Discover the deliciousness of a creamy vegan corn chowder, a comforting soup that captures the sweet essence of corn in every spoonful. This easy recipe blends fresh ingredients to create a flavourful bowl that’s both wholesome and entirely plant-based.
This chowder celebrates the richness of fresh corn kernels, combining them with creamy coconut milk for a luxuriously smooth texture. Its comforting warmth and delightful taste make it an ideal choice for chilly evenings or as a hearty meal any time of year.
Embrace the goodness of this vegan delight, perfect for those seeking a nourishing yet satisfying dish. Whether you’re a vegan enthusiast or simply craving a flavoursome, comforting soup, this corn chowder offers a tasty way to enjoy the goodness of nature’s bounty.
What is Chowder?
Chowder is a thick, creamy soup often packed with milk, cream, and sometimes cheese, mixed with veggies or seafood. It’s heartier and more indulgent than regular soup, which usually has a thinner broth base. This vegan corn chowder features fresh sweet corn, potatoes, celery, red pepper, carrots, and onions – all winter favourites. To keep it dairy-free, I’ve used oat milk to give it a creamy texture.
This version of corn chowder lets you decide if you prefer it smooth like a thick soup or with chunky bits for a more wholesome feel. It’s a tasty, plant-based take on the classic recipe, perfect for those seeking a nourishing and flavourful dish.
Why you will Love this Soup ?
You’ll fall in love with this soup because it’s a delightful, creamy creation that satisfies your cravings and offers a wholesome, plant-based option. This vegan corn chowder is a flavour-packed medley, starring fresh sweetcorn alongside a blend of winter vegetables like potatoes, celery, red pepper, carrots, and onions. What makes it extra special is the use of oat milk, imparting a luxurious creaminess without any dairy.
This soup is your canvas – blend it to a smooth, thick texture for a velvety experience or leave it chunky for a more hearty feel. It’s a versatile and delicious twist on a traditional favourite, perfect for those seeking a nourishing, comforting dish that’s entirely plant-based. Whether you’re a vegan enthusiast or just on the lookout for a flavoursome, comforting bowl, this corn chowder is a delicious celebration of natural goodness that will leave you wanting more.
What you’ll Need to Make Creamy and Vegan Corn Chowder
Combine these ingredients to craft a delicious and hearty chowder:
- Neutral oil (like sunflower or peanut oil): For sautรฉing and adding depth to the flavours.
- Celery: Provides a refreshing and aromatic base for the chowder.
- Carrots: Adds natural sweetness and a vibrant colour to the dish.
- Red pepper: Offers a subtle sweetness and a hint of tanginess to complement the other flavours.
- Garlic: Infuses the chowder with its distinct, aromatic taste.
- Chilli flakes: Introduce a mild, delightful heat to the chowder.
- Corn on the cob: Fresh kernels from the cob add a burst of sweetness and texture.
- Potato: Russet potatoes are perfect for their starchy content, contributing to the chowder’s thickness.
- Vegetable stock: Forms the flavourful base of the chowder, enhancing its taste profile.
- Oat milk: Provides a creamy texture without the need for dairy, keeping the chowder vegan-friendly.
- Oregano: Adds a herbaceous and slightly earthy note to the dish.
- Cumin powder: Infuses the chowder with a warm, slightly smoky flavour, complementing the other spices and ingredients
How to Make Creamy and Vegan Corn Chowder
- Heat and Saute: In a large pot, warm oil over medium heat. Add chopped onions, garlic, red pepper, celery, carrots, and chilli flakes. Cook for 2-3 minutes until softened.
- Prepare and Simmer: Break corn cobs in half after removing the corn. Place the cobs in the pot, then pour in vegetable stock and oat milk. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15 minutes. Ensure the heat is low enough to avoid scalding the milk.
- Add Ingredients: After 15 minutes, include corn kernels, potatoes, salt, oregano, and cumin powder. Increase heat slightly to return to a simmer, then lower it to maintain simmering for another 10 minutes.
- Discard Corn Cobs: Remove and discard the corn cobs. Season with pepper. Once again, raise the heat to bring the soup to a simmer. Lower heat and continue cooking for another 5 minutes until potatoes are tender.
- Blend and Serve: Transfer half the soup to a blender and blend until smooth. Pour the blended portion back into the pot with the unblended soup. Mix well.
- Garnish and Serve: Serve the hot soup, garnishing with spring onions, coriander, jalapeรฑo, and a lime wedge.
Can I Use Frozen Corn?
For the tastiest corn chowder, fresh corn on the cob in season is the best pick. It gives the soup its standout flavour. But if you only have frozen corn, that’s okay too, though it won’t be as intense in taste since you won’t simmer the stripped cobs in the broth. To make up for it, add an extra half a cup of blended frozen corn to the soup.
I don’t recommend using canned corn unless you have no other choice. Frozen or fresh corn has better taste and texture. Canned corn lacks that nice crispness
Helpful Tips and Tricks to Make Corn Chowder:
- Fresh Corn Preferred: In-season sweet corn works best, but off-season store-bought corn can still make tasty soup, though sweetness may vary.
- Simmering Corn Cobs: Simmering cobs in milk creates a flavorful corn broth. Extract more essence by ‘milking’ cobs with a knife for added flavor.
- Optional Soup Grinding: Blending half the soup creates a creamy texture without flour.
- Milk Alternatives: Regular or coconut milk can substitute oat milk if not vegan.
- Enhanced Flavor Over Time: Corn chowder tastes better the next day as flavors blend well. Storable in the fridge for 3-4 days in a sealed container.
- Reheating Instructions: Warm gently in a saucepan on low heat, stirring occasionally as it thickens. Add extra chicken broth if it becomes too thick.
- Avoid Freezing: Freezing isn’t recommended due to potential changes in potato texture and dairy’s freezing limitations. Consider freezing without cream for ample leftovers, adding it upon reheating.
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For garnish Heat and Saute: In a large pot, warm oil over medium heat. Add chopped onions, garlic, red pepper, celery, carrots, and chilli flakes. Cook for 2-3 minutes until softened. Prepare and Simmer: Break corn cobs in half after removing the corn. Place the cobs in the pot, then pour in vegetable stock and oat milk. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15 minutes. Ensure the heat is low enough to avoid scalding the milk. Add Ingredients: After 15 minutes, include corn kernels, potatoes, salt, oregano, and cumin powder. Increase heat slightly to return to a simmer, then lower it to maintain simmering for another 10 minutes. Discard Corn Cobs: Remove and discard the corn cobs. Season with pepper. Once again, raise the heat to bring the soup to a simmer. Lower heat and continue cooking for another 5 minutes until potatoes are tender. Blend and Serve: Transfer half the soup to a blender and blend until smooth. Pour the blended portion back into the pot with the unblended soup. Mix well. Garnish and Serve: Serve the hot soup, garnishing with spring onions, coriander, jalapeรฑo, and a lime wedge.
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