This easy Vegan Corn Chowder is made with fresh (or frozen) corn, potatoes, and coconut milk for a super creamy and delicious corn chowder – you won’t miss the dairy! You only need 8 ingredients and about 40 minutes to make this healthy vegan soup. It’s also nut-free!

I recently spent the week in Mexico celebrating my grandma’s 80th birthday with my entire family. We rented a big house, which was essentially a resort in itself, for the 18 of us. With the house came an incredible chef who made all of our meals, and oh my goodness, the food was incredible. Every night, we would start dinner with a soup course. I’m a big soup recipe lover, so this was oh so exciting for me.

On our third night there, the chef came out with a corn chowder for everyone — including a vegan corn chowder for me and my dairy-free dad, and it was outstanding. We all talked about it for the rest of the trip and I knew I needed to recreate it as soon as I got home.

And boy, did I. Not going to lie…I think my version is even better. I’m a big fan of chunky soups, so while the version in Mexico was silky smooth, I kept my corn chowder more textured, with chunks of corn and potato throughout. It’s creamy, filling, hearty, and absolutely delicious – especially if you serve it with some croutons or cornbread. Let’s get into what goes into this soup!

What you need to make vegan corn chowder

  • Olive Oil: to saute the veggies in – avocado oil works just as well!
  • Onion: I used a yellow onion, but white or sweet onions will work well too.
  • Garlic: I used two giant cloves for this recipe, but three or four small to medium cloves will do the trick – or add more if you’re a major garlic lover!
  • Yukon Gold Potatoes & Celery: these veggies add extra bulk and the potatoes help make a super creamy soup! I peel them, but you can keep the peel on for more fiber and texture if you prefer.
  • Sweet Corn: I used fresh sweet corn that I cut right off the cob (and scraped the milky bits from the cob for extra flavor). You can also use frozen – see below.
  • Coconut Milk: full-fat coconut milk works great in this vegan corn chowder, and it doesn’t taste coconutty. If you don’t like coconut, you can also make a cashew cream instead.
  • Salt, Pepper & Smoked Paprika

We also use water instead of broth to keep the flavors bright and bold, but water doesn’t count as an ingredient, does it?!

A pot full of vegan corn chowder being ladled out, garnished with fresh sweet corn kernels and green onions.

Can I use frozen corn or canned corn for corn chowder?

Yes, you can! I used fresh sweet corn because it was super affordable at the grocery store (3 for $1!) but if you’re making this in the off-season, or just want the ease of frozen corn, you can absolutely use it instead. Because corn is frozen at the peak of freshness, it will still be sweet and fresh tasting.

You can also use canned corn if you have that on hand instead. You’ll likely need two to three cans of corn for this recipe.

I don’t like coconut, can I use something else?

You don’t taste the coconut milk strongly in this vegan corn chowder recipe at all, but if you want to use something else, cashew cream works great!

To make it, follow the ingredient amounts and instructions for the cashew cream in this soup recipe, and add it to the soup right before you blend.

How to store chowder

You can store this vegan corn chowder in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months; let thaw in the refrigerator before reheating over the stove or in the microwave.

What to serve with vegan corn chowder:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Corn Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This easy Vegan Corn Chowder is made with fresh (or frozen) corn, potatoes, and coconut milk for a super creamy and delicious corn chowder – you won’t miss the dairy! You only need 8 ingredients and about 40 minutes to make this healthy vegan soup. It’s also nut-free!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium white or yellow onion
  • 2 stalks celery, diced
  • 3 medium garlic cloves, minced
  • 2 medium Yukon gold potatoes, cubed
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon smoked paprika
  • Freshly ground black pepper, to taste
  • 4 cups fresh sweet corn kernels, reserve some to garnish, you can also use frozen or canned corn
  • 1 can full-fat coconut milk
  • 2½ cups water or vegetable broth

To garnish

  • Fresh corn kernels
  • Chives or green onions
  • Croutons

Instructions

  1. In a soup pot, heat the olive oil until shimmering. Add the onion and celery and cook for about 5 minute on medium-low heat, until translucent.
  2. Stir in the garlic and cook for 30 seconds until fragrant, and then add in the potatoes and corn kernels. Cook for 7-8 minutes, or until the vegetables have just started to caramelize and the potatoes have softened slightly. Stir in the salt, pepper, and smoked paprika.
  3. Add the water (or broth) and coconut milk. Bring to a boil, and then cover and reduce heat to a simmer. Cook for 20 minutes (this may be slightly less or more, depending on the size of your potatoes), or until the potatoes have softened and are cooked through.
  4. Using an immersion blender, puree about half the soup (or as much as you’d like – I like having some chunks). If you don’t have an immersion blender, carefully transfer about half of the soup to a blender and blend until smooth, then add it back into the soup pot.
  5. Ladle into serving bowls and serve with green onions, fresh corn, and croutons on top.

Notes

To store: it can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months; let thaw in the refrigerator before reheating over the stove or in the microwave.

Share This: