Vegan Corn Chowder: Ours Has a Kick

Vegan Corn Chowder: Ours Has a Kick

This weekend, we had some wonderful friends over for dinner. They are lucky enough to have family that owns a beach house in Maine, so understandably, we don't see them much over the summer! To celebrate their return to our neighborhood, Jesse planned us a feast and cooked all day on Saturday (in between soccer and flag football games!) I was in charge of dessert: Sneaky Healthy Avocado Brownies with Coconut Whipped Topping (recipe to be posted on another day!). We happen to live across the street from a wonderful family run farm, so our friends offered to bring us some corn. It was tender and sweet and the perfect addition to our late summer meal on our patio. Because they brought so much corn, we had A LOT left over. I decided to make us all a corn chowder for our mid week meals. This recipe is so delicious. It has a slightly spicy kick that is the perfect balance to the corn's natural sweetness.

Fully blend the corn and red pepper for a smooth soup or leave some chunky so you really taste that corn. We served ours with a crusty baguette drizzled in olive oil, perfect for dipping in the chowder. 


(serves 6-8 people and can be prepared and cooked in about 30-45 minutes)

  • 1-2 T extra virgin olive oil

  • 10 ears of local corn, husked and shaved off the cob

  • 1 large red bell pepper, diced

  • 1 small yellow onion, diced

  • 1 garlic clove, smashed and minced

  • salt and pepper to taste

  • pinch of red pepper flakes, to taste

  • pinch of smoked paprika

  • pinch celery salt

  • 1 T white wine vinegar

  • 6 cups vegetable broth

  • 2 cups coconut milk

  • 1-2 T nutritional yeast

  • minced chives for garnish

  1. In a dutch oven, heat the olive oil over medium heat. Add the diced onion, red bell pepper, garlic, salt, pepper and red pepper flakes. Cook for a few minutes, stirring often so the garlic doesn't burn.

  2. Next, add the corn, smoked paprika and celery salt, cook until the corn and bell peppers are tender and the onions are translucent.

  3. After about 5 minutes, add the white wine vinegar and stir. Taste to see if you need to add more seasoning.

  4. Add the vegetable broth, stir the veggies and bring to a low boil. Then, lower to a simmer, cover with the lid and cook for about 30 minutes.

  5. During the last 5 minutes of cooking time, add the coconut milk and nutritional yeast and stir well.

  6. When done, turn off heat and blend using an immersion blender. If you don't have one, transfer chowder to a blender and blend to your desired consistency. Be careful when blending hot liquids!

  7. Serve warm with crusty bread and top with minced chives for added color.

With Love,


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