Vegan Corn Chowder

This vegan corn chowder is creamy, cozy, and packed with sweet corn flavor. It’s an easy recipe that comes together with simple pantry ingredients and makes a comforting meal any day of the week. The corn adds a little sweetness, while the savory broth and veggies keep every spoonful delicious. It’s the perfect bowl to make when you’re craving something warm and satisfying!

This vegan corn chowder recipe comes from The Friendly Vegan Cookbook. While it’s an absolute fall favorite, it can be enjoyed any time of year, as it comes together perfectly with frozen corn. Also, don’t miss our round-up of the best vegan soup recipes from all around the web!

Why You Must Make this Dairy-Free Corn Chowder

This vegan corn chowder is a game-changer for comfort food lovers. Here are even more reasons to love it:

• Creamy Without the Dairy. This chowder delivers a rich and creamy texture without any dairy.
• Packed with Fresh Corn Flavor. Using fresh or frozen corn ensures every bite is irresistibly delicious.
• Hearty and Satisfying. Filled with hearty vegetables like potatoes and carrots, this chowder is both filling and comforting.
• Easy to Make. This recipe is straightforward and easy to follow, making it accessible even for beginners.
• Perfect for Meal Prep. This chowder stores well in the fridge, so you can make a big batch and enjoy it throughout the week.

Corn Chowder Key Ingredients and Substitutions

These ingredients are what give your chowder its rich flavor and creamy texture. Plus, a few easy substitutions to help you along:

• Vegetable Oil – Adds a little richness to the chowder. You can swap it for olive oil, avocado oil, or vegan butter. For an oil-free version, sauté the vegetables in a splash of vegetable broth or water instead.
• Yellow Onion & Garlic – Lend lots of flavor without making the recipe complicated. You can use white onion or shallots instead, and jarred minced garlic works in a pinch.
• Red Bell Pepper & Jalapeño – Adds sweetness, color, and a little crunch, while jalapeño gives the chowder a gentle kick. For less heat, remove the jalapeño seeds or leave it out completely. You can also use poblano pepper for a milder, slightly smoky flavor.
• Celery – Gives a little texture to the chowder. It also helps balance the sweetness of the corn and peppers. If you don’t have celery, try diced carrots or extra bell pepper instead.
• Potatoes (Red, Russet, or Yukon Gold) – Make the chowder hearty and help give it a naturally thicker, creamier texture. Yukon Gold, red, or russet potatoes both work well. For a slightly lighter version, try cauliflower or sweet potato.
• Corn Kernels – Gives sweet, juicy bites and gives the soup its classic corn flavor. Fresh, frozen, or canned corn can all work. If using canned corn, drain and rinse it first.
• Rich Vegetable Broth – Provides the savory liquid that brings all the ingredients together and also adds extra flavor. Use low-sodium broth if you want more control over the salt or use a rich homemade vegetable broth.
• Unsweetened, Plain Plant Milk – Makes the chowder creamy without using dairy. Soy, oat, cashew milk, or almond milk can all work, but choose an unsweetened and unflavored vegan milk. For an even richer chowder, use unsweetened coconut milk, though it will add a subtle coconut flavor.
• Green Onion & Black Pepper (for garnish) – Add them right before serving for the best flavor and texture. Fresh chives can replace the green onion, and white pepper works well instead of black pepper.

How to Make Vegan Corn Chowder

We’ll walk you through these four simple steps to create a flavorful, creamy chowder that’s perfect for any meal.

Step 1: Sauté the Vegetables – 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 is translucent and tender.

Step 2: Cook the Potatoes and Corn – Add the potatoes, 2 cups of corn kernels, and vegetable broth to the pot. Bring to a boil and cook uncovered for about 20 minutes, or until the potatoes are tender.

Then, Step 3: Blend the Corn Mixture – In a blender, combine the remaining 2 cups of corn, salt, and plant-based milk. Blend until smooth, then pour this mixture into the pot. Bring to a boil and cook for an additional 5 minutes.

Finally, Step 4: Thicken and Serve – Remove the pot from heat. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Garnish each bowl with chopped green onion and freshly ground pepper before serving.

Tasty Serving Tips and Suggestions

Here are some simple tips and serving suggestions to make your homemade corn chowder even better:

• Top with Fresh Herbs and Toppings – Add a sprinkle of chopped parsley or cilantro for a burst of fresh flavor that complements the creamy chowder. We love a little diced avocado, crumbled plant-based bacon, or hot sauce on ours!
• Serve with Crusty Bread – Pair your chowder with warm, crusty bread (like this herby rosemary bread) for dipping.
• Add a Squeeze of Lime – A squeeze of lime juice brightens the flavors and adds a tangy twist that pairs well with the sweetness of the corn.
• Sprinkle on Some Vegan Cheese – If you enjoy a little extra richness, sprinkle some dairy-free cheese on top. It melts beautifully into the hot chowder. Consider zesty parmesan, creamy mozzarella, or tangy cheddar vegan cheeses.
• Pair with a Side Salad – Balance the hearty chowder with a light, fresh salad on the side. A simple green salad with a creamy dill dressing works great.

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