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    Home » Appetizers

    Vegan Corn Chowder

    Published: Jul 30, 2019 Updated: Aug 3, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Corn Chowder

    This vegan corn chowder is creamy and hearty and made with potatoes for a rich and comforting soup. A perfect appetizer or main course.

    Vegan corn chowder in black bowls.

    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 too.

    And if you love recipes with corn then also check out our vegan corn fritters and vegan cornbread.

    You’ll also love our vegan clam chowder.

    Vegan corn chowder topped with chopped spring onions in a black bowl.

    How To Make Vegan Corn Chowder

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • 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 into a bowl. Set the corn aside, as you only add it to the soup in the last 5 minutes of cooking. 
    Two photo collage showing slicing the fresh corn off the corn cobs.
    • Break the empty corn cobs in half with your hands. 
    Two photo collage showing breaking the empty corn cobs in half by hand.
    • Add vegan butter to a pot along with chopped onion and sauté until the onions are softened. Then add crushed garlic and dried thyme and sauté with the onions. 
    Two photo collage showing onions, garlic, vegan butter and spices sautéeing in a pot.
    • Add all purpose flour and stir it in with the onions.
    Two photo collage showing flour added to the onions in the pot and stirred in.
    • Add vegetable stock, light coconut milk and coconut cream and whisk in until smooth. 
    Two photo collage showing vegetable stock, light coconut milk and coconut cream added to pot and whisked.
    • Now add peeled chopped potatoes, the empty 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. 
    Two photo collage showing peeled chopped potatoes, empty corn cobs and bay leaf added to pot and simmered until the potatoes are soft and cooked.
    • Remove the corn cobs and the bay leaf. 
    Two photo collage showing removing the empty corn cobs and bay leaf from the pot.
    • Add the fresh corn and let it cook for 5 minutes.
    Two photo collage showing fresh corn added to pot and mixed in.
    • Then add chopped green onions and stir in.
    Two photo collage showing chopped spring onions added to pot and mixed in.
    • Add salt and black pepper to taste. 
    Vegan corn chowder in a pot with a soup ladle.
    • Serve topped with chopped green onions and a sprinkle of ground black pepper.
    Vegan corn chowder in black bowls.

    Ingredient Notes

    Light coconut milk (canned).  This recipe uses two 14-ounce cans of light coconut milk. 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. 

    Coconut cream. This recipe uses one 14-ounce can of unsweetened coconut cream. You could also use canned, full fat, unsweetened coconut milk.

    If you have an issue with coconut then you could 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. 

    Empty corn cobs. Add the empty corn cobs to the soup to infuse the corn flavor into the soup. If you are using fresh corn on the cob, which is recommended for this soup, then adding the empty corn cobs to the soup really adds to the flavor. 

    Fresh corn. We used fresh corn cut off the cobs. However, 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. 

    Vegan corn chowder in a black bowl.

    Make It Gluten-Free

    If you want to make this vegan corn chowder gluten free then you can switch the regular flour for a gluten free all purpose flour blend. That way everything will stay the same.

    Alternatively, you can omit the flour, but then, if the soup is looking a little thin towards the end, then mix 1-2 tablespoons of cornstarch with a little cold water into a smooth paste and stir it in. Let it cook for a few minutes to cook off and thicken the soup. 

    Vegan corn chowder in a black bowl with a spoon.

    Storing and Reheating

    Keep leftover vegan corn chowder stored in a covered container in the fridge and enjoy within 3-4 days. It can be reheated in the microwave.

    Vegan corn chowder in a black bowl with a spoon.

    More Vegan Soup Recipes

    1. Vegan Potato Soup
    2. Vegan Minestrone Soup
    3. Vegan Potato Leek Soup
    4. Vegan Black Bean Soup
    5. Vegan Butternut Squash Soup
    6. Vegan Chicken Noodle Soup

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan corn chowder in a black bowl.

    Vegan Corn Chowder

    This vegan corn chowder is creamy and hearty and made with potatoes for a rich and comforting soup. A perfect appetizer or main course.
    5 from 20 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 517kcal
    Author: Alison Andrews

    Ingredients

    • 5 Corn on the Cob or 4.5 cups (738g) Frozen Corn or Canned Corn, Drained
    • 3 Tablespoons Vegan Butter
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 teaspoon Crushed Garlic
    • 1 teaspoon Dried Thyme
    • ½ cup All Purpose Flour (63g)
    • 2 cups Vegetable Stock (480ml)
    • 28 ounces Canned Light Coconut Milk (800ml, 2 cans) Unsweetened
    • 14 ounces Canned Coconut Cream (400ml, 1 can) Unsweetened
    • 2 Large Potatoes (1.2 pounds / 600g) peeled and cubed
    • 1 Bay Leaf
    • ¾ cup Green Onions Chopped
    • 1 teaspoon Salt
    • Black Pepper to taste
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    Instructions

    • 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 empty 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 empty 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 green onions and stir in. Add the salt and sprinkle on some black pepper to taste. 
    • Serve with more chopped green onions on top and a sprinkle of ground black pepper.

    Video

    Notes

    1. If you want this corn chowder to be gluten-free then use a gluten free all purpose flour blend.
    2. Green onions are also called spring onions or salad onions or scallions.
    3. Keep leftovers stored in a covered container in the fridge and enjoy within 3-4 days. It can be reheated in the microwave.

    Nutrition

    Serving: 1Serving | Calories: 517kcal | Carbohydrates: 55g | Protein: 8g | Fat: 30g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 888mg | Potassium: 972mg | Fiber: 7g | Sugar: 10g | Vitamin A: 709IU | Vitamin C: 35mg | Calcium: 46mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Joasia Garza says

      November 06, 2022 at 2:19 pm

      We loved this quick and easy recipe. My mother loves corn chowder. She suggested that next time we do a pound of carrots and a pound of potatoes. She also suggested serving with lime wedge. I added a very thin slice of jalapeño. Thank you for this recipe!5 stars

      Reply
    2. Justine says

      August 07, 2022 at 6:18 pm

      Excellent recipe! Chowder is best ever!! Can I use red potatoes (unpeeled)?5 stars

      Reply
      • Alison Andrews says

        August 08, 2022 at 10:36 am

        Red potatoes should be fine, and if you like to leave the peels on you can definitely do it.

        Reply
    3. Grace says

      July 14, 2022 at 3:20 am

      I’m a vegetarian not vegan so could I use regular cream and milk instead of the coconut versions?

      Reply
      • Alison Andrews says

        July 14, 2022 at 9:28 am

        Sure!

        Reply
    4. Meenu says

      November 12, 2021 at 7:52 am

      Can you use full fat coconut milk instead of the light coconut milk and coconut cream?

      Reply
      • Alison Andrews says

        November 12, 2021 at 10:37 am

        Sure you can.

        Reply
    5. Shelley says

      September 25, 2021 at 6:53 pm

      Delicious! This is fall comfort food! I was missing some ingredients, so I substituted 1 ½ Tbs dried minced onion for the onion and dried oregano for the dried thyme. I will be making this recipe again (and try it using the ingredients called for 😁)! Thank you for sharing this recipe!5 stars

      Reply
      • Alison Andrews says

        September 26, 2021 at 8:29 pm

        Awesome Shelley! So happy you enjoyed it!

        Reply
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