Vegan Roasted Corn (and Pea) Chowder

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I came back from Thanksgiving expecting warm seventy degree air and sunshine. Sunshine, I got. Warm air, not so much. With half bags of peas and corn in my freezer, I decided to try a chowder. Toughest part of making a vegan chowder? Making a creamy base, with no cream. My solution was to use just a bit of flour (I was afraid that using too much flour would leave the soup gummy and pasty), along with an almond/sweet potato puree. The result? A thick and creamy chowder, with no cream!

Vegan Roasted Corn (and Pea) Chowder

1 russet potato-cut into small cubes
1 cup carrots-sliced
1 medium red or yellow onion-diced
3-4 cloves of garlic-minced
3 stalks celery-chopped
1 jalapeno-minced
1 white sweet potato (cooked and mashed; if you cannot find white sweet potato, you can use a yukon gold potato)
1/2 cup raw almonds (soak in water for at least 6 hours)
2 tablespoons vegan cream cheese
9 tablespoons olive oil
2 tablespoons flour
1 bay leaf
1/2 teaspoon cayenne
12 teaspoon dried thyme
4 cups vegetable broth
3 cups unsweetened, unflavored soy (or almond or rice) milk
2 cups frozen corn
2 cups frozen peas
Big bunch cilantro (save stems)

*Pre-heat oven to 375 degrees F
*Wash sweet potato. Prick with fork, wrap in foil. Bake until soft.
*Add frozen peas and frozen corn to a baking dish, drizzle with 2-3 tablespoons of olive oil; add salt and pepper. Roast in oven for approx. 45 minutes or until caramelized (turn twice). You can see the older blog post on roasted peas for more detailed instructions.

*Add 2 cups vegetable broth to small saucepan with washed cilantro stems. Heat on low. Chop all veggies.

*In a blender, add cooked sweet potato (skinned removed), cream cheese, 1 cup soy milk, drained almonds. Blend until smooth; set aside.

*Add remaining olive oil to a big stock pot, heat over medium/medium low. Add onion, celery, carrots, russet potatoes, jalapenos. Cook, stirring occasionally, until vegetables are barely soft (about 20-25 minutes). Add garlic and bay leaf. Continue to cook 5-10 minutes, until garlic is soft. Stir in flour. Cook 2 minutes and turn to low. Add roasted corn and peas. Remove cilantro stems from broth. Add hot broth to pot, add remaining broth, add remaining soy milk. Stir well. Stir in almond/potato/milk mixture to thicken soup. Add cayenne and thyme, add salt/pepper to taste. Let simmer on low 40-50 minutes.

*Serve with fresh chopped cilantro and fresh bread.

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Your chowder looks so rich and healthy. It sounds so comforting and delicious 🙂

  2. Looks wonderful. I love the ingredients you used. Sweet potato and cilantro with a hint of heat…yum!

  3. You have some wonderful flavors in that chowder. It sounds so good for a chilly day.

  4. Thanks to you all! I am still kind of amazed that you can get a soup that is rich and thick without a pound of butter and cream! To health!!! 😀

  5. What a great way to warm up in this cold weather. Love that you used almonds to add body!

  6. Thanks Marc! 😀

  7. Mmmmmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!
    This was the best corn chowder that I ever tasted. My husband “grunted” his approval all the way through the meal. It was definetly heart warming (the epitome of comfort foods). I love this whole website and I look forward to enjoying more recipes. Tommorrow I will be trying the “Hoppin’ John Stuffed Poblanos”. This website for healthy eating is just what my body (and soul) needs. As a woman in my 50″s, I find that dairy products don’t sit well with me as they did in the past, also about seven years ago I stopped eating red meat and am trying (slowly but surely) to wean myself from chicken as well… … and as such, it is hard for me to fing delectible meals that please my finicky palate.
    Thank u for this website Ms. Tiffany Griffin…