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Vegan Corn Chowder

Yields6 ServingsPrep Time10 minsCook Time50 minsTotal Time1 hr

Vegan corn chowder 3 bean soup is perfect for cold winter days. Great for lunch, not to mention a perfect companion for any meal.

vegan corn chowder in a bowl

 1 can garbanzo beans (14.5 oz - rinsed)
 1 can black beans (14.5 oz - rinsed)
 1 can pinto beans (14.5 oz - rinsed)
 1 bag frozen whole kernel corn (16 oz)
 1 tbsp olive oil
 1 medium onion (minced)
 1 tbsp Red Miso Paste
 2 bay leaves
 ½ cup vegetable broth
 2 cups water
 1 tbsp parsley flakes
 2 tbsp Vegan Cream Cheese
 Salt and Pepper to taste
Optional Toppings
 Vegan Sour Cream
 Green Scallions (chopped)
 Crushed Chili Pepper Flakes

In a large stock pot, heat oil. Stir in minced onions and cook for 30 seconds. Now stir in vegetable broth. Cook for 30 seconds. Add miso and cook for 30 seconds.


Add corn, parsley, and bay leaves. Reduce heat to simmer. Cover and simmer for 45 minutes.


Remove from heat. Remove the bay leaves and transfer corn mixture to a blender. Add cream cheese and blend until smooth.


Return the blended mixture to the stock pot. Add beans. (All 3 types) Stir together and simmer for 15 minutes.

vegan corn chowder soup - add the beans and simmer


Remove from heat and serve warm in bowls. Salt and pepper to taste.

vegan corn chowder in a bowl with added toppings

Vegan Corn Chowder Secrets

Why we skipped the potatoes?
Traditionally, chowder soup includes potatoes. We used beans instead. Carb-wise, the two recipes are equal. However, the high fiber delivered by beans is a compelling nutritional reason for the switch. Besides, we like the eye appeal of beans versus potatoes.


Why we use miso?
Great soup has a healthy portion of salt. Much of the rich flavor comes from salt. Miso is an excellent source of sodium as well as lending that distinctive savory flavor miso is known for.

empty bowl of vegan corn chowder

Other Great Ideas

Nutrition Facts

Serving Size 8 oz

Servings 6

Amount Per Serving
Calories 175