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Vegan Corn Chowder

  • 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


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!


  • 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


  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.


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.

Keywords: corn chowder, vegan soup, corn soup, fresh corn, frozen corn, vegan chowder