Creamy Vegan Corn Chowder
My Vegan Corn Chowder is perfect for cozy dinners or a hearty lunch. It’s packed with sweet corn and coconut milk creating a delightful, comforting flavor everyone will enjoy. Whether you’re a vegan, looking to eat healthier, or want to try something new, this chowder is a must-try!
Whenever I think of corn chowder, I get a warm fuzzy feeling. I love the creamy texture, the delicious sweet corn, and the coconut milk that gives it that thickness and richness. When fresh corn is not in season, I use frozen corn and the results are equally good. Try it for yourself!
Ingredients for Corn Chowder
Put together some corn, some spices, and some coconut milk and you can enjoy the best corn chowder there is.
Ingredients List for Corn Chowder
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1/2 teaspoon cayenne pepper
- salt and pepper to taste
- 1 baking potato
- 3 cups fresh corn kernels
- 3 cups lower-sodium vegetable broth
- 1 cup coconut milk
- 1/2 red bell pepper
- 2 Tbsp. fresh lime juice
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Preparing the Vegetables for Corn Chowder
Let’s begin by chopping and prepping the vegetables.
- Peel and finely chop 1 yellow onion and set it aside.
- Mince 2 garlic cloves and set aside.
- Grate about 1 tablespoon of ginger.
- Chop 1 baking potato (about 1 cup) into cubes and set that aside too.
- Finally, chop 1/2 red pepper into tiny cubes and place them in a bowl.
Cooking the Corn Chowder
Let’s get cooking the chowder.
- In a large pot, add 2 tablespoons of olive oil.
- Add the chopped onion and garlic to the pot.
- Mix and continue to cook for about 2 minutes.
- Then, add 1 tablespoon of grated ginger and cook for a further 5 minutes.
- Once the onions have browned a little, add 1 tablespoon of curry powder, 1/2 teaspoon of cayenne powder, salt and pepper to taste.
- Mix and cook for 1 minute.
- Now add 1 baking potato – chopped into bite size pieces. Mix it in.
- Add 3 cups of fresh or frozen corn to the pot and mix it in.
Adding the Liquid to the Corn Chowder
Now that we have the dry ingredients ready, we can add the liquid.
- Add 3 cups of low sodium vegetable broth (or broth of choice).
- Mix it in.
- Cover the pot and bring the liquid to a boil.
- Cook for a further 4 minutes.
Thickening the Corn Chowder
Let’s turn this soup into a chowder.
- Add 1 cup of coconut milk to a blender jug.
- Using a ladle, add about 2-3 cups of the soup into the blender jug as well.
- Close and blend until you have a smooth consistency.
Finishing off the Corn Chowder
Once you have blended the coconut and soup together, you can add it back to the soup.
- Pour the blender mixture back into the pot.
- Mix it in and see the whole pot of soup turn into a thicker chowder.
- Cover and allow to cook for about 5 minutes.
Finishing off the Corn Chowder
Let’s finish the chowder and enjoy it.
- Once the chowder has cooked for 5 minutes, uncover the pot.
- Add 1/2 a red pepper chopped finely.
- Mix it into the chowder.
- Add the juice of 1 lime and mix that in.
- Cook for another 1 minute.
- Enjoy your corn chowder!
My corn chowder is rich and creamy. I thicken it by blending some corn chowder with coconut milk and adding it back to the remaining chowder. The blending makes it creamier and thicker.
My creamy vegan corn chowder is made with coconut milk. Coconut milk gives it the richness and creaminess that makes a soup into a chowder.
The main difference between a soup and a chowder is that a soup is generally made without cream. It can be thin and clear. A chowder on the other hand is made with cream and is thick and rich.
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Creamy Vegan Corn Chowder
Course: SidesCuisine: CanadianDifficulty: Easy4
servings5
minutes20
minutes392
kcal25
minutesMy Vegan Corn Chowder is perfect for dinner or lunch. Looking to eat healthier, or want to try something new, this chowder is a must-try!
Ingredients
2 tablespoons olive oil
1 medium yellow onion
1 tablespoon grated ginger
2 garlic cloves, minced
1 tablespoon curry powder
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 baking potato
3 cups fresh corn kernels
3 cups lower-sodium vegetable broth
1 cup coconut milk
1/2 red bell pepper
2 Tbsp. fresh lime juice
Directions
- Finely chop the onion and garlic.
- Grate the ginger.
- Chop the potato into 1-inch chunks.
- Chop the red pepper into small pieces.
- To a large pot add the oil. Once it’s heated, add the onion and garlic.
- Cook for about 2 minutes.
- Add the ginger and mix it in. Continue to cook for a further 5 minutes.
- Once the onion has browned, add the curry powder, cayenne pepper, salt and pepper.
- Cook for about 1 minute.
- Now add the potato and corn to the pot. Mix them in.
- Add the broth and cover the pot. Bring it to a boil and once boiled, continue to cook for about 4-5 minutes.
- To a blender jug, add the coconut milk.
- Then, add about 2-3 cups of the corn soup into the blender as well.
- Blend everything until almost smooth.
- Add the contents of the blender back to the pot.
- Cover the pot and cook for about 5 minutes.
- Uncover and add the chopped red pepper and lime juice to the pot.
- Cook for about 1 minute.
- Enjoy hot!
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