Vegan corn chowder with vegan chorizo

Vegan corn chowder with vegan chorizo

vegan corn chowder chorizo portion

I’ve had to take a bit of time off recipe development as I had my vaccine on Sunday afternoon and I needed a few days to feel more human again. Luckily, this second jab wasn’t as bad as my first but I still spent 3 days in bed, I felt so weak and I’m still not 100%. From other news, I am finally able to take a shower – what a great feeling after nearly 4 weeks of improvisation – and I have a useable bathroom but there are still a lot of things to sort out.

Today, the electricians are supposed to turn up and connect the fan to the main light as it’s not working the way it should. We still need to decide on a new paint colour as Duncan is not enamoured with the subtle peachy pink that we ended up choosing. I like it but it doesn’t quite go with the floor tiles as the pink on those reads a bit colder. The issue is that those tiles appeared light peach when I held them up to the window, but the floor doesn’t get any natural light so they tend to look much colder there.

We also need to install the mirror and mirror lights as they didn’t arrive in time for the 2nd fix, give the place a good clean and seal all of the wet area grout, purchase and put up some shelves and plants. The end is in sight but our energy levels and motivation are definitely quite depleted by now.

It’s been a tough month, quite a few things have gone wrong and I have been a bit stressed. Because of the lack of a shower, dust everywhere and now the vaccine my fitness routine has fallen by the wayside and I really need to return to it for the sake of my mental health, if nothing else.

The weather has definitely started leaning towards autumn and I was getting ready to make some apple pie, but then it warmed up again all of a sudden. I came up with this dish when the weather was still in the autumn territory and as I don’t think cool weather is too far off, I am running with it. It’s a simple yet comforting vegan corn chowder, topped with fried vegan chorizo, some chilli oil and fresh parsley. It’s filling, comforting and healthy – makes for a perfect lunch on a rainy day or dinner on a cooler evening. I like to have it with a side of crusty bread. It’s not very labour intensive but tastes like the end of summer and the beginning of autumn – one of my favourite times of the year.

vegan corn chowder vegan charred corn

vegan corn chowder vegan chorizo

vegan corn chowder corn stock

vegan corn chowder blending

vegan corn chowder chorizo close up

vegan corn chowder chorizo lunch

10 min
35 min
10 min
35 min
  • 4-6* corn cobs, kernels shaved
  • 2 tbsp / 30 ml olive oil (or vegan stock for oil-free version)
  • 1 small onion or 8 spring onions / scallions, finely diced
  • 3-4 garlic cloves, sliced
  • 1 litre / 4 cups almond or soy milk
  • 2 tbsp white miso*
  • 2 tbsp nutritional yeast
  • 1 tsp smoked paprika, more to garnish
  • salt and black pepper, to taste
  • 30-45 ml / 2-3 tbsp lemon juice, adjust to taste
  • 4 vegan chorizo sausages
  • 4 tsp chilli oil, to serve (optional)
  • fresh parsley, to serve (optional)
  1. Heat up an iron cast griddle pan (or use low BBQ), brush corn with a little oil and arrange them on the hot pan. Grill, turning every 3-4 minutes and rotating the position (those in the middle of the pan will be done quicker) until the corn is charred all over. You could simmer the corn instead but the flavour of the dish won’t be as good.
  2. Shave kernels off cooked corn. If using 6 cobs, keep approximately 2 cob’s worth aside for garnish. Do not discard the cobs.
  3. Heat up the oil in a large, heavy bottomed pot. If you want to keep this soup oil-free, use veggie stock and add it in together with onion or spring onions.
  4. Once the oil gets hot, throw in diced onion. Sauté on a very medium-low heat until soft (approx. 5 minutes).
  5. Next, throw in garlic. Sauté for another 2-3 minutes, stirring frequently.
  6. Add plant milk and shaved cobs. Bring to a gentle simmer. Simmer for 10 minutes on low heat to infuse with flavour, watch the pot as it may want to boil over.
  7. Discard the cobs, add miso, nutritional yeast, smoked paprika, a good pinch of salt and pepper to the pot together with 4 cobs’ worth of kernels.
  8. Transfer to a blender and blend until smooth, you can keep some more corn kernels back if you prefer more texture.
  9. Return the mixture to the pot, warm it up. Adjust the seasoning and add lemon juice to taste to balance the corn’s natural sweetness.
  10. Slice vegan chorizo on the diagonal into 1.25 cm / ½” pieces. Heat up a teaspoon of oil in a cast iron skillet and fry it until browned, turning regularly.
  11. Divide the vegan corn chowder between 4 bowls, top with vegan chorizo pieces, drizzle with chilli oil (or good olive oil) and sprinkle with fresh parsley. Serve alongside some crusty bread.

