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Vegan Corn Chowder is creamy and comforting, and you’d never guess it’s made without gluten or dairy!
Ingredients You’ll Need
Instead of heavy cream, this recipe calls for non-dairy milk and potatoes to add a creamy texture. You can use almond milk or coconut milk with delicious results!
Red bell peppers add color and flavor, but you can also use any other vegetables you have on hand, like celery, carrots, or even a handful of chopped kale.
Frozen corn makes this recipe come together quickly with minimal prep, but feel free to use fresh corn when it’s in season. You can also use any variety of potatoes you have on hand, like russet potatoes or Yukon gold potatoes.
How to Make Vegan Corn Chowder
1. Sauté.
Heat the olive oil in a large soup pot over medium heat and saute the onion and pepper until tender, about 5 to 8 minutes.
Add the garlic, thyme, and cayenne pepper, and stir for one more minute.
2. Simmer.
Next, add the water, corn kernels, potatoes, salt, and black pepper and bring the liquid to a boil.
Cover the pot and lower the heat, simmering until the potatoes are fork-tender, about 25 to 30 minutes.
3. Blend.
When the soup is done cooking, stir in the coconut milk. Use a ladle to transfer half of the soup to a blender and carefully blend until smooth.
When blending hot liquids, lightly cover the vent in the lid with a thin dish towel, so steam can safely escape and you won’t get splattered with hot soup. Alternatively, you can use an immersion blender directly in the soup pot until the soup reaches a consistency you like.
Pour the blended soup back into the pot, then adjust the seasoning to taste. Serve warm with any toppings you love, like chopped chives.
Leftover soup can be stored in an airtight container in the fridge for up to 5 days. It’s easy to reheat on the stove or in the microwave using 30-second intervals. Soup can also be stored in the freezer for up to 3 months.
Frequently Asked Questions
Using water instead of vegetable broth makes this recipe budget-friendly and you won’t miss out on any flavor when you follow this recipe. If you prefer to use broth, be sure to cut back on the salt this recipe calls for since most store-bought options already contain sodium.
You can blend a half cup of unsalted cashews into this soup, if you don’t have a plant-based milk you love, or add a dollop of cashew cream if you keep that on hand. Blending the soup will also add creaminess on its own!
Yes, use oat milk or hemp milk for creaminess.
For Instant Pot Corn Chowder, add onion, pepper, corn, potatoes, water, salt, pepper, garlic, and cayenne pepper to the bowl of your Instant Pot. Secure the lid, move the steam release valve to sealing, and cook at high pressure for 10 minutes. Let the pressure naturally release for 10 minutes after that, and then this soup is ready to blend and serve.
Looking for more vegan soup recipes? Try Cauliflower Soup, Chickpea Noodle Soup, or Red Lentil Soup for more delicious ideas.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , chopped (204 grams)
- 1 red bell pepper , chopped (170 grams)
- 1 garlic clove , minced
- 1 teaspoon dried thyme
- pinch of cayenne pepper (no more than 1/8 teaspoon)
- 4 cups water
- 1 pound Yukon gold potatoes , cut into 1-inch chunks
- 1 pound frozen organic corn kernels (about 2 1/2 cups)
- 2 teaspoons sea salt , plus more to taste
- 1/2 teaspoon ground black pepper
- 1 cup coconut milk (or milk of choice)
Instructions
- Heat the olive oil in a large pot over medium heat and sauté the onion and pepper until softened, about 5 minutes. Add the garlic, thyme, and cayenne pepper and stir for 1 more minute.
- Next, add the water, potatoes, corn, salt, and black pepper. Bring the water to a boil, then cover and lower the heat, simmering until the potatoes are fork-tender, about 25 to 30 minutes.
- When the soup is done cooking, stir in the coconut milk. Use a ladle to scoop half of the soup into a blender, and carefully blend until smooth. (When blending hot liquids, be sure to lightly cover the vent in the lid with a thin dish towel, so steam can escape and you won't get splattered with hot soup.)
- Pour the blended soup back into the pot, and then adjust the seasoning to taste. Serve warm with any toppings you love. Leftover soup can be stored in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
If you try this Vegan Corn Chowder, please leave a comment below letting me know how you like it. (I hope you love it!) And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.
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Reader Feedback: Which recipe would you like to see me make next?
How can I thicken up the soup?
I really enjoyed this soup, and so did my husband. It’s so different and creative.