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Creamy Vegan Corn Chowder

Vegan Corn Chowder

Vicente Nobrega
This creamy vegan corn chowder is easy, comforting, and dairy-free. Learn how to make this rich, hearty soup in just 30 minutes!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 5
Calories 280 kcal

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.
Keyword Vegan Corn Chowder