vegan corn chowder

Delicious, thick and creamy vegan corn chowder made without any cream or dairy! This easy vegan corn chowder recipe uses potatoes, coconut milk and a blender to get the most amazing texture. The perfect way to use up summer sweet corn!

Creamy Vegan Corn Chowder

olive oil

white onion, chopped

garlic cloves,

poblano

potatoes

sweet corn (can also use frozen)

(15 ounce) can light coconut milk (or regular milk if not vegan)

vegetarian broth

sour cream

salt, plus more to taste

black pepper

To garnish, if desired: greek yogurt

In a large soup pot over medium heat add the olive oil, onion, garlic, poblano, diced potatoes, corn and saute for 6-8 minutes or until potatoes start to soften.

Slowly stir in the milk, vegetarian broth and sour cream, scraping up any bits from the bottom of the pan as you stir. Next stir in salt and pepper. Reduce the heat to low and simmer for 10 to 15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.

To give a creamy texture, blend half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings as necessary -- adding in more salt and pepper if necessary.

To serve, sprinkle with cilantro, a swirl of sour cream (if not vegan) and scallions. Serve with bread or your favorite crackers. Makes 4 servings.

Vegan Corn Chowder is best way to use fresh corn! Not only is it made with fresh or frozen corn, but with potatoes, jalapeño and milk to create a thick and creamy dairy-free soup recipe the whole family with adore! 

Vegan Corn Chowder

butter

yellow onion (diced (about 1 cup))

jalapeño (diced, seeds removed)

garlic

tsp smoked paprika (plus more for garnish)

(plus

tsp black pepper

vegetable broth

oat milk (or dairy-free milk of choice)

chives

paprika

yeast

heavy cream (if not vegan) or coconut milk

Heat butter in a large heavy-bottomed pot or dutch oven over medium heat. Once it&#39;s melted, add the onion, jalapeño and garlic and sauté for 5-8 minutes. If the onion starts browning, reduce the heat to medium-low and add the tablespoon of olive oil.

Next, add the smoked paprika, salt, pepper, and potatoes and sauté for 3-5 minutes. Then, add the corn, broth and milk. Bring the soup to a boil, then cover, reduce heat to a simmer and simmer the soup for 15 minutes or until the potatoes are tender and can easily be pierced with a fork.

Ladle HALF of the soup into a blender (or use an immersion blender) and blend until smooth, then pour the soup back into the pot. Do a taste test and add more salt and pepper as needed.

Pour the soup into bowls, then add the optional garnishes. Enjoy!

Here's another end-of-summer favorite, a thick, creamy, Vegan Corn Chowder with lots of potatoes and spicy Green Chiles.

raw cashews

water

corn,

low-sodium veg broth (divided)

white onion

red bell pepper

tsp mexican oregano

tsp cumin

tsp smoked paprika

russet potatoes, cubed

green chile

fire-roasted corn (optional)

cilantro or parsley

salt & pepper

Soak cashews in hot water for at least 1 hour - rinse and drain

Puree cashews in 1 3/4 cup water until smooth - set aside

Add 2 cups of fresh corn to a blender with 1/2 cup veg broth

Dice onion &amp; red bell pepper and saute in a 2 Tbs water or broth until softened

Stir in minced garlic, oregano, cumin, and paprika - stir 30 sec until fragrant

Add corn puree, remaining cup of whole corn, the remaining 1 1/2 cups of broth, and cubed potatoes

Stir, cover, and increase heat to boiling.  Then reduce heat to low and simmer 15 min, stirring occasionaly

Once potatoes are softened, add green chile and 2 cups of cashew cream

Stir and taste for seasoning - add salt &amp; pepper as needed

Stir in drained can of fire-roasted corn for more texture if desired (optional)

I made this tonight, and it was a hit!  Thank you for the wonderful recipe!!!

Delicious! Made it without the canned corn (since it was optional) and used the canned green chili option you mentioned.  Will make this one again, thanks!

9-ingredient simple summer chowder with corn and potatoes. Blend for a creamier soup, or leave as is for a brothy soup with more texture.

Simple Summer Corn Soup

white onion ((chopped // 1/2 onion yields ~1 cup))

garlic ((minced))

red potatoes* ((quartered // peeling, optional))

Sea salt and ground black pepper

corn* ((kernels sliced off))

green onions ((for garnish // chopped))

To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.

Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.

Add most of the corn, reserving a little for garnish, and stir.

NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml) for best texture/flavor.

Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5-10 minutes.

If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.

Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.

To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

Vegan Corn Chowder is luscious and creamy, even without the dairy! This 9-ingredient comfort food comes together in one pot and boasts BIG flavor.

onion,

red bell pepper, chopped small

smoked paprika

nutritional yeast

salt,

In a large soup pot, saute the onion in the olive oil for 3-4 minutes over medium heat, stirring frequently. Add the red bell pepper and cook for 1 more minute.

Now pour in the vegetable broth, smoked paprika, corn and potatoes. Stir. Bring to a boil, then simmer for about 10 minutes until the potatoes are fork tender.

