This vegan corn chowder is creamy and hearty and made with potatoes for a rich and comforting soup. A perfect 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 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.
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.
- Break the empty corn cobs in half with your hands.
- 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.
- Add all purpose flour and stir it in with the onions.
- Add vegetable stock, light coconut milk and coconut cream and whisk in until smooth.
- 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.
- Remove the corn cobs and the bay leaf.
- Add the fresh corn and let it cook for 5 minutes.
- Then add chopped green onions and stir in.
- Add salt and black pepper to taste.
- Serve topped with chopped green onions and a sprinkle of ground black pepper.
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.
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.
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.
More Vegan Soup Recipes
- Vegan Potato Soup
- Vegan Minestrone Soup
- Vegan Potato Leek Soup
- Vegan Black Bean Soup
- Vegan Butternut Squash Soup
- Vegan Chicken Noodle Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Corn Chowder
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
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
- If you want this corn chowder to be gluten-free then use a gluten free all purpose flour blend.
- Green onions are also called spring onions or salad onions or scallions.
- Keep leftovers stored in a covered container in the fridge and enjoy within 3-4 days. It can be reheated in the microwave.
I don’t have a can of coconut cream, can you make this without it?
Hi Lori. Yes you can. It just won’t be as creamy.
I replaced the thyme with 1/4 of Mexican Street Corn Seasoning and it was amazing!
Yummy! Thanks so much for sharing Kim!
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!
Excellent recipe! Chowder is best ever!! Can I use red potatoes (unpeeled)?
Red potatoes should be fine, and if you like to leave the peels on you can definitely do it.
I’m a vegetarian not vegan so could I use regular cream and milk instead of the coconut versions?
Sure!
Can you use full fat coconut milk instead of the light coconut milk and coconut cream?
Sure you can.
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!
Awesome Shelley! So happy you enjoyed it!