*CORN: In winter, you can use frozen (thawed) or canned corn instead. For best flavour, drain, pat dry and char it on a hot skillet (I use cast iron skillet) in a small amount of oil before incorporating into the soup. 1 corn on the cob equals approximately ½ cup of shaved corn kernels.

*MISO – be sure to use gluten-free type of miso if you want to keep this dish gluten-free.

22 g
27 g
6 g
15 g
37 g
*per serving
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14 reviews, 26 comments
Forgot to give a 5-star rating ;)
    Thanks so much, I really appreciate you taking the rate and review - it helps my recipes to be found. x Ania
Made this with oven-roasted canned corn and by replacing half of the milk with water (did simmer it with a few laurel leaves) and it is absolutely delicious, even without sausages! Can't wait to serve it to my guests and see what they think of it, as corn chowder is quite unknown in France. Thanks so much for the recipe :)
    Aw, thanks so much for your kind words, Laura! I'm delighted to hear that you enjoyed it and plan to make for your guests - I hope it will go down well. x Ania
Made this Chowder a couple of times now. It absolutely deliciously creamy and very moreish. It was also a hit with the family. Thank you again
    Thanks so much, Tricia! I'm so happy to hear that it went down so well with you and your family! And I really appreciate you taking the time to review - thanks so much! x Ania
Jo Down:
It's offical this is the tastiest soup I've ever made! I used soya sauce instead of white miso as I couldn't get any & it is delicious! Already recommended it to my friends. Can't wait to make another batch Xxx
    Yay! I'm delighted to hear that you enjoyed it so much, thank you for letting me know! x Ania
Finally got around to making this on the weekend and used the M&S plant kitchen chorizo as suggested by you and they were so good. This soup is absolutely delicious and will be made several times over the next few months as its gets colder. Thanks for a great recipe.
    Thanks Pauline! I'm so happy to hear that you enjoyed this recipe and I really appreciate you taking the time to leave this review - thanks so much. x Ania
We had this for dinner and it was delicious!!
Couldn't find vegan chorizo, so we opted for tofu instead, which we dredged through smoked paprika and cornflour and then fried until crispy! Worked well with the soup too!
Now that autumn/winter is upon us ive been wondering: is there a vegan suet? My mum used to make a chicken soup with dumplings/knaedles and I'm dying for a wholesome vegan version!
    Thanks for your kind words, Bryony! I'm so happy to hear that you enjoyed it and smokey tofu sounds like a great topping too. I am not sure where you are based, but here (in the UK) you can get vegetable suet (Atora is one of the brands I know of) although I have never used it myself. Hope this helps! Ania
This recipe is incredible! Soo delicious
    Thanks Courtney, I'm really happy to hear that and thank you for letting me know! x Ania
Thank you for the tips re sweetcorn, it worked well and the soup was so delicious...! I'll definitely make it again and try to get corn cobs next time. Oh and if you have a Thermomix this soup comes together in minutes.
Yes, I was so surprised - the texture and flavour of these sausages are spot on and very "realistic." You can also get so many vegan things and a few ham options and cheese (which tastes like the cheapest Gouda immitation at a cheese monger - I haven't had it in years but my sister vouches for it) in Biedronka even in smaller towns. Oh and you can get kabanosy which are really good.
Anyway, I hope you're enjoying the lake District - looking forward to trying other recipes xx
    Great to hear that you made it and enjoyed it, Basia and that your Thermomix made such a short work of it too (I don't own one). I just got back from the Lakes and the weather was good and it was an amazing weekend - thank you. x Ania
Laura O Herlihy:
This soup is delicious Ania. I had noticed lots of fresh corn in my local supermarket and then I saw your recipe on Instagram so I had to try it. Cooking the corn on the griddle first really did make a big difference to the flavour. I didn’t manage to get vegan chorizo this time so I’m going to have to make it again while there’s still corn in abundance
    Thanks for you kind words, Laura! I'm delighted to hear that you enjoyed this soup and thanks for much for taking the time to let me and my readers know - I really appreciate it. x Ania
Hi Ania,
