Name: Smoky Vegan Corn Chowder with Potatoes Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Vegan American
Ingredients: 6 cobs corn (about 5 cups kernels total); 5-6 cups vegetable stock; 1 medium-large sweet onion, small dice; 1 stick celery, small dice; 1 small red bell pepper, small dice; ¼ cup finely chopped sun dried tomatoes (packed in oil); 3 cloves garlic, minced; 1 lb Yukon gold potatoes, chopped; 1 tablespoon olive oil; sea salt and ground black pepper, to taste; 1 tablespoon fresh thyme leaves, minced; 1 ½ teaspoons smoked paprika; ½ teaspoon chili flakes or ground chilies (optional); 2 teaspoons light miso; 1 tablespoon lemon juice; ¾ cup unsweetened non-dairy milk; chopped chives or parsley, for garnish

Jump to Recipe· 4.1 from 2 reviews

If you have been searching for a comforting, hearty dish that bursts with flavor and delivers a warm hug in a bowl, this Smoky Vegan Corn Chowder with Potatoes Recipe is exactly what you need. It’s a delightful celebration of sweet corn and tender potatoes enriched by smoky paprika and sun-dried tomatoes, perfectly blended into a creamy, dairy-free chowder. The layers of textures and flavors make this chowder not only satisfying but also incredibly nourishing, capturing the essence of soul food with a light, vegan twist.

Ingredients You’ll Need

In a large black pot, there are three layers visible: the bottom layer is made up of small, white and yellow corn kernels covering almost half of the pot's base; on top of the corn, there are quartered pieces of light brown potatoes with smooth skins, some of which are still being poured in from a clear glass container held by a woman's hand; beneath the potatoes and corn, there is a hint of finely chopped darker ingredients that can be seen around the edges. The pot is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simple, wholesome ingredients that each bring something special to the pot. From the sweetness of fresh corn to the earthiness of Yukon gold potatoes, every component plays a crucial role in building the perfect balance of taste, texture, and color in the chowder.

6 cobs corn (about 5 cups kernels total): Fresh corn adds natural sweetness and a beautiful pop of color.
5-6 cups vegetable stock: The base that creates a rich, flavorful broth.
1 tablespoon olive oil: For sautéing vegetables and adding subtle fruitiness.
1 medium-large sweet onion, small dice: Brings sweetness and depth.
1 stick celery, small dice: Adds freshness and a slight crunch.
1 small red bell pepper, small dice: Provides vibrant color and natural sweetness.
Sea salt and ground black pepper, to taste: Essentials for seasoning and enhancing flavors.
¼ cup finely chopped sun dried tomatoes (packed in oil): Imparts smoky tang and umami richness.
1 tablespoon fresh thyme leaves, minced: Offers earthy herbal notes that elevate the chowder.
1 ½ teaspoons smoked paprika: The smoky punch that defines the chowder’s character.
½ teaspoon chili flakes or ground chilies (optional): Adds a gentle heat to wake up the palate.
3 cloves garlic, minced: Aromatic intensity that ties everything together.
1 lb Yukon gold potatoes, chopped: Creamy texture and subtle sweetness for body.
¾ cup unsweetened non-dairy milk: Keeps it creamy while keeping it vegan.
2 teaspoons light miso: Boosts savory depth with a fermented punch.
1 tablespoon lemon juice: A bright, fresh lift at the end.
Chopped chives or parsley, for garnish: Adds a fresh herbaceous finish.

How to Make Smoky Vegan Corn Chowder with Potatoes Recipe

Step 1: Optional Corn Cob Stock

Start by cutting the corn kernels off the cobs, being careful to get as much corn off as possible without scraping too deep into the cob. Place the leftover cobs in a large pot with 5 cups of vegetable stock. Bring it to a boil, then lower the heat and simmer, covered, for 20 minutes. This step infuses the broth with natural corn flavor and sweetness, creating a deliciously rich base for your chowder.

Step 2: Sauté the Vegetables

Heat your olive oil in a large pot over medium heat, then add the diced sweet onion, celery, and red bell pepper all at once. Sauté gently until the onions turn translucent and the other vegetables soften, about 10 minutes. This slow cooking helps build a flavorful base, as the natural sugars caramelize lightly and the veggies meld together perfectly. Season with sea salt and black pepper to taste.

Step 3: Add Aromatics and Spices

Now, stir in the finely chopped sun dried tomatoes, minced thyme, smoked paprika, chili flakes if using, and garlic. Let these ingredients cook together for about a minute until fragrant. This mixture sets the smoky, umami tone of the chowder, making every spoonful pack a punch of layered flavor.

