Vegan Corn Chowder
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Vegan Corn Chowder is best way to use fresh corn! Not only is it made with fresh or frozen corn, but with potatoes, jalapeño and milk to create a thick and creamy dairy-free soup recipe the whole family with adore!
We’re nearing the end of summer produce, so I’d say the next few weeks are the best time to enjoy all of that fresh corn from the farmer’s market! But, what to do with all of it (besides eat it, of course). My recommendation is this easy vegan corn chowder recipe.
Of course you can (and should) try my fried tomatoes with corn salsa and my grilled corn kale salad, but this corn chowder is a warm and comforting lunch or dinner recipe, and the whole recipe is made without dairy!
Recipe features
- A creamy soup recipe made with corn, potatoes and spices
- An easy way to use up fresh corn, but can also be made using frozen corn
- Not only is this recipe vegan, but it’s naturally gluten free as well.
Ingredients
This list is to provide further clarification on a few of the ingredients; the full ingredient list is below in the recipe card.
Potatoes – Yukon gold potatoes or yellow potatoes work best, but red potatoes will work as well.
Corn – Fresh or frozen; If you’re using frozen, opt for a combination of sweet corn and yellow corn.
Smoked paprika – Gives the soup a little kick; I don’t think it makes the soup spicy, but if you’re worried, you can use regular paprika instead.
Milk – I recommend oat milk or soy milk, as those tend to be the creamiest with the most neutral flavor. If you’re NOT vegan, you could add in a little heavy cream or half and half as well.
Garnishes – I loved adding chopped chives, extra smoked paprika and a little nutritional yeast on top, all of which gives this chowder even more flavor.
Instructions
Step 1: Sauté. Heat butter in a large heavy-bottomed pot or dutch oven over medium heat, then add the onion, jalapeño and garlic and sauté for 5-8 minutes. If they seem like they’re browning, add a little olive oil and reduce the heat to medium-low.
Step 2: Add the potatoes. To the pot, add salt, smoked paprika, black pepper, and the potatoes and sauté for about 3 minutes.
Step 3: Cook the soup. Add the corn, vegetable broth and milk and bring the chowder to a boil. Then, reduce heat to a simmer, cover the pot and simmer the soup for 15 minutes, or until the potatoes are tender and can easily be pierced with a fork.
Step 4: Blend. Ladle HALF of the soup into a blender (or, use an immersion blender) and blend until smooth, then pour it back into the pot and stir to combine. Taste it, then add more salt and pepper as needed.
Pour the soup into bowls, then add the optional garnishes: chives, black pepper, smoked paprika, nutritional yeast, and a drizzle of heavy cream or coconut milk.
Tips and tricks
- If you’re vegan, use full fat coconut milk as a drizzle on top, which will make this soup feel extra fancy. If you’re not vegan, heavy cream works well.
- I personally wouldn’t use coconut milk as the main milk in this recipe, as it tends to have a strong coconut flavor. Opt for any other type of dairy-free milk (oat or soy are my favorites for this recipe).
- Traditional corn chowder uses bacon to add flavor, so for this vegan version, feel free to make my tempeh bacon to sprinkle on top.
What should you serve with vegan corn chowder?
While it’s delicious on its own, corn chowder is delicious alongside my avocado grilled cheese, vegan walnut tacos or my burrata peach salad to really celebrate the end of summer.
How can I thicken the soup?
To thicken corn chowder, simply blend up more of the soup! No need to add flour or cornstarch.
Storage
- Refrigerator: Store leftovers in a sealed container in the fridge for up to 4 days.
- Freezer: Or, wait for the soup to cool, then pour it into a freezer-safe bag and freeze it for up to 6 months.
More easy soup recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Corn Chowder
Ingredients
- 2 tbsp vegan butter
- 1 tbsp olive oil, or more as needed
- 1 small yellow onion, diced (about 1 cup)
- 1 jalapeño, diced, seeds removed
- 3 garlic cloves, chopped
- 1 tsp smoked paprika, plus more for garnish
- 1 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 5 Yukon gold potatoes, peeled and diced
- 4 cups corn, fresh or frozen (approx. 1.5 lb.)
- 32 oz. vegetable broth
- 1 cup oat milk, or dairy-free milk of choice
garnishes:
- chives
- smoked paprika
- nutritional yeast
- heavy cream (if not vegan) or coconut milk
Instructions
- Heat butter in a large heavy-bottomed pot or dutch oven over medium heat. Once it's melted, add the onion, jalapeño and garlic and sauté for 5-8 minutes. If the onion starts browning, reduce the heat to medium-low and add the tablespoon of olive oil.
- Next, add the smoked paprika, salt, pepper, and potatoes and sauté for 3-5 minutes. Then, add the corn, broth and milk. Bring the soup to a boil, then cover, reduce heat to a simmer and simmer the soup for 15 minutes or until the potatoes are tender and can easily be pierced with a fork.
- Ladle HALF of the soup into a blender (or use an immersion blender) and blend until smooth, then pour the soup back into the pot. Do a taste test and add more salt and pepper as needed.
- Pour the soup into bowls, then add the optional garnishes. Enjoy!
Notes
Nutrition
