Vegan Corn Chowder

Vegan Corn Chowder

Course Dinner, lunch, Soup


  • 600 ml vegetable stock
  • 400 g potatoes
  • 325 g tin sweetcorn drained
  • 200 ml unsweetened plant milk
  • 3 cloves of garlic
  • 1 small white onion
  • 3 tsp smoked paprika
  • 2 tsp oil

To serve (optional)

  • Chopped spring onion
  • Chopped parsley
  • Chilli flakes


  • Add the drained sweetcorn to a pot with 1 tsp oil and 1 tsp of the smoked paprika. Stir over a medium heat until the corn starts to turn golden around the edges.
  • Finely chop the onion and garlic and add to the pot with another tsp oil. Stir until soft.
  • Peel and chop the potatoes into 1-2cm chunks. Add to the pot with the final 2 tsps of smoked paprika. Mix until everything is well coated.
  • Pour in the stock and bring to a simmer. Let the soup simmer for 20 minutes or until the stock has reduced slightly and the potatoes are soft.
  • Use a slotted spoon to remove 1/3 of the potato and corn from the pot. Put to one side.
  • Add the rest of the soup to a blender with 200ml plant milk (or use a hand blender) and blend until smooth.
  • Return to the pot and add the separated potato and corn back in. Stir well and season to taste. Add garnishes if using and enjoy!
Keyword corn, soup, sweetcorn

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