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Vegan Creamy Corn Chowder

Corn season is here, and I’m so happy! I love diving through the bins of corn cobs at the farmer’s market, and bringing home the sweetest golden stalks. I might go so far as to say corn is my favorite grain. Yeah, grain, because it ain’t a vegetable (sorry kids). I love it for it’s versatility, sweetness, low-cost, and heartiness. In the summer time, when it’s in season, I can literally eat it raw!!

Today I want to show you how to turn the season’s bounty into a creamy and delicious corn chowder, one of my favorite soups. You may be thinking, “Soup! Are you crazy, Jenné? It’s too hot for soup”. And I feel you on that, however, this soup happens to be delightful whether it’s eaten hot, room temperature, or chilled. Okay?!

Vegan Creamy Corn Chowder

And where does that creaminess come from without cream? Take a guess!

Oh yeah, coconut milk. In addition to giving this soup body and suavidad (smoothness), it adds a subtle hint of the tropics. Add the lime to the coconut creamy corn chowder, and you just might end up licking the bowl. This stuff is really really guuud 🌽💕

Watch the vid, make the soup, a let a girl know how you like it! Post your pics to Instagram using #sweetpotatosoul

Vegan Creamy Corn Chowder
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4.80 from 5 votes

Vegan Creamy Corn Chowder

By: Jenné
Worried about GMO corn nastying up your soup? Look for organic corn on the cob, and if you can't find that, use organic non-GMO frozen corn. The recipe calls for celery, carrots, and potatoes too. Try to chop them all around the same size.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients 

  • 2 tbsp coconut oil
  • 1 small red onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 cup celery, chopped (about 2 stalks)
  • 2 cups carrots, chopped (about 3 small)
  • 4 small yukon gold potatoes, cubed
  • 2 1/2 cups corn kernels from 4 cobs, or use frozen non-GMO corn
  • 1 14- oz can of coconut milk, 1 3/4 cups
  • 2 cups water
  • 2 vegetable bouillon cubes, https://amzn.to/1JhEFZS
  • 1 tsp crushed chili pepper flakes
  • 1 tsp black pepper
  • 1 cup cilantro, chopped

Instructions 

  • Heat coconut oil over medium-high heat in a heavy bottomed pot.
  • Add the onions, garlic, and celery, and sauté until onions are translucent.
  • Stir in the carrots, potatoes, and corn kernels.
  • Pour in the coconut milk, water, and bouillon cube then bring to a boil.
  • Reduce heat to let soup simmer and cook until the vegetables are tender, about 20 minutes.
  • Remove the pot from the heat.
  • Transfer about a third of the soup to a blender, and blend until smooth. Or use an immersion blender to cream part of the soup in the pot.
  • Pour back into the main pot, and add the chili flakes and pepper.
  • Season to taste with salt and more pepper if necessary.
  • Serve immediately and garnish with chopped cilantro, or allow to cool, or chill and enjoy later.
Like this recipe? Rate and comment below!

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About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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39 Comments

  2. This is a great recipe Рthank you! I added some sweet potatoes in with the regular potatoes, and then added a can of garbanzo beans after the pur̩e step for a little protein. Delicious!

    Reply

  3. Jenné!! I have used this recipe so many times, it is delicious, healthy and easy! The only thing I leave out is the oil. This is such a staple of my monthly diet now, thank you for sharing. P.S. your videos are the bomb.

    Reply

    1. Hey Rebecca!! I love to hear that 🙂
      This is one of my favorite soups for sure. I’m so glad you enjoy it as much as I do! xo

      Reply

  4. We loved it! As others have said, weary about using coconut milk but the flavor is unexpectedly delicious! I added old bay too for some more kick! Thanks for the recipe — definitely making it again soon 🙂

    Reply

    1. Nice, I love that addition of Old Bay. I’m going to try that too 🙂 Happy New Year!!

      Reply

  5. i made this yesterday and it is AMAZING!!!!! I was very hesitant to use coconut milk, but it gave the perfect richness and creamy texture to this chowder. This recipe will definitely be a part of the dinner rotation in my house!!!!

    Reply

  7. I just cooked this recipe and It tastes so good!!! I changed one potato for a sweet potato and it tastes amazing

    Reply

  8. Do you have to use the yellow potatoes for this recipe? I can only find red and russet in my area. Whole Foods is 20 minutes from my house and I dont wanna travel that far for potatoes.

    Reply

  9. Amazing recipe! Thank you so much for your beautiful website!
    I just finished cooking this soup and it’s delicious! I only forgot to buy lime, as it was not mentioned in your ingredient list. Anyways, it was very tasty!

    Reply

    1. Thank you so much, Melissa!! Thanks for letting me know I forgot the lime on the recipe list. I’ll update that now.

      Reply

      1. You’re welcome. I have been making this soup again and again. It’s one of my favorite soups now. I also love your sweet potato biscuit recipe. So addicted to your amazing recipes! And you have such a lovely personality. Thank you for making these videos, and all the best!

        Reply