top down view of vegan corn chowder with spoon.

5 from 37 reviews

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!


Units 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


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


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