Reading Time: < 1 minute
An ‘epic’ vegan corn chowder served in a bread bowl – made in just 15 minutes
Duration15 mins
Cook Time10 mins
Prep Time5 mins


  • 1 tbsp olive oil
  • 1 onion
  • 2 celery sticks
  • 1 chili
  • 3 garlic cloves
  • 1/2 head of cauliflower
  • 1 tsp sweet smoked paprika
  • 1 tbs dried thyme
  • 1 bay leaf
  • 3 tbsp plain flour
  • 2 cups/ 480ml vegan cream
  • 2 cups / 480ml vegetable stock
  • 3 cups of sweetcorn half blitzed
  • 1 tbsp soy sauce
  • 1 tsp sea salt
  • 2 tsp black pepper
To serve
  • Round loaf of bread top cut off and middle scooped out
  • Chopped fresh thyme
  • Charred corn kernels optional


  • 1. Pre heat a large sauce pan over a high heat.
  • 2. Add the onion, celery, chilli & garlic to a food processor and blitz until they are chopped fine.
  • 3. Add the oil to the pan, followed by the onion mixture, paprika, thyme & bay.
  • 4. Sauté the mix for 2-3 minutes, stirring often. Add the cauliflower & cook for another minutes.
  • 5. Turn the heat down then add the plain flour. Cook out the flour for a minute or so. Then add the cream & stock.
  • 6. Mix well to remove any lumps.
  • 7. Add the blitzed corn & allow the soup to come to a boil and thicken up for around 4-5 minutes.
  • 8. Just before serving add the whole sweetcorn, soy & seasoning.
  • 9. Serve inside your bread bowl, garnish with fresh thyme leaves. 
This recipe was republished with permission from Avant Garde Vegan. Find the original recipe here.

Gaz Oakley (Avant Garde Vegan)

Gaz Oakley is a 26 year old chef, author & youtuber originally from Cardiff, Wales UK.After learning to cook a very young age with his dad, Doug. Cooking as well as sports became his early passions.He played rugby, football, did athletics & swam to a very high standard throughout school.