Vegan Winter Corn Chowder

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I woke up this morning feeling super inspired to whip up a fresh batch of my Vegan Winter Corn Chowder. With the chilly days filled with snow and frigid commutes, it is nice to come home knowing I have a warm bowl of nutritious and delicious soup waiting for me.

This recipe is an easy way to stay nourished through the winter months and is sure to put a smile on your face at the end of a long work day.

Vegan Winter Corn Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
  • 8 potatoes - chopped into chunks and boiled till tender
  • 2 onions - chopped small & sautéed in 1 tablespoon of coconut oil for 5 minutes
  • 1 can organic corn
  • 2 cloves garlic - minced
  • 2 cups cauliflower, chopped
  • 1 can coconut milk
  • 1 tablespoon ginger - grated
  • 2 carrots - chopped small
  • 6 cups hemp milk - 6 cups water & ½ cup hemp seeds blended together
  • 1 teaspoon seas salt
  1. Step 1: Puree together using a hand blender in a large sauce pan or stand up blender, the hemp milk, coconut milk, 6 of the 8 boiled and chopped potatoes, ½ of the sautéed onions, sea salt and ginger.
  2. Step 2: Place the above blend into a large sauce pan (if not already) and add in the corn, the rest of the sautéed onion, garlic, carrots, cauliflower and rest of the boiled potatoes and simmer it all together on low heat for 20 minutes. Don't let it boil. Just keep it warming together for 20 minutes.
  3. Step 3: Garnish with some chopped roasted almonds, hemp seeds and shredded coconut.

This soup is a fantastic vegan creation and is very, very filling. Enjoy it during any cold winter evening to boost your immune power and fuel you up for a good night of quality sleep.

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About Adam Hart

Adam Hart is the bestselling author of The Power of Food. When not on stage speaking, Adam can be found helping one of his many corporate clients in awakening an abundance of energy through his highly engaging stress management solutions.Contact Adam to book a demo for an enhanced corporate wellness experience.


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