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This image shows a creamy vegan corn chowder served in a white bowl, enriched with tender corn kernels and diced bell pepper, and garnished with freshly chopped cilantro for a vibrant and flavorful presentation.

Vegan Corn Chowder Recipe

This creamy Vegan Corn Chowder combines sweet corn, hearty potatoes, and fragrant spices into a comforting dish that's perfect for any season. With a blend of vibrant flavors and a luscious texture, this recipe is a must-try for plant-based soup lovers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 220 kcal

Equipment

  • Chef’s knife
  • Large Dutch oven
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon

Ingredients
  

  • 1 medium yellow onion, chopped
  • Chopped chives, for garnish
  • 2 cups vegetable broth
  • ½ tsp smoked paprika
  • corn kernels and diced red pepper for garnish
  • 4 ears fresh sweet corn, husked
  • 1 red pepper, diced
  • 1 tbsp extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 can light coconut milk
  • 1 tbsp sherry vinegar, or white wine vinegar
  • 1 Yukon gold potato, chopped
  • ½ tsp celery salt
  • 3 garlic cloves, minced
  • 2 ribs celery, chopped

Instructions
 

  • Heat olive oil in a large Dutch oven on medium heat.
    This image shows olive oil being heated in a Dutch oven, preparing the base for a rich and creamy vegan corn chowder.
  • Add diced onion with a pinch of salt and sauté until softened.
    This image shows diced onions sizzling in a Dutch oven with a sprinkle of salt, creating a fragrant base for the creamy vegan corn chowder.
  • Stir in garlic, celery, and potatoes, cooking briefly.
    This image shows minced garlic, chopped celery, and diced potatoes being added to a Dutch oven with sautéed onions, building layers of flavor for the vegan corn chowder.
  • Slice the kernels off the corn cobs and scrape the cob juices into the pot.
    This image shows fresh corn kernels and juices from the cobs being stirred into a mixture of vegetables in a Dutch oven, intensifying the sweet and savory flavors of the chowder.
  • Add diced red pepper, celery salt, paprika, black pepper, and a pinch of salt, stirring well.
  • Cook until the potatoes start to soften, about 5 minutes.
    This image shows potatoes cooking until tender in a simmering mixture of corn and other vegetables, forming the hearty base for the creamy vegan corn chowder.
  • Pour in sherry vinegar, vegetable broth, and coconut milk, then cover and let simmer for 15 minutes or until the potatoes are tender.
    This image shows vegetable broth and creamy coconut milk being poured into a Dutch oven filled with simmering vegetables, creating a smooth and velvety consistency for the vegan corn chowder.
  • Allow the soup to cool slightly, then blend half until smooth.
    This image shows a smooth, blended portion of soup being poured back into the pot and stirred to create a creamy, velvety texture while maintaining some chunky elements.
  • Mix the blended portion back into the pot.
    This image shows a spoon being used to taste the soup, with salt and pepper shakers nearby, ensuring the seasoning is perfect before serving.
  • Taste, adjust seasoning, and serve garnished with chopped chives.
    This image shows a bowl of creamy soup served hot and garnished with vibrant chopped chives, ready to be enjoyed as a comforting meal.

Notes

  • Fresh corn works best for flavor, but frozen or canned corn can be substituted in a pinch.
  • For a thicker texture, mash some of the potatoes with the back of a spoon before blending.