Vegan Creamy Corn Chowder
Prep time
Cook time
Total time
Worried about GMO corn nastying up your soup? Look for organic corn on the cob, and if you can't find that, use organic non-GMO frozen corn. The recipe calls for celery, carrots, and potatoes too. Try to chop them all around the same size.
Serves: 4-6
  • 2 tbsp coconut oil
  • 1 small red onion, diced
  • 2 garlic cloves, minced
  • 1½ cup celery, chopped (about 2 stalks)
  • 2 cups carrots, chopped (about 3 small)
  • 4 small yukon gold potatoes, cubed
  • 2½ cups corn kernels from 4 cobs (or use frozen non-GMO corn)
  • 1 14-oz can of coconut milk (1¾ cups)
  • 2 cups water
  • 2 vegetable bouillon cubes
  • 1 tsp crushed chili pepper flakes
  • 1 tsp black pepper
  • 1 cup cilantro, chopped
  1. Heat coconut oil over medium-high heat in a heavy bottomed pot.
  2. Add the onions, garlic, and celery, and sauté until onions are translucent.
  3. Stir in the carrots, potatoes, and corn kernels.
  4. Pour in the coconut milk, water, and bouillon cube then bring to a boil.
  5. Reduce heat to let soup simmer and cook until the vegetables are tender, about 20 minutes.
  6. Remove the pot from the heat.
  7. Transfer about a third of the soup to a blender, and blend until smooth. Or use animmersion blender to cream part of the soup in the pot.
  8. Pour back into the main pot, and add the chili flakes and pepper.
  9. Season to taste with salt and more pepper if necessary.
  10. Serve immediately and garnish with chopped cilantro, or allow to cool, or chill and enjoy later.
Recipe by Sweet Potato Soul by Jenné Claiborne at