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Amelia Islander

Very Vegan Corn Chowder

We’ve been eating a lot of plant-based meals at our house lately. Starting out, we were trying to lose weight - vegetarian meals are generally lower in calories and fat than meals prepared with meat and dairy products. But as it turns out, we felt so much better eating only plants that we kept at it, and now we’re really enjoying our new lifestyle!

The following is a recipe for corn chowder that’s low in calories and fat, but jam-packed with flavor:


Extra virgin olive oil

2 tbsp. flour

6 small white potatoes, cubed

1 large white onion, sliced thinly

1 carrot, finely diced

2 stalks celery, finely diced

4 ears corn - remove kernels from cob

Vegetable stock

Liquid Smoke

1 can coconut milk

Salt & pepper

Lime wedges


In a medium stock pot, sauté onions, carrots and celery in olive oil until tender. Sprinkle flour over veggies and stir until flour is cooked through. Add potatoes, 2-3 shakes of Liquid Smoke, and enough veggie stock to cover veggies, stirring well. Simmer gently until potatoes are cooked through. Add corn and coconut milk and simmer until corn is tender - you may add more veggie stock if the soup seems too thick. Add salt and pepper to taste. Serve with lime wedges.