Lunch/ Recipes

Creamy Vegan Sweetcorn Chowder

Creamy Vegan Sweetcorn Chowder
A Quick Creamy Vegan Sweetcorn Chowder that is rich, creamy, thick, and ultimately delicious! This delicious recipe is oil-free + gluten-free. How cool is that?
It’s perfect on a rainy cold day. Snuggle up with your blanket and eat up some of this comforting vegan sweetcorn chowder.

You can eat this sweetcorn chowder with crusty bread, or just on its own with a spoon.

How To Make Vegan Sweetcorn Chowder:

You will require several ingredients, that are likely to be hanging around your cupboard.

 

  • Add the onion, garlic, red pepper, and green chilies to your food processor and pulse until very finely chopped. ( alternatively, if you have awesome knife skills, just chop it all.
  • In a large saucepan, add the oil or broth and heat it up on medium heat. Then add the finely chopped veggies you just processed to the pot and sauté for 5-7 minutes, until softened.
  • Meanwhile, add the cauliflower to the same processor and pulse until broken down, without over-processing or pureeing. You want some chunkier pieces. Work in batches if needed.
  • Add the processed cauliflower, along with the broth and corn to the pot and mix well. Bring to a boil over high heat, then reduce to medium-low and simmer for 15 minutes.
  • While the soup is simmering, prepare your vegan cheese sauce. Add all the ingredients to a high-speed blender and process until smooth.
  • Turn off the heat, pour in the cheese sauce, and mix well. Taste for salt and pepper and add more if necessary. Then serve garnished with chili slices, if desired.

 

More Comfort Vegan Recipes:

1. Comforting Vegan Butter Bean Stew
2. Easy Vegan Tomato Dhal With Onion Tarka
3. 25-Minute Vegan Okra Curry

Do let me know how you found this Creamy Vegan Sweetcorn Chowder if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on InstagramPinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

 

Creamy Vegan Sweetcorn Chowder

Creamy Vegan Sweetcorn Chowder

Elena
A Quick Creamy Vegan Sweetcorn Chowder that is rich, creamy, thick, and ultimately delicious!
 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Soup
Cuisine Mediterranean
Servings 4
Calories 330 kcal

Ingredients
  

  • 1 tbsp water or broth for an oil-free recipe
  • 1 medium-sized onion quartered
  • 2 cloves garlic peeled
  • 1 red bell pepper quartered
  • 1 green chili sliced
  • 1 small cauliflower broken into large florets
  • 1 cup/164g of corn frozen or canned
  • 4 cups/880m of low sodium vegetable broth or use my homemade one
  • Cheese Sauce:
  • 1.5 cups/225g raw cashews
  • 1 cup/220ml low sodium vegetable broth or use my homemade one
  • 3 tbsp apple cider vinegar/white vinegar
  • 1/4 cup/20g of nutritional yeast
  • 1 tbsp tamari or soy sauce if not avoiding gluten
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt or to taste

Instructions
 

  • Add the onion, garlic, red pepper, and green chilies to your food processor and pulse until very finely chopped. ( alternatively, if you have awesome knife skills, just chop it all.
  • In a large saucepan, add the oil or broth and heat it up on medium heat. Then add the finely chopped veggies you just processed to the pot and sauté for 5-7 minutes, until softened.
  • Meanwhile, add the cauliflower to the same processor and pulse until broken down, without over-processing or pureeing. You want some chunkier pieces. Work in batches if needed.
  • Add the processed cauliflower, along with the broth and corn to the pot and mix well. Bring to a boil over high heat, then reduce to medium-low and simmer for 15 minutes.
  • While the soup is simmering, prepare your vegan cheese sauce. Add all the ingredients to a high-speed blender and process until smooth.
  • Turn off the heat, pour in the cheese sauce, and mix well. Taste for salt and pepper and add more if necessary. Then serve garnished with chili slices, if desired.

Notes

This soup will last for up to 3 days in the fridge.

Nutrition

Serving: 1servingCalories: 330kcalCarbohydrates: 40.2gProtein: 13.9gFat: 20gFiber: 7.3gSugar: 8.1g
Keyword creamy, healthy, luch, soup, vegan, warming
Tried this recipe?Let us know how it was!

 

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