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Vegan Corn Chowder

Creamy and delicious, this Vegan Corn Chowder with fresh, frozen, or canned corn is 100% dairy-free and super easy to make with a handful of everyday whole food plant based ingredients!

top down view of bowl of creamy vegan corn chowder with items surrounding.

Looking for a crave-worthy vegan chowder recipe? Look no further – our recipe is easy to follow and the results are amazing!

This vegetable filled chowder is creamy, flavorful, and perfect to cozy up with on a cold winter day (or any day for that matter!). So warm up your stove and get your chowder on!

Why We Love This Recipe!

  • It’s a 1-pot meal. We love one pot recipes for easy cooking and cleanup.
  • Healthy and nutritious. It’s a great way to get your daily dose of vegetables, and the fiber in the corn will help keep you feeling full. Plus, this soup is dairy and gluten-free. Check out the nutrition info below!
  • It’s also super easy to make – you’ll have it on the table in no time. Serve with a side of crusty bread for a complete meal. And if you manage to have extra, the leftovers are even better. Give it a try!
top down view of ingredients used to make vegan corn chowder.
Vegan Corn Chowder ingredients: corn, onion, celery, bell pepper, potato, garlic, thyme, bay leaf, smoked paprika, cashews (or coconut milk), salt and pepper.

Ingredients Notes

Corn – We love using fresh corn when it’s in season, but both canned and frozen corn can be used for ease and convenience.

Aromatics – These include onion, garlic, bell pepper, and celery which add tons of flavor and texture. Feel free to add extra of anything!

Potatoes – We love the addition of potatoes as it helps to add creaminess and bulk to the chowder. Feel free to use your favorite – russet, yukon gold, white, or red all work well. Even a white sweet potato would be delicious! We peeled ours, but you can leave the skin on for extra fiber (just be sure to scrub them well before using)!

Cashews – This recipe calls for a Vegan Cream made with raw cashews, but you can easily switch it up with canned coconut milk or cream.

side by side photos showing the process of making vegan corn chowder.

How To Make Vegan Corn Chowder

Making vegan corn chowder couldn’t be any easier!

  • Start with sauteing the onion, celery, and red bell pepper for 7 minutes, adding the garlic and thyme after 5 minutes.
  • Add the corn, potatoes, bay leaves, and pour the vegetable broth over top and cook at a slow boil for 15 minutes.
side by side photos showing the process of preparing vegan corn chowder.
  • Add the vegan cream (or coconut milk) after 10 minutes of simmering.
  • Once done, let cool a few minutes and remove the bay leaves.
  • Lastly, transfer 2 – 3 cups of the soup to a blender and puree. Add the puree back to the soup and enjoy!

top down view of freshly made pot of vegan corn chowder with items surrounding.

Serving Suggestions

  • Toppings: There are endless possibilities when it comes to toppings for chowder. Some favorites include Coconut Bacon, dairy-free shredded cheese, red pepper flakes, green onions, chopped parsley, and/or crumbled up crackers. Feel free to get creative and use whatever you have!
  • Bread: For dipping and swiping up the juices, you can make homemade Artisan Bread or use your favorite storebought.

FAQ’s

Can you freeze vegan corn chowder?

Yes, you can freeze vegan corn chowder. Just make sure to let it cool completely before transferring to an airtight container leaving 1/2 inch of headspace for expansion. We recommend these multi-use freezer-safe containers (affiliate link). Freezer bags can also be used. It will keep in the freezer for up to 2 – 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

How do you thicken chowder?

There are a few different ways to thicken vegan chowder. One popular method is to use flour or cornstarch mixed with water, which is then added to the soup. Another option is to puree some of the soup ingredients (usually cooked potatoes) and add them back into the pot. You can also add some heavy Vegan Cream if you want a richer texture. Give one of these methods a try and see which one you like best!

When is corn in season?

Corn is in season from late summer to early fall. During this time, you can find fresh corn at your local farmer’s market or grocery store. If you can’t find fresh corn, don’t worry – canned and frozen corn will work just fine in this recipe.

Adjusting For Dietary Restrictions

For those who need to make dietary adjustments, I hope this section helps you get this chowder on the meal rotation. If you have questions be sure to ask in the comments below.

  • Nightshade-Free: Replace the red bell pepper with 2 diced carrots or omit it altogether. Also, skip the paprika and add 1 – 2 tablespoons of nutritional yeast for an extra savory flavor. See more about nightshade-free restrictions and recipes!
  • Nut-Free: Substitute coconut milk or cream in place of the cashew cream. You can also skip all of these and puree half of the soup which will create a thick and creamy chowder.
  • Oil-Free: Use the water saute option when sauteing the veggies.
top down view of vegan corn chowder with spoon.

