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.

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📖 Recipe

Vegan Corn Chowder

Kate Hackworthy | Veggie Desserts

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.

5 from 7 votes

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Cook Time 30

Total Time 30

Course Soup

Cuisine American

Servings

Calories 339 kcal

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

Calories: 339kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 18gSodium: 675mgPotassium: 532mgFiber: 3gSugar: 6gVitamin A: 4990IUVitamin C: 6.3mgCalcium: 48mgIron: 4mg

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.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

Comments

5 from 7 votes (1 rating without comment)

Vegan Corn Chowder

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📖 Recipe