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.)

Sign up to get recipes by email, and get a FREE e-cookbook!

(1-2 emails per week, no spam)

Opt in to receive recipes and your free e-book.

Subscribe

Loading…

Thank you!

Please check your emails to confirm your subscription.

Ingredients and Substitutions

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

• 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