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.