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Easy Vegan Corn Chowder Recipe
This delicious vegan corn chowder is everything you want in a comforting bowl of soup!
It’s thick, creamy, full of flavor and packed with healthy veggies.
This chowder is perfect to make on a cold night, if you’re feeling under the weather, or if you just want an easy and healthy meal!
Vegetarian Coconut Milk Corn Chowder
Chowder is usually made with dairy milk, but I’ve found that blending a small amount of the soup and adding plant based milk does just the trick.
I just used coconut milk for this which added a slight hint of sweetness and made it super creamy. Feel free to use any plant milk you have on hand though!
The sweet potatoes also add some sweet flavors while making this soup hearty and so delicious.
Finally, the corn brings the whole dish together, adding nice texture and taste, and even more sweetness!
How to Make Creamy Chowder with Potatoes
Preparing the Chowder Vegetables
To make the base for your corn chowder, start by adding your olive oil, onion and garlic to a large pot over medium heat.
Cook these until they are translucent and very fragrant. Then add in the celery and carrots and cook for a few minutes, then add the sweet potatoes.
I usually cover them for this part and stir occasionally until the veggies and potatoes have softened and are almost done.
Add in the remaining ingredients, except for the corn, and bring to a boil. Reduce to low, add the corn and simmer for 10-15 minutes.
Once it’s done simmering, I like to take it off the heat and let it cool a bit, and then blend about 1/4-1/3 of the soup, pour it back it and stir. This really thickens up the soup and makes it more satisfying.
The best way to do this is with an immersion blender, but if you don’t have one let the soup cool until it’s just warm and then pour some of it into a normal blender! If it’s too hot it could make a big mess!
Finally, add in the corn and let it quickly heat through!
Serving Sweet Potato Corn Chowder
This chowder gets better with time too, as the flavors marinate it will become even more flavorful the next day.
Best Vegan Corn Chowder with Potatoes
I’m always looking for one pot recipes that make a lot of food, and this is about as cheap and easy as it can get!
Gradually cooking the veggies and potatoes and then simmering everything so all the flavors can combine together.
This would also be yummy with regular potatoes and coconut milk, or pumpkin or squash in place of sweet potatoes.
Let me know your favorite way to make corn chowder!
This recipe is:
- All Natural
Try these other warming vegan recipes:
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- 3 Medium Sweet Potatoes
- 2 Cups Corn
- 6 Stalks Celery
- 4 Carrots
- 4 Cups Veggie Broth
- 4 Cloves Garlic
- 1 Yellow Onion
- 1 Cup Plant Milk (I used coconut)
- 1/2 Tsp Thyme
- 1/2 Tsp Rosemary
- 1/2 Tsp Paprika
- 1 Tbsp Nutritional Yeast
- 2 Tbsp Olive Oil
- Salt/Pepper to Taste
- Parsley to Garnish
- Green Onion to Garnish
- Chop your onion and mince your garlic. Add to a large pot over medium heat with the olive oil. Cook for about 5 minutes or until fragrant.
- Add chopped celery and carrots and continue cooking for 5 minutes. Add chopped sweet potato and cook until they begin to tenderize, about 5-8 minutes. Add the remaining ingredients, except the corn, and bring to a boil.
- Reduce heat to low and simmer for about 10 minutes. Blend 1/4-1/3 of the soup with an immersion blender, or let it cool and use a normal blender* to help thicken it.
- Add corn and continue cooking for 5-10 minutes.
- Serve with parsley and green onion!
*If you don't let the soup cool until it's just warm, it may make a big mess in a normal blender.
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Amount Per Serving: Calories: 287Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 336mgCarbohydrates: 48gFiber: 10gSugar: 14gProtein: 10g