This vegan potato corn chowder, or sweetcorn soup as my niece likes to call it, is what every chowder should be, with a hearty texture and lots of flavour. Corn is combined with potatoes, vegetables and herbs to make it a very healthy lunch or light dinner.
Chowder is one of my favourite soups to make, as it feels almost like a stew and can be served for a light dinner with big chunks of bread or crackers. This recipe joins my cauliflower and corn chowder which is a little lighter, and sweet potato corn chowder which has a sumptuous cosy feeling to it.
This vegan corn chowder recipe is a little more traditional, but I use potato to thicken, coconut milk to make it creamy and a touch of turmeric to give it a bit of spice. I hope you enjoy!
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Why you'll love this recipe
- A soup / stew hybrid. I always feel that chowder recipes are a bit of both, as they are so thick and hearty and perfect for winter.
- Healthy. Bursting with healthy vegetables and herbs.
- Easy to make. A very simple soup recipe that can be made in just a few steps.
Ingredients
This chowder recipe requires vegetables, herbs and spices, and vegetable broth. You will need:
- Corn, bell pepper, potato, carrot and celery - the main substance of the corn soup. Choose as fresh as you can.
- Vegetable broth and coconut milk - to make the soup and give it a creamy taste and texture.
- Turmeric and thyme - for flavour and a tiny hint of spice.
- Apple cider vinegar - optional, but gives a nice tang.
Make sure to see the recipe card below for the full ingredients list and their quantities!
Step by step instructions
Step 1: Heat the olive oil in a large pan on a low heat, and fry the onion. Cook until softened. Add the corn, celery, potato, red bell pepper, carrot, turmeric and thyme to the pan and cook for a further five minutes, stirring often.
Step 2: Pour in the vegetable broth and apple cider vinegar, if using. Bring to a boil, and then reduce the heat. Pour in the coconut milk and stir well. Cook on a very light simmer until the potato has softened.
Step 3: Either use an immersion blender (what I use) or transfer the mixture to a food processor. Blend until creamy. If needed, add a touch more water if it is too thick. Add the salt and pepper, if using, and stir well. Ladle into your bowls and add the toppings, if using.
More soups to enjoy
Enjoy these tasty and healthy soups in the colder months for lunch or a light dinner:
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Vegan potato corn chowder
Ingredients
- 1 tablespoon olive oil
- 1 cup sweetcorn
- ½ white onion diced
- ½ red bell pepper diced
- 1 medium potato diced
- 1 stick celery diced
- 1 carrot diced
- 2 cups vegetable stock
- ½ can coconut milk
- 1 teaspoon turmeric
- 1 teaspoon dried thyme
- 1 teaspoon apple cider vinegar optional
- pinch salt
- pinch black pepper optional
For the garnish
- 1 tablespoon pumpkin seeds
- 1 tablespoon sweetcorn
- herb of choice diced
Instructions
- Heat the olive oil in a large pan on a low heat, and fry the onion. Cook for 4-5 minutes until softened.
- Add the corn, celery, potato, red bell pepper, carrot, turmeric and thyme to the pan and cook for a further five minutes, stirring often. Add a little water if the potato starts to stick to the pan.
- Pour in the vegetable broth and apple cider vinegar, if using. Bring to a boil, and then reduce the heat. Pour in the coconut milk and stir well. Cook on a very light simmer for a further 15-20 minutes or until the potato has softened.
- While the soup is cooking, lightly dry fry your pumpkin seeds on one side of a pan, and the sweet corn in a touch of oil on the other side.
- Either use an immersion blender (what I use) or transfer the mixture to a food processor. Blend until creamy. If needed, add a touch more water if it is too thick. Add the salt and pepper, if using, and stir well.
- Spoon into your bowls, top with the garnishes and serve immediately. Enjoy!
Notes
- Add a touch of water initially if the vegetables start to stick.
- Dry fry the pumpkin seeds (without using oil) until they slightly brown and start to pop.
- This recipe makes a fairly thick corn chowder, so add another half cup of vegetable stock if you prefer a thinner consistency.
SIGHI food compatibility list, histamine
All ingredients score a '0' on the Swiss Interest Group Histamine Intolerance (SIGHI) histamine food compatibility list, with the exception of:- apple cider vinegar scores a '1'
- black pepper scores a 2, although it states that small amounts are tolerated.
- vegetable broth will depend upon ingredients used.
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