This delicious creamy sweetcorn chowder is low cost, low calorie and easy to put together and make in 30 minutes. Its absolutely perfect for a cold winters day!
Folks, I’ve got a whole pot of this creamy sweetcorn chowder downstairs, freshly made!
On a day like today it’s perfect because as I write this, I’m looking outside on a blizzard.
The wind is howling and the temperature is dropping like a stone but do you know what?
This soup is perfect for keeping me warm. And the great thing about it is it can be ready in 30 minutes!
It's so easy to make and you'll probably have everything you need to make this corn soup in your kitchen cupboards already.
Not only that it's delicious, glutenfree, paleo and vegan friendly too!
So, it’s time for me to share with you this vibrant and filling bowl of yum.
It's got a gentle little crunch from the sweetcorn and a warming heat from the chilli.
This creamed corn soup is a hearty recipe. It's thick and creamy and an excellent lunch.
I love to put scoops of this soup onto crisp breads but I think it would go equally well with some nice rye bread, crusty sourdough or wholemeal bread.
However you choose to serve your vegan sweet corn chowder it's sure to be an instant hit with the whole family!
Jump to:
Why You'll Love This Recipe
- Low Cost - this vegan corn soup will help you save money.
- Versatile - great for lunch or dinner. Also makes an excellent packed lunch.
- Simple - it's easy to make in just 30 minutes.
- Healthy - packed with healthy vitamins and minerals.
- Flexible - you can change up the ingredients to suit those you have to hand.
Ingredients
- Frozen Sweetcorn - defrost your sweetcorn before using. You could also use tinned sweetcorn.
- Spring Onions - you could also use a small ordinary finely chopped white onion.
- Clove Garlic - fresh is best. You could use garlic powder instead though.
- Red Chilli - this gives the recipe it's heat. You could use chilli flakes instead.
- Corn Flour - you could use ordinary plain / all purpose flour if you don't need the recipe to be gluten-free.
- Vegetable Stock - use a good quality vegetable stock. If you're not bothered about this soup being vegan you could use chicken stock instead.
- Salt and pepper - essential for seasoning.
See recipe card for quantities.
Step By Step Instructions
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this vegan sweet corn soup recipe:
- Put 500g of the 600g of de-frosted sweetcorn into a food processor. Add onion, garlic and red chilli. Blitz the mixture into a paste.
- Add paste to a large saucepan with corn flour and remaining sweetcorn.
- Add vegetable stock, bring the soup to a boil and simmer.
- Season to taste and transfer to bowls garnished with the remaining finely chopped onion.
Equipment
For This Vegan Sweetcorn Chowder You May Need…
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- Food processor
- Saucepans
- Kitchen scale
- Kitchen knives
- Measuring jug
- Chopping board
- Wooden spoon
- Soup ladle
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FAQ's
What Garnishes Can I Add?
As this creamy sweetcorn chowder is such a tasty and healthy soup recipe I just keep it simple with a garnish of chopped onion. You could also add a little smoked paprika, more chilli flakes or chopped coriander. A squeeze of a lime wedge also adds a nice touch.
How To Store Sweetcorn Soup?
Place cooled sweet corn soup in an airtight container. Store in the fridge for up 3 - 4 days maximum. Otherwise if longer freeze the soup.
Can I Freeze This Recipe?
Yes. This soup is perfect for freezing. When you want a bowl, thaw in the fridge overnight. Then reheat in the microwave or gently on your stove.
Other Popular Creamy Soup Recipes For You To Try
📋 Creamy Sweetcorn Chowder Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 600 g frozen sweetcorn de-frosted.
- 3 spring onions , 2 topped, tailed and coarsely chopped. 1 finely chopped.
- 1 clove garlic , peeled and chopped.
- 1 long red chilli , de-seeded and chopped.
- 15 g corn flour.
- 800 ml vegetable stock.
- Salt and pepper.
Instructions
- Put 500g of the 600g of de-frosted sweetcorn into a food processor along with the coarsely chopped spring onions, garlic and red chilli. Blitz the mixture into a coarse paste.
- Add the paste to a large saucepan with the corn flour and remaining sweetcorn.
- Pour over the vegetable stock, bring the soup to a boil and simmer for 5 – 10 minutes.
- Season to taste and then serve in bowls garnished with the remaining finely chopped spring onion.
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this delicious creamy sweetcorn chowder recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Shashi at RunninSrilankan
Ugh - just hearing about y'alls blizzard makes me shiver! Even though - compared to y'all - we are a balmy 55 degrees here in Atlanta today, I still have been eating a ton of soup to warm up! This sounds hearty and comforting at the same time!
neil@neilshealthymeals.com
I'll happily swap temperatures with you Shashi! 🙂
Susie @ SuzLyfe
Corn chowder is one of my favorite things ever, but it always has cream in it or tons of butter, which takes it off the menu for me. Thank you for an alternative! Now please be safe!
neil@neilshealthymeals.com
Hey, I'm really glad that you like this one and it's one you could have Susie!
I stayed inside yesterday, but I'll need to venture out today because it's a gym day. It'll probably take me half an hour to defrost the car, lol 😉
David Waterson
This soup has a regular appearance for lunch at our house Neil, it tastes absolutely delicious and I love that it still have bits of sweetcorn in it and it's not totally pureed. Thanks Neil!
Neil
That's great David! Thanks for making my recipe and for taking the time to rate and comment on the recipe too.