Corn Chowder + Crispy Vegan Meatballs


  • 2 tbsp olive oil
  • 1 ½ cups celeri, diced
  • 1 onion, diced
  • 3 cups potatoes, diced
  • 2 cups whole grain corn
  • 1 tsp dry thyme
  • 2 bay leaves
  • 5 cups vegetable stock (we use 3 tsp of GoBio powdered vegetable bouillon diluted in 5 cups of hot water)
  • 1 cup of Belsoy cream (or other plant-based cream alternative)
  • 1 pack of Vegan Meatballs (Alternative Kitchen)
  • Salt and pepper to taste
  • Pepper flakes (to taste, optional)
  • Topping : Vegan Chorizo, diced we love Gusta Espagnola and green onions

  1. In a deep saucepan, heat the olive oil and brown the vegetables with the spices for 5 minutes.
  2. Add the potatoes, corn, broth and let simmer for 20 minutes.
  3. Add the vegan cream and season to taste. Cook for another 10 minutes encore.
  4. Fry the vegan meatballs until crispy (we love to use the air fryer for this step, 400F for 3 minutes).
  5. Serve the corn chowder and garnish with the crispy meatballs, diced vegan chorizo (previously sautéed in a splash of olive oil) and the green onions.

Serving Suggestion : Top with green onions and diced vegan chorizo.