Go Back
–+ servings
Easy Vegan Corn Chowder Recipe To Try

Easy Vegan Corn Chowder Recipe To Try

If you love vegan corn chowder, then this is the recipe for you. I made it to be simple, quick and straight to the point.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course, Soup, Vegan
Cuisine American
Servings 6 Servings
Calories 390 kcal

Equipment

  • Large soup pot or Dutch oven
  • Cutting board and chef's knife
  • Ladle
  • Immersion blender or standard blender

Ingredients
  

For the Chowder

  • 2 Tbsp vegan butter or olive oil
  • 1 medium yellow onion diced
  • 2 stalks celery diced
  • 2 medium carrots peeled and diced
  • 3 cloves garlic minced
  • 2 pounds Yukon Gold or Russet potatoes, peeled and diced into 1/2-inch cubes
  • 4 cups vegetable broth
  • 4 cups sweet corn kernels freshly cut from the cob is best, but frozen is fine
  • 13.5 oz Can of full-fat coconut milk for maximum creaminess
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 bay leaf optional

Optional Garnishes

  • Chopped fresh chives or parsley
  • A dash of hot sauce or pinch of cayenne pepper for heat

Instructions
 

Saute Aromatics:

  • Melt the vegan butter or heat the oil in your large pot over medium heat. Add the diced onion, celery, and carrots. Saute for about 8-10 minutes, stirring occasionally, until the vegetables are tender.

Add Garlic and Spices:

  • Stir in the minced garlic, dried thyme, and smoked paprika. Cook for about 1 minute until fragrant.

Simmer:

  • Add the diced potatoes, vegetable broth, salt, pepper, and bay leaf (if using). Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Add Corn and Cream:

  • Stir in the corn kernels and the full-fat coconut milk. Return the chowder to a gentle simmer.

Create Creaminess:

  • Carefully remove the bay leaf. Use an immersion blender to blend about one-third of the soup directly in the pot until smooth. (Alternatively, scoop about 2-3 cups into a standard blender, blend, and pour back into the pot). This step uses the starches in the potatoes and corn to naturally thicken the chowder.

Finish:

  • Simmer for another 5 minutes to allow the chowder to thicken and the remaining corn kernels to cook through. Taste and adjust seasoning with more salt, pepper, or smoked paprika as needed.

Serve:

  • Ladle the hot chowder into bowls. Garnish with fresh chives or parsley.

Nutrition

Calories: 390kcal
Keyword Easy Vegan Corn Chowder Recipe
Tried this recipe?Let us know how it was!