Corn Chowder kale, corn, carrots and potatoes

Vegan Kale and Corn Chowder

I’ve said it before and I’ll say it again…. soup is one of the best ways to get rid of random veggies in your fridge, while also making a large amount of food… either for others… or future lunches.

Corn chowder was one of my favorite college meals, as it was a vegetarian special that popped up frequently at dining spots on campus. So I thought… how can I make it better (and vegan!). Corn chowder can be something as simple as corn with a creamy style base…. or you can do what I did and jazz it up with a bunch of other colorful veggies, which makes it great for rainy spring days.

This recipe calls for very little ingredients, so it’s very simple and easy. Greens can easily be substituted if you prefer broccoli or spinach, and other vegetables can be added if available. So let’s check out a rainbow corn chowder that will warm you up inside and out.


Description: Vegan Kale and Corn Chowder

Diet: Plant- Based, Vegan, Gluten-Free, Soy-Free, Nut-Free

Ways to make low-waste: make your own veggie stock from vegetable scraps, get bulk vegetables, make your own oat milk

Recipes makes: 1 large pot (lots of servings!)

Prep time: 15 minutes

Cook Time: 30 minutes

Put-Together-Time: 1 minute

Total time: 46 minutes

Vegan Corn Chowder ingredients: corn, kale, tomatoes, potatoes, and carrots
Fresher the better. Grab bulk or local produce, and go for corn on the cob that you can cut over the canned stuff.



1 cup of kale

3 large carrots

2 small potatoes

1 1/2 cup of corn (or 1 can)

1/2 tomato


2 cups of oat milk

3 cups of vegetable stock

Zatural Pink Himalayan Sea Salt


1 glove of garlic – chopped



Dice tomatoes, carrots and potatoes

Mince garlic

Chop kale

zatural all-natural himalayan pink salt in vegan corn chowder
Zatural Himalayan Sea Salt is the best staple seasoning for anything from roasted vegetables to soup and everything in between.

Add garlic, carrots and potatoes to a large pot

Season with pepper and Zatural salt

bright yellow corn in vegan corn chowder
One reason I love corn is how it brightens up your meal.

Once carrots and potatoes have softened, add kale and corn

Corn Chowder kale, corn, carrots and potatoes
Adding just oat milk can make the soup taste sweet, rather than savory. Make sure to balance it out with salted vegetable stock.

Pour in oat milk

make your own veggie stock for vegan corn chowder
My new favorite easy staple has been making vegetable stock from leftover scraps. It’s as easy as dropping the veggies into boiling water, adding salt, and simmering for an hour (or more!). Use colorful vegetables like red onions and carrots to give it a nice peachy color!

Add vegetable stock to soup

simmering vegan corn chowder with oat milk
Soup is so much better simmered. Let the soup soak in all the vegetable flavors for at least 20 minutes.

Let the soup simmer for 20 minutes

Serve hot with rolls or biscuits!


vegan corn chowder
Soup is best served with cozy carbs like biscuits…. and remember that soup is always better the next day.

Enjoy and enjoy for the next couple days (leftover soup is always better than the fresh stuff!)


Your full-time plant-based eater, and full-time corn chowder lover,





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