Vegan Corn and Jalapeno Chowder

Served with hot crusty bread, this soup makes a rich, delicious, well-balanced meal. If you intend to use fresh sweetcorn, place the cobs in a large saucepan in boiling water and simmer for 10 to 12 minutes until tender. When cool, use a sharp knife to remove the sweetcorn kernels.

Serves: 4 to 6


  • 4 large sweetcorn cobs, shucked (or 500g frozen sweetcorn)
  • 2tbsp sunflower oil
  • 1 large onion, chopped
  • 2 medium potatoes, chopped
  • 1 jalapeno pepper, finely chopped
  • 400ml of water
  • 500ml soy milk
  • 1 vegan stock cube
  • Sea salt and black pepper
  • Chopped fresh parsley and some fresh cooked corn, to garnish


  1. Heat the oil in the saucepan, then add the onion and cook for 5 to 7 minutes over medium-high heat until soft. 
  2. Stir in the potatoes and the jalapeno peppers and cook for 3 more minutes. 
  3. Add 400ml of water, soy milk, vegan stock cube and sweetcorn.
  4. Season to taste with salt and pepper.
  5. Bring to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are tender but still retaining their shape.
  6. Serve garnishd with chopped parsley and some fresh cooked corn.

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