Vegan Corn Chowder

Filled with fresh corn kernels this slightly smoky Vegan Corn Chowder is beautifully thick, chunky, and creamy and makes a fabulously satisfying meal. Perfect for the chillier evenings coming our way! 

The beauty of this luscious vegetarian corn chowder is that it celebrates the bridge season between summer and fall. Yes, delciata squash has started making an appearance at the markets (yay!) but fresh corn is still abundant, and this creamy corn chowder is incredibly warming and cozy. Perfect for the chilly nights we’ve been having.

Weeknight friendly, hearty, and satisfying, this one-pot vegetarian corn chowder is dead simple to make and easily adaptable. What’s even better is that you can make it with frozen corn once fresh is not available.

Vegan Corn Chowder Recipe

Filled with fresh-off-the-cob corn kernels, potatoes, celery, and onions, this version of vegan corn chowder is creamy, chunky, and delicious. Sweet smoked paprika and roasted red peppers give the chowder provocative smoky flavours without having to use bacon.

Coconut milk, and blending a portion of the cooked chowder makes it ultra creamy and eliminates the need to use heavy cream which I find too heavy in most traditional chowders. A splash of apple cider vinegar added in at the end gives it a little brightness and balances the flavours.

If you aren’t avoiding dairy, an optional dollop of sour cream (or use dairy free sour cream to keep vegan) when serving the chowder adds a wonderful tang that cuts through the strong sweetness of the corn. So, so good.

Recipe Ingredients & Notes

This vegetarian corn chowder recipe is wonderfully creamy and full of flavour. The list of ingredients may seem long but most are standard, from your pantry, and others are optional.  Here’s what you need to make the chowder:

• Sweet fresh corn – You can use frozen corn to make this delicious corn chowder year round. However, fresh-off-the-cob corn kernels will make it so much milky-er and flavourful. I would avoid canned which does not have enough flavour.
• Onion, garlic, and celery – The aromatics that make up the most essential base of this vegetarian corn chowder.
• Potatoes – We love our chowder very chunky so we make it with lots of potatoes which also help thicken the soup nicely. Use a waxier variety that doesn’t fall apart easily such as Yukon gold.
• Roasted red pepper – I use jarred roasted red peppers which gives the chowder a little more depth of flavour and a slight smokiness. You can use a sweet bell pepper if you prefer.
• Low-sodium vegetable broth – Or water. For this chowder I like to use this vegetable broth.
• Coconut milk –  The coconut milk gives the corn chowder loads of creaminess with just a subtle hint of coconut flavour. The brand of coconut milk you use is important! Some organic brands are too watery and the milk will curdle. This brand works perfectly and is available at most supermarkets. If you don’t enjoy any coconut flavour, and you aren’t avoiding dairy, you can use whole milk. Just make sure to temper the milk so it doesn’t curdle.
• Apple cider vinegar – I almost always add a few tablespoons of vinegar to my soups. Here, it helps cut the sweetness of the corn and coconut milk, and helps brighten and balance out all the flavours.
• Smoked paprika – The corn chowder is so much more delicious with a hint of smokiness from the smoked paprika so I urge you not to leave it out. I use hot smoked paprika but sweet smoked paprika is just as good.
• Bay leaves – I add bay leaves to almost all of my soups. They give lovely background flavour to soups and stews.
• Kosher salt and freshly ground black pepper – To season the chowder.
• Cayenne pepper – Optional if you enjoy a hint of heat.
• Chives – Optional for garnish.
• Sour cream – Optional for serving. Omit if avoiding dairy, or use a vegan sour cream.

How To Make Vegan Corn Chowder

There is a bit of chopping involved here, but once that is out of the way, the corn chowder comes together really fast.

1. In a large soup pot heat the olive oil over medium heat. Add the onion, garlic and bay leaves and saute for 3 minutes. Stir in the celery, diced potatoes, and corn kernels with all their “milked” juices. Reduce heat to medium-low and cover the pot. Cook, stirring occasionally, until potatoes have slightly softened, about 6-8 minutes. If the vegetables are sticking to bottom of the pot, add a few tablespoons of water.
2. Add the smoked paprika, salt, and pepper and stir to combine. Pour in the broth followed by the coconut milk. Stir everything well, scraping any bits that may have stuck to the bottom of the pot. Simmer on low, partially covered, for 10 to 15 minutes or until potatoes are completely tender and soft.
3. Scoop out a few ladles of the chowder and place in the container of a blender. Allow it to cool slightly then carefully blend until completely smooth (USE CAUTION WHEN PUREEING HOT LIQUIDS). Pour back into the pot, add the vinegar and stir to combine. Taste and adjust seasonings; add more salt and pepper, a few more pinches of smoked paprika, or a few dashes of cayenne pepper, if desired.
4. To serve, place the chowder in bowls and top with a few tablespoons of raw corn, chopped chives, and a few dollops of regular or vegan sour cream, if desired.