Step 4: Simmer Potatoes and Corn

Add the chopped Yukon gold potatoes and fresh corn kernels to the pot, seasoning generously with salt and pepper. Pour in your prepared vegetable stock and bring everything to a boil. Then reduce to a simmer, cover, and cook until the potatoes are tender—about 25 minutes. This step lets the potatoes absorb those smoky spices while starting to break down, thickening the chowder naturally.

Step 5: Blend for Creaminess

Carefully remove about a third of the soup and place it in a blender. Add the unsweetened non-dairy milk and light miso before blending until completely smooth. Pour this creamy portion back into the pot and stir gently, bringing the chowder back up to a simmer. This technique not only thickens the chowder but also creates a luscious, velvety texture without any dairy.

Step 6: Final Touches

If your chowder feels too thick, simply add a splash more vegetable stock until you reach your preferred consistency. Stir in the lemon juice for brightness and check the seasoning, adjusting salt, pepper, or chili flakes to taste. This finishing touch balances the smoky richness and adds a clean, fresh note to the dish.

How to Serve Smoky Vegan Corn Chowder with Potatoes Recipe

A white bowl with a gray rim is filled with chunky orange soup that has visible layers of yellow corn kernels, small green herb pieces, some red bits, and light brown potato chunks mixed throughout. A silver spoon with a patterned handle rests inside the bowl on the right side. A piece of rustic brown bread leans on the left edge of the bowl, and more brown bread slices sit on a white plate to the right. The bowl is placed on a soft pink cloth on top of a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle chopped chives or fresh parsley right on top to add a pop of vibrant green and a subtle oniony freshness that perfectly complements the smoky, creamy chowder. A grind of fresh black pepper over the top adds a bit of warmth and makes each spoonful even more inviting.

Side Dishes

This chowder pairs beautifully with crusty artisan bread or warm focaccia to sop up every last creamy drop. For a lighter meal, a crisp green salad with lemon vinaigrette balances the chowder’s richness with refreshing acidity and crunch, making it a well-rounded dining experience.

Creative Ways to Present

Serve your Smoky Vegan Corn Chowder with Potatoes Recipe in charming, rustic bowls to highlight its homey spirit. For a fun twist, try topping each bowl with crunchy roasted corn kernels or crispy smoked paprika-spiced chickpeas for some texture contrast. Garnish with a drizzle of good olive oil or a spoonful of vegan sour cream for an extra layer of indulgence.

Make Ahead and Storage

Storing Leftovers

This chowder tastes just as amazing the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, so you might even enjoy it more after it has rested a bit.

Freezing

To keep it longer, freeze the chowder in portion-sized airtight containers or freezer bags. It will keep well for up to 3 months. Thaw it overnight in the fridge before reheating to retain the best texture and flavors.

Reheating

Reheat gently on the stove over low to medium heat, stirring frequently to prevent sticking or burning. If the chowder has thickened too much, add a splash of vegetable stock or non-dairy milk to loosen it back up. Avoid the microwave when possible to keep the texture creamy and smooth.

FAQs

Can I use frozen corn instead of fresh?

Absolutely! Frozen corn works well if fresh corn isn’t available. Just thaw it before adding, and you might want to reduce the simmering time slightly since the corn is already cooked.

Is the miso essential in this recipe?

The miso adds a wonderful savory depth and umami flavor, enhancing the chowder’s complexity. If you don’t have miso, you can use a splash of soy sauce or tamari, but try to include a fermented ingredient if possible for the best flavor.

What type of non-dairy milk works best?

Unsweetened almond, oat, or cashew milk are all excellent choices here. They add creaminess without overpowering the other flavors. Avoid flavored or sweetened varieties.

Can I make this chowder spicy?

Yes! The recipe already includes an optional chili flakes addition, but feel free to add more if you enjoy heat. A dash of hot sauce or smoked chipotle powder also complements the smoky notes wonderfully.

How can I make this chowder gluten-free?

This recipe is naturally gluten-free as long as your vegetable stock and miso are verified gluten-free versions. Always double-check labels to be certain.

Final Thoughts

Once you try this Smoky Vegan Corn Chowder with Potatoes Recipe, it will quickly become one of your go-to comfort meals for chilly evenings or whenever you want a bowl of cozy goodness. Its inviting smoky aroma, simple nourishing ingredients, and luscious creamy texture will make every spoonful feel like a warm hug from the inside out. Go ahead, give it a try—you won’t regret it!