Vegan Corn Chowder Recipe

Introduction

This vegan corn chowder is a creamy, comforting soup perfect for any season. Packed with fresh vegetables and a rich coconut milk base, it offers a delicious plant-based twist on a classic chowder. Whether you’re a vegan or just looking for a hearty, dairy-free meal, this recipe is simple and satisfying.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 jalapeño, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 3 1/2 cups vegetable broth
• 4 cups Yukon gold potatoes, diced
• 4 cups fresh or frozen corn kernels
• 1 14-ounce can full-fat coconut milk
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions

1. Step 1: Heat olive oil over medium heat in a large pot. Add the chopped onion, diced jalapeño, minced garlic, and diced red bell pepper. Sauté for 5-7 minutes until the onions are translucent and the vegetables are slightly softened.
2. Step 2: Pour in the vegetable broth and add the diced Yukon gold potatoes. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 10-15 minutes.
3. Step 3: Stir in the corn kernels and coconut milk. Allow the soup to simmer gently for an additional 5 minutes to combine the flavors.
4. Step 4: Carefully blend roughly half of the soup until smooth using an immersion blender or regular blender, then return it to the pot. This will give the chowder a creamy texture while leaving some chunks for body.
5. Step 5: Season the chowder with salt and pepper to taste. Serve hot, garnished with chopped fresh chives for a bright and fresh finish.

Tips & Variations

• For a milder version, remove the seeds from the jalapeño before dicing to reduce heat.
• Try adding smoked paprika or a pinch of cayenne for a smoky, spicy kick.
• If you prefer a thicker chowder, blend more of the soup before mixing it back in.
• Use frozen corn when fresh is not available; just thaw before using.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk instead of coconut milk?

Yes, you can substitute with other plant-based milks like cashew or almond milk, but for the creamiest texture and richest flavor, full-fat coconut milk is recommended.

Is this soup spicy?

The soup has a mild heat from the jalapeño, but you can adjust the spiciness by using less jalapeño or removing the seeds. For a completely mild version, omit the jalapeño altogether.

Vegan Corn Chowder Recipe

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5 from 51 reviews

This Vegan Corn Chowder is a rich and creamy plant-based soup made with fresh vegetables, coconut milk, and aromatic spices. Perfectly hearty and comforting, it blends tender potatoes, sweet corn, and vibrant bell peppers with a hint of heat from jalapeño, creating a delicious dairy-free alternative to traditional chowders.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium yellow onion, chopped
• 1 jalapeño, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups Yukon gold potatoes, diced
• 4 cups fresh or frozen corn kernels

Liquids

• 1 tablespoon olive oil
• 3 1/2 cups vegetable broth
• 1 (14-ounce) can full-fat coconut milk

Seasoning & Garnish

• Salt, to taste
• Black pepper, to taste
• Fresh chives, chopped for garnish

Instructions

1. Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced jalapeño, minced garlic, and diced red bell pepper. Cook, stirring occasionally, until the onions become translucent and the vegetables soften, about 5 to 7 minutes.
2. Simmer potatoes: Pour in the vegetable broth and add the diced Yukon gold potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender when pierced with a fork, approximately 10 to 15 minutes.
3. Add corn and coconut milk: Stir in the corn kernels and full-fat coconut milk. Let the soup simmer gently for an additional 5 minutes to allow flavors to meld.
4. Blend soup: Using an immersion blender or transferring about half the soup to a countertop blender, blend until smooth but still slightly chunky. Return the blended portion to the pot and stir well to combine.
5. Season and serve: Taste the chowder and season with salt and pepper as desired. Ladle into bowls and garnish with freshly chopped chives. Serve hot for a comforting meal.

Notes

• For a spicier chowder, leave some jalapeño seeds in or add a pinch of cayenne pepper.
• Frozen corn can be used if fresh corn is not available; no need to thaw before adding.
• You can substitute the red bell pepper with yellow or orange for a milder sweetness.
• This chowder keeps well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
• To make the chowder thicker, use less vegetable broth or add an extra potato.
• If you don’t have an immersion blender, carefully blend soup batches in a regular blender and return to pot.

Keywords: vegan corn chowder, dairy-free soup, creamy corn chowder, plant-based soup, coconut milk chowder, vegan comfort food