Vegan Cauliflower Corn Chowder - Global Vegetarian

Vegan Cauliflower Corn Chowder

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m

VIDEO RECIPE  I simply love this vegan version of potato corn chowder. It uses coconut milk in place of cream and has a slightly smokey flavour with the addition of smoked paprika. It makes for a very satisfying and pleasing meal on a cold Fall/Winter day.



  • 1 onion, chopped
  • 2 to 3 Tbs olive oil
  • 3-4 cloves minced garlic
  • Small piece of minced ginger
  • 3 cups unsweetened organic coconut milk beverage (or soy milk)
  • 4 cups water or vegetable broth
  • 2 cups corn kernels
  • About 3 cups cubed Yukon gold potatoes
  • About 2 cups cauliflower florets
  • 1 Tb finely chopped jalapeño or chili pepper (optional)
  • Dried or fresh herbs of your choice
  • 1/2 tsp smoked paprika
  • 2 tsp salt
  • 1/2 tsp black pepper


Step 1

Cook onion, garlic and ginger with the olive oil in a large pot for a few minutes until translucent. Add corn, potato, coconut milk and water or broth. Cover and cook for about 15 minutes on medium heat.

Step 2

Put half of the soup into a blender and mix briefly, pour back into the pot. Add cauliflower, chopped pepper, herbs, salt, paprika and black pepper. Continue to cook for another 20-25 minutes until the chowder reaches the desired consistency. Enjoy!!

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