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

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 ΒΌ 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.