Vegan New England Corn Chowder

Make this vegan version of a New England classic in a slow cooker. You can substitute 2 cups frozen or canned (and drained) corn for the fresh corn.

Serves: 4Hands-on: 10 minutesTotal: 4 hours 10 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup vegan butter
  • 1 medium onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 1⁄4 cup all-purpose flour
  • 4 cups unsweetened soy milk
  • 3 medium potatoes, peeled and diced
  • 2 cups corn kernels
  • 2 cups vegetable broth
  • 1 small bunch chives, chopped
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. freshly ground black pepper


  • In a medium saucepan over medium-high heat, melt butter. Add onion and sauté for 5 minutes, or until soft. Add the garlic and sauté for 30 seconds more. Slowly stir in the flour with a whisk and create a roux. Stir in the soy milk and continue whisking until very smooth, about 3 minutes.
  • Transfer to a 4-quart slow cooker. Add the potatoes, corn, and vegetable broth and cook on low for 4 hours.
  • Serve with chopped chives and freshly ground black pepper.