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Home » Vegan Soup Recipes » Vegan Corn Chowder

Vegan Corn Chowder

June 7, 2019 By Shannon @ Yup, it's Vegan 2 Comments

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Turn fresh sweet summer corn into a sunny and satisfying soup with this vegan corn chowder!

Overhead view of a blue porcelain bowl with vegan corn chowder that is creamy and has a bright yellow color.

Corn chowder. The latest victim of the vegan coconut milk craze! What if I told you (and showed you) that creamy vegan corn chowder doesn’t need to use or taste like coconut at all? In fact, it can be made with the most basic of ingredients, and is very very close to being a one pot meal…

In making my classic clam-free vegan chowder, I utilized a sneaky blended base of cashews, potatoes, and beans. BUT, it’s almost summer now, and I know we’re all starting to not want to huddle over the stove cooking separate pans and then combining them.

Two bowls of vegan corn chowder next to a wooden spoon, garnished with jalapeno and chopped bell pepper.

Thankfully, fresh corn has an inherent creaminess and starchiness to it that, when harnessed properly, gives us an equally delicious and satisfying, creamy dairy-free base with a lot less work.

I like my vegan corn chowder a little spicy – it balances out the corn’s sweetness. Just reduce the red pepper flakes if you need to.

Potatoes in corn chowder are a must, and I highly recommend Yukon golds because they help keep your vegan corn chowder a nice bright golden color. You can use red potatoes to equally delicious effect, just note the color may get more muddled.

My one last trick – and it’s an important one – is to simmer the de-kerneled (is that a word?) corn cobs in the soup along with the rest of the ingredients. It’s obviously not meant to be eaten, but infuses your chowder with even more corn flavor, not unlike adding a bay leaf or something else that you’d retrieve and discard later.

Hope you enjoy this easy and awesome sunny vegan corn chowder!

Sunny Vegan Corn Chowder | Yup, it's Vegan
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5 from 2 votes

Vegan Corn Chowder

Deceptively simple ingredients turn into a magical, creamy vegan corn chowder that everyone will love!
Course Soup
Cuisine dairy-free, gluten-free, nut-free, refined sugar-free, soy-free, vegan, vegetarian
Keyword dairy-free corn chowder, vegan corn chowder
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 277kcal
Author Yup, it's Vegan

Equipment

  • Blender, immersion blender or food processor

Ingredients

  • 4 ears corn (equals about 2.5 cups of kernels)
  • 2 tbsp olive oil
  • 1 yellow or white onion diced
  • 1 carrot peeled and diced
  • 2 ribs celery diced
  • 4 cloves garlic minced
  • 2 cups diced Yukon gold potato (from 5 baby potatoes or 3 regular sized)
  • 1/2 tsp hot paprika (use mild paprika if sensitive to spice or if hot paprika unavailable)
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground black pepper
  • 1 tbsp cognac or brandy (optional, to deglaze)
  • 1 tbsp miso (optional)
  • 2 cups low-sodium vegetable broth
  • 1 and 1/2 cups plain, unsweetened cashew milk (or other plain, unflavored non-dairy milk of choice)
  • salt to taste

Instructions

  • Prep your corn by removing the husks. Scrape off the kernels into a bowl, scraping close to the cob. Reserve the corn cobs and discard the husks.
  • In a soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery with a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and cook for another 60 seconds.
  • Stir in the paprika, red pepper flakes, black pepper, and diced potatoes. Cook for about 2 minutes, stirring frequently. If using, deglaze the pan by adding the cognac and stirring well, scraping around the bottom.
  • Add the miso if using, vegetable broth, corn kernels, and whole corn cobs (these help infuse even more corn flavor). Bring to a boil, then reduce to a simmer and cook for about 20 minutes, or until the potatoes are cooked through.
  • Stir in the cashew milk and cook until warmed through. Season to taste with salt and pepper. Use an immersion blender to partially puree the soup, or transfer 2 cups of the soup to your food processor or blender, blend until smooth, and return to the pot. Serve hot.

Nutrition

Serving: 1fourth recipe | Calories: 277kcal | Carbohydrates: 39g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Potassium: 738mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2550IU | Vitamin C: 39.6mg | Calcium: 80mg | Iron: 1.8mg

Adapted from my vegan chowder recipe and Love & Lemons.

Looking for more creative corn recipes? I’ve got you covered!

  • Sweet Corn Curry
  • Miso Lentil Stew with Pan-Roasted Sweet Corn and Zucchini

Filed Under: Soup, Summer Tagged With: gluten-free, grains, nut-free, one pot, refined sugar-free, soy-free, sweetener-free

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Comments

  1. Rebekah says

    July 4, 2019 at 07:54

    5 stars
    Made this last night hoping to serve it for my 4th of July today if it came out and it’s absolutely amazing! So much corn flavor, creamy, with a little bit of a kick. Just so perfect. Love the trick to put the corn cobs in while it simmers.

    Reply
  2. Amanda says

    June 19, 2019 at 13:59

    5 stars
    Best corn chowder I have ever had! You never disappoint;-)

    Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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