Sweetcorn chowder

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» Sweetcorn chowder

This soup is decadent and creamy, yet light. Grab some chunks of baguette for dipping and you have yourself a tasty, warming lunch.

Serves 4-6


  • 1 tbsp vegetable oil
  • 2 onions, chopped
  • 4 corn cobs, corn trimmed off
  • 2 cups (16 fl oz / 500ml) vegetable stock
  • Seasoning to taste
  • 2 cups (16 fl oz / 500ml) soya milk
  • 2 tbsp chopped parsley


  1. Fry the onion gently in the vegetable oil until it starts to soften and become transparent.
  2. Add the corn and vegetable stock and bring to the boil. Season and reduce the heat, simmering until the corn is cooked.
  3. Add the soya milk and blend for a few seconds only, to retain some of the crunch from the sweetcorn.
  4. Reheat gently. Take off the heat and stir in the parsley.
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