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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Hi,
Can this be made in an instant pot? If so, what are the timings for it please?
Many thanks in advance, Maggie
Great question, Maggie! Yes, you can make this vegan corn chowder recipe using an Instant Pot. Add the ingredients except for the milk and cook on HIGH pressure for 2 minutes. Let natural release for 10 – 15 minutes. Remove the lid and stir in the milk, and continue with the rest of the recipe. Let it rest in the pot on the warming function as needed. Enjoy!
Loved the soup. Used coconut milk this time, next time I’ll try it with cashews. I also cut a zucchini and a yellow squash in half, sprinkled with a Mediterranean mix of herbs and roasted them for 40 min. No oil; then I sliced them and added to the soup. I topped the bowls with nutritional yeast and a dash of Cholula hot sauce. Gave it a nutty zing.
Made this today! My husband and I loved it! My husband said ”this was soooo good!” It’s going on our rotation! We didn’t change a thing. I blended up 3 cups and it was perfectly creamy. I made the cashew cream and that made it so creamy too! I used 1 teaspoon of smoked paprika and it was perfect. Topped our chowder with more smoked paprika, salt, pepper, and nutritional yeast. It was amazing and so comforting! I will make this again and again! Thank you so much!
So good! Only problem I had was it was pretty runny, I’ll have to figure out how to make it thicker!
Thanks!
Wonderful, so glad you enjoyed the soup, Mindy! I would suggest using less liquids and/or pureeing more of the soup. Both of those should help thicken it up for you. I hope that helps!
Very good! I roasted the corn in the husk which just ups the flavor game. I also added hatch chili flakes to make spicier as per my tastes. Really good recipe and will make again. Next time I will try without the cashews.
Made this twice but added extra broth both times. I also simmer the cobs with the soup and dispose them before blending. Delicious subtle flavor. The sweetness of the corn really comes through.
I have only just found your site and I’m so happy I did the recipes look amazing.
I just made the chowder I followed the recipe exactly and it was delicious. I have the spicy Dahl on the stove as well can’t wait for that to finish cooking.
Going to make this soup tonight. I am so excited to find your site. After colon cancer treatments 5 years ago I can no longer eat anything with oil in it. I also try to eat mostly vegan now too.
So glad you are doing well, and I hope you find many more vegan recipes on TSV to enjoy. Thanks for sharing, Gina!
I made this today to use up an excess amount of frozen corn in the freezer. I found it needed a bit more spice. I added some more salt and white pepper. Better but still lacking in umph. Looking in my spice drawer I had an ah ha moment. Old Bay! This made it much better to my taste. I didn’t measure but probably at least a 1/2-1 teaspoon as I had made the recipe 1 1/2 X.
It was really good. I used coconut milk and did add a little flour to the broth to thicken it up just a bit. In don’t like spicy food but I think next time I’ll put a small jalapeño in it. Needed something to give it a little umph. Makes a ton!