There’s something magical about a bowl of corn chowder on a chilly evening—it’s like wrapping yourself in a cozy blanket of flavor. This vegan version takes everything you love about the classic dish and makes it lighter, healthier, and entirely plant-based.
With its velvety texture, bursts of sweet corn kernels, and subtle hints of smoky paprika, this chowder is proof that indulgence and nutrition can go hand in hand. I first made this recipe during a late summer farmers’ market binge, inspired by the freshest ears of corn I’d ever seen.
Blending the corn into the base was a game-changer, giving the chowder its creamy consistency without any dairy. A sprinkle of nutritional yeast adds a savory depth that rivals traditional recipes, while coconut milk keeps it luscious and satisfying.
Vegan corn chowder has been gaining popularity as a wholesome, nutrient-rich comfort food. Did you know sweet corn is a good source of fiber, antioxidants, and B vitamins? You’ll love how simple this recipe is to make—and how adaptable it is to whatever ingredients you have on hand.
Perfect For Cozy Winter Evenings!
- A healthier indulgence: Knowing this chowder is plant-based and nutrient-dense makes me feel good about indulging in a second bowl.
- A nostalgic fall tradition: Every spoonful takes me back to crisp evenings with the comforting aroma of simmering soup wafting through the house. It’s like autumn in a bowl.
- A quick weeknight hero: With ingredients you probably already have, it’s a no-fuss dinner that comes together in under 30 minutes. Perfect for busy weeknights when you crave something hearty yet healthy.
- Customizable for your pantry: Sometimes I add diced potatoes or red bell peppers for extra texture and flavor—it’s endlessly versatile!
Vegan Corn Chowder Recipe
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.
- Add diced onion with a pinch of salt and sauté until softened.
- Stir in garlic, celery, and potatoes, cooking briefly.
- Slice the kernels off the corn cobs and scrape the cob juices into the pot.
- 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.
- Pour in sherry vinegar, vegetable broth, and coconut milk, then cover and let simmer for 15 minutes or until the potatoes are tender.
- Allow the soup to cool slightly, then blend half until smooth.
- Mix the blended portion back into the pot.
- Taste, adjust seasoning, and serve garnished with chopped chives.
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.
| Nutrition | Value |
| Calories | 220kcal |
| Carbohydrates | 36g |
| Fibre | 4g |
| Fat | 5g |
| Protein | 7g |
Variations That Will Help You Customize Your Dish!
- Spicy Kick: Add a pinch of cayenne pepper or a chopped jalapeño for a spicy twist that complements the sweetness of the corn.
- Herby Delight: Enhance the flavor with fresh herbs like thyme, rosemary, or parsley stirred in during cooking or as a garnish.
- Smoky Flavor: Use roasted red peppers instead of fresh ones and sprinkle in a little chipotle powder for a rich, smoky undertone.
- Cheesy Indulgence: Stir in nutritional yeast for a cheesy flavor while keeping the dish vegan.
- Creamy Upgrade: Swap coconut milk with cashew cream or blended silken tofu for a richer, thicker consistency.
