Name: Creamy Vegan Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Vegan, Vegetarian
Ingredients: 1 medium onion, diced (approx 150g/5.5oz); 3 cloves of garlic, minced; 2 stalks of celery, diced (approx 150g/5.5oz); 2 medium carrots, diced (approx 250g/9oz); 250g (9oz) of diced potatoes (use a waxy variety), I used Yukon Golds; 250g (9oz) of diced sweet potato; 1 cup (250g/9oz) of sweetcorn, canned; 3 cups (720ml) of vegetable stock; 3/4 cup (180ml) of coconut milk; 2 tablespoons of cornflour; sea salt and black pepper; cooking oil spray; 3 chopped spring onions or green onions (optional)

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Creamy Vegan Vegetable Chowder - this chowder is delicious and packed with healthy vegetables. Perfect for those cold chilly fall and winter months.

cast iron saucepan of vegan vegetalbe chowder with wooden spoon and salt and pepper shakers in background

Dairy Free Vegetable Chowder

With it starting to cool down here in South Western Ontario, soups are back on the menu, and if there is one soup I love it's chowder. There is something comforting about a warm creamy bowl of soup and this Vegan Chowder really ticks all the boxes.

Tender chunks of different vegetables make it hearty and filling so that it's feels like a complete meal and the use of coconut milk instead of cream keeps this yummy soup dairy free and Vegan friendly.

The Best Coconut Milk for Creamy Recipes

I am not actually dairy free, but I love Coconut milk as an ingredient, it's perfect for that subtle creaminess in recipes and you really don't need a huge amount of it.

There are many different types of Coconut Milk available, coconut milk drinks, that come in a carton, then regular and light coconut milk that comes in a can. So which should you use?

Personally I wouldn't use the coconut milk drinks that come in a carton, they have a high water percentage and just won't give your soup that creamy velvety look and taste. Canned is best. I use full fat in this recipe and Aroy-d is my favourite brand. Regular coconut milk is going to give the most creamy result and it's not a huge amount of calories when you divide it up into servings.

However if you want to use light canned coconut milk, that is fine, it works, just for the best result the full fat is the better option.

Also another thing to bear in mind, Did you know that light coconut milk is actually just regular coconut milk with more water added? So you are actually paying more the for the light. Just use less full fat coconut milk and add more liquid.

close up of creamy vegetable vegan chowder in cast iron saucepan

Can you freeze leftover Coconut Milk?

When leads me onto the next popular question, which is can you freeze coconut milk. Often a healthier recipe won't use a full can of coconut milk, so what do you do with the rest.

One option is to make another recipe from Slimming Eats (there are quite a few with coconut milk, can you tell I am a fan) or the other option is to freeze what you have leftover.

Coconut milk is perfectly fine to freeze. I usually just add it to one tub, but you can also freeze the coconut milk in an ice cube tray, so that you have easy to grab portions should you need it in a recipe. You don't even need to defrost, just pop the cubes in the recipe and they will melt into you dish pretty fast.

cast iron saucepan with wooden handle filled with creamy vegan vegetable chowder

Can you freeze the Vegan Chowder?

Often when we make up a pot of soup, we like to portion some up to freeze and this soup is fine to freeze. Infact, I have some portions already tubbed up in my freezer right now.

I just take out of the freezer the day before I want it, defrost in the fridge and then just heat up in a saucepan or the microwave if I am rushed for time.

Vegetables in Vegan Chowder

For this delicious chowder we use a mix of vegetables such as the usual Mirepoix (onion, carrots and celery), along with some potatoes (both white and sweet) and sweetcorn.

I recommend using a waxy variety of potato for this soup, as they hold their shape better, a floury potato will just disintegrate into the soup once cooked.

Butternut squash is a great replacement for the sweet potato if you want to change it up a bit, but if you also want to add in some other vegetables then there are many more that can be added, such as diced peppers or even some mushrooms. Just watch the quantities if you play around with the recipe, as otherwise you may end up with not enough liquid.

serving on creamy vegan vegetable chowder in ceramic bowl on wooden board, saucepan of soup in background

More Vegan Recipes

Looking for more Vegan recipes? Check out these:

or head on over to my Full Recipe Index with over 900 delicious Slimming Eats and Weight Watchers friendly recipes all fully searchable by meal type, ingredients etc

close up of bowl of vegan vegetable chowder on wooden board with spoon

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Recipe Card

Yield: SERVES 4

Creamy Vegan Vegetable Chowder

Creamy Vegan Vegetable Chowder - this chowder is delicious and packed with healthy vegetables. Perfect for those cold chilly fall and winter months.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 medium onion, diced (approx 150g/5.5oz)
3 cloves of garlic, minced
2 stalks of celery, diced (approx 150g/5.5oz)
2 medium carrots, diced (approx 250g/9oz)
250g (9oz) of diced potatoes (use a waxy variety), I used Yukon Golds
250g (9oz) of diced sweet potato
1 cup (250g/9oz) of sweetcorn, canned
3 cups (720ml) of vegetable stock
¾ cup (180ml) of coconut milk
2 tablespoons of cornflour
sea salt and black pepper
cooking oil spray
3 chopped spring onions or green onions (optional)

Instructions

Heat a large deep saucepan with some cooking oil spray over a medium high heat.
Add the onion, celery, carrot, garlic and a pinch of sea salt and black pepper and fry for a few minutes to soften. You can add in a little bit of the stock to prevent any sticking if needed.
Add the potatoes, corn and stock, bring to a boil and then reduce heat, cover and simmer for 20-25 minutes until vegetables are tender.
Add in the coconut milk.
Mix the cornstarch with a little water to make a slurry and add this into the saucepan
Stir over a medium heat until thick and creamy.
Taste and Season as needed with salt and black pepper.
Serve sprinkled with chopped spring onions (optional)

Notes

Please see below for full nutritional info and additional details about recipe:

Calories - scroll down to nutritional info box
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