Elegant and comforting creamy vegan corn chowder soup is perfect for fall entertaining. Similar to traditional New England clam chowder yet made with sweet maize kernels and potatoes instead of seafood.
Bamm! Really, it is that easy! Just like that you have one of the best vegetarian soup recipes ready to serve up! If I ate bacon I would totally try making this corn chowder with bacon crumbled on top or turn it into a southwestern corn chowder by adding black beans and avocado sprinkles on top. Sorry friends, I do not eat bacon so your gonna get a basic corn chowder that you can add whatever toppings you and your family enjoys!
New England clam chowder is probably one of my favorite cooler weather soups but I usually steer clear of it since it so high in saturated fats. Oh man, and those mini oyster crackers that are served with it at restaurants add assertively the perfect crunch! Low and behold I have made a low fat version of creamy corn chowder.
The conflict with corn is that corn is genetically modified meaning…
“A GMO, or genetically modified organism, is a plant, animal, microorganism or other organism whose genetic makeup has been modified using recombinant DNA methods (also called gene splicing), gene modification or transgenic technology. This relatively new science creates unstable combinations of plant, animal, bacterial and viral genes that do not occur in nature or through traditional crossbreeding methods.” –Source.
Corn chowder 101: It is important to always look for non-GMO food and strongly suggested to use organic corn kernels in corn chowder soup.
Trader Joe’s had delicious bags of frozen organic sweet corn that are inexpensive to buy (which is what I use).
The benefits of corn is that it contains essential vitamins like vitamin C and B vitamins as well as fiber, magnesium and potassium. It is also beneficial to your eye health! Yellow corn is good for maintaining healthy eyes thanks to two antioxidants, zeaxanthin and lutein.
Corn chowder is absolutely the easiest inexpensive slow cooker soup and little time to required for the prep work! Typically they are not pureed but I puree or pulse mine slightly because my kids like it that way. If you are not pureeing it, add the coconut milk about 20 minutes before you are ready to serve the soup instead of adding it in the beginning with the other ingredients.
Simply place all of the ingredients in the crockpot to heat for a few hours. When the potatoes are soft that is when it is ready to be pureed it to a creamy consistency or pour the cream in 20 minutes before then serve!
- 2 (16 ounce) bags of frozen organic corn kernels
- 1 small onion, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 3 Tablespoons of corn starch
- 2 teaspoons of Himalayan salt
- ½ teaspoon of white pepper
- 1 teaspoon of paprika
- 2 cups of diced yellow potatoes
- 4 cups of vegetable broth
- 1½ cups of coconut milk creamer *
- 1 Tablespoon of freshly chopped parsley
- 1 Tablespoon of freshly chopped chives
- 1 Tablespoon of freshly chopped thyme
- Hot sauce (optional)
- Add all the ingredients (except hot sauce & cream) into the slow cooker. If you are planning on pureeing it you can add the cream now or wait 20 minutes before serving. If added now, note that it may curdle due to high heat but for convenience it is fine to add in the beginning if you plan to puree the soup. Cook on low for 4-6 hours until the potatoes are soft. Recommended to cook on low instead of high. Add the cream then add to a blender to puree. If desired top with hot sauce.
- ***optional: leave out the coconut cream milk and add in 20 minutes before ready to puree.