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Vegan Cauliflower Corn Chowder

Course Appetizer, Entree, Soup, Vegan
Total Time 40 minutes
Servings 4 people


  • 1 small-medium head of cauliflower, roughly chopped
  • 1 piece kombu
  • 1 cup cooked corn kernals (ok if frozen)
  • 1 small red skin or new potato, diced
  • 1/2 tsp garlic powder
  • salt
  • 1/2 cup plant based milk or cream oat, soy
  • black pepper, fresh chives


  1. In a 6 qt pot, place the cauliflower, about 6 cups of water (enough to cover the cauliflower), and the kombu. Bring to a boil over medium-high heat, reduce to a simmer, and cook until very tender (about 15 minutes).

  2. Turn off the heat. Remove the kombu and discard. Using an immersion blender, puree the cauliflower and water until completely smooth (carefully--it might splash and burn!). Season with salt to taste.

  3. Turn the heat back on to medium-low. Add about 1-2 more cups of water, if desired, to bring to a "chowder" consistency. Add the potatoes, corn, garlic powder, and simmer until the potatoes are cooked through.

  4. Turn off the heat, and stir in the milk/cream. Add more salt to taste. Serve garnished with pepper and chives.

Recipe Notes

This recipe is very forgiving; you can really adjust the amount of cauliflower, liquid, corn, and potatoes to suit your liking. You can use half and half or cream, but it won't be vegan.