My vegan corn chowder is a filling and fragrant thick soup, lightly spiced with a bit of chilli - perfect for mopping up with bread.
Commissioned post.
This vegan corn chowder is a hearty, thick and filling soup. You can use fresh or frozen corn, and I've blended it with sweet potatoes and coconut milk to make it rich and creamy, with chilli for a spicy kick. I served it with a drizzle of fresh lime juice to really brighten it up and contrast the decadent flavours.
I love this time of year when it's almost warm out, but with a nice cool breeze. The days still grow ever longer and there are more days of sun than of rain. The further into spring we get, the more I yearn to leave soups and stews behind, but instead of turning straight to salads, it's nice to make soups with summery flavours.
This corn chowder brings together the lighter flavours of chilli, coconut and lime (doesn't that just scream, 'cocktail'?!). It's comfort food with a Thai twist.
Using store cupboard ingredients and frozen corn means you can quickly make this sweetcorn chowder at any time of year. Like it spicy? Get a bit more heavy-handed with the chilli.
I made this recipe for Vegan Corn Chowder in my REDMOND Multicooker, but you can also make it on the stove.
A multicooker is sort of like a fast slow cooker - only better. You don't have to leave it on for hours, but it still merges flavours in stews like a slow cooker, only really quickly. I've had my REDMOND multicooker for about a year now and I use it all the time. It can sautee, boil, fry, steam, bake cake, make yogurt and cook pasta, and it's also perfect for soups, stews and curries.
This multicooker has 360degree cooking elements, enabling it to heat quickly and cook from all directions.
Looking for other recipes to make in a multicooker? Try these:
Spinach and Artichoke Hot Dip in a Sourdough Bread Bowl
Easy Baked Beans with Turmeric
Farro, Chickpea, Mushroom and Kale Stew
Cauliflower Leaf and Sweet Potato Curry
Carrot Cake Oatmeal
Disclosure: This post was commissioned by Redmond.
Get the recipe
If you make this easy vegan corn chowder recipe, please tag it with #veggiedesserts on Instagram, Twitter or Facebook. I LOVE seeing your recreations of my recipes!
Also, pop down to the comment and let me know how you got on with the recipe. It’s always great to hear from my readers. Your support allows me write this food blog and bring you vegetable cake recipes as well as vegan desserts, plus savoury vegetarian and vegan recipes and breakfasts and drinks.
Vegan Corn Chowder
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 stalks celery diced
- 2 cloves garlic finely chopped
- 1 medium sweet potato peeled and cut into small cubes
- 350 g corn kernels fresh or frozen
- 465 ml vegetable stock
- 1 cans coconut milk (400ml/14 oz cans)
- 1-2 teaspoons finely chopped red chilli or to taste
- ½ teaspoon ground turmeric
- Sea salt and freshly ground black pepper
To serve (all optional):
- Fresh lime
- Coriander leaves
- Chopped red pepper
- Sweetcorn kernels
- Finely chopped chilli
Instructions
To cook in a Redmond Multicooker
- Set the multicooker to ‘fry’ for 5 minutes. Add the oil and, with the lid open and stirring, saute the onion and celery for a few minutes until softened. Add the garlic, sweet potato, corn, stock, coconut milk, chilli, turmeric, salt and pepper and stir well.
- Close the lid and set the multicooker to ‘stew’ for 30 minutes.
- Transfer to a blender or use an immersion blender to roughly blitz the chowder, but allow some chunks to remain.
- Pour into bowls and serve with a squeeze of fresh lime juice and topped with coriander, red pepper, corn and chilli.
To cook on the stovetop
- In a large saucepan, heat the oil over a medium heat, then saute the onion and celery for a few minutes until softened. Add the garlic, sweet potato, corn, coconut milk, stock, chilli, turmeric, salt and pepper and stir well. Reduce the heat to low and simmer the soup for 20 minutes or until the vegetables are all soft.
- Transfer to a blender or use an immersion blender to roughly blitz the chowder, but allow some chunks to remain.
- Pour into bowls and serve with a squeeze of fresh lime juice and topped with chopped coriander and red pepper.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Kris
Just wanted to say thank you very much for this recipe, I've been making it for a couple of years and it's absolutely amazing, so easy and quick, it's accompanied me to the top of many Scottish mountains in the depths of winter.
Charlie
Mmmmm.... love Corn Chowder ... I tried this recipe last weekend and it was delicious! Will make again.
Kirsty Bale
Hi, I tried this (on the stove) today as lunch for Veganuary. It's so good! I'm going to make a big batch next week. Easy and really hearty.
Jenn
I love corn chowder. Love that beautiful golden color too. I can't wait to get my hands on some fresh summer sweet corn The multi-cooker sounds a lot like the Instant Pot, which I have and love.
Aimee
This looks so perfect and creamy! That mult-cooker sounds fantastic too.
Michele
Im so excited to try this with the addition of sweet potatoes and coconut milk! Such a different flavor combination change up on one of my favorite soups!
foodtasticmom
This looks and sounds delicious. I love the bright yellow hue of the chowder - especially in contrast with the toppings! Lovely photos.
killingthymeDana
This is stunning! I've never made corn chowder, but I'm interested in trying this one. It's funny timing too, since a blogger friend of mine was just saying this morning that he has an unhealthy obsession with corn chowder. I'm totally sending him this recipe!
Noel
I need to make this corn chowder tonight! it's only 50 degree temps today and rainy ... this will be perfect!
Those multicookers seem like the answer to everything, don't they?! with one of those you can eliminate many appliances in the kitchen.
Revathi Palani
I have been looking for a vegetarian chowder recipe for a while. This corn chowder looks soo mouth watering, delicious and perfect. Love that you have added turmeric and the bright color of the chowder 🙂
Cecilia Keinapel
This soup sounds just about right for me, I love vegan soups and is perfect now that I am having a cold. I will need to try out this recipe, looks very tasty! Thank you for sharing x
choclette
Oh, oh, oh - I wouldn't care what time of year it was, I'd be happy to eat this soup any time. It sounds DELICIOUS and my kind of flavours. Like Rebecca, I make chilli and lime butter to go on my corn on the cob - great minds!
munchies and munchkins
Corn.. line and chilli - one of my fave flavour combos. I love lime and chilli butter on my cobs! This chowder looks so tasty and I bet the coconut milk gives it such a lovely aromatic flavour. I am so hungry now! x
Lucy
The flavours here sound delicious and I agree that a soup with summery flavours is a great transition to summer food! It has got much colder here this evening and I could do with a bowl of this right now.
Janice @FarmersgirlCook
Gosh I think we are going to need some soup this weekend, it's turned a lot colder. Love a chowder and this looks very delicious indeed.