Creamy and hearty vegan corn chowder with potatoes! This soup is rich and comforting and makes a delicious appetizer or main course.
I am in love with this vegan corn chowder. It is deliciously creamy and rich while still maintaining a feeling of lightness from the fresh corn and chopped spring onions.
It’s definitely filling enough as a main course but works wonderfully as an appetizer as well.
How to make Vegan Corn Chowder
First you want to slice the corn off the cob.
Using fresh corn on the cob is the best for this recipe as we actually cook the corn cobs in the soup to really infuse the soup with corn flavor.
So simply stand the corn cobs in a bowl and slice the corn off. Then break the corn cobs in half with your hands.
The corn itself you can set aside, as you only add that to the soup in the last 5 minutes of cooking.
Add some vegan butter to a pot along with some chopped onion and sauté until the onions are softened. Then add in some crushed garlic and dried thyme and sauté with the onions.
Add some all purpose flour and stir in, then add in vegetable stock, light coconut milk and coconut cream and whisk in until smooth.
Then you add in peeled chopped potatoes, the naked corn cobs (you don’t need to use all of them, just as many as can comfortably fit in the pot) along with a bay leaf.
Bring to a simmer and then cover the pot and let everything cook for around 25 minutes until the potatoes are soft.
Remove the corn cobs and the bay leaf.
Add the fresh corn and let it cook for 5 minutes and then add in some chopped spring onions and stir in. Add some salt and black pepper to taste.
Now your soup is ready to serve!
Pro Tips for the Best Vegan Corn Chowder
Use light coconut milk and full fat coconut cream. If you were to use full fat coconut milk in this recipe as well as the coconut cream I think the result may be too rich. Using light coconut milk solves this issue, you get delicious flavor and richness without it being too heavy.
If you have an issue with coconut milk then you can use a different non-dairy milk option instead and substitute the coconut cream for either a different non-dairy cream or just more non-dairy milk. Your soup will be less rich but still delicious.
Add the naked corn cobs to the soup to infuse the corn flavor into the soup before the corn is added. If you are using fresh corn on the cob, which is recommended for this soup, then adding the naked corn cobs to the soup really adds to the flavor.
You can optionally use canned corn or frozen corn and if you do this then of course you won’t have any corn cobs to add to the soup, and that’s okay, but if you do have them, then use them.
Can you make this Vegan Corn Chowder Gluten-Free?
If you want to make it gluten-free then you can switch the regular flour for a gluten-free all purpose flour blend. That way everything will stay the same.
If you don’t want to do it that way, then you can omit the flour, but then, if the soup is looking a little thin towards the end, then mix two tablespoons of cornstarch with a little cold water into a smooth paste and then stir it in. Let it cook for a few minutes to cook off and thicken the soup.
More Vegan Soup Recipes!
- Vegan Potato Soup
- Vegan Minestrone Soup
- Vegan Potato Leek Soup
- Vegan Sweet Potato Soup
- Vegan Black Bean Soup
- Vegan Butternut Squash Soup
Vegan Corn Chowder
- 5 Corn on the Cob or 4.5 cups (738g) Frozen Corn or Canned Corn, Drained
- 3 Tbsp Vegan Butter
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 1 tsp Dried Thyme
- ½ cup All Purpose Flour (63g)
- 2 cups Vegetable Stock (480ml)
- 28 ounces Canned Light Coconut Milk (800ml) Unsweetened
- 14 ounces Canned Coconut Cream (400ml) Unsweetened
- 2 Large Potatoes (1.2 pounds / 600g) peeled and cubed
- 1 Bay Leaf
- ¾ cup Spring Onions Chopped
- 1 tsp Salt
- Black Pepper to taste
- Slice the corn off the cob. Stand the corn cobs in a bowl and slice the corn off. Then break the corn cobs in half with your hands. Set aside both the fresh corn and the naked corn cobs.
- Add the vegan butter to a pot along with the chopped onion and sauté until the onions are softened.
- Add in the crushed garlic and dried thyme and sauté with the onions.
- Add the all purpose flour and stir in, then add in the vegetable stock, light coconut milk and coconut cream and whisk together.
- Add in the peeled chopped potatoes, the naked corn cobs (you don't need to use all of them, just as many as can comfortably fit in the pot) along with the bay leaf.
- Bring to a simmer and then cover the pot and let everything cook for around 25 minutes until the potatoes are soft.
- Remove the corn cobs and the bay leaf.
- Add the fresh corn and let it cook for 5 minutes and then add in the chopped spring onions and stir in. Add the salt and sprinkle on some black pepper to taste.
- Serve with some more spring onions on top and a sprinkle of black pepper.
- Keep leftovers stored in the fridge and enjoy within 3-4 days.
- If you want this corn chowder to be gluten-free then use a gluten free all purpose flour blend.
- Spring onions are also called green onions or salad onions or scallions.