Tips To Make the Best Vegan Corn Chowder

• Use the “milk” from the cobs. Once you cut the kernels off the cobs, make sure to scrape all of the milky juices off the cobs. These juices are essential in making the chowder even creamier and more flavourful. This quick video is very helpful if you need a visual on how to do it.
• Once you add the milk, don’t allow the chowder to boil. Make sure the chowder is kept at a simmer once you have added the coconut milk (or any milk). Otherwise, the milk will curdle which ruins the chowder.
• Season well. Between all the corn and coconut milk the chowder can become a little flat. Add salt and pepper in different stages, tasting along the way until it tastes just right.
• Blend some of the soup. This is a step required in most corn chowder recipes. Blending some of the potatoes and corn will make the soup extra silky and creamy.
• Top with extra crispy corn. Set aside a few handfuls of raw corn kernels to top the served chowder. The crispy bits are a great contrast to the creamy soup.

Suggestions To Serve With Vegan Corn Chowder

This vegan corn chowder is incredibly filing all on its own. If you aren’t avoiding dairy, the chowder is absolutely delicious served with a few dollops of sour cream. We also love it with a simple green salad, or with one of the following sides:

• Quick Skillet Cornbread
• Homemade Naan
• Easy No-Knead Focaccia

To Store & Freeze Vegetarian Corn Chowder

This vegetarian corn chowder is even better the next day. Store in the fridge in an airtight container for up to 5 days.

To freeze: Allow the corn chowder to cool completely. Then, transfer to a freezer-safe container, and store it in the freezer for up to 2 months.

To reheat: Place the frozen corn chowder in the refrigerator to thaw. Once thawed, reheat very gently on the stovetop until heated through.

If you give this Vegan Corn Chowder recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!

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Vegan Corn Chowder

Author: Sandra Valvassori

Filled with fresh corn kernels this slightly smoky Vegan Corn Chowder is beautifully thick, chunky, and creamy and makes a fabulously satisfying meal. Perfect chillier evenings!

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 4

Ingredients  

1x2x3x

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion diced
• 3 garlic cloves minced
• 2 ribs celery diced
• 2 pounds Yukon gold potatoes (about 4 medium/large) peeled and cut into 1/2-inch cubes
• 6 large ears fresh sweet corn (or 8 if they are small) husked, corn kernels removed, and cobs "milked" (see notes for the tip on "milking" the corn)
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper
• 2 cups vegetable broth, or water
• 1 14-ounce can full-fat *coconut milk (or whole milk)
• 1/2 cup chopped jarred roasted red pepper (or 1 sweet bell pepper, diced)
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon cayenne pepper optional

Optional to serve

• 4 tablespoons raw corn kernels for garnish
• Chopped chives for garnish
• vegan or regular sour cream for serving

Instructions 

• In a large soup pot heat the olive oil over medium heat. Add the onion, garlic, bay leaves and a few pinches of salt. Sauté until onion starts to soften, about 3 minutes, then stir in the celery, diced potatoes, and corn kernels with all their "milked" juices. (If using a sweet red bell pepper, add it now).
• Add the smoked paprika and a few more pinches of salt, and pepper. Stir to combine. Reduce heat to medium-low and cover the pot. Cook, stirring occasionally, until potatoes have slightly softened, about 6-8 minutes. If the vegetables are sticking to bottom of the pot, add a few tablespoons of water.
• Pour in the broth followed by the coconut milk. Stir everything well, scraping any bits that may have stuck to the bottom of the pot. Simmer on low, partially covered, for 10 to 15 minutes or until potatoes are completely tender and soft.
• Transfer 1/3 (or slightly more) of the chowder to a blender. Allow it to cool slightly (use caution when pureeing hot liquids!) then carefully blend until completely smooth.
• Pour back into the pot, then stir in the chopped roasted red pepper and apple cider vinegar. Taste and adjust seasonings; add more salt and pepper, if necessary, and/or a few more pinches of smoked paprika. If you you'd like a tiny bit of heat, add a few dashes of cayenne pepper.
• To serve, place the chowder in bowls and top with raw corn, chopped chives, and a few dollops of regular or vegan sour cream, if desired.

Notes

*The brand of coconut milk you use is important! Some organic brands are too watery and the milk will curdle. This brand works perfectly and is available at most supermarkets. If you don't enjoy any coconut flavour, and you aren't avoiding dairy, you can use whole milk. Just make sure to temper the milk so it doesn't curdle.

Tips To Make the Best Vegan Corn Chowder

• Use the "milk" from the cobs. Once you cut the kernels off the cobs, make sure to scrape all of the milky juices off the cobs. These juices are essential in making the chowder even creamier and more flavourful. This quick video is very helpful if you need a visual on how to do it.
• Once you add the milk, don't allow the chowder to boil. Make sure the chowder is kept at a simmer once you have added the coconut milk (or any milk). Otherwise, the milk will curdle which ruins the chowder.
• Season well. Between all the corn and coconut milk the chowder can become a little flat. Add salt and pepper in different stages, tasting along the way until it tastes just right.
• Blend part of the soup. This is a step required in most corn chowder recipes. Blending some of the potatoes and corn will make the soup extra silky and creamy.
• Top with extra crispy corn. Set aside a few handfuls of raw corn kernels to top the served chowder. The crispy bits are a great contrast to the creamy soup.

Keywords: chowder, Corn, corn chowder, Gluten-free, vegan

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