Kathryn Lovett's Blog-My Vegan Journey

Tuesday-Vegan Corn Chowder

vegan | November 20, 2012 | By

This evening there was a chill in the air.  So what better thing to eat than a steaming bowl of corn chowder.  I love a bowl of thick and hearty corn chowder.  I use fresh corn when available, but frozen corn works just as well.

I use Earth Balance to sauté the veggies and then I add flour to create a roux.  This serves as the thickener for the soup.  I love to cook with So Delicious Unsweetened Coconut Milk.  It is thicker and creamier than most vegan milk.


Vegan Corn Chowder

3 tablespoons Earth Balance

1/2 cup onion, chopped

1 red bell pepper, seeded and chopped

1/4 cup unbleached white flour

2 cups vegetable stock

2 cups potatoes, peeled and chopped

1 bag 16oz frozen corn or 2 cups fresh corn removed from cob

3 cups vegan milk

1 teaspoon salt

1/4 teaspoon pepper

In a large saucepan, melt Earth Balance over medium heat.  Add onions and bell pepper.  Cook for 5 minutes or until veggies are tender.

Add flour and stir until combined.  Heat and stir until a thick paste forms.  Slowly add the vegetable stock while stirring.  Slowly add milk while stirring.  Add the rest of the ingredients.

Bring to a simmer over medium low heat.  Cook for 15 minutes or until potatoes are tender.  Adjust seasonings and serve.


  1. chow vegan
    December 4, 2012

    Corn chowder is one of my favorite soups. I’ve tried coconut milk before but the kind in the can. I’ll have to try it with the So Delicious. :-)

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