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Cheesy Vegetarian

Creamy Vegan Corn Chowder (with Coconut Milk)

I am well and truly into soup mode, with all this cold weather we’ve been having – and corn chowder has got to be one of the most hearty, most comforting soups there is. This thick and creamy soup is packed with fresh veggies, and the addition of coconut milk makes it extra tasty (and vegan too!).

A piece of buttered toast being dipped into vegan corn chowder.

The flavours in this soup are just delicious – the slight heat from the chilli and the touch of sweetness from the creamy coconut milk are such a wonderful combination. I might even try it with sweet potatoes next!

This vegan corn chowder is already super filling due to the potatoes and corn, but I do love a bit of buttered toast dipped in… it’s autumn in a bowl.

⭐ What is Chowder?

Chowder is a thick kind of soup, usually made with milk or cream – but this vegan corn chowder uses coconut milk instead, which makes it even tastier.

It’s generally left chunky (unlike a smooth blended soup), which makes it feel much more hearty and filling than a thinner soup. I did partially blend my coconut corn chowder, because it helps to break down the potatoes and corn, making the soup extra thick and creamy – though I didn’t make it totally smooth.

(you can if you want to, though! I’m not the chowder police.)

Overhead shot of vegan corn chowder with buttered toast.

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🥗 Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for vegan corn chowder laid out with text overlay.
  • sweetcorn – I used frozen corn, but you could use canned or fresh corn instead, if you prefer.
  • unsweetened coconut milk – use the canned stuff, as it’s thicker and creamier than the kind that’s designed for drinking. I used light coconut milk, but regular would also be great (and would make an even creamier soup).
  • onion
  • celery
  • carrot
  • potatoes – you could even try using sweet potatoes (or a bit of both kinds) instead, if you want an extra hint of sweetness in your soup.
  • vegetable stock – I used a crumbled stock cube plus some water, but liquid stock would also work well.
  • red chilli – just use a small amount to begin with! You can always spice up your soup more later if it needs it, but adding too much chilli is a good way to quickly ruin a tasty soup.
  • smoked paprika
  • cumin
  • garlic

Becca’s Top Tip

If you don’t want to buy a whole pack of red chillies to only use a small amount, a dollop of sweet chilli sauce will also work really well in this recipe.

📹 Recipe Video





🔪 Equipment

To make this vegan corn chowder, I used an immersion blender (hand blender) to partially blend the soup. It helped to break down the potatoes and corn, making the soup extra thick and creamy.

If you don’t have an immersion blender, you can choose to leave the soup unblended – but if you’d like to make soup regularly, a hand blender is definitely something worth buying, as they’re not expensive, and they’re a tool you’ll probably use regularly. I make soup about once a week, so my immersion blender is one of my most-used kitchen tools.

Here’s a great one on Amazon, with really positive reviews:

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OVENTE Electric Immersion Hand Blender 300 Watt 2 Mixing Speed with Stainless Steel Blades, Powerful Portable Easy Control Grip Stick Mixer Perfect for Smoothies, Puree Baby Food & Soup, Black HS560B

OVENTE Electric Immersion Hand Blender 300 Watt 2 Mixing Speed with Stainless Steel Blades, Powerful Portable Easy Control Grip Stick Mixer Perfect for Smoothies, Puree Baby Food & Soup, Black HS560B

I use this kind of hand blender at least once a week to make homemade soup.

If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.

$17.08

Buy on Amazon

A bowl of vegan corn chowder topped with cilantro.

🖨 Printable Instructions

Buttered toast being dipped into a bowl of coconut corn chowder.

Print

Vegan Corn Chowder (with Coconut Milk)

This creamy vegan corn chowder recipe is made with coconut milk, which makes it extra luxurious and extra delicious!
Course Appetiser, Light lunch, Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 people
Calories 360kcal
Author Becca Heyes

Ingredients

  • 1 Tbsp oil
  • 450 g (~ 1 lb) potato (~ 3 medium)
  • 1/2 large onion (or 1 small)
  • 1 medium carrot
  • 1 large celery stick (~ 80g / ~ 3 oz)
  • 250 g (~ 9 oz) frozen sweetcorn
  • 1/2 small mild red chilli, finely chopped
  • 1 tsp minced garlic
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 400 ml tin coconut milk (~ 1 1/2 cups) – I used light
  • 1 vegetable stock cube, crumbled
  • 500 ml (~ 2 cups) water
  • Salt and black pepper to taste

