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Creamy Vegan Corn Chowder


"I was experimenting with different menu ideas when I became a vegan, and came across this great low-fat comfort food chowder. Great for a meal starter or even the main meal itself."
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1 h servings 153 cals
Original recipe yields 6 servings


  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
  2. Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

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Read all reviews 110
  1. 147 Ratings

Most helpful positive review

When I first read this recipe I thought to myself, "What? No potatoes?" As a new vegan I find it important that meals are as hearty and satisfying as possible. So, with such a promising start,...

Most helpful critical review

Only OK. Not a strong corn flavor at all, the dominant flavor is garlic. If I don't find a better recipe, next time I'll cut the garlic powder.

Most helpful
Most positive
Least positive

When I first read this recipe I thought to myself, "What? No potatoes?" As a new vegan I find it important that meals are as hearty and satisfying as possible. So, with such a promising start,...

Not bad. Spices are well blended. I did do something differently. I added more corn, (because it didn't look like there was enough for my tastes) and I used vegetable base instead of boullion...

I try to follow recipes but it's so hard to do as I'm told. I added broccoli and cauliflower chopped very small at the same time as the carrots. Then I diced 2 red potatoes, cooked them separate...

Absolutely amazing!! I'm not a Vegan, but was invited on a "fast" with my church that prohibited foods that weren't on a Vegan diet. It was really hard, but this recipe really squashed a lot of ...

This recipe was really great especially considering how low calorie it is. I changed the veggies according to our tastes, left out the celery and added red bell pepper mushrooms and sweet potat...

This was a great recipe! I ended up adding more flour until I reached the desired consistancy and added a can of cream corn. Also, I added bay leaves and two medium sized potatoes. Was the most ...

This recipe is amazing! I did make a couple of changes: one extra tablespoon of flour and one less cup of water. It tastes wonderful!

Not bad with added potato, potato flakes (to thicken), fresh chopped jalapeno, cayenne, worchestire sauce, and extra garlic & corn. I also blended the soup slightly.

This was so yummy! I've just became vegan about a month ago and I'm pretty much dragging my family along and this was something everyone enjoyed. When I make it again I will probably use less pe...