Corn chowder

Published on Thursday 4th April 2019 by DJ Kirkby

Seems winter has come back to bother us on the south coast (it actually snowed here yesterday) so I made a corn chowder to warm us up. You can cook this on the stove top or leave it to cook all day in a slow cooker so there’s a hearty meal waiting for you when you get home after post work exercise. This makes a lot so downsize the ingredients proportionality if you only want enough for one meal.


  • 4 small tins sweet corn
  • 6 small celery sticks (diced)
  • 1 yellow pepper (diced)
  • Half head cauliflower (broken into small florets)
  • 2 large carrots (grated)
  • 2 potatoes (diced, skin on)
  • 1 clove garlic
  • 3 litres vegan soup stock
  • 100g dry quinoa (rinsed)
  • 500ml of plant milk
  • 50g cornmeal (polenta)
  • 20g nooch
  • 2 tsp hot sauce
  • 2 tsp marjoram
  • 2 tsp turmeric
  • I tbsp oil


  1. Fry celery and garlic in oil until tender
  2. Pour over stock
  3. Add 2 tins corn, rest of veg, quinoa, herbs and hot sauce
  4. Simmer until veg are cooked through
  5. Add cornmeal whilst stirring rapidly
  6. Remove from heat, blend soup
  7. Put back on heat and add rest of sweet corn, nooch and milk
  8. Simmer, stirring occasionally, until ready to eat.
  9. Cool leftovers rapidly and store in fridge or freeze.



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