This Vegan Corn Chowder Recipe is loaded with fresh, sweet corn, potatoes, and creamy corn-flavored vegan broth! It is easy to prepare and lasts well in the refrigerator.
Since it is sweet corn season now in Dubai, I wanted to share this simple plant-based corn chowder recipe. It is the perfect comforting soup for a starter or a light meal.
Ingredients:
- Fresh Sweet corn cobs: It is best to use fresh sweet corn cobs to make the best corn chowder. If fresh cobs are not available, use frozen corn kernels instead.
- Potatoes: they contribute to the creamy texture of this chowder recipe
- Onion, Garlic, and Carrots are the savory base in this corn chowder.
- Olive oil or coconut oil
- Coconut cream: gives this chowder recipe a creamy texture.
- Bouillon powder: or use vegetable stock instead
- All-purpose gluten-free flour: to thicken the soup. Regular all-purpose flour can be used instead of gluten-free flour.
- Bay leaf
- Smoked paprika or regular sweet paprika powder
- Cayenne pepper
- Fresh coriander stalks & leaves.
How To Make Corn Chowder Recipe
- Start by prepping the corncobs. Slice off the kernels and reserve the cobs, as we will use them to make the broth.
- Heat olive oil in a pan, add diced onions, and saute them for 4 minutes.
- Add the chopped garlic, carrots, and potatoes to the onions and cook, stirring occasionally, for 5-7 minutes.
- Add the spices, smoked paprika, and cayenne pepper. Chop the fresh coriander and add the stalks; reserve the leaves for garnishing.
- Add gluten-free flour and mix to combine. Dissolve the bouillon powder in hot water and add it to the soup.
- Stir in the coconut cream, and add the corn cobs and bay leaf. Let it reach a boil, then on low heat with the lid on, simmer for 20 minutes.
- After 20 minutes, remove the corn cobs and bay leaf.
- Using a hand blender, blend the soup till creamy. Or transfer into a blender and blend.
- Add the fresh corn kernels and let it simmer for 5 minutes or until cooked.
- Season the soup with salt and pepper and garnish with chopped coriander leaves.
Serving Suggestions
This soup is creamy, healthy, and delicious as a starter or a light lunch or dinner. Served with fresh bread, salad, or even a sandwich.
Storing leftovers:
Leftover corn chowder can be stored in the fridge for up to 4 days. Transfer any leftover soup (after it cools to room temperature) to a glass container and store it in the refrigerator.
Recommended recipes:
If you loved this vegan Corn chowder recipe, try one of these plant-based recipes next:
- Cream of mushroom soup
- Butternut squash soup.
- Freekeh soup.
- Iraqi lentil soup recipe.
- Moroccan soup
- Lentil and bean soup.
If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚
Vegan Corn Chowder recipe
Equipment
- pot
- Hand blender/Blender
Ingredients
- 4 corncobs
- ¼ cup olive oil
- ¾ cup white onion chopped
- 2 cloves garlic chopped
- ⅓ cup carrots diced
- 2 cups potatoes diced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ¼ cup fresh coriander roughly chopped
- 2 tablespoons All-purpose gluten-free flour
- 1½ teaspoon Bouillon powder
- 3 cups hot water
- 1 can coconut cream
- 2 bay leaves
Instructions
- Start by prepping the corncobs. Slice off the kernels and reserve the cobs, as we will use them to make the broth.
- Heat olive oil in a pan, add diced onions and saute them for 4 minutes. Add the chopped garlic, carrots, and potatoes to the onions and cook, stirring occasionally, for 5-7 minutes.
- Add the spices, smoked paprika, and cayenne pepper. Chop the fresh coriander and add the stalks; reserve the leaves for garnishing.
- Add gluten-free flour and mix to combine. Dissolve the bouillon powder in hot water and add it to the soup.
- Stir in the coconut cream, and add the corn cobs and bay leaf. Let it reach a boil, then on low heat with the lid on, let it simmer for 20 minutes
- After 20 minutes, remove the corn cobs and bay leaf. Using a hand blender, blend the soup till creamy. Or transfer into a blender and blend
- Add the fresh corn kernels and simmer for 5 minutes or until cooked. Season the soup with salt and pepper and garnish with chopped coriander leaves.
- Serve the soup & Enjoy!
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