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.
This was so delicious! I used vegan cream in place of the coconut milk, a pinch of nutmeg and a splash of lemon juice, which made also a good addition to this. First time trying corn chowder and will make again, amazing recipe!
So happy to hear it was delicious Maja! Thanks for sharing and the great review!
I’ve made this recipe without exaggeration a dozen times. It is so delicious, my whole family loves it (even the non vegans!) and we always use the leftovers (if there are any!) for work lunches. This recipe is a staple!!!! Thank you!!!!
Awesome! Thanks so much Maggie!
Absolutely delicious! I was looking for recipes to please my non-vegans family and they loved this. I will definitely be making it again. I did sub the coconut milk and cream for oatly milk and oatly cream due to a coconut allergy in the house, worked out just fine though I had to use a little more to make it as creamy.
Wonderful! Thanks Charlotte!
Hi Charlotte you said you had to use extra oat milk. How much did you use? I’m worried that it won’t be as creamy as the recipe. Thank you in advance.
Literally the best soup I’ve ever made. It is SO GOOD and my entire non vegan family ate it up and now I’m sad there is none left for me to eat. Will make this 100 more times!
Awesome Angela, thank you so much!
Can I use just frozen corn or canned? I want to cut corners lol
Yes, we have options for that in the recipe ingredients.
Simply AMAZING!
Thanks Catherine!
So so delicious. Couldn’t find coconut cream but it was still creamy and decadent without it. Also was too lazy to peel the potatoes, turned out fine 🙂
Thank you thank you thank you for the lovely recipe! ????
Wonderful! Thanks so much for sharing Annie!
This. Is. Delicious! I was so sad when it was gone, but I guess I will just have to make more! Thank you for sharing this AMAZING recipe. My mouth is watering just thinking about it!
So glad you enjoyed it! Thanks for the awesome review!
So good! I made with coconut milk. Added diced mushrooms with the corn. I will definitely make this again.
Awesome Eva! Thanks for the great review. 🙂
In your write-up I think you meant corn cobs not husks. ????
Indeed I did! Haha, thanks for pointing it out! 🙂
This is an awesome vegan chowder! I made it but added carrots and it was delicious. I was curious if it freezes well? It makes a lot for my fam and I could cut it in half of course but I love having backup meals.
Hi Leslie! So glad you enjoyed it! I haven’t tried freezing this soup but I think it should freeze well! Thanks for the wonderful rating. 🙂
OMG definitely a keeper, nothing to change. Everybody loved it p. Tkssss ????
So happy to hear, thanks Sylvie.
Hi Alison! Can you omit the flour? I have a gluten sensitivity. This looks so good!!
Hi Marylou, you could use a gluten free all purpose flour instead. Or if you don’t want to do that, then omit it, but if the soup looks like it could use a little thickening up at 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. All the best! 🙂
Love this. Filling too. I added chopped shitake mushrooms. Chopped celery. Almond/Coconut milk blend. And a green pepper, peeled during the simmer process. Thank you
Awesome! So glad you enjoyed it! Thanks so much for sharing and the wonderful review. 🙂
This soup is pure heaven! So creamy and rich. And I love how simple it is.
Awesome! Thanks Megan. xo