Vegan Corn Chowder

    1 hour 5 minutes

    Now this is a great winter soup combining potatoes, corn, capsicum and tofu to make it extra creamy.

    116 people made this

    Serves: 6 

    • 6 red potatoes, peeled and cubed
    • 2 (340g) tins corn, undrained
    • 1 green capsicum, chopped
    • 1 onion, chopped
    • 1 tablespoon chilli flakes
    • 2 cups (500ml) vegetable stock
    • 350g firm silken tofu
    • salt to taste

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. Place potatoes in a large pot of salted water and bring to the boil. Cook until tender, about 30 minutes; drain.
    2. To the potatoes add sweetcorn, green capsicum, onion, chillies and vegetable stock. Boil for about 15 minutes; remove from heat.
    3. In a food processor or blender purée all but 325ml of the vegetable and stock mixture with the tofu. Process in batches if necessary. Combine the puréed mixture with the remaining vegetable and stock mixture and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

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    Reviews in English (91)


    Something else. I enjoyed the flavour of this soup, but the consistency wasn't thick enough for my liking, so I added instant mash potato. Next time I make it, I will simply add less stock at the end. I also added more seasoning--try a bit of sage for a more savoury flavour.  -  29 Sep 2008


    Something else. Very good. I made the following minor changes: 1. don't peel the potatoes. 2. don't cook the potatoes that long, just til barely tender, unless you want mush. 3. use less chilli (see other reviews. 4. used the potato water with a stock cube added for stock (use more liquid than called for unless you want it really thick). Yum! Great healthy and easy recipe. By the way, one other suggestion is make sure you use SILKEN tofu, I think the problem that other reviewers had with consistency was due to using the wrong kind of tofu. Enjoy!  -  29 Sep 2008


    Altered ingredient amounts. What a delicious recipe! I love using the tofu to make the chowder so creamy--a great way to make a sweetcorn carb dish gain some protein and healthful soy. I just took this to my office holiday party and the raving didn't stop. I wished I could have claimed the recipe. Only thing is that you don't need so much chilli. Also, I reserved more of the chunky vegetables & less stock to help preserve the creamiest of consistencies. I used red, yellow & green capsicums for colour. I'm taking it to Christmas dinner this year, too! Thanks for the great chowder!  -  29 Sep 2008