- Media Credit: Avant Garde Vegan
An ‘epic’ vegan corn chowder served in a bread bowl – made in just 15 minutes
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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.

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