Two bowls of corn chowder against a grey background

Vegan Corn Chowder (GF)

This Vegan Corn Chowder is sweet and creamy, super easy to make and nutritious and filling!
Course Main Course, Soup
Cuisine American
Keyword vegan corn chowder, vegan corn soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 229kcal
Author Rhian Williams


  • 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 (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
  • 200 g (7 oz) 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


  • Heat up the oil in a large saucepan and add the onion, garlic, celery and carrot once hot
  • Fry for around 10 minutes until softened
  • Add the almond milk, white beans, sweetcorn, stock cube salt + pepper, along with 600ml (2 1/2 cups) water
  • Bring to the boil and simmer on a low heat for around 15 minutes
  • 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
  • Taste and add more salt if necessary

To serve:

  • Serve into bowls and scatter over chopped parsley, if desired
  • Leftovers keep covered in the fridge for up to a few days and also freeze well


Calories: 229kcal | Carbohydrates: 37g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 318mg | Potassium: 652mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2680IU | Vitamin C: 5.9mg | Calcium: 204mg | Iron: 3.3mg