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Thick and Creamy Vegan Corn Chowder (Easy Recipe)

This delicious vegan corn chowder recipe is quick and easy to make. It’s a hearty meal made with fresh summer produce for a cold night as we head into fall.

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vegan corn chowder recipe cooked and in a large white soup bowl with a brown rim topped with fresh jalapeño slices and chopped fresh cilantro

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Vegan Corn Chowder Recipe

Cool nights and evenings have arrived already here in New England but fresh summer produce is still in full-swing. Tomatoes, corn, peaches, are still in abundance at all the farm stands and farmers markets.

Corn Chowder is the perfect summer soup recipe to make during the transition from summer to fall. It’s a healthy and quick meal that’s also great for meal prep. 

You can make this corn chowder recipe any time of the year, especially if you use frozen corn. But it’s especially good this time of year during peak corn season.

This easy soup recipe has so much flavor and the whole family will love it!

Enjoy!

3 bowls of a cooked vegan corn chowder recipe with a small bowl of fresh cilantro and 2 heads of garlic nearby, ready to serve

Corn Chowder Ingredients and Notes

  • Olive Oil
  • Onion – I used a yellow onion but white onion works well too.
  • Minced Fresh Garlic
  • Jalapeño
  • Potatoes – use white or Yukon gold potatoes in this recipe. I don’t recommend using russet potatoes.
  • Fresh Sweet Corn or Frozen Corn if fresh isn’t in season
  • Non-Dairy Milk – I used Full Fat Coconut Milk for this recipe but light coconut milk can be used for fewer calories. Fat free half and half can be used in place of the coconut milk if you aren’t making a dairy free or vegan chowder.
  • Broth – use vegetable broth or vegetable stock for vegetarian and vegan. Chicken stock will work too if you’re not making a vegan corn chowder.
  • Red Pepper Flakes
  • Fine Sea Salt
  • Cracked Black Pepper
  • Fresh Cilantro – for serving (optional)

Be sure to check out the full recipe and ingredient list in the recipe card below.

ingredients in individual bowls to make a vegan corn chowder recipe

Tools You’ll Need

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How to Make Corn Chowder

Step 1. Add the olive oil, onion and garlic to a large soup pot or dutch oven and place over medium heat.

Step 2. Cook for 3-5 minutes or until the onions are translucent.

onions and garlic cooking in a large white dutch oven with a wood spoon

Step 3. Add the potatoes, corn and diced jalapeños and cook for another 5 minutes.

Onion, corn, jalapeno, potatoes, and garlic in a large white dutch oven to make a Vegan Corn Chowder Recipe

Step 4. Add the remaining ingredients and stir well.

Step 5. Allow to simmer over low-medium heat for 15-20 minutes or until potatoes are tender.

Step 6. Serve with fresh cilantro and sliced jalapeños.

ingredients for a Vegan Corn Chowder Recipe added to a large white dutch oven

What to Serve With Corn Chowder

This easy vegan corn chowder recipe packs plenty of flavor and is great alongside some fresh bread, Sourdough Bread, or your favorite crusty bread.

Vegan Corn Chowder Recipe cooked in a white dutch oven garnished with chopped fresh cilantro with a ladle ready to serve

Storage and Freezing Instructions

Store leftover chowder in an airtight container in the refrigerator for up to 5 days.

​To freeze, cool the chowder to room temperature after cooking. Transfer the chowder to a gallon freezer bag and place on a half sheet pan. Freeze until solid.

​Defrost and reheat to eat!

close up of a cooked Vegan Corn Chowder Recipe

Tips for Making the Best Corn Chowder

If you’re using fresh corn, I highly recommend simmering the corn cobs in the broth that you’ll use for the chowder after the kernels are used. It’s an extra step but it will really give the corn chowder a nice, strong corn flavor.

Use a high-speed blender or immersion blender to blend 1-2 cups of the chowder if you want a thicker chowder. A food processor could also be used.

Top the chowder with some crisp bacon or tempeh bacon to a dd a bit of a smoky flavor.

Soup develops flavor as it sits and is always better when made in advance! If serving for a crowd, I highly recommend making it the day before serving.

cooked Vegan Corn Chowder Recipe served in 3 white soup bowls with brown rims

If you tried and loved this recipe, please leave a comment and a star rating below!

vegan corn chowder recipe cooked and in a large white soup bowl with a brown rim topped with fresh jalapeño slices and chopped fresh cilantro

Vegan Corn Chowder Recipe

This vegan corn chowder recipe is a quick and easy soup to make in late summer and early fall. It’s a surprisingly hearty vegetarian meal.
5 from 42 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Keyword: healthy soup recipes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 349kcal
Author: Sharon Lachendro

Ingredients

  • 1 tablespoon Olive Oil
  • 1 medium Onion, diced
  • 4 cloves Garlic, minced
  • 1 Jalapeño, diced
  • 4 medium Yellow or White Potatoes, peeled and diced
  • 4 cups Corn Kernels, fresh or frozen
  • 1 can Full-Fat Coconut Milk (13.5 oz, see notes)
  • 2 ½ cups Vegetable Broth or Stock
  • 1 teaspoon Crushed Red Pepper Flakes (see notes)
  • 1 teaspoon Fine Sea Salt
  • Fresh Cilantro, for serving (optional)

Instructions

  • Add the olive oil, onion and garlic to a large soup pot or dutch oven and place over medium heat.
  • Cook for 3-5 minutes or until the onions are translucent.
    onions and garlic cooking in a large white dutch oven with a wood spoon
  • Add the potatoes, corn and diced jalapeños and cook for another 5 minutes.
    Onion, corn, jalapeno, potatoes, and garlic in a large white dutch oven to make a Vegan Corn Chowder Recipe
  • Add the remaining ingredients and stir well.
  • Allow to simmer over low-medium heat for 15-20 minutes or until potatoes are tender.
    ingredients for a Vegan Corn Chowder Recipe added to a large white dutch oven
  • Serve with fresh cilantro and sliced jalapeños.
    Vegan Corn Chowder Recipe cooked in a white dutch oven garnished with chopped fresh cilantro with a ladle ready to serve

Notes

  1. Add the jalapeño seeds to the chowder with the diced jalapeño if you would like more spice. Reduce or omit the jalapeño altogether if you prefer less spice. You can also reduce or increase the amount of crushed red pepper flakes to taste.
  2. Light Coconut Milk can be subbed for the full-fat coconut milk. You can also use your preferred non-dairy milk of choice. Fat-free half and half can also be used for non-vegan.
  3. Calories are calculated for 6 servings and are approximate. Please use your own nutrition calculator for the most accurate results.

Nutrition

Calories: 349kcal | Carbohydrates: 47g | Protein: 7g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 844mg | Potassium: 887mg | Fiber: 5g | Sugar: 7g | Vitamin A: 623IU | Vitamin C: 31mg | Calcium: 38mg | Iron: 4mg

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