Corn chowder with vegan cheese quesadillas

Served with vegan cheese quesadillas, this corn chowder is loaded with veggies. It’s a great lunch or dinner option.



Note: + cooling time



  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1kg frozen corn kernels
  • 2 cups (500ml) Coles Vegan Chicken Style Stock
  • 1 red capsicum, seeded, finely chopped
  • 1 celery stick, cut into 1cm pieces
  • 1 tsp Cajun seasoning
  • 1/2 x 400g can black beans, rinsed, drained
  • 4 Coles Fold & Roll Tortilla Wraps
  • 100g grated vegan cheese



Heat a large greased saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 mins or until onion softens. Add 4 cups (640g) corn kernels, 1 cup (250ml) water and half the stock. Bring to a simmer and cook for 15 mins. Cool slightly. Use a stick blender to carefully blend until almost smooth. Transfer to a heatproof bowl.


Place the saucepan over medium heat. Spray with olive oil spray. Add the capsicum and celery. Cook, stirring, for 3 mins or until tender. Stir in Cajun seasoning. Add blended corn mixture, remaining stock, remaining corn and 1 cup (250ml) water. Bring to a simmer. Cook, stirring, for 5 mins or until heated through. Stir in the beans. Season.


Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray. Add 1 tortilla and sprinkle with half the cheese. Top with another tortilla and press down gently. Cook for 1-2 mins or until base is golden. Turn and cook for a further 1-2 mins or until the cheese melts and the base is golden. Transfer to a board and cut into wedges. Repeat with the remaining tortillas and cheese.


Ladle the soup among serving bowls. Serve with quesadillas.

Serve with coriander leaves and chopped chives 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.