This is an altered recipe I came up with from a cookbook on a vegan corn stew. The texture of the chowder does taste like a non-vegan traditional corn chowder but without the milk and butter. Instead of using milk I replaced it with coconut oil and milk. I also replaced the butter with vegan Earth Balance butter substitute (solid sun flower seed). This soup is best served warm or hot on a cold raining night.
In a medium heated soup pot melt the Earth Balanced vegan butter, then add the garlic, shallot and ginger. Meanwhile clean the lemongrass by getting rid of the exterior skin and sliced the middle stem with a sharp small knife. When everything starts to sizzle you add the sliced onion and red pepper and lemongrass. At this point the butter should be drying out, add the coconut oil to melt. Turn the heat to medium-high, add the coconut milk, frozen corn, and broccoli. Once the soup starts to boil, add the salt and pepper, then turn the heat down to low. Add the corn starch and stir to turn the soup into a gooey texture like a thick chowder or stew. Now you are ready to eat! Add some cilantro or basil for seasoning.