Today on The Edgy Veg, I’m going to show you how to make an easy creamy vegan corn chowder recipe! This vegan corn chowder recipe is thick & creamy, which is perfect as a fall and winter dish! It’s also nut-free, and obviously dairy-free!
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This chowder recipe is basically a take on a vegan clam chowder recipe and potato corn chowder recipe together, but with many other vegetables… so it’s very much a vegetable chowder dish that’s vegan. Just go with me on this 😉
In terms of vegetables, this easy vegan corn chowder recipe is comprised of potatoes, onions, celery, carrot, and corn. Super simple, yet creamy & delicious. Once you make this recipe, you’re gonna want to slurp it right up! Oh, and don’t forget the bread for dipping.
To make this easy vegan corn chowder, you first want to start by heating oil in a large saucepan over medium heat. Then, add your onion, garlic, celery, carrots, potatoes to cook, stirring constantly until onions are translucent and vegetables are tender (about 4-5 mins).
Next, season with salt and pepper. Add vegan butter and stir to melt. Stir in flour, and cook for 2 mins while stirring constantly. Add wine, stirring to lift any bits stuck to the bottom of the saucepan. Add your broth, corn kernels, thyme and bring to boil. Reduce heat to simmer, cover, and cook for 15 mins or until the potatoes are tender.
Afterward, add soy milk (or your plant-based milk of choice), and simmer for 3-5 minutes. Season with salt and pepper to taste and garnish with greens of choice! Serve with toasted bread and voila!
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