Vegan Corn Chowder

Easy Vegan Corn Chowder recipe with no dairy or cream! Made in one pot with sweet corn and potatoes, this vegan corn chowder is hearty, creamy, sweet, savory, and delicious. Gluten-free, oil-free, and ready in 30 minutes.

Are you ready to get your hands around something warm, pleasing, and satisfying? Yeah, me too. A great big bowl of the best Vegan Corn Chowder! What did you think I was talking about?

Ladies and gentlemen, this is comfort food at its best. Potatoes and corn coming together in perfect harmony to create an amazingly thick, rich, and creamy corn chowder. And, there’s absolutely NO DAIRY! No one is going to believe this is vegan and healthy.

The combination of flavors in this simple vegan corn soup is so mind-blowing. Celery, onions, and garlic create a delicious depth of savoriness while sweet corn, potatoes, and coconut milk give you that sweet and creamy texture. Toss in a couple of extra spices, a red bell pepper, and you’ve got love in a bowl.

Wait, it gets even better! This recipe is completely gluten-free, uses only whole food, plant-based ingredients, and comes together in just 30 minutes! So, it’s the perfect midweek meal the whole family will love. Guaranteed!

🥘 Ingredients You’ll Need

Simple wholesome ingredients come together to create this amazing vegan corn chowder recipe. And, it’s naturally gluten-free. Here’s what you’ll need:

• Sweet Corn: The essential ingredient of this delicious vegetarian chowder. It adds a natural sweetness and creamy texture once it’s blended. It’s also an excellent garnish before serving.
• Celery, Onions, & Garlic: Perfect for adding the savory element to this dish and wonderfully aromatic.
• Potatoes: Perfect for that hearty, chunky texture and creating a creamy base for this soup.
• Red Bell Pepper: Subtle element of flavor and creates a more golden color once it’s blended with the other ingredients.
• Spices: Smoked paprika and celery seed add an extra depth of flavor.
• Canned Light Coconut Milk: Perfect with the corn and potato for creating a thick creamy texture.
• Low-Sodium Vegetable Broth: You can use water, but the broth adds depth of flavor. And, the low-sodium brands help to keep it healthy.
• Red Wine Vinegar: This may seem a little out of place. But, it adds a brightness to the soup that’s really nice.
• Maple Syrup: A little extra sweetness. But, this is optional.
• Salt & Pepper: Your own personal preference.

🔪 How To Make Vegan Corn Chowder

This vegan corn chowder recipe is full of chopped potatoes, corn, and other veggies. It has such a delicious creamy texture and savory-sweet and uses no meat or dairy. Here’s how you make it:

1. Preheat a large dutch oven or soup pot over medium heat. Then prepare the veggies by chopping the onion, potatoes, celery, and bell pepper.
2. Once the pot is ready toss in the onion and cook until they are soft. Add the garlic, celery, and potatoes, and cook for 1-2 minutes.
3. Add the corn, red pepper, celery seed, smoked paprika, and stir. Cook until the potatoes are slightly softened, usually about 5 minutes. You can add a little of the broth or water to prevent sticking if needed.
4. Pour in the red wine vinegar, vegetable broth, coconut milk, and maple syrup. Cover and simmer for about 15 minutes or until the potatoes are tender.
5. Transfer half of the chowder to a blender, let it cool for a couple of minutes, and blend until it’s creamy. Pour the mixture back into the pot and stir until everything is well combined. Season with salt and pepper to taste.

That’s it! All that’s left is to garnish with my Easy Vegan Bacon Bits for a truly religious food experience. Enjoy!

What To Serve With Vegan Corn Chowder

This soup makes a great side dish. But, it’s so hearty it does just fine all its own as the main dish. And, if you serve it with any of these delicious “bread” recipes you’ll find that it’s more than satisfying.

• Vegan Cheddar Jalapeño Corn Muffins
• No Yeast Bread
• Whole Wheat Beer Bread
• The Best Vegan Cornbread

Let’s not forget the garnish. Top this delicious vegan chowder with Tofu Sour Cream, Cashew Sour Cream, Vegan Bacon Bits, or some of my crumbled up Tempeh Bacon. You’ll thank me later.

How Do I Store And Freeze Corn Chowder

You can store this dairy-free vegan corn chowder in the fridge in an airtight container for up to a week.

Freeze: Let the corn chowder completely cool, pour it into a freezer-safe container, and store it in the freezer for up to 3 months.

Reheat: Remove the corn chowder from the freezer and let it thaw in the refrigerator. You can reheat it in the microwave or on the stovetop until it’s heated through. That’s it!

Helpful Tips

• Use light coconut milk so you get that “thick” and extra creamy texture chowders are known for. You don’t need to use full-fat coconut milk. So, get the benefit of a hearty chowder without all the unnecessary fat.
• I used canned corn for this recipe because it’s available year-round. But, feel free to use fresh or frozen corn if you prefer.
• Be sure and let the soup cool for a couple of minutes before you blend it.
• A regular blender works, but I have found a good high-powered blender, like my Vitamix, is best. I can honestly say I use this appliance more than any other in my kitchen. It is expensive, but it has more than paid for itself. And, it has a lifetime guarantee.

You are going to love this deliciously creamy and hearty vegan corn chowder with potatoes! It’s warm, comforting, and the perfect appetizer or main course.

More Healthy Vegan Soups

• Instant Pot Potato Soup
• Easy 1-Pot Vegan Lentil Soup
• Vegetarian Minestrone
• Sweet Potato Black Bean Chili
• Easy Vegan Chickpea Curry

You can find a complete list of all my favorite soups and stews HERE!

If you make this vegan corn chowder recipe, be sure to leave a comment below along with a star rating of the recipe!

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