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Vegan Corn Chowder

This Vegan Corn Chowder is a healthier, dairy-free version of the classic creamy soup. Made with a base of soy milk, potatoes, and a combination of two types of corn, this chowder is both comforting and nourishing. Perfect for a cozy meal, it’s easy to make and tastes even better the next day, making it an excellent option for leftovers or meal prep.

  • Total Time: 1 hour 5 minutes

Ingredients

Scale
  • 3 stalks celery, chopped
  • 1 clove garlic, finely chopped
  • 2 cups water
  • 2 cubes vegetable bouillon
  • 2 cups soy milk
  • 2 cups diced potatoes
  • 1 medium onion, chopped
  • 2 (19 ounce) cans cream-style corn
  • 1 (12 ounce) can whole kernel corn, drained
  • 1 teaspoon dried parsley
  • ½ teaspoon paprika
  • ground black pepper to taste

Instructions

  1. Heat a skillet over medium-high heat. Add celery and garlic; saute until slightly softened, about 4 minutes. Add water and bouillon cubes; stir until bouillon dissolves. Add soy milk, potatoes, and onion. Simmer for 15 to 20 minutes. Add all corn, parsley, paprika, and pepper. Simmer until potatoes are soft and flavors have blended, 30 to 40 minutes more.

  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Cuisine: Vegan, American

Nutrition

  • Serving Size: 6
  • Calories: 272 per serving