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!

This post was originally written on June 1, 2015. It was updated with new photos and recipe information on December 4, 2024.

Corn is one of my favorite summer vegetables, and this corn chowder (vegan style, of course!) is one of my favorite ways to enjoy it. Simmered with aromatic onions, garlic, celery, and potatoes, this soup is hearty, satisfying, and beyond tasty!

Seriously, you will never miss the bacon or cream. Blended potatoes and coconut cream add a lush creaminess and incredible mouthfeel, proving that you don’t need meat or dairy for satisfaction or flavor! Use fresh corn whenever possible, though frozen corn makes this recipe doable and just as delicious in the cool fall and winter months!

For more tasty corn recipes, check out my Corn & Peach Crostini, Vegan Burrito Bowl, Vegan Enchiladas.

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: Save the time and money of making or buying broth by using vegetable bouillon paste mixed with warm water. I recommend Better Than Bouillon. You can also use vegan bouillon cubes.

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.

Recipe Pro-Tips

• Cut the veggies uniformly. Or about all the same size, ensuring even cooking. This applies explicitly to the onions, and celery. Though also try to cube the potatoes into similar sized pieces.
• Immersion blender alternative. Use either an immersion blender or regular blender to blend the soup until it is partially creamy.
• Season to taste. Salt and pepper enhance the flavors of the corn and broth and are essential seasoning elements of this vegetarian corn chowder recipe. I like to serve the soup with a sprinkle of flaky salt.

Flavor Variations

Add your own twist to this vegan potato corn chowder by making any of the following adaptations:

• Spice: For extra heat, chop all or part of a jalapeño to sauté with the onions, garlic, and celery. If you prefer a more mild kick, add chopped poblanos.
• Smoky: Add 1 teaspoon of smoked paprika to the pot before blending. The smokiness is amazing in this soup.
• Curry: Sprinkle in 1-2 teaspoons of curry powder for fragrant, earthy notes. A delicious complement to sweet corn!
• “Cheesy”: Corn and cheese are a surprising match made in heaven! Keep it comforting and plant-friendly by stirring in a spoonful of nutritional yeast after blending or top bowls with grated vegan parmesan.
• Greens: Elevate vegan corn soup with extra nutrition and color by stirring in a large handful of baby spinach or kale after blending. Heat the soup over low, stirring frequently, for 1-2 minutes or until wilted.
• Mexican: Fragrant Mexican spices are a welcome addition to this creamy coconut milk corn chowder. Add 1/4 teaspoon smoked paprika, 1/4 teaspoon ground coriander, and 1 teaspoon ground cumin to the sautéing veggies.

Serving Suggestions

Enjoy hot bowls of vegetarian corn chowder topped with chopped cilantro and cracked black pepper. It’s also delicious with chopped green onions, red pepper flakes, corn kernels, or even crispy Roasted Chickpeas. For a full-spread vegan meal, serve it with:

• Vegan Caesar Salad
• Baby Kale Salad
• Chickpea Tuna Salad

Though I prefer to serve this warm, you can also cool the chowder and enjoy it at room temperature or chilled. The latter is perfect for those warm summer days when sweet corn is at peak freshness!

Instant Pot Directions

If you love the convenience and speed of the Instant Pot like I do, you’ll be glad to know this recipe is pressure cooker-friendly! Sauté the veggies as directed on the medium sauté setting, stir in the carrots, potatoes, corn, and liquids, and pressure cook on high for 6 minutes. Quick-release the pressure and blend the chowder as directed.

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
• Kabocha Squash Soup
• Curried Parsnip Soup
• Instant Pot Black Bean Soup
• Vegan Butternut Squash Soup with Coconut Milk