Corn Chowder


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      45 min

Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

Rich and hearty, this is a delicious and satisfying soup. I generally use rice milk as its mild flavour doesn’t detract from the sweetness of the corn, but any non-dairy milk will work well.


  • 2 tablespoons olive oil
  • 1 celery stalk, finely chopped
  • 1 white onion, finely chopped
  • sea salt flakes
  • freshly ground black pepper
  • 2 garlic cloves, finely sliced
  • 300 g (10½ oz) peeled and diced potatoes
  • 3 tablespoons plain (all-purpose) flour
  • 750 ml (26 fl oz/3 cups) hot vegetable stock, plus 250 ml (9 fl oz/1 cup) extra for thinning if needed
  • 400 ml (14 fl oz) unsweetened rice milk
  • 4 corn cobs, kernels sliced off with a sharp knife
  • 3 tablespoons chopped tarragon, plus extra leaves to serve
  • 1 squeeze lemon juice


    Heat the olive oil in a heavy pan, add the celery and onion and season with salt and pepper. Fry over a medium heat until tender. Add the garlic and cook for a few minutes more. Stir in the potatoes, sprinkle with the flour and cook over a medium heat for a couple of minutes, stirring constantly. Add the 750 ml (26 fl oz/3 cups) hot stock, the milk, most of the corn (reserving some to serve) and the chopped tarragon. Simmer for 10–15 minutes until the corn and potatoes are tender.

    Set aside to cool a little, then carefully transfer to a blender. You will probably need to blitz the chowder in 2 batches or more. If your blender is not powerful enough, pass the chowder through a sieve to make it completely smooth. Return the blitzed or strained chowder to a clean pan and add extra stock or water to achieve the consistency you like. Add the squeeze of lemon juice and taste for seasoning. Stir over a medium heat to warm through.

    Ladle into bowls and sprinkle over the remaining corn kernels and the tarragon leaves. Delicious served with crusty bread.