Vegan Corn Chowder

Vegan Corn Chowder Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 35 minutes


5 Corn on the Cob or 4.5 cups (738g) Frozen Corn or Canned Corn, Drained

3 Tbsp Vegan Butter

1 Medium Onion White, Yellow or Brown, Chopped

1 tsp Crushed Garlic

1 tsp Dried Thyme

1/2 cup All Purpose Flour (63g)

2 cups Vegetable Stock (480ml)

28 ounces Canned Light Coconut Milk (800ml) Unsweetened

14 ounces Canned Coconut Cream (400ml) Unsweetened

2 Large Potatoes (1.2 pounds / 600g) peeled and cubed

1 Bay Leaf

3/4 cup Spring Onions Chopped

1 tsp Salt

Black Pepper to taste


1Slice the corn off the cob. Stand the corn cobs in a bowl and slice the corn off. Then break the corn cobs in half with your hands. Set aside both the fresh corn and the naked corn cobs.

2Add the vegan butter to a pot along with the chopped onion and sauté until the onions are softened.

3Add in the crushed garlic and dried thyme and sauté with the onions.

4Add the all purpose flour and stir in, then add in the vegetable stock, light coconut milk and coconut cream and whisk together.

5Add in the peeled chopped potatoes, the naked corn cobs (you don't need to use all of them, just as many as can comfortably fit in the pot) along with the bay leaf.

6Bring to a simmer and then cover the pot and let everything cook for around 25 minutes until the potatoes are soft.

7Remove the corn cobs and the bay leaf.

8Add the fresh corn and let it cook for 5 minutes and then add in the chopped spring onions and stir in. Add the salt and sprinkle on some black pepper to taste.

9Serve with some more spring onions on top and a sprinkle of black pepper.

10Keep leftovers stored in the fridge and enjoy within 3-4 days.

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