Vegan Corn Chowder

This easy vegan corn chowder recipe is one of our all-time favorite soups! Smoky, sweet & creamy, it's destined for your regular meal rotation. Its hard for me to pick favorites, but Ill come out and say it: this vegan corn chowder recipe is one of my favorite soups on the blog. I dont care

This easy vegan corn chowder recipe is one of our all-time favorite soups! Smoky, sweet & creamy, it's destined for your regular meal rotation.

vegan / gluten free / soups

Vegan corn chowder recipe

It’s hard for me to pick favorites, but I’ll come out and say it: this vegan corn chowder recipe is one of my favorite soups on the blog. I don’t care what temperature it might be outside – I could eat a bowl of this creamy, smoky corn chowder anytime.

Vegan Corn Chowder Recipe Ingredients

This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor without any meat or dairy. Here’s what’s in it:

  • Onion, garlic, and celery make up its aromatic base.
  • Sweet corn is the star of the show! It contributes to the creamy texture, adds essential sweetness, and dots the soup with crispy kernels.
  • Potatoes thicken the soup’s creamy base and add chunky texture.
  • Red bell pepper adds great veggie flavor and deepens the golden color.
  • Light coconut milk works with the corn and potato to perfect the creamy texture. If you’re not vegan, you can swap in whole milk to make this a vegetarian corn chowder.
  • Sherry vinegar brightens it up!
  • And smoked paprika and celery salt add rich, smoky flavor without any meat!

How to Make the Best Vegan Corn Chowder

Great veggie ingredients are the base of this soup, but these steps are essential for making it smoky, satisfying, and delicious:

  • After you slice the kernels off cobs of fresh sweet corn, use the back of your knife to scrape the juices off the cob. Add this starchy, milky liquid to the chowder to make it extra creamy and rich.
  • Blend half the soup, and leave the rest chunky. Because of the starches in fresh corn and potatoes, these vegetables blend into a luscious creamy broth. I like to blend part of the chowder to create this creamy base and leave the rest chunky for texture.
  • Don’t forget to garnish. Save a few raw corn kernels and pieces of diced red pepper to sprinkle over bowls of chowder. They’ll create the perfect crispy contrast to the creamy soup. For extra smoky flavor, try topping it with coconut bacon or tempeh bacon bits!

More Favorite Soup Recipes

If you love this plant-based corn chowder, try one of these delicious soup recipes next:

Or find more of my favorite soups here!


5.0 from 58 reviews

Vegan Corn Chowder

  PrintPrep time 15 minsCook time 20 minsTotal time 35 mins This creamy vegan corn chowder is one of my favorite soup recipes! Totally dairy-free, its rich texture comes from blended corn, potatoes, and light coconut milk. Gluten-free.Author: Recipe type: SoupCuisine: AmericanServes: 4-6Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 ribs celery, chopped
  • 1 Yukon gold potato, chopped
  • 4 ears fresh sweet corn, husked
  • 1 red pepper, diced
  • ½ teaspoon celery salt
  • ½ teaspoon smoked paprika
  • 1 tablespoon sherry vinegar, or white wine vinegar
  • 2 cups vegetable broth
  • 1 (14-ounce) can light coconut milk (or 1¾ cups whole milk)
  • Sea salt and freshly ground black pepper
  • Chopped chives, for garnish
  • Reserve some corn kernels and diced red pepper for garnish (optional)
Instructions
  • Heat the olive oil in a large dutch oven over medium heat. Add the onion and a few pinches of salt.
  • Cook until soft, then add the garlic, celery, and potatoes.
  • Slice the kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery salt, paprika, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add the sherry vinegar, vegetable broth, and coconut milk.
  • Cover and simmer until the potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir.
  • Taste and adjust seasonings and serve with chopped chives.
    • 3.4.3177
     

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