Traditionally, chowders have a milk or cream base, but this creamy vegan corn chowder is dairy-free. Pureed silken tofu is a superb base for this comforting soup, providing substance and a silky texture. Featuring potatoes and carrots, this creamy corn chowder recipe is a mild soup that even picky eaters may enjoy.
The familiar flavors of this soup will entice kids of all ages to enjoy a soothing bowl of soup. For extra fun, serve with little oyster crackers (which of course, have nothing to do with actual oysters).
For those who’d like to spice things up, pass around a bottle of sriracha or other hot sauce or dried hot red pepper flakes. Extra parsley (and/or another herb like dill, if you’d like) will also be welcome for those who’d like to embellish a bit more.
Complete the meal: For an easy meal, serve the soup with your favorite vegan burgers, store-bought or homemade, on buns or English muffins. End with fresh fruit or a simple fruity dessert. If you like DIY when it comes to vegan burgers, here are some options:
Explore dozens of fresh corn recipes for summer and fall.
Recipe is from The Vegetarian Family Cookbook by Nava Atlas. Photos by Hannah Kaminsky, Bittersweetblog.com.
Creamy Vegan Corn Chowder
Traditionally, chowders like this one have a milk or cream base, but this dairy-free creamy corn chowder is 100% vegan.
- 1 1/2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large celery stalk, diced
- 2 medium carrots, peeled and thinly sliced, or 1 cup chopped baby carrots
- 2 medium-large potatoes, peeled and finely diced
- 2 teaspoons all-purpose seasoning blend (like Mrs. Dash)
- 2 vegetable bouillon cubes
- 1/2 teaspoon good-quality curry powder
- 3 cups cooked fresh or thawed frozen corn kernels
- 12.3-ounce package firm silken tofu, pureed until smooth
- Plain plant-based milk, as needed
- Salt and freshly ground pepper to taste
- Finely chopped fresh parsley for garnish
- Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until golden. Add the carrots and potatoes with just enough water to cover.
- Stir in the seasoning blend and bouillon cubes. Bring to a slow boil, then lower the heat, cover, and simmer gently until the vegetables are tender, about 20 minutes.
- Meanwhile, puree the silken tofu in a food processor or mini-prep.
- Stir in the corn kernels and pureed tofu. If needed, add a small amount of plant-based milk to thin the consistency, but let the base of the soup remain fairly thick. Season with salt and pepper and simmer for 5 minutes or so over very low heat.
- If time allows, let the soup stand off the heat for an hour or so to develop flavor before serving, then heat through as needed. If you can’t wait, though, feel free to serve right away. Garnish each serving with a little parsley (or simply stir as much as you’d like into the soup).
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