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!
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 for cozying up 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!
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 they help 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.
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.
- Add the vegan cream (or coconut milk) after 10 minutes of simmering.
- Once done, let cool for 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!
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.
Commonly Asked Questions
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 can be kept in the freezer for 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 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 for 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.
More Easy Vegan Soups!
- Vegan Mushroom Soup
- Creamy Celery Soup
- Vegan Tomato Basil Soup
- Vegan Cauliflower Soup
- See all vegan soup recipes on TSV!
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.
PrintVEGAN 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!
- 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
- 1 tablespoon olive oil or 1/4 cup water
- 1 medium onion, diced
- 3 – 4 garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 celery ribs (or green bell pepper), diced
- 1 teaspoon thyme
- 1/2 – 1 teaspoon smoked paprika
- 2 bay leaves
- 4 1/2 cups vegetable broth
- 8 ears of corn, shucked (or 6 – 7 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.
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This chowder is amazing! I absolutely love soups/stews but my husband would rather walk through a million Legos than eat soup… Until I made this one yesterday. He loved it so much he ate the one leftover bowl today. Thanks so much, this will be going in our weekly rotation.
I am not vegan myself but I cook vegan soups for my Quaker meeting’s post-meeting Simple Lunch (about 40-50 people) periodically. Lentil soup is all well and good but sometimes you get tired of the same set of ingredients each week, even with each person’s subtle variations. I decided to try this one, and it was absolutely perfect. I made two massive pots and probably had 2.5 gallons left over, which is a testament to its popularity. The cashew cream was easy to make and really added creaminess and sweetness without distracting from the soup’s other flavors.