Creamy Corn Chowder

‘Tis the season for soups! And who doesn’t love corn? This is a creamy, satisfying, cold weather chowder made with frozen organic corn, and it is delish! Make sure you get organic corn, since it is a highly genetically modified crop.


  • 1 pint soy creamer
  • 2 cans organic creamed corn
  • 1 bag frozen organic yellow corn
  • 1 bag frozen organic white corn
  • 1/2 cup water
  • 1/2 cup plant-based milk
  • 2 tablespoons vegan buttery spread
  • 1 white or yellow onion, finely chopped
  • 2 Not-Chick’n bouillon cubes*
  • 3 cloves garlic
  • New Mexico dried chile powder to taste
  • salt and pepper to taste


  1. Put creamer, corn, and creamed corn in a slow cooker with the vegan buttery spread and turn it on high.
  2. Rinse cans with 1/4 cup water each and add residue.
  3. In a high speed blender, blend onion, garlic, bouillon cubes, and plant-based milk until pureed. Add to the slow cooker.
  4. Add New Mexico chile pepper, salt, and pepper.
  5. Heat until fully blended and the flavors meld (I left it for at least a couple of hours).
  6. Enjoy!


* I use Edward & Sons vegan Not-Chick’n bouillon cubes. They are available at Whole Foods and other specialty grocery stores.