To a blender, add the cashews, nutritional yeast and 2 cups of the soup. Blend until very smooth, then add back to the pot and stir. Add salt to taste. Serve and enjoy!

This vegan corn chowder with coconut milk cooks up sweet with a touch of spice and tanginess from cayenne pepper and fresh lime juice. This easy soup recipe makes a hearty vegan soup your family will love!

Vegan Corn Chowder (Coconut Milk)

garlic (chopped)

½ of a yellow onion (chopped)

powdered turmeric

ginger (peeled & chopped)

corn, de-kerneled (save the cobs)

coconut milk

water (as needed)

sugar

salt

cayenne pepper

basil (chopped (Thai basil if available))

limes (roughly 1 to 2 teaspoons)

In a medium pot, heat oil and add garlic, ginger, onion, and turmeric. Saute for 2 to 3 minutes, until aromatic and browning slightly.

Add corn kernels, corn cobs, coconut milk, water, sugar, salt, and pepper to the pot.

Cook on medium-low heat for 30 minutes, simmering gently. Add water as needed.

Add chopped basil and lime juice. Stir well. Taste, and adjust salt and pepper as necessary. Will be aromatic and delicious. Serve hot, at room temperature, or cold.

An easy, healthy, and delicious protein-packed gluten-free vegan Southwestern Chowder chock-full of corn, potatoes, quinoa, red lentils, green chiles, chipotle peppers, veggies and an amazing blend of spices. This amazingly delicious vegetarian chowder is incredibly filling, comforting, and flavorful and makes a great lunch or dinner!

Spicy Southwestern Vegan Corn Chowder with Quinoa, Potatoes + Red Lentils

onion (chopped)

bell pepper (chopped)

green chiles (finely chopped)

quinoa (uncooked & rinsed/drained)

red lentils

cumin seeds

tsp ancho chili powder (or regular chili powder)

tsp oregano

chipotle peppers + adobo sauce

sweet corn kernels

carrot (grated)

(diced)

cilantro (chopped)

tbs chickpea flour (optional, creates a slightly thicker texture)

full fat coconut milk

tbs apple cider vinegar (or lemon juice)

tbs coconut sugar sugar of choice)

sea salt

Optional garnishes: pepitas (pumpkin seeds, fresh cilantro, tortilla chips, shredded cheese)

Maize (/ˈmeɪz/ MAYZ; Zea mays subsp. mays, from Spanish: maíz after Taíno mahiz), also known as corn, is a large grain plant first domesticated by indigenous peoples in Mexico about 10,000 years ago. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. The leafy stalk...

corn

Apple cider (also called sweet cider or soft cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in those areas, it is not to be confused with the alcoholic beverage known as cider throughout most...

apple cider

Bell pepper (also known as sweet pepper or a pepper in the United Kingdom, Canada and Ireland, and a capsicum /ˈkæpsᵻkəm/ in Australia, India, Pakistan, Bangladesh, Singapore and New Zealand) is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white,...

green bell pepper

(This article is about the cultivated vegetable. For other uses, see Carrot (disambiguation).) The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow varieties exist. Carrots are a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The plant...

carrot

chick pea

Cumin

Coriander (UK /ˌkɒrɪˈændə/; US /ˈkɔːriˌændər/ or /ˌkɔːriˈændər/; Coriandrum sativum), also known as cilantro (/sɪˈlɑːntroʊ/) or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

coriander

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps,...

The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (Allium...

onion

Paprika /pəˈprikə/ or British:/ˈpæprɪkə/ is a spice made from air-dried fruits of the chili pepper Capsicum annuum. Although paprika is often associated with Hungarian cuisine, the chilies from which it is made are native to the New World and later introduced to the Old World. Originating in central Mexico, it was brought to Spain in...

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. The word "potato" may refer either to the plant itself or to the edible tuber. In the Andes, where the species is indigenous, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region approximately four centuries...

potato

Quinoa (kēn’wä, from Quechua kinwa or kinuwa) is a species of the goosefoot genus (Chenopodium quinoa), a grain crop grown primarily for its edible seeds. It is a pseudocereal, similar in some respects to buckwheat, rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa...

quinoa

In a large pot over medium heat add olive oil, onion, bell pepper, garlic, and green chiles. Saute for 3-5 minutes or until all is softened and beginning to turn golden.

Stir in potatoes, quinoa, lentils, and spices. Saute for 2 minutes longer while stirring.

Pour in broth or water.

Stir in chipotle peppers and adobo sauce, corn, carrot, tomato, cilantro, and flour (optional).

Turn heat to high, bring to a boil, cover and reduce to a simmer. Simmer for 30 minutes.

Uncover and stir in coconut milk, vinegar and sugar. Simmer for 5 minutes or until desired consistency.

Turn off heat, salt to taste, let cool and serve.

Optionally garnish with pumpkin seeds, cilantro, tortilla chips and cheese.

Enjoy!

https://content.jwplatform.com/videos/YtwORn3X.mp4

Spicy Southwestern Vegan Corn Chowder With Quinoa, Potatoes   Red Lentils

This Corn Chowder recipe is simple and comforting and can be made in under 30 minutes. Vegan and Gluten-free! Elevate this by making the Leek Oil using the green tops.

