Go Back
Vegan corn chowder in a black bowl.
Print Recipe
5 from 21 votes

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Soup
Cuisine: American
Diet: Vegan
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

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