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Easy Vegan Corn Chowder Recipe

User Rating 4 Star Rating (1 Review)


There's something very comforting about fresh corn chowder, on rainy nights, summer dinners, and just about anytime. This vegetarian and vegan recipe uses plenty of vegetables as well as cornmeal for a corn chowder soup that is both filling and healthy, as well as very low in fat.


  • 3 cups corn
  • 5 cups water
  • 1/4 cup margarine
  • 3 cloves garlic, minced
  • 1 onion, minced
  • 2 red bell peppers, diced
  • 1 leek, sliced thin (optional)
  • 4 cups vegetable broth
  • 1 carrot, grated or sliced thin
  • 1 potato, diced
  • 2 tbsp vegan cream cheese
  • 1/4 cup corn meal
  • 1 tsp chopped fresh sage
  • 1/2 tsp thyme
  • salt and pepper to taste


Place one cup of the water and one cup of corn in a blender and puree until smooth.

In a large pot, sautee the garlic, onion, peppers, leeks and celery until soft, about 5 minutes. Add the remaining water, vegetable broth, carrot and potato and bring to a simmer. Allow to cook for at least 20 miutes.

Stir in the cream cheese, corn meal, herbs, remaining corn and the pureed corn, gently whisking until well combined. Allow to cook for another ten minutes. Sprinkle with a dash of salt and pepper.

User Reviews

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 4 out of 5
Vegetarian Corn Chowder, Member pipello

Since I had neglected to take 20 ears of corn off the grill at a party I had, I ended up taking it off the cob and freezing it. I made a quantity of this recipe and froze it. The recipe worked well and the tofutti cream cheese and corn meal worked to make the consistency rich and creamy. I did double the amount of blended corn and water, cut down on the total liquid for the soup, and added more corn kernels to the soup. In the future I might add some fresh jalapeņo pepper to make it pop!

9 out of 10 people found this helpful.

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