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This one-pot vegan corn chowder is creamy, comforting, a little spicy, and can be made with fresh, canned, or frozen corn to enjoy all year. Gluten-free, dairy-free, & vegan with stove, Instant Pot, and crockpot methods!
Table of contents
Thick and Creamy Vegan Corn Chowder with Potatoes
Mid-summer perhaps isn’t the time you’d think we’d be sharing a new hearty vegan soup recipe, but if there’s ever a time to try this vegan corn chowder, then it’s in the height of corn season, where fresh juicy, sweet in-season corn can come together with potatoes and other veggies to make a delicious chowder. And don’t worry, because frozen or canned corn will make this a year-round favorite, too.
Straight from our cookbook The Friendly Vegan Cookbook (by Michelle Cehn and Toni Okamoto), this vegan corn chowder recipe is one we return to time and time again (as the soup-splattered, dog-eared page will confirm). It’s thick, creamy, and delicious, simple to prepare, comes together in one pot, is made from low-budget pantry staples and ingredients, and is packed with nutrients and flavor for a satisfying meal.
Even better, our recipe for vegan corn chowder ditches heavy dairy and butter and even throws in some extra veggies for a lighter, more nutritious meal that’s still child-friendly. Plus, you can easily adjust the texture, flavor, and heat levels to your liking for the ultimate crowd-pleasing creamy corn chowder!
The Ingredients
- Sweet corn: Use in-season fresh corn on the cob where possible, though frozen corn kernels or canned corn will work, too.
- Potato: You can use red potatoes, Yukon Golds, or Russet potatoes (we like ours unpeeled for extra fiber and nutrients). Waxy potatoes hold their shape better.
- Aromatics: This easy corn chowder has a flavorful base thanks to yellow onion, garlic (use garlic powder in a pinch), celery, and red bell pepper (or any color).
- Jalapeño: Jalapeño corn chowder has a kick without being overwhelmingly spicy. For more heat, include seeds. Alternatively, cayenne pepper or red pepper flakes would work for a spicy corn chowder. Use poblano peppers for mild heat.
- Vegetable broth: Use a rich vegetable broth (regular or reduced sodium), vegetable bouillon + water, or even a ‘no-chicken’ broth.
- Plant-based milk: Any dairy-free milk will work. I.e., soy milk, oat milk, cashew milk, etc. For a more creamy vegan corn chowder recipe, use canned coconut milk or a combination of plant-based milk and cream.
- Sea salt & black pepper: To season the jalapeno corn chowder to taste.
- Oil: Use any neutral cooking oil, like vegetable oil, avocado oil, olive oil, etc. Using a combination of oil and vegan butter would also work for a slightly richer, ‘buttery’ flavor.
- Green onion: (or parsley/chives) To garnish the corn potato chowder.
What Could I Add to Vegan Potato Corn Chowder?
This easy corn chowder recipe is surprisingly versatile based on what veggies and seasonings you have in your kitchen and your desired flavor profile.
- More vegetables: Add extra nutrients/texture to the vegetarian corn chowder with zucchini or carrot (shredded or finely diced), leek, broccoli, etc.
- Sweet potato corn chowder: Replace the regular potatoes with sweet potatoes.
- Cauliflower corn chowder: Replace some (up to 60%) potato with lower-carb cauliflower for a lighter vegan corn soup recipe.
- Vegan cheddar cheese: For a delicious vegan cheesy corn chowder. Nutritional yeast will also work to add a subtle ‘cheesy’ flavor.
- Fresh herbs: I.e., parsley, thyme, or chives, etc., for a burst of freshness.
- Seasonings: I.e., smoked paprika for subtle smokiness, cumin for a savory, earthy flavor, a bay leaf or two (removed before serving), etc.
- Vegan butter: Stir it in when serving for richer, silkier, dairy-free corn chowder.
How to Make Vegan Corn Chowder?
- 1) First, if needed, shuck the corn off the cob.
The easiest way to do this is placing it in the center of a Bundt pan (or hold it upright), then work your way around the cob with a paring knife, slicing off strips of kernels. Then go back around the cob with the back of the knife to scoop the remaining flesh/milk from the cob (for a creamier vegan potato and corn chowder).
- 2) Then, dice the bell pepper, onion, and celery, chop the potato (into 2-inch pieces), and mince the jalapeño and garlic.
- 3) Meanwhile, heat a large heavy-based soup pot (or Dutch oven) over medium-high heat with the oil. Once hot, add the onion, garlic, bell pepper, jalapeño, and celery. Sauté the vegetables for 4-5 minutes until the onion becomes tender/ translucent.
- 4) Then, add potatoes, 2 cups of corn kernels, and the vegetable broth, stir, and bring to a boil. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the potatoes are tender.
If you’ve used corn on the cob, throw the cobs into the simmering soup to help infuse it with even more flavor. Remove them before serving.
- 5) Blend the remaining two cups of corn, the plant-based milk, and salt until smooth.
- 6) Pour the blended mixture into the soup pot, bring it to a boil once more, and cook for 5 minutes.
- 7) Remove the soup from the heat and, using an immersion blender (or regular blender), carefully blend some soup to your desired consistency.
- 8) Finally, taste and adjust the seasonings of the corn potato chowder. Serve it in bowls with fresh chopped green onion and fresh ground black pepper.
FAQs
First, use the SAUTÉ function for the sauté steps. Add the 2 cups of corn, potato, and broth, stir, then seal the lid and cook on manual HIGH pressure for 10 minutes. Carefully use the quick-release valve immediately after.
Then, add the blended corn-milk mixture and use the sauté function for 5 minutes before optionally using an immersion blender directly in the pot.
