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Two bowls of vegan corn chowder with spoons inside
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5 from 20 votes

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!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 6 servings
Calories 247kcal
Author Yumna Jawad


  • 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


  • 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.



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.


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