This vegan corn chowder is creamy, delicious, and oh so comforting. Loaded with veggies, potatoes, and sweet summer corn in a luscious coconut base, it's easy to make and hard to resist!
Creamy vegan soups are my favorite kind of comfort food, and I love cooking and eating them year round. Who cares if it's 90+ degrees outside? Crank up the air conditioner and grab a bowl!
This vegan corn chowder is my favorite creamy soup to enjoy during the summer when there's lots of fresh corn available. But you can also totally make it during the cooler months using frozen corn!
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What You'll Need
- Vegan butter. Feel free to substitute a high-heat oil if you don't have this on hand.
- Carrots.
- Celery.
- Onions.
- Garlic.
- Flour. The recipe calls for all-purpose flour, but whole wheat flour works as well.
- Vegetable broth. I'm a big fan of Better Than Bouillon in Roasted Vegetable Flavor.
- Coconut milk. The recipe calls for full-fat coconut milk, but light coconut milk works too. Just be sure to use coconut milk from a can (not a carton).
- Potato. I recommend using a russet potato, but you could sub a couple of red or yellow potatoes if you'd like.
- Corn. Use fresh corn if it's available. Frozen corn will work if it's not.
- Dried thyme.
- Nutritional yeast flakes. Look for these in the natural foods section of your supermarket. They'll add a cheesy, savory flavor to your soup. Feel free to leave them out if they're not your thing!
- Red wine vinegar. Sub white vinegar if that's what you have on hand.
- Salt & pepper.
- Chives. For topping!
How to Make Vegan Corn Chowder
The following is a detailed photo tutorial on how to make this soup. Scroll all the way down if you'd prefer to skip right to the recipe!
- Cut your corn off the cob. I like to place my corn cob in a bowl to catch the corn when doing this, but a cutting board works too. Hold the corn upright and use a chef's knife to cut downward and slice the corn kernels from the cob. Do this carefully — it's easy to slip!
- Melt your butter in a large pot and add diced onion, carrots and celery. Cook the veggies for about 10 minutes, until they start to soften up.
- Now add minced garlic and flour. Stir everything well to coat the veggies with flour and cook everything for about a minute, until the garlic becomes very fragrant.
- Stir in your broth, coconut milk, corn, potato, and thyme.
- Raise the heat and simmer your soup for about 20 minutes, until all of the veggies are soft and the broth is thick and creamy.
- Take your soup off of the burner and stir in your nutritional yeast, vinegar, and salt and pepper. Top your vegan corn chowder with a sprinkle of fresh chives!
Shelf-Life & Storage
Store your vegan corn chowder in a sealed container in the fridge for up to 4 days.
Frequently Asked Questions
You could probably substitute all-purpose gluten-free flour for wheat flour, but I haven't tried this, so I can't say for sure how it would work. You could also substitute a cornstarch slurry or leave the flour out, though your soup won't be quite as thick and creamy.
Yup! Just thaw it before adding it to the soup!
You could substitute another non-dairy milk, though your soup probably won't be as rich and creamy. Be sure whatever you use is unsweetened and unflavored. Try cashe milk, almond milk, or oat milk.
More Creamy Vegan Soups
- Vegan Cream of Mushroom Soup
- Classic Vegan Potato Soup
- Creamy Vegan Tomato Bisque
- Creamy Vegan Mushroom Barley Soup
- Vegan Cream of Asparagus Soup
Creamy Vegan Corn Chowder
This vegan corn chowder is creamy, delicious, and oh so comforting. Loaded with veggies, potatoes, and sweet summer corn in a luscious coconut base, it's easy to make and hard to resist!
Ingredients
- 2 tablespoons vegan butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 5 cups fresh corn kernels (about 5 to 6 ears of corn)
- 1 medium russet potato, scrubbed and diced
- 1 teaspoon dried thyme
- ¼ cup nutritional yeast flakes
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- Chopped fresh chives, for serving
Instructions
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Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery.
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Sweat the veggies for about 10 minutes, until they begin to soften up.
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Add the garlic and flour, and stir everything to coat the veggies in flour. Cook the mixture for about 1 minute, stirring constantly, until the garlic becomes very fragrant.
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Stir in the broth, coconut milk, corn, potato, and thyme.
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Raise the heat and bring the soup to a boil.
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Lower the heat and simmer the soup until the potato and corn are tender, about 20 minutes.
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Remove the pot from heat and stir in the nutritional yeast and vinegar. Season the soup with salt and pepper.
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Ladle into bowls, top with chives and serve.
I'm not a huge fan of corn, but my husband loves it. We made this tonight, and we both really enjoyed it. It's quick to prepare (we used frozen corn), is hearty and flavorful, and it tasted great with fresh vegan biscuits. It's also probably the best-looking soup I've made in a while. Glad I made a double batch!