First, sauté the ingredients on the stovetop as written. Then transfer them with the 2 cups of corn, potatoes, and broth to your slow cooker (crock pot) and mix. Cover with the lid, and cook on LOW for 7-8 hours or HIGH for 3-4 hours until the potatoes are tender.
Then pour in the corn-milk mixture and cook on HIGH for 10-20 minutes before using an immersion blender directly In the slow cooker (or use a regular blender).
Top Recipe Tips and Notes
- Use fresh corn where possible: Not only does it taste amazing, but scraping around the cobs with the back of a knife/spoon will release all the milky liquid to add even more creaminess and flavor.
- Adjust the texture: Adjust how much you blend the soup to decide how chunky or smooth you prefer.
- To adjust the consistency: For a thin, brothy soup, don’t use an immersion blender at the end. For a typical thick, creamy corn potato chowder, blend a portion of it. Or blend it entirely smooth if preferred.
- Make leftovers: This vegan potato corn chowder tastes even better on day two, so we HIGHLY recommend making it in advance or making plenty of leftovers.
Storage Instructions
To reduce prep time, you could chop all the vegetables/aromatics in advance and store them separately in airtight containers in the refrigerator for up to 2 days. Store chopped potatoes in a container of water so they don’t brown.
Once cooked, allow any leftovers to cool and then store them in an airtight container in the fridge for 4-5 days (it’ll taste even better on day two!).
Although the texture of potatoes can change upon thawing, this vegan potato corn chowder is freezer-friendly for up to 3 months.
We like to reheat small portions in a microwave or larger amounts back on the stovetop. If the corn potato chowder has become a little too thick, add extra dairy-free milk or vegetable broth.
What To Serve With Vegan Corn Chowder?
- Toppings: i.e., vegan bacon (coconut, tofu, tempeh, etc.), vegan cheese, tortilla strips, avocado slices, chopped tomatoes, hot sauce/ red pepper flakes, etc.
- Bread: Crusty bread or a dinner roll (optionally buttered with vegan butter), garlic bread, focaccia, avocado toast, etc.
- Cornbread: The matching sweetness in our skillet cornbread (or jalapeño cornbread) pairs wonderfully with this slightly spicy jalapeno corn chowder.
- Sandwich: A simple sandwich or warm vegan grilled cheese.
- Salad: i.e., A light, leafy green salad with a simple vinaigrette or fresh tomato salad.
- Roasted vegetables: Like broccoli, green beans, Brussels sprouts, or carrots.
- Sautéed greens: Boost the nutrients further with sauteed spinach or kale.
We also highly recommend serving it with some lemon wedges. Just a splash of the acidic ingredient helps to make the vegan potato corn chowder brighter and provides more complex flavor depth.
More Vegan Soup Recipes
- Veggie-Packed Potato Leek Soup
- Hearty Kale & Bean Soup
- Creamy vegan broccoli soup
- Creamy curried carrot ginger soup
- Roasted red pepper soup
- Lentil potato soup
- Creamy vegan tomato basil soup
Photos by Alfonso Revilla
Corn Chowder
Video
Equipment
Ingredients
- 1 ½ tablespoons of vegetable oil
- 1 small yellow onion diced
- 2 large cloves of garlic, minced
- 1 small red bell pepper, diced
- ½ medium jalapeño, seeded and minced
- 3 ribs of celery, diced
- 1 pound of red, russet, or Yukon Gold potatoes, chopped
- 4 cups of corn kernels (frozen corn or fresh uncooked corn sliced directly off the cob— about 4 large ears), divided
- 4 cups of rich vegetable broth (or equivalent amount of vegetable bouillon and water)
- 1 ½ teaspoons of salt
- 2 cups of unsweetened, plain plant-based milk
- 2 tablespoons of chopped green onion, for garnish
- Freshly ground black pepper, for garnish
Instructions
- In a large soup pot, heat the vegetable oil over medium high heat.
- Add the onion, garlic, bell pepper, jalapeño, and celery and sauté for 4 to 5 minutes, until the onion becomes translucent and tender.
- Add the potatoes, 2 cups of the corn kernels, and vegetable broth. Bring to a boil and cook uncovered for about 20 minutes, until the potatoes are tender.
- Add the potatoes, 2 cups of the corn kernels, and vegetable broth. Bring to a boil and cook uncovered for about 20 minutes, until the potatoes are tender.
- In a blender, combine the remaining 2 cups of corn kernels, salt, and plantbased milk and blend on high until smooth. Pour the mixture into the pot of soup, bring to a boil, and cook for an additional 5 minutes.
- Remove the pot from the heat. Using an immersion blender, briefly blend some (but not all) of the soup. This will thicken the soup, but visible chunks of the ingredients should remain. (Alternatively, you can use a regular blender to purée half of the soup, and then add it back in.) Be careful not to overpurée, because you want plenty of chunkiness to remain in the soup.
- Garnish each bowl with chopped green onion and freshly ground pepper.
Notes
- Use fresh corn where possible: Not only does it taste amazing, but scraping around the cobs with the back of a knife/spoon will release all the milky liquid to add even more creaminess and flavor.
- Adjust the texture: Adjust how much you blend the soup to decide how chunky or smooth you prefer.
- To adjust the consistency: For a thin, brothy soup, don’t use an immersion blender at the end. For a typical thick, creamy corn potato chowder, blend a portion of it. Or blend it entirely smooth if preferred.
Nutrition
Disclaimer: Although journeytowellnesspath.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. journeytowellnesspath.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Additional Info
This creamy vegan corn chowder recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Published with permission from BenBella Books, 2020, all rights reserved.
This corn chowder recipe is delicious! It will be even better once fall hits!
I love corn chowder and this one did not disappoint! Love the spice level too! I used frozen corn and it worked great!
Right?! The spice level is so spot on!
Love the texture of this chowder!