This soup looks and sounds divine! And I really want to make it work with what I have at home.
I don't have corn on the cobs unfortunately but I do have a bag of frozen sweet corn and I have sweetcorn 'broth' aka corn on the cobs cooking water with discarded cobs that I cooked in said water (i only had 2).
Would I be able to grill the frozen sweetcorn and use that? What quantity do you reckon I'd need?
Instead of chorizo I have some amazing vegan krakowska kiełbasa from when I visited my family in August... I was amazed at the vegan 'meat' options!
I hope your trip to the Lake District goes well and the weather is nice!
Basia xx
    Thanks Basia! It should work, i would defrost it fully and then char it on a hot cast iron (if you have one) skillet or in a wok, in a little oil. In terms of quantity, I'm not sure but I would assume 1 cup of kernels per cob. Wow, I had no idea you can get vegan versions of traditional Polish kielbasa in Poland (it's been a while since I visited). It should work well as a topping. Thank you, we can deal with cloudy (which is what the forecast is at the moment), just hoping it won't rain as that would be pretty miserable...x Ania
Ooh! I’m gonna give the beyond sausage a try with it next!
    Perfect. I haven't tried Beyond Meat sausages yet (they don't seem to be that poplar here), but anything smoky, garlicky and salty will work perfectly as a topping. x Ania
Just made this last night and it’s sooooooo good! Both my partner a f my eyes lit up so big after first bite. Definitely keeping this recipe on hand .
    Thank you for your kind feedback, Danielle. Really happy to hear that both you and your partner enjoyed this dish and thank you so much for taking the time to leave this lovely review - very appreciated. x Ania
Tuesday M:
I made the corn chowder today, it was easy to follow and delicious. I used Beyond Sausage (hot italian) and it was perfect for this recipe. Thanks for creating delicious and easy recipes for new vegans!
    Thank you for your kind words, Tuesday! I'm so happy to hear that you found the recipe both easy to make and tasty. And I really appreciate you taking the time to leave this review, thank you. x Ania
Weronika Anna Hajduczyk-Wilson:
I just made this soup yesterday and it was INCREDIBLE! Lazy Cat is my favorite vegan chef: I’ve made several of the recipes in the past and will continue to do so!
Wiekie dzięki, Aniu, i życzę powodzenia w remoncie!
    Aw, thanks so much for your kind words, Weronika! I'm so chuffed to hear that you value my recipes and that you enjoyed this new one too :) . Dziekuje pieknie! x Ania
Morsels Of Flavour:
This looks amazing! I’ll be making it soon as the weather gets more cooler.
    Great to hear, I hope you'll enjoy it! x Ania
In this recipe, is there only 2 T stock? . I would like to make this soup but what is 1 L/4 c of milk?
This is corn season and this would be fantastic to make.
    Hi Phyllis,
    You could use veg stock (instead of olive oil) to sautee the aromatics (onion + garlic) in, but you'll need to judge the amount yourself as it depends on the evaporation rate so it's hard for me to tell, start off with 60 ml / ¼ cup and add more if needed. 1 L stands for 1 litre (for Europeans), which translates to 4 cups (for Americans). Hope this helps and that you'll enjoy the dish. Ania
Which vegan chorizo do you recommend?
    Hi George,
    I used M&S plant kitchen chorizo here. Hope that helps! x Ania
Hey Ania, you’re nearly there ☺️ Hope you post a finish pic on here (please) ‘cos I don’t do Instagram… if it’s any consolation, the more you react to the vax the better your immune system. You must have a lively, strong and active one! When are you going to Crete? It must be coming up soon?
    Thanks Sally! Yes, nearly there indeed! I will see what I can do although it may be a while before it's fully done. Hahaha, yeah, probably, an anxious immune system - that's somewhat unsurprising ;) . We are not planning on going there this year, sadly. Maybe La Palma, but not sure if we will make it this year. xx Ania
Hi, was just wondering which vegan chorizo sausage you use please. Thanks
    Hi Pauline,
    I used M&S plant kitchen chorizo here. Hope that helps! xx Ania
Marilyn Jacques:
I too had pink floor tiles. We found a light leaf green that goes beautiful with it!
    Thanks, I got a range of different greens - some of them we both liked but found them too dark and the room is North-East facing so that's a risk. Have a few more coming in the next few days, hopefully will find the one soon :) x Ania
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