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Vegan Corn Chowder
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5 from 1 vote

Vegan Sweet Corn Chowder

Smoked paprika adds a depth of smoky flavor to this simple dish.
Course: Soup
Cuisine: American
Keyword: chowder, corn, soup, vegan
Servings: 4 Servings
Author: Katy Beskow


  • 1 tablespoon sunflower oil
  • 1 onion roughly chopped
  • 1 red bell pepper finely sliced
  • 1 celery stalk chopped
  • 1/4 teaspoon chile flakes
  • 1 1/4 cups frozen sweet corn
  • 3 1/2 cups hot vegetable stock
  • 1 can (14-ounce) full-fat coconut milk
  • 1 rounded teaspoon smoked paprika
  • pinch of sea salt
  • 2 spring onions scallions, sliced on the diagonal
  • 1 handful of fresh cilantro
  • 1 lime quartered


  • In a large pan, heat the oil over medium heat. Add the onion, then throw the red pepper, celery, and chile flakes into the pan and cook until softened, 2-3 minutes.
  • Tip in the sweet corn, vegetable stock, and coconut milk. Increase the heat to high. Stir through the smoked paprika, then partially cover with a lid. Cook for 10 minutes, stirring occasionally.
  • Remove from the heat and season with sea salt. Ladle half the soup into a blender and whirl until completely smooth. Pour the smooth half back into the unblended soup and combine. Serve hot with spring onions, cilantro, and a wedge of lime to garnish.


Used with permission from 15 Minute Vegan: Fast, Modern Vegan Cooking by Katy Beskow, Quadrille Publishing, 2017. Photography by Dan Jones.