Vegan Corn Chowder is an easy and rich soup that is made with homemade veggie stock and filled with delicious meatless sausage. A hearty and ideal vegan meal for those days that you need some real comfort food.
The weather is starting to warm up in many parts of the world and nothing can be better to help bring in the warmth than a homemade soup made from scratch.
In fact, whether it’s a crisp and chilly night in winter or if it’s in the middle of summer when many corn fields are being harvested this versatile veggie-packed dish can be enjoyed. It’s a year-round feast.
I saw some more packs of organic corn just yesterday. They were packs of yellow corn but white or yellow will be equally delicious in this healthy corn soup.
I often use fresh corn in recipes and another favorite that I have on the blog is Southern Fried Corn. Just type corn into the search box above to find even more recipes.
How to Make Corn Stock with Corn Cobs
You start with corn on the cob. That is the real star in this recipe.
Cut the kernels off of the cobs and set them aside. Then you build your stock on top of the stripped cobs. Nothing is wasted.
The cobs give this soup it’s rich and thick corn chowder dairy free base. Garlic, bay leaf, coconut milk (cream) and onion also add a beautiful complexity to the stock.
This stock would also add great flavor to cooked rice, quinoa or extra creamy polenta. Same stock, different recipes.
Let the flavors come together in a gentle simmer over low heat. Just allow it to cook in the background while you’re doing other things.
Then you take out the cobs.
And add the rest of the ingredients.
This delicious chowder is packed with sweet whole corn kernels and browned chopped sausages. It’s a wholesome dish with a nice variety of textures.
I have figured out the serving size as about 1 1/2 cups each for the nutritional label. You can also use low-fat coconut cream to cut back on some of the fat.
Organic Corn
You know sweet corn on the cob is one of those simple pleasures that can turn a meal into something special. And there is nothing better than buying freshly picked corn from the local farmers market.
They are so sweet and full of flavor that you can eat the kernels straight from the cob. Organic corn is always best.
There are so many varieties on the market, but unfortunately, in America, more farmers are producing GMO sweet corn and more often than not laced with toxic chemicals. That includes frozen and canned corn.
A good thing to know is GMO crops are banned under organic standards, so always opt for USDA-certified organic labeled corn. You’ll have all your bases covered.
This post contains affiliate links. Read my disclosure policy here.
This Vegan Corn Chowder is
- Hearty and healthy.
- A perfect lunch and very filling on its own. It tastes delicious when served with a crusty baguette too.
- A great appetizer or side dish to compliment your dinner.
- Incredibly satisfying with savory and subtly sweet flavors from the corn.
- Made with wholesome homemade stock and beautifully browned vegan sausage that have been cut into small pieces! It all just takes this chowder to the next level!
Vegan Corn Chowder
Ingredients
- 4 cups ears of fresh corn
- 3 cups unsweetened coconut milk (cream), from the can
- 1 cup unsweetened almond milk
- 2 cups vegetable broth, use low sodium to cut down on salt
- 3 cloves garlic finely chopped
- bay leaf
- 1/2 cup yellow onion for the stock
- 1 cup yellow onion chopped for the final chowder
- 2 tablespoons dairy-free butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces package meatless sausage links
Instructions
- Cut the corn off the cob - set the kernels aside and save the cobs.
- Add 1tablespoon oil to a skillet and heat. Brown the sausage links on each side. Remove the skillet from heat and let cool.
To Make The Stock
- In a large saucepan or stockpot add the cobs, that have had the kernels cut off, broth, almond milk, coconut milk, garlic, bay leaf and 1/2 cup of the onion.
- Bring to a boil and then turn down and simmer on medium-low to low for 1 hour.
- Strain the stock through a sieve or colander - there will be about 4 cups of stock left.
- Cut the cooked sausage into bite-sized pieces.
- In a large saucepan (one that will fit all of the ingredients) melt the butter.
- Add the 1 cup of onion and saute for about 10 minutes or until translucent.
- Sprinkle with 2 2ablespoons flour and cook for 2 minutes, stirring occasionally.
- Add the corn kernels and heat through for about 2 minutes.
- Slowly stir in the prepared stock, salt and pepper and sausage.
- Cook over medium heat for about 5 to 10 minutes just to heat through.
Notes
Nutrition
Kari
I had remembered corn chowder from when I was younger as one of my favorite recipes. Thank you for this one and with the option of adding plant based sausage. It is now one of my favorites.
Karen
Looks fantastic!
Sandra
Thanks!
Ginny McMeans
Thank you very much! I actually used the drinking kind to see if I could make it richer. The exact one I used was Trader Joe’s Coconut Milk Unsweetened in a box.
Sandra
This looks wonderful. What sort of unsweetened coconut milk are you referring to – the kind in the can that we’ve used for years for asian cooking or the kind made for drinking now available in the market?