Creamy Vegan Corn Chowder (GF)

Creamy Vegan Corn Chowder (GF)

This Creamy Vegan Corn Chowder is:

  • sweet and creamy
  • super easy to make
  • nutritious and filling!

Creamy Vegan Corn Chowder (GF)

Weirdly enough, creamy corn soup is very popular in Japan – it’s sold in vending machines in winter and actually comes out hot! You can also find instant corn soup in supermarkets – you just have to add hot water to the powder and stir. As nice as these may taste, they’re not very vegan-friendly or healthy, so I decided to make a homemade version…

Creamy Vegan Corn Chowder (GF)

This Creamy Vegan Corn Chowder here tastes just as rich and indulgent as the traditional version, but is much healthier. The creamy texture comes from unsweetened almond milk (you can substitute with unsweetened oat milk for a nut-free version) and white beans!

I like to use blended white beans to create a creamy texture (hello White Bean Mac and Cheese) – I love that they’re less expensive than cashews, and provide a good source of protein and fibre.

Creamy Vegan Corn Chowder (GF)

This Creamy Vegan Corn Chowder is also really easy to make, taking only around 35 minutes to make from start to finish. You can make a big batch of it to freeze in individual portions, and it also works well as a packed lunch (provided you have somewhere to heat it up).

Creamy Vegan Corn Chowder (GF)

For more soups, check out my:

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Creamy Vegan Corn Chowder (GF)
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Creamy Vegan Corn Chowder (GF)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This Creamy Vegan Corn Chowder is sweet and creamy, super easy to make and nutritious and filling!

Course: Main Course, Soup
Servings: 4
Calories: 295 kcal
Ingredients
  • 1 tablespoon oil (coconut, vegetable, rapeseed or olive)
  • 1 onion, sliced
  • 1 garlic clove, roughly chopped
  • 1 celery stick, sliced
  • 1 carrot, peeled and diced
  • 400 ml (1 2/3 cup) unsweetened almond milk (or sub unsweetened oat milk for a nut-free version)
  • 400 g (14oz) tin of white beans, drained and rinsed (cannellini, haricot or butter beans)
  • 200 g (7oz) cooked sweetcorn - tinned or thawed frozen sweetcorn works well
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • Salt + pepper, to taste
To serve:
  • Fresh parsley, roughly chopped
Instructions
  1. Heat up the oil in a large saucepan and add the onion, garlic, celery and carrot once hot
  2. Fry for around 10 minutes until softened
  3. Add the almond milk, white beans, sweetcorn, stock cube salt + pepper, along with 600ml (2 1/2 cups) water
  4. Bring to the boil and simmer on a low heat for around 15 minutes

  5. Transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary
  6. Taste and add more salt if necessary
To serve:
  1. Serve into bowls and scatter over chopped parsley, if desired
  2. Leftovers keep covered in the fridge for up to a few days and also freeze well

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