Corn Chowder Recipe

olive oil (or ghee

leeks,

celery, diced

garlic cloves, rough chopped

corn (3 ears fresh cobs, or frozen)

water (see notes)

Veggie Bouillion – I

pepper (or sub 1/4 teaspoon ground white pepper)

bay leaves

thyme (1 1/2 teaspoon dried)

14-ounces full-fat coconut milk (not lite)

teaspoon Apple Cider vinegar or lemon juice

turmeric (to give it a lovely golden color)

cayenne (optional)

salted water

leeks tops, packed, sliced

parsley

olive oil (or mildly flavored, not bitter, oil)

Slice leeks and soak in a bowl of water, separate rings, rinse and drain to remove all sediment. (The water will also add moisture to the leeks.) Save leek tops for the Leek Oil if you like.

In a heavy-bottomed pot or dutch oven, heat oil over medium-high heat. Add leeks, saute 3 minutes stirring until then just begin to get tender, and lower to medium. Cover for 3-4 minutes and let them get more tender.  Add celery and garlic and lower heat to medium-low and saute until leeks are meltingly tender about 5-6 minutes.

Add corn, potatoes, water, bouillon paste, salt, pepper, bay leaves, thyme,  and bring to a simmer. Give a few stirs to incorporate the bouillion. Cover, turn heat to medium-low, and let simmer until potatoes are tender, 8-10 minutes.

Remove 4 cups of the veggies from the soup  (set aside) add coconut milk to the pot and blend the remaining soup in the pot using an immersion blender.  This will thicken the soup without having to add flour. (Alternatively, you could just blend half of the soup in a blender.) Pour the veggies back into the pot.

Taste and season with salt and pepper if needed.

Add the vinegar to taste, to give a hint of brightness. Add a pinch of cayenne if you want a little kick.

Whisk in a little ground turmeric to give it a golden happy color. Start with 1/4 teaspoon. It won&#8217;t add much flavor here-  just adds golden pretty color.

Excellent flavor and easy to prepare! Opted for a non-vegan recipe and added the chicken “better than bouillon” and also added chicken to the soup at the end. 

The coconut milk adds a very slight coconut flavor, but it’s so much lighter than heavy cream that it was a worthwhile swap!

Every recipe from Feasting at Home is a winner - I've probably made about a dozen :)  I've been searching for a corn chowder like this after tasting something similar in Hawaii and falling in love with it.  This recipe almost duplicates the taste exactly and I'm so happy with it!  Definitely a good dish to take a friend &lt;3

This was delicious. I had to sub evaporated milk (grabbed the wrong can in the store). Still a perfect blend of sweet and spicy, filling. Serve with a crusty baguette!

This was absolutely unique and delish! I've been cooking for my vegetarian daughter and your site is fantastic for recipes that satisfy the whole family.

I made this soup last week and it was delicious! I did not have leeks but subbed in a vellow onion and sauteed it in some leek oil made earlier. Stil tasted areat.

Stellar. Period. I was
cynical about using water and bouillon, (although I do like Better Than Bouillon.) Outstanding Flavor!!! Thank you, you always hit the mark in my book.

Perfect for a chilly night.  Thanks, Sylvia.

This soup is amazing!  I wasn’t sure I would like it because of the coconut milk but you could barely taste any coconut at all.  The overall flavor is savory with a tiny bit of sweetness from the corn and coconut milk.  The leek oil took it up a notch and I would highly recommend this addition.  Speaking of which, I’m making the potato leek soup next to use up the remaining leek oil.

Super tasty. My pot wasn’t big enough so I doubled everything while only using 4 cups of water + 1 can of coconut milk. Consistency was perfect like that. FYI the 1x 2x 3x doesn’t work for the coconut milk quantity, it just always says 1 can.

I made this according to the recipe, and it was delicious.  Husband suggested adding seafood, and it's been my go-to seafood chowder recipe since.  Love this chowder as a meal with garlic bread and/or a small tossed salad.

For lunch today , we  enjoyed the Coconut Corn Chowder with Leeks . I used fresh lemon juice instead of vinegar , and , served the soup with pumpernickel bread . Delicious …thankfully there will be another lunch from the leftovers .

Our family’s new favorite soup! This is what I chose to make for my vegan-gluten free mother to welcome her home from a long absence abroad. I should mention, she is a fabulous vegan cook, so I wanted to choose the most delicious, comforting soup I could find. This is it!

I love this soup so much! Made it for the second time today. It’s so simple, yet so comforting. Thanks again for another great recipe!

Great corn chowder recipe! Super easy. I added a jalapeño as I like a bit of heat with my soups.

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Top 11 vegan corn chowder recipes from across the web

The most viewed vegan corn chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Vegan Corn Chowder

Vegan Corn Chowder

Vegan Corn Chowder

Simple Summer Corn Soup

Vegan Corn Chowder

Vegan Corn Chowder (Coconut Milk)

Spicy Southwestern Vegan Corn Chowd...

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The most viewed vegan corn chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine