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This Vegan Corn Chowder is full of sweet and smoky flavours as well as hearty chunks of potato and sweetcorn. Get the recipe below.
This Vegan Corn Chowder is the perfect dish to serve up as summer transforms into autumn. Its a warm, comforting dish made with plenty of fresh vegetables and herbs for maximum flavour.
With its creamy texture, smoky-sweet undertones, and hearty chunks of potato and vegetables, it’s the ultimate plant-based soup!
Whether you’re new to plant-based eating or a long-time vegan, this soup is a guaranteed crowdpleaser.
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Ingredients
The shopping list for this recipe may be long but each ingredient has an important part to play. To make my Vegan Corn Chowder you will need:
- Olive oil
- Onion
- Garlic
- Red pepper
- Smoked paprika
- Old Bay seasoning
- Thyme
- New potatoes
- Sweetcorn
- Miso paste
- Unsweetened plant-milk e.g. soy milk
- Lemon
- Parsley
- Salt and pepper
Step-by-Step Instructions
- Step 1: Fry the onions and garlic in the olive oil until the onions are translucent.
- Step 2: Add the red pepper and cook until just soft.
- Step 3: Add the potatoes, corn and miso.
- Step 4: Add the herbs and spices and cook until fragrant.
- Step 5: Pour in the veg stock and bring to a boil. Reduce the heat then cook until the potatoes are tender.
- Step 6: Remove ⅓ of the mix and blitz in a blender on high along with the plant-milk.
- Step 7: Pour the blitzed soup mix back into the pan and bring back to a simmer.
- Step 8: Squeeze in the lemon juice and season before serving with a sprinkling of fresh parsley.
Hint: Don’t skip blending part of the soup! This gives you that perfect chowder texture: thick and creamy, but still chunky.
Substitutions
When you find yourself wanting Vegan Corn Chowder but don’t have all the ingredients, don’t panic, just use these substitutions.
- Miso paste: use nutritional yeast or soy sauce for umami.
- Soy milk: I’ve recommended soy milk but any unsweetened plant-milk works well.
- New potatoes: I like new potatoes but Yukon Gold potatoes are actually the traditional potato used. Any waxy potato will do.
Variations
- Protein: Stir in cooked chickpeas, white beans or cubed tofu for extra protein.
- Spicy: Add a diced jalapeno or a pinch of cayenne pepper with the spices.
- Smoky: Add a few drops of liquid smoke to make it extra smoky.
- Vegetables: Add more chopped veg like courgette, celery or carrot for extra texture.
Equipment
To make this recipe you’ll need:
- Large saucepan
- Sharp knife and chopping board
- Blender or immersion blender
- Spatula
Storage
Store leftovers in an airtight container for up to 4 days. Alternatively you can freeze it for up to 3 months.
Top tip
This recipe is perfect for meal prepping. Double the batch and freeze it in individual portions. It reheats perfectly and tastes even better the next day as the flavours deepen.
Frequently Asked Questions
Can I use frozen or fresh corn instead of tinned?
Yes! Just ensure its cooked before blending.
Can I skip the miso paste?
Yes, but it adds a really rich umami flavour so I recommend soy sauce or nutritional yeast as an alternative.
What is Old Bay seasoning?
Old Bay seasoning is a blend of 18 herbs and spices. It’s popular in the US and great in a chowder.
Where can I buy Old Bay seasoning?
Check out the international aisle of supermarkets like Tesco as well as Amazon and other online stores.
Can I make this in a slow cooker?
Yes! Cook the aromatics first then add everything to the slow cooker and cook on low for 6 – 7 hours.
The recipe
Vegan Corn Chowder
This Vegan Corn Chowder is full of sweet and smoky flavours as well as hearty chunks of potato and sweetcorn.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 red pepper diced
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1 teaspoon Old Bay seasoning optional
- 8 new potatoes diced
- 300 g sweetcorn tinned, drained
- 1 tablespoon miso paste
- 3 cups vegetable stock
- 1 cup unsweetened plant-milk e.g. soy milk
- 1 tablespoon lemon juice
- Salt & pepper to taste
- 1 bunch parsley to serve
Instructions
-
Sauté onion and garlic in the olive oil for roughly 10 minutes.
-
Add the red pepper and cook until soft (roughly for another 10 minutes).
-
Add potatoes, corn, and miso.
-
Next stir in the thyme, paprika, and Old Bay seasoning and cook until aromatic (roughly 2 minutes).
-
Add the stock then simmer until the potatoes are tender. This should take 15 – 20 minutes.
-
Blend ⅓ of the soup with the milk then return to the saucepan to simmer for 10 minutes.
-
Season to taste with the lemon and salt and pepper and serve with the parsley.
Nutrition
Calories: 526.66kcalCarbohydrates: 94.83gProtein: 16.75gFat: 13.02gSaturated Fat: 1.82gPolyunsaturated Fat: 3.63gMonounsaturated Fat: 6.37gSodium: 1823.3mgPotassium: 1873.56mgFiber: 13.28gSugar: 20.48gVitamin A: 6452.91IUVitamin C: 184.58mgCalcium: 279.82mgIron: 6.18mg
More sweetcorn recipes
If you like corn on the cob, try one of these other sweetcorn recipes.
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