Instructions

  • Dice the potato, onion, carrot and celery stick fairly small (1cm or less). Heat a dash of oil in a large saucepan over a medium-low heat, and add the chopped vegetables. Cook for 5 minutes or so, until fragrant.
    Diced potatoes and other vegetables in a saucepan.
  • Add the frozen sweetcorn, chilli, garlic, smoked paprika and cumin. Mix well, and cook for a couple more minutes.
    Sautéed vegetables and spices in a saucepan.
  • Next, add the can of coconut milk and the vegetable stock – I used a stock cube and water, but you can use liquid stock if you prefer.
    Vegetables and coconut milk in a saucepan.
  • Bring to a simmer, and cook for 25 minutes or so, until all the vegetables are very soft.
    Chunky corn chowder in a saucepan.
  • Use an immersion blender to partially blend the soup, breaking down some of the potatoes and corn, and leaving some whole.
    Vegan coconut corn chowder in a saucepan.
  • Season to taste, and serve warm.
    Coconut corn chowder in a bowl with buttered toast.

Video





Nutrition

Serving: 1bowl | Calories: 360kcal | Carbohydrates: 49.2g | Protein: 8.4g | Fat: 15.4g | Saturated Fat: 8.5g | Cholesterol: 0mg | Sodium: 552mg | Potassium: 1083mg | Fiber: 7.6g | Sugar: 5.7g | Calcium: 554mg | Iron: 3mg

💭 Recipe FAQs

Does this corn chowder reheat well?

Yes! The leftovers are great reheated – just microwave until piping hot. This means you can also prepare the soup in advance if you need to, and reheat when you’re ready to serve.

Can I freeze corn chowder?

Soup generally freezes very well – just allow it to cool and store it in an airtight tub in the freezer.

How should I serve corn chowder?

Because of the potatoes and corn, this is a hearty soup that doesn’t really need anything else alongside. However, I do love it with a slice of crusty, buttery toast for dipping.

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Buttered toast being dipped into a bowl of coconut corn chowder.

Creamy Vegan Corn Chowder (with Coconut Milk)

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The post Creamy Vegan Corn Chowder (with Coconut Milk) appeared first on Easy Cheesy Vegetarian.

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Cheesy Vegetarian

Roasted Vegetable Quesadillas

If you’re craving something cheesy, crispy, and absolutely bursting with flavour, these roasted vegetable quesadillas are just perfect. With sweet, sticky, caramelised veggies folded into a golden tortilla, and loads of ooey gooey melted cheese… they are seriously irresistible. They’re easy to whip up, totally satisfying, and perfect for anything from lazy weeknight dinners to impress-your-friends lunches.

Roasted vegetable quesadillas cut into wedges on a board.

I actually make quesadillas (pronounced kay-suh-dee-yuz) for my kids every single Monday – they’re such a quick dinner that take no time at all to whip up when we get home from after-school activities. Generally I keep them simple, with just black beans and cheese, but these ones are a much tastier version!

Roasted vegetable quesadillas on a plate with avocado and hot sauce.

⭐ How to Meal Prep Roasted Vegetables

I know what you’re thinking – how can a quick meal involve roasting vegetables? It doesn’t sound that quick…

If you’re in a rush, the solution is to prepare the roasted vegetables in advance. You can roast up a huge trayful, and store them pre-roasted in the fridge. Then, you can either use the vegetable mixture to make fresh and crispy quesadillas whenever you want one throughout the week, or repurpose any leftover vegetables elsewhere. Batch cooking is a great way to save time, and you can use the roasted vegetables in all sorts of other ways:

  • scattered over a baked potato with a dollop of hummus
  • added to a tasty vegetarian salad
  • used in a vegetarian cheesesteak sandwich
  • or simply served as a side dish alongside your favourite vegetarian protein.
Cheesy Vegetarian Bakes ebook on an ipad screen.

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🥗 Ingredients and Substitutions

Here’s what you’ll need to make these crispy roasted vegetable quesadillas. See the printable recipe card below for detailed ingredient quantities.