More Easy Vegan Soups!

If you try this easy soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

VEGAN CORN CHOWDER

Creamy and chock full of veggies, this Vegan Corn Chowder is 100% dairy-free and easy to make with a handful of simple, everyday ingredients!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Entree, Soup
  • Method: simmer
  • Cuisine: American, Vegan

Ingredients

Scale
  • 1 tablespoon olive oil or 1/4 cup water
  • 1 medium onion, diced
  • 34 garlic cloves, minced
  • 1 medium red bell pepper, diced
  • 2 celery ribs (or green bell pepper), diced
  • 1 teaspoon thyme
  • 1/21 teaspoon smoked paprika
  • 2 bay leaves
  • 4 1/2 cups vegetable broth
  • 8 ears of corn, shucked (or 67 cups frozen or canned)
  • 1lb. potatoes (any regular or sweet), cubed into 1/2 inches*
  • 3/4 cup raw cashews or 1 can (14oz) coconut milk or cream
  • salt + pepper, to taste

To garnish, optional

  • chopped fresh parsley, chives, or green onions
  • red pepper flakes
  • a sprinkle of smoked paprika or nutritional yeast
  • Coconut Bacon
  • shredded vegan cheese

Instructions

Cashew cream: If using cashews, soak 3/4 cup of raw cashews in warm water for 5 minutes. Drain. Puree the cashews with 3/4 cup of water. Set aside. If using canned coconut milk, skip this step.

Saute: In a large dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, saute for 7 minutes. Add the garlic, thyme, and optional smoked paprika after 5 minutes.

Simmer: Add the corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover askew, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan cream or coconut milk 5 minutes before soup is done. Remove from heat.

Puree: Let chowder cool a few minutes and remove the bay leaves. Transfer 2 – 3 cups of the soup to a blender and puree. Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.

Serve: Ladle into individual bowls and top with your favorite toppings. 

Serves 4 – 6

Notes

Store: Leftovers can be stored in the fridge for 5 – 6 days. If you want to freeze it, we recommend putting it in an airtight container and freezing for up to 2 – 3 months. Let thaw before reheating.

*The potatoes can be peeled or unpeeled. Leaving the peel on with add more nutrition, just be sure to scrub them well before using.

Add savoriness at the end of cooking by adding 1 – 2 tablespoons of nutritional yeast. It will add a ‘cheesy’ flavor. Or sprinkle a little on top of your individual serving.

Adjusting Dietary Restrictions

  • Nightshade-Free: Replace the red bell pepper with 2 diced carrots or omit it altogether. Also, skip the paprika and add 1 – 2 tablespoons of nutritional yeast for an extra savory flavor.
  • Nut-Free: Substitute coconut milk or cream in place of the cashew cream. You can also skip all of these and puree half of the soup, creating a thick and creamy chowder.

Keywords: vegan chowder recipe, corn chowder

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23 Comments

  1. Turned out really tasty (I used coconut milk). Also acted as a nice complement to buffalo chickpea sandwiches.

    1. Julie | The Simple Veganista says:

      That sandwich sounds delicious, what a nice pairing! Thanks for sharing, Alex!

  2. I love the soup! It is really hearty but not heavy. I added 1 tsp of sea salt and it was a nice amount. 1/2 tsp was too bland. Thanks for the great recipe!

  3. Very easy to make and so delicious. I make it with cashew milk, blended half the soup for thickness and everyone loves it. One of my favorite soup recipes.

  4. This soup was so easy to make and was absolutely delicious.

  5. This was delicious ! Highly recommend ❤️

  6. Yum, yum, and yum! All I can is yum! :)

  7. My new favorite soup, love how easy this is to customize. I made it nightshade free and will have this on rotation for awhile. Thank you for the recipe.

  8. Very good!!! I used vegan cream and added extra potatoes, celery, and bell pepper. Can’t wait for the leftovers.

  9. My husband and I LOVE this chowder! I used sweet potatoes instead of white and it was amazing. I only used 1/2 tsp of smoked paprika and it was just right for adding a hint of smokiness without overpowering the other flavors. I’m not a fan of coconut and honestly didn’t feel like making the cashew cream so I blended half the soup and the thickness was perfect. The red pepper and sweet potato gave the soup a beautiful rich golden color. Thank you, Julie!

    1. Julie | The Simple Veganista says:

      Wonderful, love your take on this vegan corn chowder! Thanks for sharing, Carrie!

  10. OMG… this was fantastic! I’m eating leftovers while typing this. My BFF and I inhaled it. Thinking about making another batch to take for lunch next week. So good!

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