Creamy Vegan Corn Chowder

Creamy Vegan Corn Chowder

87 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  BREGGIE110

“I was experimenting with different menu ideas when I became a vegan, and came across this great low-fat comfort food chowder. Great for a meal starter or even the main meal itself.”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
  2. Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

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Reviews (87)

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Mrs. Dalton

Mrs. Dalton

When I first read this recipe I thought to myself, "What? No potatoes?" As a new vegan I find it important that meals are as hearty and satisfying as possible. So, with such a promising start, I eagerly set to work in the kitchen. I pretty much followed the recipe exactly except after sauteeing all the veggies I added 2 cups veggie broth along w/ th potatoes and simmered that until they were fork tender. I then added 1 cup frozen corn and 1 can cream style corn and the rest of the spices. (I however, did not add the garlic clove.) It was delicious! 5*****'s after changes.



Not bad. Spices are well blended. I did do something differently. I added more corn, (because it didn't look like there was enough for my tastes) and I used vegetable base instead of boullion. My soup never did thicken up so I used a trick my hubby learned in culinary art school. I added 1/2 cup of mashed potato flakes. Not bad. Good on a cold day like this.



I try to follow recipes but it's so hard to do as I'm told. I added broccoli and cauliflower chopped very small at the same time as the carrots. Then I diced 2 red potatoes, cooked them separately and blended them slightly before adding them. As far as spices are concerned, I added some cayenne and bay leaves plus a dash or two of red wine vinegar for balance. The result was very very yummy and I didn't really need flour thanks to the potatoes. My b/f and I are veggie so I'll add some good bread and wine; It's dinner!

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Amount Per Serving (6 total)

  • Calories
  • 153 cal
  • 8%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 20.5 g
  • 7%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 476 mg
  • 19%

Based on a 2,000 calorie diet



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Chunky Corn Chowder (Vegan)


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Creamy Corn Chowder