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    Home » Recipes » Lunch

    Published: Nov 27, 2018 · Modified: Feb 20, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

    Vegan potato corn chowder

    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.

    two bowls of vegan potato corn chowder on a striped cloth.

    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!

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This is at no extra cost to you, and is much appreciated support towards the running of the blog.

    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!

    close up of a bowl of corn chowder with pumpkin seeds on it.

    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.

    close up of a bowl of vegan potato corn chowder with a spoon next to it.

    More soups to enjoy

    Enjoy these tasty and healthy soups in the colder months for lunch or a light dinner:

    • Asparagus broccoli soup
    • Parsnip and cauliflower soup
    • Turmeric chicken soup
    • Pumpkin pesto soup

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    vegan potato corn chowder in a white bowl.

    Vegan potato corn chowder

    Claire
    A hearty and flavourful soup that is perfect for the winter months. Using coconut milk to make it creamy, and without dairy, this is a vegan, gluten-free and low histamine recipe.
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    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dinner, Lunch, Main Course
    Cuisine American, British
    Servings 2 people

    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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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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    As an Amazon associate I earn from qualifying purchases.

    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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