Once you have added all the stock, stir in the coconut milk, nutritional yeast, potatoes, corn and hot sauce and some salt and pepper. Bring up to a simmer and cook for 10-15 minutes until the potatoes are tender.

  5. Transfer ¼ of the soup to a blender and blitz until smooth. Return the blended soup to the pan and stir through. Taste and season with more salt and pepper as required.

Recipe Notes

*I can't taste the coconut at all but if you really don't like coconut, or are allergic to it, then you can use a creamy unsweetened non-dairy milk such as soy or cashew instead. It won't be quite as rich and creamy as coconut, but still delicious!

Alternatively, you could use half non-dairy milk and half soy or oat cream for a richer result.

pinterest image

Filed Under: Mains, Recipes, Savoury, vegan Tagged With: healthy, soup, vegan meal

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Reader Interactions

Comments

  1. mohan kumar

    February 27, 2020 at 5:40 am

    This sounds gorgeous.I’m actually considering making this.Thank you for sharing.

    Reply
  2. Fiona

    June 5, 2020 at 3:59 am

    5 stars
    This soup is so delicious. I used sweet potato in my latest batch and it was equally as tasty. Thanks for the inspiration Hannah!

    Reply

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