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+ servings
image- vegan corn and squash chowder

Vegan Corn and Squash Chowder

Prep Time 15 mins
Cook Time 30 mins
Course lunch, Soup, starter
Cuisine American, california, vegan
Servings 4
Calories 497 kcal


  • 1 large soup pot


  • 1 tbsp Olive Oil
  • 3 cloves Garlic minced
  • 1 Onion diced
  • 3 tbsp Celery diced
  • 2 cups Butternut squash cubed
  • 1 large Sweet Potato peeled and cubed
  • 1 pound Baby Potatoes halved
  • 1 cup frozen corn
  • 1 15 oz can unsweetened coconut milk
  • 8 oz water
  • 2 tsp Thyme leaves
  • 1 tsp Salt
  • Pepper to taste


  • Heat oil over medium in a large pot, then fry the onions, garlic and celery for 5 minutes stirring often until fragrant and turning golden.
  • Add Potatoes and salt and cook for 5 minutes stirring often
  • Add sweet potatoes, butternut and corn then cover and cook for 15 minutes stirring occasionally.
  • Add water, coconut milk and thyme and bring to a boil. Turn to a simmer and cook until all is fork tender.
  • Finish with black pepper


Calories: 497kcalCarbohydrates: 54gProtein: 8gFat: 31gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 631mgPotassium: 1369mgFiber: 9gSugar: 10gVitamin A: 13766IUVitamin C: 54mgCalcium: 98mgIron: 4mg
Keyword comfortfood, corn, Easy, potatoes, seasonal, soup
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