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+ servings

vegan Corn Chowder

A simple recipe for a wonderfully creamy and delicious vegan corn soup. Perfect for fall

Course Main Course, Soup
Cuisine American
Keyword clean eating, fall recipes, healthy recipe, vegan, vegan soup
Cook Time 50 minutes
Servings 4 servings
Author Velvet & Vinegar


  • 2 tbsp canola oil organic
  • 2 spring onions organic
  • 3 cloves of garlic organic
  • 200 g celery organic
  • 600 g sweet corn approx. 5-6 corn cobs, organic
  • 600 ml vegetable broth organic
  • salt to taste, organic
  • white pepper to taste, organic
  • ground coriander optional, organic
  • ground caraway optional, organic
  • paprika powder to taste, organic
  • 150 ml soy cream organic
  • 200 ml water optional
  • 1/2 red pepper organic
  • 1 green pepper organic
  • 1 corncob organic


  1. Cut off the green of the spring onions and possibly use as a topping to serve. Finely chop the onions.

  2. Peel and press the garlic cloves.
  3. Remove the corn grains from the cobs with a knife and collect in a bowl.
  4. Heat the oil in a pan and sauté the onions briefly. Add the garlic, celery and corn. Continue steaming briefly (approx. 2-3 minutes).

  5. Deglaze with 600ml vegetable stock and bring soup to the boil. Cover and simmer at medium heat for about 30-40 minutes.

  6. Meanwhile, wash green and red peppers under running water, halve, core, remove white partitions and cut into fine pieces. Using a knife, remove the corn grains from another corn cob.
  7. Puree the soup with a hand blender to a creamy soup. Alternatively, a regular mixer can be used.

  8. Season the soup to taste with the spices listed above.
  9. Add soy cream. If the soup is too thick, add a little bit of water. I have added 200ml.

  10. Add the pepper pieces and the remaining corn grains to the soup and bring to the boil again for about 10 minutes until the corn grains are done.