Creamy Vegan Corn Chowder

This Vegan Corn Chowder is creamy, delicious, and satisfying — just like traditional chowder, but without the cream or dairy! It’s easy to make, quick, and full of good-for-you vegetables. A fast and healthy dinner time no-brainer!

The Secret to Creamy Vegan Corn Chowder

We make vegan chowder ultra-creamy and rich without milk or animal products by partially blending the soup and using full-fat coconut milk. Simmered corn and potatoes develop a silky and creamy texture when blended, and the milk adds incredible silkiness and flavor. There’s no need for heavy cream or bacon here; even my non-vegan friends go wild for this healthy recipe!

Ingredients

Corn: Our most important ingredient in this vegan corn chowder recipe! You can use fresh, frozen, or canned corn. If using frozen or canned, I recommend organic whenever possible to avoid pesticides and GMOs. If using canned, drain it before using.

Yukon Gold Potatoes: These potatoes have an incredibly creamy texture when blended. You will need 4 small potatoes, scrubbed well and cubed. I prefer to leave the skin on for added nutrition, but you can peel them if desired.

Coconut Milk: Choose full-fat milk for the richest dairy free corn chowder! You can use light milk if your diet requires it, but the chowder won’t be as silky and thick.

Onions, Celery, & Carrots: Known as mirepoix in French or soffrito in Italian, this combination of chopped onions, celery, and carrots is a classic ingredient combination used to flavor soups, stews, and more. Cut the vegetables into equal-sized pieces for even cooking.

Vegetable Bouillon Paste: I recommend vegetable Better Than Bouillon. You can also use vegan bouillon cubes. Or use homemade broth instead.

Garlic: For nutty and sweet aromatic flavor. Finely minced fresh cloves are best!

Seasonings: You will need crushed chili pepper flakes, black pepper, and sea salt. Use spices with a good expiration date for the most potent flavor.

Coconut Oil: For sautéing the vegetables. Use virgin coconut oil for the flavor. If needed, you can substitute extra virgin olive or avocado oil.

How to Make Vegan Corn Chowder

• Sauté vegetables and aromatics. Heat coconut oil over medium-high heat in a heavy bottomed pot. Add the onions, garlic, and celery. Sauté for 4-5 minutes until the onions are translucent.

• Add vegetables and liquids. Stir in the carrots, potatoes, corn kernels, coconut milk, water, and bouillon cubes.

• Simmer. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20 minutes until the potatoes are tender.

• Blend. Use an immersion blender to blend about a third of the soup, until it is your preferred texture. If you do not have an immersion blender, remove the pot from the heat. Transfer about a third of the soup to a blender. Remove the vent from the blender lid and drape it with a clean dishcloth. Blend the soup on medium speed until smooth. Pour the blended portion back into the pot.

• Stir, season, and serve. Stir in the chili flakes and pepper and season to taste with salt and pepper. Serve the healthy corn chowder hot, garnished with chopped cilantro, or cool it to enjoy later.

Storage Directions

• Refrigeration: Keep leftover coconut corn chowder covered in an airtight container in the refrigerator for up to 5 days.
• Freezing: The chowder can also be frozen in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight or on the stovetop over low heat.
• Reheating: Warm the soup in the microwave or on the stovetop on medium heat, stirring periodically throughout the heating process until hot.

More Vegan Soup Recipes

• Vegan Sweet Potato Soup
• Vegan Green Gumbo
• Kabocha Squash Soup
• Curried Parsnip Soup
• Instant Pot Black Bean Soup
• Vegan Butternut Squash Soup with Coconut Milk