Vegan Creamy Corn Chowder
Prep time
Cook time
Total time
Here's how you can combine both convenience and deliciousness in a filling meal - this vegan creamy corn chowder! It's quick and healthy as well!
Serves: 4
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 large carrot, peeled, cubed
  • 3 stalks celery, chopped
  • 2 cups corn
  • 2 cups water
  • 3 cups veggie broth
  • 1 sprig fresh oregano
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 cup full-fat coconut milk
  • 1 cup vegan cheese, shredded
  • 1 Tbsp chopped greens
  • a handful of fresh mint
  • extra corn and coconut cream for serving
  • salt and pepper to taste
  1. Heat a large pot with olive oil on medium heat.
  2. Add the garlic and onion and saute for about a minute until fragrant.
  3. Add the red pepper, carrot, celery, and corn. Cook, stirring, for about 4 more minutes.
  4. Add the broth, paprika, and water. Stir to incorporate.
  5. Add the oregano sprig and the bay leaf and bring to a boil.
  6. Turn heat to low, cover and let it cook for about 15 more minutes.
  7. Remove the bay leaf and oregano sprig.
  8. Transfer half of the mixture to a food processor. Add coconut milk and blend until smooth.
  9. Transfer the blended mixture back to the pot. Add the cheese and stir to combine.
  10. Sprinkle with extra corn.
  11. Add the coconut cream, chopped mint and enjoy!
Nutrition Information
Calories: 407 Fat: 26g Carbohydrates: 38g Sugar: 8g Fiber: 4g
Recipe by Gourmandelle | Vegetarian Blog at