Vegan Corn Chowder is creamy and comforting, made without gluten or dairy. I use a bag of frozen corn to make this recipe as fast and easy as possible, but you can use fresh corn sliced off the cob, if you prefer!
Ingredients You’ll Need
How do you make vegan corn chowder? Skip the heavy cream and use your favorite non-dairy milk, instead. I’ve tested this recipe with both almond milk and coconut milk, and it’s delicious either way!
Here’s what you’ll need:
- Corn (use frozen to save time & effort!)
- Red bell pepper
- Dried herbs & seasonings
- Milk of choice
As you can see, this dairy-free soup is incredibly simple, but you’ll be amazed by the flavor. It’s inspired by the restaurant where I worked in college, which served the best corn chowder I’ve ever tasted. It’s creamy, with a slight kick! (Omit the cayenne if you are sensitive to spice, FYI.)
How to Thicken it Up
Corn chowder is notoriously thick, which is usually achieved by making a roux (a mix of flour and butter). Instead of adding flour to this soup, I prefer to puree half of the soup to thicken it up, and add creaminess at the same time.
Adding potatoes to this soup gives it a similar starchiness, while also keeping it gluten-free and flourless. You can use an immersion blender to blend the soup directly in the pot, but you’ll achieve a creamier texture by transferring half of the soup (or more, if you want more creaminess) to a blender, and blending it until smooth.
When choosing which parts will get blended in this soup, I usually aim for grabbing any big chunks of potatoes, so the soup will have a smoother texture.
Tip: I don’t bother peeling the potatoes for this recipe, but you can if you want to.
Then you can add the blended soup back to the pot and mix it in with the remaining veggies. I love the contrasting textures in each bite.
Need to swap an ingredient? Here’s my best guesses for what might work.
- Potatoes. I love using cauliflower as a swap for potatoes! (If you’ve ever tried Mashed Cauliflower, you know it can be just as satisfying.
- Milk. You can use cashew milk or hemp milk instead of the almond or coconut options. Or just use more water, if you don’t mind a slightly less-creamy soup.
- Cayenne Pepper. You can totally omit this if you don’t want the soup spicy. I think it helps take it to the next level flavor-wise, though.
Vegan Corn Chowder
- 1 tablespoon olive oil
- 1 yellow onion , chopped (204 grams)
- 1 red bell pepper , chopped (170 grams)
- 4 cups water
- 1 pound Yukon gold potatoes , cut into 1-inch chunks
- 1 pound frozen organic corn kernels (about 2 1/2 cups)
- 1 teaspoon dried thyme
- pinch of cayenne pepper (no more than 1/8 teaspoon)
- 2 teaspoons sea salt , plus more to taste
- 1/2 teaspoon ground black pepper
- 1 cup coconut milk (or milk of choice)
- Heat the olive oil in a large pot over medium heat and sauté the onion and pepper until softened, about 5 minutes.
- Add in the water, potatoes, corn, thyme, cayenne, 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.
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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