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Vegan Sweetcorn Chowder in a black shallow bowl garnished with spring onion, corianer, lime and smoked paprika.

Delicious Sweet Corn Soup (Vegan)

Thick. Creamy. Smokey. Sweet. And Zingy. This is our Vegan Sweet Corn 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 Corn Soup will be an instant hit with your family and friends!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Mexican, Plant-Based, Vegan
Servings 2 portions
Calories 523 kcal


  • Liquidised or Stick Blender


  • 2 tbsp oil
  • 1 onion finely chopped
  • 1 red pepper thinly sliced
  • ¼ tsp chilli flakes
  • 50 g creamed coconut from a block (see details in the text above), roughly chopped
  • 300 g frozen sweetcorn
  • 1 vegetable stock cube + 400ml of boiling water
  • 1 tsp smoked paprika
  • 1 spring onion sliced diagonally
  • 1 lime cut into wedges
  • 5 g fresh coriander optional


  • In a large pan with a lid, heat 2 tbsp of oil. Add onions, peppers and chilli flakes and cook for 3 minutes, until just starting to soften.
  • Add creamed coconut and stir (don't worry if it stays in lumps). Add frozen sweetcorn. Crumble in a stock cube. Add 400 ml of boiling water, a tsp of smoked paprika and stir well. Bring to a simmer. Then cover with a lid and leave to cook for 15 minutes.
  • Once cooked, transfer half of the soup into a liquidiser and blend until smooth. Add back into the soup. It will give your soup thickness. Stir the chowder and reheat if needed.
  • Take the chowder off of the heat. Squeeze in half a lime and stir. Divide into two bowls, top with spring onion, a sprinkle of smoked paprika and a lime wedge.


Calories: 523kcalCarbohydrates: 56gProtein: 9gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 362mgPotassium: 803mgFiber: 8gSugar: 14gVitamin A: 2968IUVitamin C: 101mgCalcium: 47mgIron: 3mg
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