Vegan corn chowder is an enjoyable meal for the whole family. This recipe is so quick and easy to make, that you’ll be whipping up this big bowl of comfort in no time.

Comforting, warming and nutritious, this creamy vegan corn chowder is easy to make. The recipe uses corn, potatoes, almond milk, and some other seasoning to make a delicious soup you can serve as a light lunch or dinner. It can be served as a chunky vegetable soup or blended for a smoother version and is made in one pot in less than thirty minutes.

Not only is corn chowder a great end-of-summer dish when corn is in season, but you can also serve it in winter as a warming meal. You can use canned, fresh or frozen corn. Consider the carbon footprint of your options and the season you’re in, and try to buy local and organic.

Learn how to make delicious summery vegan corn chowder here.

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Corn is one of America’s favorite crops–it is grown throughout the U.S. and found in many classic dishes. In this…

Use fresh American grown corn for your vegan corn chowder. (Foto: CC0 / Pixabay / deluxtrade)

Yield: 3 servings

Ingredients:

½ large white oil
2 garlic cloves
3 tbsp olive oil
4 small red potatoes
Salt and black pepper
3 corn ears or 1½ cans of corn
2 cups homemade vegetable broth
2 cups unsweetened homemade almond milk

Instructions:

Chop the onion and crush the garlic. Fry them in the olive oil in a large saucepan on medium heat until lightly golden.
Peel and chop the potatoes into small chunks and add to the saucepan with a pinch of salt and pepper. Cover and steam for five minutes.
Remove the kernels from the corn ears and stir them into the saucepan.
For a chunky vegan corn chowder add four cups of vegetable stock, or for a smooth, blended soup use two cups of vegetable stock and one cup of almond milk.
Cover and bring to a low boil, then reduce the heat to low. Cook until the potatoes are soft.
For the smooth variation of this chowder, pour three-quarters of the soup into a blender and pulse until smooth.
Return the soup to the saucepan and simmer. Cook for ten minutes, until thick.
Pour it into serving bowls and serve immediately with crusty bread.

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Tags: Cooking Dinner Guide Lunch Recipes Summer Vegan

Summery Vegan Corn Chowder Recipe

How to Make Vegan Corn Chowder