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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

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
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Course: Main Course, Soup
Cuisine: American
Diet: Low Calorie
Keyword: healthy soup recipes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 349kcal
Author: Sharon Lachendro

Equipment

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

Serving: 1g | 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