THE RECIPE JOURNAL · Main Course
Creamy Vegan Corn Chowder
This comforting soup is packed with sweet corn and rich, creamy flavors that everyone will love. It’s easy to make, dairy-free, and perfect for warming up on a chilly day.
FROM THE KITCHEN • Creamy Vegan Corn Chowder
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating the olive oil in a skillet over medium heat. Toss in the garlic and onion, and cook them, stirring occasionally, until the onion softens and starts to turn a little golden—this usually takes about 7 minutes. Once that's done, take the pan off the heat and set it aside.
02
Step 2
Next, grab a large pot and add the vegetable broth, potatoes, carrots, corn, 1 1/2 cups of soy milk, garlic powder, salt, and pepper. Bring everything to a boil over medium-high heat. When it’s bubbling, stir in the cooked onion and garlic mixture. Turn the heat down to medium-low and let it simmer uncovered until the potatoes and carrots are tender—about 20 minutes.
03
Step 3
While the soup is simmering, whisk together the flour and the remaining 1/2 cup of soy milk in a small bowl until smooth. Pour this into the pot and keep it simmering, stirring occasionally, until the chowder thickens up nicely, which should take around 10 minutes.
04
Step 4
Finally, stir in some fresh parsley for a burst of color and flavor, then ladle the chowder into bowls and enjoy!
Why you’ll love it
This chowder is rich and comforting without any dairy. It uses simple plant-based ingredients to create a creamy texture that feels indulgent. Plus, it’s packed with sweet corn and savory flavors that everyone will enjoy.
How to serve
Serve this chowder warm with crusty bread or a side salad. It also pairs well with avocado slices or a sprinkle of fresh herbs like chives or parsley for a burst of color and flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of plant-based milk if it becomes too thick. This chowder can also be frozen for up to 2 months; thaw overnight before reheating.
