Vegan Corn Chowder Recipe
Sweet corn and tender potatoes come together in a creamy, totally vegan chowder that's pure comfort in a bowl!
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Why I Love This Creamy Vegan Corn Chowder
There’s nothing quite like a hot bowl of chowder to take the edge off a chilly day or to brighten up a laid-back summer evening. This creamy vegan corn chowder checks every box for me: big on flavor, thick and satisfying, and completely plant-based without skimping on the comfort factor.
The classic duo of corn and potatoes never fails, and when you bring in coconut milk for richness, it’s hard to believe there’s not a drop of dairy involved. Honestly, the aroma when onions and garlic hit the olive oil sets the tone for the whole meal.
What I appreciate most is how flexible this recipe is—you can use fresh or frozen corn, add a pinch of smoked paprika for depth, or keep it classic with just salt and black pepper. The trick with blending a portion of the soup? Game changer. It gives that brilliantly creamy base while leaving enough texture to keep every bite interesting.
If you want my pairings, try it with some crusty sourdough or a crisp green salad—simple meals don’t get much more satisfying.
Creamy Vegan Corn Chowder
Sweet corn and potatoes simmered with onions, garlic, and coconut milk for a hearty, totally vegan chowder.
Ingredients
Instructions
- 1
Peel and dice the potatoes, chop the onion, and mince the garlic.
- 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
- 3
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.
- 4
Stir in the corn and coconut milk. Cook for an additional 5-10 minutes until heated through.
- 5
For a creamier texture, use an immersion blender to puree part of the chowder directly in the pot, or blend a portion and return to the pot. Stir to combine.
- 6
Adjust seasoning with salt, pepper, and smoked paprika if desired. Ladle the chowder into bowls and garnish with chopped cilantro or parsley.
Notes
You can use fresh or frozen corn interchangeably.
For extra creaminess, blend a larger portion of the chowder.
Feel free to add diced bell pepper or carrots for variation.
Serve with crusty bread for a complete meal.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 220
Frequently Asked Questions About This Recipe
Absolutely. Both fresh and frozen corn work well in this recipe. There’s no need to thaw frozen corn first—just add it directly to the pot.
Use an immersion blender to puree part of the soup, or blend a portion and stir it back in. This gives the chowder a rich, creamy consistency while keeping some texture.
Yes, this recipe is naturally gluten free as long as your vegetable broth is gluten free.
You can substitute another non-dairy milk, like cashew cream or soy milk, but coconut milk provides the richest texture.
