Vegan Corn Chowder

This vegan corn chowder is a warm, creamy, and satisfying one-pot meal packed with nutritious vegetables like potatoes, zucchini, and bell peppers. Whether you use fresh, frozen, or canned corn, this dairy-free chowder delivers a rich texture and sweet, savory flavor in every bite. It’s perfect for cozy dinners and makes great leftovers too.

Why You’ll Love This Recipe

This vegan corn chowder is comforting, easy to make, and naturally plant-based. With no dairy or animal products, it still offers a velvety, hearty texture thanks to blended corn and plant-based milk. It’s a great way to use up seasonal produce and delivers plenty of flavor with minimal effort. Whether you’re vegan or simply looking to add more plant-powered meals to your week, this soup is a winner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• vegetable oil

• yellow onion

• garlic

• red bell pepper

• golden zucchini (or yellow squash)

• jalapeño

• celery

• red, russet, or Yukon Gold potatoes

• corn kernels

• vegetable broth

• salt

• unsweetened plant-based milk

• green onion (for garnish)

• freshly ground pepper (for garnish)

Directions

1. Heat vegetable oil in a large pot over medium-high heat.

2. Add diced onion, minced garlic, red bell pepper, zucchini, jalapeño, and celery. Sauté for 4–5 minutes, or until the onion is soft and translucent.

3. Add chopped potatoes, 2 cups of corn kernels, and vegetable broth. Bring to a boil and cook uncovered for 20 minutes, or until the potatoes are fork-tender.

4. In a blender, combine the remaining 2 cups of corn kernels with the salt and plant-based milk. Blend on high until smooth.

5. Pour the blended corn mixture into the pot and bring back to a boil. Let cook for another 5 minutes.

6. Remove the pot from heat. Using an immersion blender, puree about half of the soup to create a thick, creamy texture while still keeping plenty of chunks. If using a regular blender, carefully blend in batches.

7. Serve hot, garnished with chopped green onions and freshly ground black pepper.

Servings and timing

This recipe makes 4 to 6 servings.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

• Spicier version: Keep the jalapeño seeds or add a dash of cayenne pepper for more heat.

• Herb twist: Add fresh thyme or a bay leaf while the soup simmers for added depth.

• Smoky flavor: Add a pinch of smoked paprika or a splash of liquid smoke.

• Creamier chowder: Stir in a scoop of vegan cream cheese or cashew cream.

• Extra veggies: Add chopped spinach, kale, or peas in the last 5 minutes of cooking for more color and nutrients.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm the chowder in a saucepan over medium heat, stirring occasionally. You can also reheat individual portions in the microwave. Add a splash of plant-based milk or broth if the soup thickens too much.

FAQs

Can I use frozen or canned corn?

Yes, both frozen and canned corn work well in this recipe. Just be sure to drain canned corn before using.

What’s the best plant-based milk to use?

Unsweetened almond, oat, or soy milk are great choices. Avoid sweetened or flavored varieties.

Can I make this chowder ahead of time?

Absolutely. It stores and reheats beautifully, making it ideal for meal prep.

How do I thicken the chowder?

Blending part of the soup thickens it naturally. You can also add a small amount of cornstarch slurry if you want it even thicker.

Is this soup gluten-free?

Yes, as long as your broth and plant milk are gluten-free, the entire recipe is gluten-free.

What potatoes work best?

Yukon Gold, russet, or red potatoes are ideal because they hold up well and add creaminess.

Can I freeze this chowder?

Yes. Let the soup cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat as needed.

How spicy is the soup?

It’s mildly spicy due to the jalapeño, but you can easily adjust the heat to your liking.

Can I skip the blender step?

You can, but blending part of the soup gives it a creamier, chowder-like consistency.

What can I serve with vegan corn chowder?

It pairs well with crusty bread, a fresh salad, or a grilled vegan sandwich.

Conclusion

This vegan corn chowder is a comforting, flavorful soup that’s perfect for any season. Loaded with wholesome veggies and naturally creamy without any dairy, it’s a plant-based meal that everyone will enjoy. Whether you’re cooking for a weeknight dinner or prepping for the week ahead, this one-pot chowder is a nourishing and delicious choice.

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