Snow is falling and it’s the perfect time of year for heavy, warming soups. In honor of meatless Mondays, I’ll share my delicious vegetarian corn chowder recipe.


  • 2 (12 ounce) cans of corn kernels
  • 3 medium potatoes, diced
  • 1 large onion, diced
  • 1 clove garlic
  • 3 cups vegetable broth
  • 1 chili pepper, minced (more if you like spice, less if you’re sensitive)
  • 1 tablespoon parsley
  • 2 teaspoons salt and black pepper to taste
  • 1 ¾ cups soy milk (unflavored)
  • ¼ cup butter

Mix the corn, potatoes, onion, garlic, chili, parsley, salt, pepper and broth in a large pot and cook over a medium heat for one hour. There won’t be a lot of liquid in the pot when you are done, but don’t worry, chowders are supposed to be thick soups and we still have the soy milk to add.

Blend the ingredients, and then add the soy milk and butter. If you like, you can substitute the soy milk with cream or regular milk, but the sweetness of the soy milk compliments the sweetness of the corn. You can also substitute the butter for margarine and make the recipe totally vegan and lactose intolerant friendly.

After adding the butter and soy milk, cook the chowder over a low heat for another 30 minutes. 


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