A healthy vegan corn chowder soup! A comforting, hearty soup that is vegan, gluten free, and easy to make.
Arthur and I got married in October at a family owned winery in Jordan, Ontario. We loved everything about the barn and the grounds but it was the food that sealed the deal. At Honsberger Estates Winery their focus is: From our Roots to Your Table. We attended a wedding before we got engaged and I couldn’t get over how delicious the food was.
OK, so what does this have to do with vegan corn chowder. Are you a person who has a deep connection with the foods you love? Well, I am.
The chef at Honsberger Estates made THE most delicious corn chowder and I’ve been dreaming of it since. That was 2014.
Psst, if you’re in the Niagara Region you NEED to check out their restaurant – perfect for a family date night including fur babies.
It was creamy, hearty and colourful. I’m yet to find one as delicious as this one.
Do you have a food that you’ve had that has gone unmatched no matter how many restaurants you’ve tried it at? That’s me and this corn chowder.
So I decided to recreate it myself. With a few adjustments to accommodate my preference for dairy and gluten free ingredients. What I didn’t want to lose was the hearty texture and flavour.
This recipe is:
- Savoury with a hint of sweetness
- and, Easy!
You can enjoy this soup when corn on the cob is in season or use frozen corn. This would make a great lunch or dinner served with a thick slice of bread, a sandwich, or a big leafy salad. Get out your soup spoon and enjoy!
How to Make Vegan Corn Chowder
If you’re making this soup when corn is in season you can slice it right off the cob. It’s easy: stand the corn on the cob vertically and slice the corn using a sharp knife. The corn will cook when added to the soup pot.
If you’re making this recipe when corn isn’t in season, you can use frozen corn and add it to the soup pot with the other ingredients to cook.
Crush two cloves of garlic. I use my knife and smash the garlic, then quickly mince it with a knife. If you have time, set your crushed garlic aside for 10 minutes to let the enzymatic process occur. Garlic has amazing immune boosting properties.
Peel and chop your red onion. Truth be told, I chose red onion because I love the pop of colour. You can use cooking onions as well.
Add a tablespoon of olive oil to a pot. Add the crushed garlic and sauté until fragrance, about one minute. Add the chopped onion and dried thyme and turmeric. Sauté until the onions are cooked, about two minutes.
Add a quarter cup of tapioca flour and stir to coat.
Add two cups of vegetable broth and two cans of full-fat coconut milk. If you would prefer this soup to be less rich you can substitute for light coconut milk. Stir until there are no lumps of flour.
Wash and dice your potatoes into bite size cubes. I keep the skins on because there is a whole lot of nutrients in the skins and because (again) I love the added colour. Add to the soup pot with one bay leaf.
Bring to a simmer, cover, and leave for 25 minutes while the potatoes cook. They should be easy to break with a fork when they are done.
Wash, deseed, and dice a red pepper into small cubes. I like red pepper, but you can use orange or yellow peppers as well.
Add the corn and the diced red pepper to the soup. Let it cook for an additional 5 minutes. Season with salt and pepper to taste.
Get your soup spoon and enjoy this yummy, hearty vegan corn chowder full of colour and flavour.
Now here’s a real question: Do you eat soup from a bowl or a mug?! I’m a mug girl, personally.
- 5 Corn on the Cob (or 5 cups of frozen corn)
- 1 tbsp Olive Oil
- 1 Red Onion, diced
- 2 Clove of Garlic, crushed
- 1 tsp Dried Thyme
- 1/2 tsp Ground Turmeric
- 1/4 cup Tapioca Flour
- 2 cups Vegetable Broth
- 2 cans (14 oz) Full Fat Coconut Milk
- 3 Red Potatoes, diced with skin on
- 1 Red Pepper, diced
- 1 Bay Leaf
- Salt & Pepper, to taste
- Slice corn off the cob by holding it vertically. Set aside. (omit if using frozen corn)
- Crush the garlic with a knife.
- Heat one tablespoon of olive oil over medium heat. Add garlic. Stir until fragrant, about one minute.
- Peel and dice red onion. Add to pot and stir until cooked, about two minutes.
- Add dried thyme and turmeric. Stir to coat.
- Add tapioca flour. Stir to coat.
- Add vegetable stock and coconut milk. Whisk until there are no lumps of flour.
- Add diced potatoes and bay leaf. Bring to a simmer.
- Cover and cook for 25 minutes, until potatoes are tender.
- Dice red pepper. Add red pepper and corn to soup.
- Cover and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 260mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 4g