Vegan Corn Chowder

5 from 20 votes

Vegan Corn Chowder is an easy soup recipe made with fresh or frozen corn, potatoes and light coconut milk, then blended to create a rich and creamy texture!

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If you’re looking for a lighter corn chowder without the butter, flour, heavy cream or bacon, try this vegan corn chowder! It’s loaded with vegetables, thickened with potatoes and still has a rich and creamy texture from the light coconut milk. It’s a cozy soup you can make all year round!

Two bowls of vegan corn chowder with spoons inside
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This corn chowder is so good! It brings the flavor of fresh summer corn into each bite. Using farm fresh or even frozen corn with the bold flavors of garlic, thyme, and veggie stock takes this chowder to the next level. This vegan corn chowder is really a testament of simplicity meeting richness, offering a comforting bowl that brings the best of summer to every season.

Made this for dinner last night – it’s delicious!! Creamy and thick just like the real thing, but without feeling sluggish afterwards – the perfect balance of sweet and salty too!! Loved it! Thank you 🙂” – Lexi

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Vegan
Key Flavor: Sweet and Savory Corn
Skill Level: Easy

Summary

  • One Pot Soup: Easily prepare your corn chowder in just one pot. Simple ingredients and easy to follow instructions make this one pot soup a favorite of many!
  • Vibrant and Fresh: Adding fresh corn at the end really brings out that fresh-from-the-field corn sweetness and crunch. Using local fresh sweet corn is our family’s favorite!
  • Comfort Food: The words chowder and comfort go hand in hand, really. The warm, rich, and silky texture of the soup is perfect with fresh crusty bread.
  • Creamy Coconut Base: I use coconut milk to help create that creamy base. Instead of using heavy cream, this light option offers extra flavor and is a tasty option for those who are dairy-free.

Ingredients to make Corn Chowder

  • Fresh corn: Use 3-4 ears of corn and go for yellow corn if possible to get the golden color. If fresh corn is no longer in season, you can use frozen corn. There’s no need to thaw beforehand.
  • Potatoes: Instead of using flour, I use Yukon potatoes to thicken the soup. They give the corn chowder a creamy and thick consistency while keeping the recipe gluten-free. Use any buttery type of potatoes.
  • Onions, celery, carrots and garlic: These create the mirepoix for the recipe, essentially the aromatics that flavor the soup.
  • Light coconut milk: Instead of using heavy cream or half and half, the light coconut milk has less fat, less calories and keeps the recipe vegan, which is great for anyone with lactose intolerance.
  • Vegetable broth: Creates a more flavorful base for the vegan corn chowder without adding too many calories.
  • Paprika: Gives it a smoky flavor without using bacon.
  • Flavorful Garnishes: Top your bowls of corn chowder with fresh herbs like parsley or cilantro. You could also consider adding crunchy croutons to the top or serving your chowder with toasted baguette slices. 
  • Potato Alternatives: For a low-carb option, swap that potatoes out for cauliflower. The cauliflower will absorb that tasty flavor just like potatoes and offer the same thickening power as well, with only a slight difference in texture.
  • A Spicy Kick: Craving some spice? Sprinkle in red pepper flakes or chopped jalapenos for that boost of spice. Adjust the quantity to suit your spice tolerance. The creamy sweetness will help to balance the heat.
  • Boost of Color: When adding the rest of the corn at the end, feel free to add in some diced red and/or green bell peppers for a bit of sweetness, color, and crunch.
overhead shot of vegan corn chowder in a white bowl

How to make corn chowder

  1. Start by cooking the onions with olive oil until they soften.
  2. Add the garlic, half the corn, potatoes, celery, and carrots. Season with paprika, thyme, salt and pepper.
  3. Sauté until the vegetables start to soften.
  4. Add the vegetable broth and coconut milk. Bring mixture to a boil, then simmer until the potatoes are tender. You can stick a fork inside one of the potatoes to check if they’re tender after 15 minutes.
  5. Use an immersion blender to blend the vegan corn chowder (or transfer in batches to a blender).
  6. Blend until the chowder becomes completely homogenous. But this comes down to preference too, so you may want it more chunky.
Collage showing how to make vegan corn chowder

Finally, add in the other half of the corn and let the mixture simmer for 10 more minutes to allow the corn to cook.

Final potato corn chowder with fresh corn added on top

“Just want to say a huge THANK YOU for all of your work and amazing receipts you share with us ! I made some of them, like the filled paprika with chopped meat, or the feta cheese pasta. But today I made the corn soup. As I don’t like tuna, I added bacon and ate it with bread as well. It was soo good, that my boyfriend (who is not a fan of corn) gave a high score to the meal! Many thanks from Belgium !” – Cintia

Tips for making the best corn chowder

  1. Don’t discard the juicy residue from the cob. In fact, once you remove the kernels, use your knife to try to get as much of that juice as possible. It has a high starch content, which will thicken this vegan corn chowder naturally without using cream.
  2. Use a high powered blender or immersion blender. Since this is a chowder, the thick and smooth consistency is crucial, so be sure to purée it well to get that creamy texture.
  3. Leave some corn unblended. If you’d like, you can also leave some of the vegetables unblended. This makes the corn chowder more appetizing and creates a nice crunch to break up the creamy soup.

What to serve with corn chowder

Here are some tasty options that will complement your creamy corn chowder and round out your meal:

How to store & reheat corn chowder

Before storing, let your corn chowder cool to room temperature. Once cooled, store in an airtight container in the fridge.

How long will vegan corn chowder last in the fridge?

When stored properly any leftover corn chowder will maintain its freshness for about 3 to 4 days in the fridge.

