Vegan Corn Chowder

Total Time:

25 min

  • 4-6 cups corn kernels

  • 1/2 large onion

  • 2 cups hashbrowns

  • 2-3 celery stalks, diced

  • 1 can coconut milk

  • 3 cups vegetable broth

  • 1 tbsp Sherry

  • 1/2 tsp liquid smoke

  • 2-3 small hot peppers (or alternatives)

  • smoked paprika

  • salt & pepper


  1. Heat oil on medium high heat, then add onions and celery. Cook until soft.

  2. Add hashbrowns until soften. Then, add in the corn and let that soften. 

  3. Turn off heat. Take 80% of the mixture and blend it in a food processor. Slowly pour in 1 cup vegetable broth so that mixture is pureed. 

  4. Turn heat back on and pour mixture back in the pot. Add in the rest of the ingredients and let it simmer for 30-40 minutes. 

  5. If still very chunky, use an emulsion blender to liquify it a bit more.

Bonus Thoughts:

I did not have an emulsion blender so the soup was still slightly chunky but we didn't mind it at all because it tasted fresh. The key is to really make sure the onions have softened so that when you blend it in the food processor, it almost disintegrates. I also used frozen corn and hashbrowns because I wanted to make this quick and was pulling things out of the freezer. However, I am sure this would taste incredible with fresh potatoes and corn!