Corn Chowder |

Corn Chowder

I like spicy food.

A lot.

When I first met Dave, he couldn’t handle plain old black pepper. It’s taken many moons, but I have made enough spicy food to have him not cringe when I serve it.

But, sometimes, I get a little out of hand while cooking.

Last week, I had this great idea for a creamy white bean chipotle soup. It tasted so good, and I removed the seeds from the pepper to appease my family, but it still ended up ridiculously spicy. Dave actually managed to finish it, I’m sure completely out of the need to be polite. The kids sucked back their water and polished off their fresh bread after the first bite of soup, so I gave up for this round and told them to have some fruit instead.

I was determined to have a do-over.

I cracked open my America’s Test Kitchen Family Cookbook the other day to grab the Sloppy Joe’s recipe (for the sauce) and decided to peruse through it. I saw their corn chowder recipe, and knew I wanted to make that. I loved clam chowder in my past life, so figured corn chowder would be even more awesome.

It was pretty easy to veganize, and I started out with the best intention of following their recipe – but I ended up using it more like a guideline.

I also have been trying to work my way through “The Bread Baker’s Apprentice”, and I think I would have better luck if I was better at planning ahead. Last week I tried to make Ciabatta. I didn’t have the time to let it ferment as long as I should have. It tasted great, but it wasn’t ciabatta.

This week, I decided to give Focaccia a try. Again, thanks to my lack of planning, I didn’t make this the day before like I should have. However, this time the bread turned out more like I had intended and went great with the chowder. I will definitely add it to the make again pile, and post the recipe when I get it just right.

Corn Chowder |

This chowder was thick, hearty and didn’t feel like it was lacking in anything (ie – bacon, cream, etc). I topped it with some homemade imitation bacon bits, but you could also use the bacon seitan I posted recently instead. I just didn’t have any this time. I also replaced the cream/milk with almond milk and a bit of a roux made right at the start.

Corn Chowder |

My family was all very relieved when their mouths didn’t feel like they were on fire, and everyone ate their whole serving, without any complaints.

So, I consider this one an unspicy win.

Corn Chowder |

Corn Chowder

Yield: 6 servings


  • 2 lbs frozen corn, divided in half
  • 1 onion, minced
  • 1/4 c. coconut oil
  • 3 Tbsp flour
  • 3 c. vegan chicken broth (or veggie stock)
  • 5 cloves garlic
  • 3 c. almond milk
  • 3 medium potatoes, washed, and cut into 1/4" cubes
  • 1 tbsp smoked paprika
  • 2 bay leaves
  • 1 tsp dried thyme
  • salt and pepper, to taste


  1. Preheat oven to 400F.
  2. In baking sheet lined with parchment paper, spread 1 lb of frozen corn and the onion. Season with salt and pepper and roast until golden.
  3. In high powered blender, add the other 1 lb of frozen corn, the garlic and the broth. Blend for about 10-15 seconds.
  4. In large saucepan over medium high heat, melt coconut oil. Once melted, stir in the flour and cook for about 1 minute (stirring constantly)
  5. Slowly add the almond milk, whisking the whole time.
  6. Add in the pureed corn mixture, the cubed potatoes and all of the seasonings. Simmer on low for about 15-20 minutes and add in the roasted corn and onions.
  7. Serve topped with bacon bits, or other imitation bacon.

Rhiannon, xo

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