Can I freeze corn chowder?
Yes, you can freeze corn chowder. Cool the soup completely, then place it in a large freeze-safe container or multiple individual ones and freeze for up to 3 months.

Reheating: Gently reheat your corn chowder on the stovetop over medium heat, stirring occasionally. You can also heat individual servings in the microwave until heated through.

Frequently asked questions

Do I have to blend the soup?

Whether you want to blend the chowder or leave it chunky is entirely based on your personal preference. Blending the soup creates a smoother, creamier consisterncy, but leaving it chunky allows you to enjoy each distinct texture and bites of individual vegetables.

Can I use frozen corn?

The corn is the hero ingredient of the recipe, so it’s my preference to use fresh whenever possible to give the best flavor. However, when corn is not in season or harder to find, frozen corn works just fine in this vegan corn chowder.

How do you thicken corn chowder?

This vegan corn chowder makes a pretty thick soup without using any flour. However, if you wanted it to be thicker, just purée more of the chowder in the blender, and the corn pieces will provide more starch to thicken the recipe. I don’t think there’s any need to add any flour or cornstarch as a thickening agent.

Close up shot of the bowl of chowder

This vegan corn chowder is the perfect end-of-summer meets the beginning of soup season. It’s easy to make with basic pantry items, but the result is a rich and creamy chowder that is so cozy and comforting!

For more vegan soup recipes

For more recipes with corn:

This vegan corn chowder is the perfect end of summer meets the beginning of soup season. It’s easy to make with basic pantry items but the result is a rich and creamy chowder that is so cozy and comforting!

If you’ve tried this healthy-ish feel good Vegan Corn Chowder recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Vegan Corn Chowder

Vegan Corn Chowder is an easy soup recipe made with fresh or frozen corn, potatoes and light coconut milk, then blended to create a rich and creamy texture!
5 from 20 votes
Servings 6 servings
Course Soup
Calories 247
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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Video

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 3 cups fresh corn uncooked
  • 4 yukon potatoes
  • 1 celery stalk chopped
  • 1 large carrot chopped
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups vegetable broth
  • 1 14-ounce can light coconut milk
  • Chives for serving

Instructions

  • Heat olive oil in a large pot over medium heat. Add onions and cook until they soften, about 4-5 minutes.
  • Add garlic, half the uncooked corn, potatoes, celery, and carrots. Season with paprika, thyme, salt and pepper, and sautee until the vegetables soften, about 4-5 minutes.
  • Add vegetable broth and coconut milk. Bring mixture to a boil, then simmer until the potatoes are tender, about 15 minutes.
  • Use an immersion blender to blend the soup, or alternatively you could transfer the soup to a blender and blend that way.
  • Add the remaining uncooked corn to the pot. Return to a simmer to allow the corn to cook, about 10 minutes. Ladle the soup into bowls and serve with chives, if desired.

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge or in the freezer for up to 3 months.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of potatoes, you can use cauliflower, rice or even rutabaga.
  • Instead of canned light coconut milk, you can substitute any unsweetened non-dairy milk. If you don’t care for it to stay vegan, you can also use regular milk or regular half and half.
Equipment:  I love using my Cuisinart Smart Stick hand blender for blending soups. It’s quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it’s easier to transferring the soup in batches to a blender. But you can also use a blender.

Nutrition

Calories: 247kcal, Carbohydrates: 34g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Sodium: 602mg, Potassium: 740mg, Fiber: 5g, Sugar: 7g, Vitamin A: 2113IU, Vitamin C: 20mg, Calcium: 46mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Soup

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Comments

  1. Ruth says:

    Hi…I am planning to make this soup but only have regular coconut milk in my pantry that I want to use up. Can I use it but dilute it, maybe with 1/3 cup water?

    1. Yumna J. says:

      Yes! You can dilute if you’d like or use the regular coconut milk as is for a creamy, rich flavor.

  2. Debbie says:

    AMAZING! This soup is sooo healthy and delicious! Wonderful, creamy consistency. Very filling without feeling “stuffed.” I love your presentations, both video and photos in sequence (a picture is worth a thousand words!) and your written narrative explaining and listing everything. The time you put into your work is astonishing. I LOVE LOVE your recipes ❣️. Thank you so much!

    1. Yumna says:

      So nice to hear, thanks for sharing.

  3. Cintia Lonkai says:

    Just want to say a huge THANK YOU for all of your work and amazing receipts you share with us ! I made some of them, like the filled paprika with chopped meat, or the feta cheese pasta. But today I made the corn soup. As I don’t like tuna, I added bacon and ate it with bread as well. It was soo good, that my boyfriend (who is not a fan of corn) gave a high score to the meal! Many thanks from Belgium ! 😊

    1. Yumna J. says:

      Thank you so much! That makes me so happy. I love that you were able to customize the recipes to fit you preferences!

  4. Lexi says:

    Made this for dinner last night – it’s delicious!! Creamy and thick just like the real thing, but without feeling sluggish afterwards – the perfect balance of sweet and salty too!! Loved it! Thank you 🙂

    1. Yumna Jawad says:

      Yay! So glad to hear that you enjoyed it! Thanks for the feedback 🙂

  5. abeer asif says:

    i dont get one thing corns are cookedor raw?

    1. Yumna Jawad says:

      The corn is raw and gets cooked with the ingredients in the pot. I added a note to clarify this. Thank you!

  6. Amanda says:

    Used your recipe and enjoyed a creamy delicious soup.
    Love how you explain the importance of every ingredient or its substitute.
    Thanks .

    1. Yumna Jawad says:

      So glad to hear it!!