Vegan Corn Chowder


If you have never tried a vegan corn chowder, today is the day! Creamy and delicious, this recipe is easy to make, yet nourishing and satisfying. Summer corn is the best, so enjoy its sweetness on a whole different level!

Video recipe:

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes


Course: soup

Cuisine: Vegan

Servings: 6



🌱4 corns on the cob

🌱1,2 L. veggie stock

🌱2 onions

🌱1 kg. potatoes

🌱4 Tbsp cashew cream

🌱1 parsnip

🌱1 tsp oregano

🌱1 tsp mustard powder

🌱1 tsp thyme

🌱1 tsp coriander

🌱1 tsp smoked paprika

How to prepare it:

  1. Cut the corn kernels from the cob
  2. In a pot, heat up the olive oil, then cook the onion for about 3 minutes
  3. Add the cubbed parsnip and cook it with the onion for a few minutes
  4. Season with smoked paprika, coriander, oregano, thyme and mustard powder and mix well
  5. Add the veggie stock
  6. Add the corn kernels
  7. Add the cubbed potatoes and let the soup boil under the lid until the veggies are perfectly cooked.
  8. Blend the soup with a vertical blender (blend just a little bit, so that your chowder still has some chunky bits)
  9. Add the cashew cream, season with salt to taste and mix well
  10. Your corn chowder is ready to be served. You can top it with some scallions, to boost its flavours even more.


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