with DelMonte

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Vegan corn chowder

Vegan corn chowder

20 min
20 min
Summer crisp Whole Kernel Corn


2 tbsp (30 ml) olive oil

1 onion, chopped

2 cloves garlic, chopped

2 stalks celery, chopped

2 potatoes, chopped

1 can whole kernel corn OR Del Monte Southwest, Mexican or Mediterranean corn medley

4 c (1 l) vegetable stock

2 tbsp (30 ml) flour

1/2 c (125 ml) non-dairy milk or 1/4 c (60 ml) non-dairy cream

2 tbsp (30 ml) parsley, freshly chopped

Salt and freshly ground pepper


In a large pan on medium heat, add olive oil and sauté onion with garlic and celery for 5 minutes.

Add potatoes, corn and stock.

Bring to a boil, cover and simmer for 10 minutes.

Dissolve the flour in the non-dairy milk or cream and pour into the pan and stir. Continue cooking, stirring frequently for 5 minutes or until the stock has thickened.

Add parsley and season to taste.