A healthier vegan version of a traditionally dairy-loaded and fattening chowder. This is even better the second day.

Recipe Summary

15 mins
50 mins
1 hr 5 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a skillet over medium-high heat. Add celery and garlic; saute until slightly softened, about 4 minutes. Add water and bouillon cubes; stir until bouillon dissolves. Add soy milk, potatoes, and onion. Simmer for 15 to 20 minutes. Add all corn, parsley, paprika, and pepper. Simmer until potatoes are soft and flavors have blended, 30 to 40 minutes more.


Cook's Note:

If the chowder is too watery for your liking, add 2 tablespoons of cornstarch mixed with 3 tablespoons of soy milk to the pot and simmer until the mixture thickens. Remember, though, if you plan to have leftovers, the mixture will thicken when it cools.

Nutrition Facts

272 calories; protein 8.8g; carbohydrates 60.1g; fat 2.8g; sodium 748.3mg. Full Nutrition

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Wait there's no cream? No milk? No butter?!? Vegan Corn Chowder for the win! This recipe is very forgiving, which is great for adding little changes here and there. I used Earth Balance Vegan Butter to saute my celery and extra garlic. I had vegetable broth on hand, so I used that in place of the water and bouillon. I used red potatoes so at 15 minutes of simmer they were soft. I added 1 can of cream-style corn and 1 can of corn and simmered an extra 10 minutes for deep flavors. I would recommend using a pot next time, because that's why I had to leave one cream corn out. Amazing flavors and would make this again no question! Read More