As I was growing up, my little French grandmother’s corn chowder was one of my favorites. Recently, I received several requests asking for a corn chowder that doesn’t use potatoes (a nightshade) or animal-based milk. This is my version. I quite like it! Easily serves four.

chef cartoon 1Ingredients

  • 3 cups water
  • 2 white onions chopped
  • 1 16-oz package frozen petite white corn
  • 1 Tbsp chicken-like seasoning or nutritional yeast flakes (not Brewer’s yeast)
  • 2 tsp ground turmeric powder
  • 1½ tsp sea salt
  • ½ tsp thyme
  • ½ tsp marjoram
  • ½ tsp basil
  • ½ tsp pepper, if desired
  • 1 8-ounce package of non-wheat noodles (cooked separately, rinsed, and drained)
  • 3 cups almond milk


Cook the noodles separately, rinse, and drain.

Place water, onion, corn, and seasonings in a saucepan. Bring to a boil and then simmer until tender.

Add the cooked noodles and the 3 cups of almond milk. Mix well. Reheat but avoid boiling.


Ladle into serving bowls and enjoy.