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Easy Vegan Corn Chowder

Served with rice or quinoa this dish is hearty and satisfying.  I’m confident that this dish will become a favorite of yours as well.
5 from 1 vote
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Course: Main Course
Cuisine: internationnal
Keyword: chowder,, corn
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 337kcal


  • 1 tablespoon olive oil
  • 1 medium onion cut into cubes
  • 3 cloves garlic finely chopped
  • 2 celery stalks diced
  • 3 larges potatoes cut into cubes cut into cubes
  • 2 cups corn frozen or fresh
  • 1 red pepper cut into cubes
  • 1 bay leaf
  • 1 tablespoon cider vinegar
  • 2 cups vegetable broth
  • 1 can (400ml) coconut milk
  • Salt pepper
  • 4 cups cooked rice or quinoa as a side
  • Fresh coriander or parsley for garnish


  • Heat the oil in a medium saucepan. Add the oil, onion and a few pinches of salt.
  • Cook 1-2 minutes and add garlic, celery and potatoes cook for another minute.
  • Add the corn in the saucepan with red pepper.
  • Then add the vinegar, the vegetable broth, the bay leave and the coconut milk.
  • Cover and simmer for about 15 minutes
  • Adjust the seasoning serve with rice or quinoa
  • Sprinkle with fresh cilantro


You can keep the corn chowder in the fridge in an airtight container up to 5 days, do not freeze.


Calories: 337kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 475mg | Potassium: 292mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1396IU | Vitamin C: 45mg | Calcium: 16mg | Iron: 1mg