Sweetcorn Soup (Vegan Sweetcorn Chowder Recipe)

Thick. Creamy. Smokey. Sweet. And Zingy. This is our Vegan Sweetcorn Chowder! A quick hearty recipe for a warming lunch for two, whenever you need a hug from your bowl of soup! Beautifully vegan, filling, and full of flavour and different textures, this Creamed Sweetcorn Soup will be an instant hit with your family and friends!

Jump to:

• Why You Should Try This Sweetcorn Soup
• Note on Ingredients
• Method: Vegan Sweetcorn Soup
• What To Serve with Vegan Creamed Corn Soup?
• Storage and Reheating Leftovers
• Reader Review
• Other Vegan Soup Recipes
• Sweetcorn Chowder (Vegan)

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Why You Should Try This Sweetcorn Soup

Confession time: I never liked sweetcorn. Not sure if it's because of the texture or the unusual sweetness in what's supposed to be a savoury vegetable. Seb is quite the opposite and can eat a tin of sweetcorn with a spoon!

The interesting fact is that I LOVE this Easy Corn Chowder recipe as much as Seb does. With the addition of smoked paprika, creamy coconut and zingy lime, the sweetcorn flavour somehow transforms for the better! 

We first made this comforting soup 3 years ago, when we did our first Veganuary. It was one of the most interesting food-related experiences for me. Not only did I feel great eating all-plant foods, but I've discovered so many new recipes, exciting ingredients and innovative ways to cook food that I'd previously deemed boring and tasteless.

As a result, we regularly cook various vegan recipes and very often we prefer vegan/ vegetarian dinners over meat or fish! 

So if you think that vegan food is tasteless or boring, we dare you to try and make this Sweet corn Chowder!

Oh, But What Is Chowder? Chowder is a hearty, chunky type of soup, usually made with milk or cream and often packed with seafood and veggies (particularly, corn kernels). Unlike regular soups, which can be brothy and light, chowder boasts a thick and creamy texture, giving you a cosy, stick-to-your-ribs kind of feel.

Note on Ingredients

Most of the ingredients for this vegan corn soup are your everyday staples, but there are a couple of things I'd like to draw your attention to. You can find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post. 

Creamed Coconut

This recipe requires creamed coconut. Don't confuse it with coconut cream or coconut milk though - they have completely different textures. We tried it with coconut milk, and it was far too greasy and sweet. Creamed coconut normally comes compressed into a block shape or small (50g) sachets. We typically find this in the international food isles in the Thai or Chinese sections. Alternatively, you can get a range of them on Amazon.

Extra Garnishes

Whilst we keep it simple and garnish this vegan chowder with a sprinkle of smoked paprika, some scattered spring onion and a lime wedge, you may want to a step further. Roughly chopped coriander, slices of red chilli or dried chilli flakes won't go amiss.   

Method: Vegan Sweetcorn Soup

1. Start by finely chopping your onions and slicing your red bell pepper. 

2. In a large pot with a lid, heat 2 tablespoon of olive oil over medium heat. Add onions, peppers and chilli flakes and cook for 3 minutes, until just starting to soften. Add the creamed coconut and stir (don't worry if it stays in lumps). Then add frozen sweetcorn. 

3. Crumble in a vegetable stock cube. Add 400 ml of boiling water, and a teaspoon of smoked paprika and stir well. Bring to a gentle simmer. Then cover with a lid and leave to cook for 15 minutes over low heat.

4. Once cooked, transfer half of the soup into a liquidiser and blend until smooth (or use an immersion blender and a heatproof bowl or a heatproof food processor). Add back into the pan. It will give your soup thickness. The rest of the vegetables will provide a nice texture to the chowder. Stir the soup and reheat if needed.

5. Take the chowder off of the heat. Squeeze in half a lime and stir. Season with extra salt and black pepper if needed. 

6. Then divide into two bowls, top with spring onion, a sprinkle of smoked paprika and a lime wedge.

What To Serve with Vegan Creamed Corn Soup?

If you are on a plant-based diet, serve this hearty soup with some delicious crusty bread (like, sourdough) or simple flatbreads. You don't need much bread with this soup though, as it is incredibly filling. 

Other non-vegan alternatives that go very well with our best corn chowder recipe are: 

• Simple Naan Bread
• Fluffy Cheddar Cheese Scones

Storage and Reheating Leftovers

Fridge. Cool the leftover corn chowder down to room temperature, then store it in an airtight container in the fridge for up to 2 days. 

Freezer. This easy recipe freezes beautifully - it is a perfect recipe for meal prep. Simply freeze the sweetcorn chowder in individual portions in airtight freezer-friendly containers for up to 3 months, and thaw as and when needed. 

Reheating. The best way to reheat it is over low heat in a medium pan, stirring continuously so that the soup doesn't stick to the bottom of the pan. If it gets a little thick, add a little water or vegetable broth. You may also reheat the sweetcorn soup in a microwave. 

Other Vegan Soup Recipes

Loved this creamy corn chowder recipe? We have more creamy soups for you to try next time!