Vegan Creamy Corn Chowder Recipe

Name: Vegan Creamy Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons Himalayan pink salt, divided; 1 medium white yam, peeled and rinsed; 2 carrots, peeled and cut into 1/4-inch thick slices; 1 teaspoon avocado oil; 1/8 teaspoon rosemary; 4 cups vegetable stock; 2 cups coconut milk; 1 tablespoon vegan butter; 1 teaspoon celery flakes; 1/2 teaspoon ground turmeric; 1/4 teaspoon freshly ground black pepper; 1/4 cup quinoa flour; 1 tablespoon onion powder; 5 ears corn, kernels cut from cob; 1/8 teaspoon paprika

Servings: persons

3 teaspoons Himalayan pink salt, divided
1 medium white yam, peeled and rinsed
2 carrots, peeled and cut into 1/4-inch thick slices
1 teaspoon avocado oil
1/8 teaspoon rosemary
4 cups vegetable stock
2 cups coconut milk
1 tablespoon vegan butter
1 teaspoon celery flakes
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/4 cup quinoa flour
1 tablespoon onion powder
5 ears corn, kernels cut from cob
1/8 teaspoon paprika

1
Add 1 teaspoon of salt to a large pot of water and bring to a boil. Add yam. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2
Preheat the oven to 375 degrees F (190 degrees C).
3
Spread carrots onto a baking sheet and drizzle with avocado oil. Season with rosemary and a pinch of salt.
4
Bake in the preheated oven until carrots are tender when poked with a fork, 15 to 20 minutes.
5
Combine stock, coconut milk, and vegan butter in a large saucepan over medium heat. Stir in remaining salt, celery flakes, turmeric, and black pepper and slowly bring soup to a boil, about 5 minutes.
6
Combine quinoa flour and onion powder in a bowl. Slowly whisk about 1/4 cup hot soup into quinoa mixture to form a loose batter. Slowly whisk batter into the soup. Reduce heat to low; let soup simmer but not boil, about 5 minutes.
7
Add cooked yam and carrots to soup. Stir in corn kernels and paprika. Continue cooking over low heat until heated through, about 10 minutes more. Season with salt.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 teaspoons Himalayan pink salt, divided, 1 medium white yam, peeled and rinsed, 2 carrots, peeled and cut into 1/4-inch thick slices, 1 teaspoon avocado oil, and more.

Yes, Vegan Creamy Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Creamy Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions