Perfect Vegan Corn Chowder In 5 Easy Steps

A rich and comforting bowl of vegan corn chowder is the perfect way to warm up. This recipe transforms a classic comfort food into a delicious plant-based meal, without sacrificing any of the creamy texture or satisfying flavor. Packed with sweet corn and tender potatoes, this homemade vegan corn chowder is a wholesome and hearty dish that is so good, you won’t believe it’s dairy-free.

What is Vegan Corn Chowder?

A vegan corn chowder is a plant-based version of the traditional chowder, which is a thick, creamy soup often containing seafood or meat. This vegan recipe achieves its luscious consistency by using full-fat coconut milk and blending a portion of the cooked potatoes and corn, creating a natural thickening agent. The star of the soup is the corn, which provides a burst of sweetness, perfectly balanced by the savory flavors of onions, celery, and garlic. This soup is a complete, satisfying meal that is both healthy and delicious.

Ingredients

For the Soup

• 1 tbsp olive oil or vegan butter
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 lbs Russet or Yukon Gold potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 (13.5-ounce) can full-fat coconut milk
• 3 cups corn kernels (fresh or frozen)
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste

For Toppings

• Fresh chives or green onions, chopped
• A pinch of smoked paprika or cayenne pepper
• Toasted bread or croutons

How to Make Vegan Corn Chowder

1. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil or vegan butter over medium heat. Add the chopped onion and celery and cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
2. Add Potatoes and Broth: Add the cubed potatoes and vegetable broth to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Add Corn and Cream: Stir in 2 cups of the corn kernels and the full-fat coconut milk. Cook for another 5 minutes, allowing the flavors to meld. Reserve the remaining 1 cup of corn.
4. Create the Creamy Base: Carefully transfer about 2-3 cups of the soup (including some potatoes and corn) to a blender. Blend until completely smooth. Pour the blended mixture back into the pot. This step creates the creamy texture without the need for dairy.
5. Finish and Serve: Stir the remaining 1 cup of corn into the pot. Add the smoked paprika and season with salt and black pepper to taste. Simmer for a final 2 minutes to heat the corn through. Ladle the hot vegan corn chowder into bowls, and serve immediately with your favorite toppings.

Tips for the Perfect Vegan Corn Chowder

• Use Fresh Corn When Possible: If corn is in season, using fresh kernels adds a burst of sweet flavor and a crisper texture. If not, high-quality frozen corn is a great alternative.
• Control Creaminess: The amount of soup you blend determines the final consistency. For a chunkier chowder, blend less. For a smoother chowder, blend more.
• Flavor Boosters: A pinch of nutmeg can add a subtle warmth, while a squeeze of lime juice at the end can brighten the entire dish.

Conclusion

This vegan corn chowder is a simple and delicious recipe that proves that vegan comfort food can be just as satisfying as its traditional counterparts. It’s a perfect one-pot meal that is sure to become a new favorite in your kitchen.

Perfect Vegan Corn Chowder In 5 Easy Steps

foodifa

A rich, creamy, and comforting recipe for a vegan corn chowder, made dairy-free with a coconut milk base and blended potatoes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6

Calories 320 kcal

Ingredients

  

For the Soup

• 1 tbsp olive oil or vegan butter
• 1 large yellow onion chopped
• 2 celery stalks chopped
• 3 cloves garlic minced
• 2 lbs Russet or Yukon Gold potatoes peeled and cubed
• 4 cups vegetable broth
• 1 13.5-ounce can full-fat coconut milk
• 3 cups corn kernels fresh or frozen
• 1/2 tsp smoked paprika
• Salt and black pepper to taste

For Toppings

• Fresh chives or green onions chopped
• A pinch of smoked paprika or cayenne pepper
• Toasted bread or croutons

Instructions

 

• Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil or vegan butter over medium heat. Add the chopped onion and celery and cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
• Add Potatoes and Broth: Add the cubed potatoes and vegetable broth to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
• Add Corn and Cream: Stir in 2 cups of the corn kernels and the full-fat coconut milk. Cook for another 5 minutes, allowing the flavors to meld. Reserve the remaining 1 cup of corn.
• Create the Creamy Base: Carefully transfer about 2-3 cups of the soup (including some potatoes and corn) to a blender. Blend until completely smooth. Pour the blended mixture back into the pot. This step creates the creamy texture without the need for dairy.
• Finish and Serve: Stir the remaining 1 cup of corn into the pot. Add the smoked paprika and season with salt and black pepper to taste. Simmer for a final 2 minutes to heat the corn through. Ladle the hot vegan corn chowder into bowls, and serve immediately with your favorite toppings.

Notes

This soup can be stored in the refrigerator for up to 5 days and freezes well for later.

Keyword comfort food, corn chowder, plant-based, vegan corn chowder, vegan soup