Ingredients for roasted vegetable quesadillas laid out with text overlay.
  • tortillas – large flour tortillas work best.
  • black beans (canned)
  • grated cheese – I use pre-grated cheese from a bag, because grating cheese is one of my least favourite kitchen jobs (not sure why!). It works just fine with the pre-grated stuff, but grate your own from a block if you prefer!
  • vegetables – anything that roasts up nicely! I used peppers, mushrooms, eggplant (aubergine), red onion, and tomatoes.

There are plenty of other veggies you could use instead (or as well!). Here are a few ideas:

  • zucchini (courgette)
  • sweet potato
  • carrots
  • cauliflower
  • broccoli
  • beetroot
  • Brussels sprouts

These quesadillas are a great way to clear out the fridge of whatever vegetables you have left at the end of the week – just roast up whatever you need to use, and you’re sorted.

Becca’s Top Tip

If you think you might use any leftover roasted vegetables for a different purpose, only add the cheese and black beans to the portion you’ll use for the quesadillas.

📹 Recipe Video





Overhead shot of roasted veggie quesadillas drizzled with hot sauce and served with avocado.

🖨 Printable Instructions

Slices of roasted vegetable quesadillas on a cutting board.

Print

Roasted Vegetable Quesadillas

These roasted vegetable quesadillas are bursting with juicy veggies and gooey cheese, inside a crisp tortilla. Such an easy vegetarian meal!
Course Light lunch, Main Course
Cuisine Mexican, Tex-Mex
Diet Vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 503kcal
Author Becca Heyes

Ingredients

  • 1 small eggplant (aubergine)
  • 1 red onion
  • 250 g (~ 9 oz) mushrooms
  • 2 bell peppers (I used red and yellow)
  • 300 g (~ 2/3 lb) cherry tomatoes
  • 2 Tablespoons oil
  • 1 teaspoon salt
  • 300 g (~ 3 cups) grated cheese (I used cheddar)
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 6 large flour tortillas

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Cut the eggplant, onion, mushrooms and bell peppers into bitesized pieces – ideally all a similar size (1-2 cm). Leave the cherry tomatoes whole. Toss the vegetables in a little oil and salt, and spread them out on a baking tray. If you don’t have a large enough tray, spread them over two.
  • Roast the vegetables until they are soft and juicy. The exact time will depend on how big you cut your vegetables – mine took around 35 minutes. Stir them once halfway.
    A large tray of roasted vegetables, including eggplant, tomatoes and peppers.
  • When the vegetables are cooked to your liking, transfer them to a large mixing bowl, and add the grated cheese and the black beans. Mix well to combine.
    A bowl of roasted vegetable and cheese quesadilla filling.
  • Add a large flour tortilla to a dry frying pan, and add a few good scoops of the vegetable mixture to one half.
    A tortilla in a frying pan filled with roasted vegetables and cheese.
  • Fold the tortilla over the filling, and cook over a medium heat for a few minutes, until the underside is golden brown and crispy.
    A folded tortilla in a frying pan.
  • Carefully turn the quesadilla over, and repeat on the other side.
    A crispy quesadilla cooking in a frying pan.
  • When the quesadilla is hot and crispy, cut into slices, and serve.
    A plateful of roasted veggie quesadillas.

Video





Notes

The recipe makes 6 quesadillas, which should feed 6 people. If you don’t need to make so many quesadillas, I’d recommend making the full batch of roasted vegetables anyway, and storing them in the fridge to use in other ways.

Nutrition

Serving: 1quesadilla | Calories: 503kcal | Carbohydrates: 47.6g | Protein: 22.8g | Fat: 24.8g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 1164mg | Potassium: 562mg | Fiber: 7.1g | Sugar: 6.1g | Calcium: 384mg | Iron: 3mg

💭 Recipe FAQs

How can I meal prep vegetarian quesadillas?

Roast the vegetables in advance, and store them in an air-tight container in the fridge for up to 3 days. They can be used in quesadillas, or for other purposes.

How can I reheat leftover quesadillas?

The best way to reheat leftover quesadillas is in the air fryer (~ 5 minutes) or oven (~ 10 minutes) – just until they have crisped up nicely and are piping hot inside. They can also be reheated in the microwave, but they do become a little soggy.

What’s the best way to serve roasted vegetable quesadillas?

These quesadillas are a full meal on their own, with protein, veggies and carbs, so you can serve them on their own if you like. If you prefer, you can make them more substantial by serving them with sliced avocado or guacamole, sour cream, and a green salad.

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