Today is a typical cold and blustery day here in Chicago. The recipe we are sharing with you would make a great meatless menu option for days just like today. This recipe comes from one of the few Chicago vegetarian/vegan food trucks, Ste Martaen. They offer their customers a gourmet vegan cheese alternative along with other menu items.

Ste Martaen – Vegan Corn Chowder


  • 1/2 stick of vegan margarine
  • 1 large onion chopped
  • 4-5 small red potatoes, cubed
  • 3 thyme sprigs 2 teaspoons of salt or more to taste
  • 1/4 teaspoon of cayenne
  • 6 cups of water mixed with 1 T of Better than Bouillon (Vegan Chicken Flavor)
  • 6 cups of corn (fresh or frozen)
  • 1 cup of MimicCreme
  • Fresh Chives (optional)


  • In a large pot over medium high heat, add the vegan margarine.
  • Once the margarine has melted, add the onions and cook until translucent.
  • Add the potatoes, salt, thyme, cayenne, stock and corn.
  • Bring to a boil and then reduce the heat to low.
  • Once everything is cooked through, turn off the heat and use an immersion blender to blend everything.
  • Turn the chowder back on to a low simmer and add a cup of the MimicCreme.
  • Taste and add more salt if needed.
  • Garnish with fresh chives and dig in.

Ste Martaen – Chicago

Twitter: @stemartaen
A gourmet vegan cheese alternative. Sharing our vegan family, business and life.