Simple Vegan Corn Chowder

a daily source of goodness for body, mind and spirit

Simple Vegan Corn Chowder

This recipe is so simple, full of flavor, and takes only 30 minutes to prepare!
Paired with The Best Fancy Salad and Brownies for dessert…Heavenly!


For The Stock

6 ears of fresh corn
2 cups of water
3 cups rice milk
1 1/2 tsp thyme
2 bay leaves
sea salt, to taste
black pepper, to taste

For The Soup

2 Tbs olive oil
1/2 onion, chopped
2 cloves garlic, minced
2 potatoes, largely diced
3 carrots, sliced
3 stalks celery, sliced
1 cup green beans, sliced
3-4 Tbs polenta
3-4 Tbs mellow white miso
dash of Tobasco, optional
parsley for garnish, optional


For the stock: Cut the corn off the cob and set aside.
Place corncobs in large stockpot with water, thyme, sea salt & pepper, and bay leaves.
Bring to a boil, reduce heat to low, cover for 25 minutes.
Discard the corncobs and strain broth.

In skillet, saute onion until clear, add garlic, potatoes, and celery.
Sauté for a few minutes and add corn kernels.
Continue to stir and do not allow to stick, approx 10 minutes.
Add mixture to stockpot and add carrots and green beans.
Pour in polenta stirring constantly.
Cook on low for 6 minutes, turn flame to lowest setting and add miso for 3 minutes.
Serve hot!




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