Note: I’ve republished this vegetarian corn chowder recipe from 2010 (one of my first!) with a few updates because it is on HIGH rotation here at VMHQ and I though y’all would like it. One of the few soups I make again and again over the years and am excited to eat every time. Enjoy!
Now that it’s getting “cooler” in South-East Queensland (I know, 14C/57F is positively frosty, right?) it’s time for SOUP!
And not just any old soup – some lovely, hearty “meal in a bowl” type of soups just bursting with flavour.
Enter the Corn Chowder of a Lifetime. Soup has never made me so happy.
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Description
Creamy, buttery vegetarian corn chowder to chase away the frosty days! So thick and hearty, you won’t be hungry after a bowlful of this beauty.
Ingredients
- 3 Large ears of corn
- 3 cups vegetable stock
- 2 teaspoons cornflour dissolved in 2 tablespoons water
- 1 cup pouring cream
- 2 Large green onions, sliced
- 2 tablespoons butter
- 1 Medium onion diced
- 1/2 Large red capsicum, diced small
- 1 Large sprig fresh thyme, peeled from the stem and chopped. dried is fine, too.
- 1/2 teaspoon ground cumin
- 1/8 teaspoon turmeric powder
- 2 Large potatoes, peeled and diced (unless they’re red skinned or new potatoes, then you can leave the skin on)
Instructions
- Husk the corn, removing all the silk, cut the kernels from the cobs and place into a bowl. Reconcile with yourself that the little kernels will ping off everywhere and you’ll find some under the fridge six months later. It happens. You can always cut the corn inside the bowl, so it catches most of the errant kernels.
- Using the back of your knife, scrape down the cobs over the bowl.
- Heat the butter in a large pot over low heat and add the onion, bell pepper/capsicum, thyme, cumin and turmeric.
- Saute, stirring occasionally about 8 minutes until the onion and pepper are tender, but not browned.
- Add the corn kernels, potatoes and stock. Bring to a boil, and let cook 10 minutes.
- Use the back of your spoon to mash some of the potatoes against the side of the pot, or give it a good smoosh with a potato masher.
- Reduce the heat to medium and season with salt and pepper.
- Stir in the cornflour mixture and slowly pour in the pot, stirring constantly.
- When the chowder has come back to the boil and thickened slightly, remove from the heat and stir in the cream.
- Serve with the sliced green onions on top.
Keywords: vegetarian corn chowder, veggie chowder, corn chowder, best corn chowder, vegetarian chowder
that looks really good!!!
Oh that looks so yummy!!
Its totally soup weather here now isn't it!
I was just saying we need to move more north (we are in caloundra) to get away from the cold!!
It's definitely soup weather! I even made a French onion soup to take to work this week, but it was awful haha. PS my office at work is like a frozen tundra, so I daresay anywhere north of here would be warmer! Mind you, the hinterland is always freezing this time of year.
Oh, yum – this sounds so delicious. I'm going to add corn to my organic delivery tomorrow so I can make this. Thanks for sharing.
Let me know how you go, Libby!
Let me know how you go, Libby!
Oh, yum – this sounds so delicious. I'm going to add corn to my organic delivery tomorrow so I can make this. Thanks for sharing.
AMZAZEBALLS!!!! Just had a friend drop off a bowl of this – am HOOKED!
Oh god, Isn’t it incredible? The one soup I know I need to make like, three batches of at once. Glad you enjoyed it!
AMZAZEBALLS!!!! Just had a friend drop off a bowl of this – am HOOKED!
AMAZEBALLS I meant! : )
AMAZEBALLS I meant! : )
Oh god, Isn't it incredible? The one soup I know I need to make like, three batches of at once. Glad you enjoyed it!
I was just wondering what to make with all the corn I seem to be somehow collecting and then you linked back to this recipe – perfect! The weather is should be cooler later in the week, so this is going to the top of my menu plan! Thanks!
YOU ARE GOING TO LOVE IT!
I just tried this recipe and am absolutely in love! I used olive oil instead of butter and added carnation evaporated soy milk with the corn flour to veganise it and it worked amazingly well! So rich and creamy- Definitely going straight to the favourites pile!
*soy milk instead of cream
I just made this and it was delish! The kids loved it too 🙂
Dang that looks far too good. I’m trying it – thanks chick xx
I hope you do!
Oh yes yes yummy. Thanks. Just what we needed. I made a chilli black bean soup the other day-topped with avo, sour cream, cherry tom’s, cheese and served with nachos chips. Kinda like tacos in a soup bowl. So very yummy and so filling!!
Taco soup is the best!
I love this soup! I made a few tweaks/substitutions and it was one of the best soups I’ve ever made. Even my non-veg partner loved it and he’s a real feed-me-meat kind of guy. I didn’t have any capsicum but didn’t miss it. Didn’t have any fresh corn so I used a tin of edgellls. I’d already started when I realised I was out of corn flour, so I used a couple spoons of plain flour in when the onion had cooked instead, then added the stock slowly. Also, I don’t like cream and rarely have it on hand but evaporated milk works just fine. A few chives from the garden snipped into the bowl and it was perfect. There will definitely be a repeat performance.
Ahhhh I love this! It’s such a forgiving soup, you can basically do anything to it and it will still be fricken amazing. Welcome aboard the meat-free corn chowder train!
Made this today! Fortunate that the scraps in my fridge amounted to the exact ingredients required!! Except I used coconut cream instead of normal cream. Deeeelicious!
Nice work! My husband made a vegan version for his work soup club and he used coconut cream too – it was amazing! so glad you liked it, it’s such a good soup.
The supermarket was selling ears of corn for 60 cents, so this recipe was frugal as well as darn tasty. I didn’t have any thyme, so I added sliced basil leaves at the end instead (maybe 1/4 or 1/3 cup? A smidge of weet chilli sauce is good stirred through, but it’s yummy without it. It reheats well for work lunches too.
★★★★
Oh this sounds fantastic! Basil would be amazing, and I’m so glad it was cheap as well as delicious.