corn and vegetable chowder
prep time
cook time
total time
recipe type: soup
cuisine: Vegan
serves: 4
  • 500 g potatoes peeled and chopped into 3cm pieces
  • 4 cups water or stock
  • 1 400g can of corn kernels or 1½ cup of fresh or frozen kernels
  • 2 medium onions
  • 8 button mushrooms
  • 1 small red capsicum
  • a handful of frozen peas
  • 1 cup of soy milk
  • olive oil
  • salt to taste
  1. Cook potatoes in a large saucepan with the water and the reserved corn liquid. If using fresh or frozen corn add an extra half cup of water.
  2. Cook until falling apart.
  3. Mash about half the potatoes roughly in the liquid, you want some chunks.
  4. Meanwhile dice the onions and fry in the oil until well cooked and golden.
  5. Add the diced mushrooms and capsicum and cook until softened and caramelised.
  6. Add the soy milk to the potatoes.
  7. Add the cooked onions, mushrooms and capsicum, corn and peas to the saucepan and reheat gently.
Recipe by quinces and kale at