Last updated - ; Published - By Rhian Williams 14 Comments
Jump to Recipe Print Recipe
This Vegan Corn Chowder issweet and creamy,super easy to make, andnutritious and filling!
Weirdly enough, creamy corn soup is very popular in Japan - it's sold in vending machines in winter and actually comes out hot! You can also find instant corn soup in supermarkets - you just have to add hot water to the powder and stir. As nice as these may taste, they're not very vegan-friendly or healthy, so I decided to make a homemade version...
This Vegan Corn Chowder here tastes just as rich and indulgent as the traditional version, but is much healthier. The creamy texture comes from unsweetened almond milk (you can substitute with unsweetened oat milk for a nut-free version) and white beans!
I like to use blended white beans to create a creamy texture (like in thisWhite Bean Mac and Cheese) - I love that they're less expensive than cashews, and provide a good source of protein and fibre.
Why you'll love this Vegan Corn Chowder:
- it's richand creamy
- it'ssweet andnutty
- it's supercomforting
- it'sfillingandsatisfying
- it's a good source ofproteinandfibre
- it'seasyto make
- it's nut-freeoptional
- it'sgluten-free
- it's ready in35 minutes
- it's great for batch cooking
- it freezes well
- it makes a great a packed lunch (as long as you have somewhere to reheat it)!
How to make this Vegan Corn Chowder
Scroll down to the bottom of the post forthe full recipe.
- Fry the onion, garlic,celery and carrots.
- Add the almond milk,white beans, sweetcorn,stock cube,salt + pepper andwater.
Tip:Use a measuring jugto measure out the milk and water.
- Bring to the boil and simmer for around15 minutes.
- Transfer to ablender or food processor(a hand-held stick blender also works).
- Blend until it becomes a smooth liquid.
Tip: Add some more water if it’s too thick at this stage.
How long does this Vegan Corn Chowder keep for?
This Corn Chowder keeps covered in the fridgefor a few daysand freeze well- reheat in a pan on the hob (stove), adding some extra water if necessary.
Substitutions you can make to this recipe:
- you can substitute thealmond milkwithcashew milk
- for anut-free version, you can useoat milkinstead of almond milk
- other plant-based milkssuch assoy milk or rice milkcan be used, but they will affect the taste.
More vegan soups:
- Pumpkin Curry Soup
- Creamy Pumpkin Gnocchi Soup
- Thai Green Curry Rice Soup
- Pea Pasta Minestrone Soup
- Pea Zucchini Mint Soup
- Miso Pumpkin Soup
- Sweet Potato Peanut Soup
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Vegan Corn Chowder (GF)
This Vegan Corn Chowder is sweet and creamy, super easy to make and nutritious and filling!
4.62 from 13 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Keyword: vegan corn chowder, vegan corn soup
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Calories: 229kcal
Author: Rhian Williams
Ingredients
- 1 tablespoon oil (coconut, vegetable, rapeseed or olive)
- 1 onion , sliced
- 1 garlic clove , roughly chopped
- 1 celery stick , sliced
- 1 carrot , peeled and diced
- 400 ml (1 ⅔ cup) unsweetened almond milk (or sub unsweetened oat milk for a nut-free version)
- 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
- 200 g (7 oz) cooked sweetcorn (tinned or thawed frozen sweetcorn works well)
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Salt + pepper to taste
To serve:
- Fresh parsley , roughly chopped
Instructions
Heat up the oil in a large saucepan and add the onion, garlic, celery and carrot once hot
Fry for around 10 minutes until softened
Add the almond milk, white beans, sweetcorn, stock cube salt + pepper, along with 600ml (2 ½ cups) water
Bring to the boil and simmer on a low heat for around 15 minutes
Transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary
Taste and add more salt if necessary
To serve:
Serve into bowls and scatter over chopped parsley, if desired
Leftovers keep covered in the fridge for up to a few days and also freeze well
Nutrition Facts
Vegan Corn Chowder (GF)
Amount Per Serving
Calories 229Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 318mg13%
Potassium 652mg19%
Carbohydrates 37g12%
Fiber 7g28%
Sugar 5g6%
Protein 10g20%
Vitamin A 2680IU54%
Vitamin C 5.9mg7%
Calcium 204mg20%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Kelly
Very nice, easy to make, will be having again for sure.Reply
Rhian Williams
Thank you so much!
Julius
I’ve made this corn chowder today and i liked it very much. I will definitely make it again, double the ingredients to make it more. 🙂
Thank you.Reply
Rhian Williams
Thank you so much, so happy to hear that!
Leave a Reply
« Older Comments
