Let me tell you, there’s nothing quite like a big, cozy bowl of corn chowder to warm you up from the inside out. I remember the first time I made a vegan version of this classic dish—I was sceptical. Would it still be creamy? Would it have that rich, deep flavour that makes chowder so comforting? The answer? A resounding YES!! This version is better than the traditional one (but don’t tell my non-vegan friends!
This recipe has become a staple in my home because it’s ridiculously easy to make, packed with flavour, and 100% plant-based. Whether you’re new to dairy-free cooking or just looking for a hearty meal, you’re in for a treat. Let’s dive in and make some delicious, creamy vegan corn chowder together!
Why You’ll Love This Vegan Corn Chowder
1. Creamy Without the Dairy
I used to think you needed cream and butter to make a chowder rich and satisfying, but boy, was I wrong! Coconut milk, cashew cream, or blended potatoes do the trick beautifully.
2. So Easy, Even on a Busy Day
You know those nights when you want something quick, warm, and comforting? This is the recipe for that. One pot, under 30 minutes, and minimal chopping? Yes, please!
3. Healthy but Still Indulgent
This chowder is full of fibre, vitamins, and plant-based protein but still gives you that creamy, cozy feeling. It’s the best of both worlds.
4. You Can Make It Your Own
I love a recipe that lets me get creative! Add extra veggies and spice, or boost the protein with chickpeas or tofu.
What You Need to Make It
The Essentials:
- Corn kernels (fresh, frozen, or canned—whatever you have!)
- Potatoes (because chowder needs that thick, creamy texture!)
- Vegetable broth (low sodium is best so you can control the saltiness)
- Coconut milk (or cashew cream if you prefer)
- Onion and garlic (because everything tastes better with them!)
The Flavor Boosters:
- Smoked paprika (adds that chef’s kiss depth of flavour)
- Nutritional yeast (gives it a slightly cheesy vibe)
- Salt and black pepper (because duh)
- Fresh herbs like thyme, parsley, or chives (for that fresh finish)
Optional Goodies:
- Diced bell peppers or carrots (for a bit of sweetness and colour)
- Chilli flakes or jalapeños (if you like a kick!)
- Crumbled tempeh or smoked tofu (extra protein boost)
How to Make the Best Vegan Corn Chowder
Step 1: Get Those Aromatics Going
- Heat vegan butter or olive oil in a big pot over medium heat.
- Toss in chopped onions and garlic and let them cook until they smell amazing.
Step 2: Build the Base
- Stir in corn, diced potatoes, and any extra veggies you use you’re.
- Pour in vegetable broth and bring everything to a gentle simmer.
- Let it cook for 15-20 minutes until the potatoes are soft.
Step 3: Make It Creamy
- Grab an immersion blender and blend about half of the soup in the pot. This keeps some chunks while making it nice and creamy.
- No immersion blender? No problem! Just scoop out a couple of cups, blend them in a regular blender, and pour them back in.
Step 4: The Final Touches
- Stir in coconut milk or cashew cream for that silky texture.
- Add a pinch of salt, a dash of pepper, and a sprinkle of smoked paprika to bring out the flavours. Adjust to your liking!
- Top with fresh herbs and nutritional yeast before serving.
Pro Tips for the Perfect Vegan Corn Chowder
1. Want It Thicker?
- Blend more of the soup for an ultra-rich texture.
- Add a little cornstarch or arrowroot powder mixed with water.
2. Choosing the Right Corn
- Fresh summer corn is next-level good.
- Frozen corn works perfectly all year round.
3. Make It Heartier
Stir in white beans, chickpeas, or tofu crumbles.
4. Storing & Reheating
- Fridge: Keeps well for up to 5 days.
- Freezer: Lasts up to 3 months (freeze before adding coconut milk and stir some in after reheating).
Fun Variations & Serving Ideas
Make It Spicy
Add chipotle powder, cumin, and black beans for a Southwest-inspired twist.
Boost the Veggies
Stir in zucchini, mushrooms, or spinach for extra nutrients.
Best Breads to Serve With It
Sourdough, garlic bread, or cornbread pair perfectly with this chowder.
Pair It with a Side Salad
A simple arugula or kale salad with a tangy lemon dressing complements the richness of the chowder.
Turn It into a Full Meal
Serve it alongside vegan grilled cheese sandwiches for the ultimate comfort food experience.
FAQs About Vegan Corn Chowder
Q: Can I make this nut-free?
A: Absolutely! Use oat milk or soy milk instead of cashew cream.
Q: Can I freeze this chowder?
A: Yep! But freeze it before adding coconut milk. When reheating, stir in fresh coconut milk for the best texture.
Q: How do I make it oil-free?
A: Sauté your onions in vegetable broth instead of oil.
Q: What if I don’t like coconut milk?
A: No worries! Use cashew cream, oat milk, or even blended silken tofu.
Conclusion : Vegan Corn Chowder
If you’ve made it this far, you’re ready to whip up this delicious, creamy vegan corn chowder. Trust me, you won’t miss the dairy once you taste how rich and satisfying it is.
I’d love to hear how it turns out for you! Leave a comment below or share your creations with me on social media—I’d love to see them! Let’s spread the love for good, plant-based comfort food!
And if you love cozy soups like this, you might also enjoy vegan potato leek soup or a hearty lentil stew—both are perfect for chilly days.
Vegan Corn Chowder
Ingredients
Main Ingredients:
- 2 tablespoons vegan butter or olive oil
- 1 onion diced
- 3 garlic cloves minced
- 3 cups corn kernels fresh, frozen, or canned
- 2 medium potatoes diced
- 3 cups vegetable broth
- 1 cup coconut milk or cashew cream
- 1 teaspoon smoked paprika
- 1 teaspoon nutritional yeast optional, for cheesy flavor
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 1 tablespoon cornstarch optional, for thickening
- ¼ cup chopped parsley or chives for garnish
Optional Add-ins:
- ½ cup red bell peppers diced
- ½ teaspoon chili flakes for spice
- ½ cup white beans or chickpeas for protein
Instructions
- Heat vegan butter or olive oil in a large pot over medium heat.
- Stir in the chopped onion and cook for about 3-4 minutes, until it becomes soft and clear.
- Stir in garlic and sauté for another 30 seconds until fragrant.
- Add corn, diced potatoes, and optional bell peppers to the pot.
- Pour in vegetable broth, bring to a boil, then reduce heat to a gentle simmer.
- Cook for 15-20 minutes until potatoes are fork-tender.
- Use an immersion blender to blend half the soup for a thick and creamy texture.
- If using a regular blender, transfer 2 cups of soup, blend until smooth, then mix it back into the pot.
- Stir in coconut milk (or cashew cream), smoked paprika, and nutritional yeast, and season with salt and pepper.
- If using cornstarch, mix it with 2 tablespoons of water and stir it into the chowder to thicken.
- Taste and adjust seasoning as needed.
- Top with fresh parsley or chives, and serve while it’s warm!
Notes
- Storage: Keeps well in the fridge for up to 5 days. Freeze for up to 3 months (without coconut milk, add fresh when reheating).
- Make it protein-packed: Add chickpeas, tofu, or white beans.
- No coconut milk? Use oat milk, cashew cream, or blended silken tofu instead.
- Want it spicier? Add cayenne, chipotle powder, or jalapeños.
- For extra thickness: Mash some of the potatoes or add an extra tablespoon of cornstarch.