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Vegan Corn Chowder

Serving size: 4-5

Prep time: 15 minutes

Bake time: 35 minutes

FREE OF: gluten, dairy, animal products, citrus, coconut, soy free (option)


  • 1 bag frozen corn (sweet or white)

  • 1 carton broth 32 fl oz

  • 2 1/2 cups almond milk (or rice milk)

  • 1/4 Cup vegan butter

  • Half of a 12 oz bag frozen broccoli

  • 4 carrots chopped

  • 3 handfuls baby potatoes chopped into quarters (we used rainbow potatoes)

  • 1 Tbsp. salt

  • 1 small 4oz can mild green chilis

  • Half box Chickpea shell pasta

  • 1 Tbsp. sugar

  • 1 12oz container vegan sour cream

  • 3 Tbsp. corn flour or gluten free corn bread mix


  1. Put half bag of frozen corn in a large pot with, 1 cup broth, 1 Tbsp. corn flour, cup almond milk, 1 Tbsp. sugar, and 1/4 cup butter

  2. Simmer till you can mush the corn, roughly mush it all with a back of a cooking spoon

  3. Add in another 2 cups broth, the potatoes, and carrots

  4. Cook for about 15 minutes with lid on

  5. Turn up heat and add in two large scoops sour cream, stir till combined well

  6. Add in pasta, broccoli, corn, green chilis, and salt

  7. Let lightly boil for 9 minutes with lid on

  8. Turn off heat, add in the rest of the sour cream, broth, corn flour, and almond milk

  9. Stir till well combined, if you want it more thick you can always add more flour

  10. Enjoy!

  • Chickpea Pasta Shells:

  • Mild Green Chilis

  • Gluten free Corn Bread Mix


Story behind the recipe:

Are you ever sick of never seeing a chowder you can have? Or maybe you're sick of never seeing a creamed corn soup you can have? Well Allergy Girl was certainly sick of it and decided to do something about it; and not only that, she totally came up with it on the fly with no sense of recipe direction. Nor did she have any previous experience in making such soups.

Being pregnant with horrible morning sickness (as some of you might know) she can't seem to eat any meat so it was important to add some kind of protein *cough-CHICKPEA PASTA-cough*. Chickpea pasta is high in protein and has much more nutrients than the average pastas like corn or rice. In this dish, it also seems to have a similar texture and taste to very tender mild chicken so it's a great vegan alternative.

Normally the logical vegan go-to alternatives for creaminess would be cashew milk, and vegan cheese, however those weren't available at the time for Allergy Girl. All she had available was: sour cream and almond milk. Now for those of you who are allergic to nuts, you are more than welcome to try it with other milk alternatives such as rice milk, oat milk, hemp milk, etc. Taste wise, it's recommended that you would use rice milk.

Such a wonderful treat for the cold winter weather and a cozy dinner at home. Nothing more comforting than a creamy soup that's loaded with flavor. These ingredients make for a magical creation that tastes just like a corn chowder. Hope you enjoy it! Be sure to leave a comment if you try the recipe, and if you can, leave a review (the little star that shows up on the left side of your screen).

Note: If you have this for leftovers, you may have to add more broth or just some water when you reheat it. The pasta will thicken up the soup and leave you with just super creamy pasta instead of soup.

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