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5 from 3 votes
Close Up of a Bowl of Vegan Corn Chowder on a White Wooden Surface
Creamy Vegan Corn Chowder
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins

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!

Course: Soup
Cuisine: American
Servings: 6
Calories: 409 kcal
Author: Alissa Saenz
  • 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
  1. Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery.

  2. Sweat the veggies for about 10 minutes, until they begin to soften up.

  3. 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.

  4. Stir in the broth, coconut milk, corn, potato, and thyme.

  5. Raise the heat and bring the soup to a boil.

  6. Lower the heat and simmer the soup until the potato and corn are tender, about 20 minutes.

  7. Remove the pot from heat and stir in the nutritional yeast and vinegar. Season the soup with salt and pepper.

  8. Ladle into bowls, top with chives and serve.

Nutrition Facts
Creamy Vegan Corn Chowder
Amount Per Serving (1.5 cups)
Calories 409 Calories from Fat 203
% Daily Value*
Fat 22.5g35%
Saturated Fat 16.2g81%
Sodium 494mg21%
Potassium 979mg28%
Carbohydrates 43.5g15%
Fiber 9.1g36%
Sugar 11.4g13%
Protein 11.8g24%
Calcium 38mg4%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.