Vegan Corn Chowder - My Vegan Cookbook

Vegan Corn Chowder

  • COOK
    22 Mins
  • PREP
    15 Mins
    37 Mins

A delicious and quick low-fat vegan corn chowder.

Original Release Date: January 9, 2012

Nutritional Facts
Servings 5Serving Size 1 Cup




  • 1 Large Carrot, Chopped 1/8 inch Medallions
  • 1 Medium Onion, Quatered
  • 1 Clove Garlic
  • 1 - 4-oz. Can Mushrooms
  • 1/2 Tablespoon Smart Balance Light Buttery Spread
  • 1/2 Tablespoon Sunflower or Canola Oil
  • 2 & 1/2 Cups Water
  • 2 Medium Russet Potatoes, Chopped 1/2 inch Cubes
  • 1 Teaspoon Lemon Pepper Seasoning
  • 1/8 Teaspoon Thyme
  • 1/4 Teaspoon Ground Dried Mustard
  • 1/4 Teaspoon Dried Rosemary or Fresh Chopped
  • 1/2 Teaspoon Sea Salt (or more to taste)
  • 1 & 1/2 Cups Frozen Corn Kernels
  • 1 Cup Unsweetened Almond Milk
  • 1/4 Cup Light Unsweetened Coconut Milk
  • 2 Tablespoons Arrow Root or Corn Starch
  • 1/2 Tablespoon Tobasco Sauce


In a food processor place carrot, onion, garlic and mushrooms and pulse about 5 times. Next, in a large soup pot place butter and oil and pour the onions etc from the processor, place on stove and let saute about 5 minutes on medium heat.

To the soup pot, add the water, potatoes, lemon pepper, thyme, mustard, rosemary and salt. Cook on medium heat and let boil for 10 minutes. Then add corn and cook an additional 5 to 7 minutes more.

While corn is cooking, in the food processor add almond milk, coconut milk, arrow root and Tabasco sauce and blend for about a minute. After the corn has cooked add this to the pot and let boil for about a minute or 2 until it slightly thickens.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.