vegan corn chowder

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A childhood favorite! Corn chowder appeals to all because of its sweet taste and creamy texture. This chowder is low in fat so it will leave you feeling light and energized!

This recipe was inspired once again by Forks Over KnivesThey are such a wonderful resource for whole-food plant-based living and I cannot talk about them highly enough!

Serves 4-6


  • 1 small red onion, diced
  • 3-6 cloves of garlic, minced
  • 4-5 cups water
  • 6 cups frozen organic corn kernels
  • 2-3 medium sized russet potatoes, diced
  • 1 15oz can chickpeas, drained & rinsed
  • 1 medium red bell pepper, diced
  • 1 tsp fresh chopped parsley
  • 1 tsp fresh chopped thyme
  • 1/3 cup chickpea flour (or other gluten free flour of your choosing)
  • salt & black pepper to taste
  • 1/2 cup cashews, chopped (optional)
  • toasted sesame seeds (optional)


  1. Place the onion, garlic & 1 cup of water in a large pot. Cover & bring to a boil over high heat. Reduce the heat to low & simmer for about 10 minutes
  2. Add the corn, potato, & 3 more cups of water to the pot. Cover the pot once more & bring to a boil over medium heat. Reduce the heat & simmer until the potato is soft (about 10 minutes)
  3. Scoop half the mixture into a high speed blender & puree. Return mixture to the pot. Add the water if you want the chowder to be less chunky
  4. Add the chickpeas, bell pepper, parsley & thyme. Bring to a simmer & cook for a few more minutes, until the flavors have blended together
  5. Add the chickpea flour into the blender with 1/3 cup of water. Blend until smooth. Stir in your creamy mixture into the chowder. Add salt & pepper to taste
  6. Add your cashews & sesame seeds if you're using them. Serve hot
  7. Enjoy!