Vegan Corn Chowder

This Vegan Corn Chowder is bursting with summer sweet corn, golden potatoes and fresh aromatic vegetables swimming in a silky smooth, coconut milk-based broth.

It’s such a quick, easy and healthy corn soup recipe that strikes the right balance between brothy and creamy and really highlights the corn season!

I absolutely adore corn. Really and truly.

There are so many things you can do with it – Green Chile Enchilada Cornbread Casserole, Blueberry Cornbread Pancakes, Zucchini and Corn Fritters, Mexican Corn in a Cup, even Fire Roasted Corn Salsa.

And one of my absolute favorite corn recipes is Creamy Bacon and Summer Squash Corn Chowder. But today, it get’s an entirely plant-based spin.

Let me introduce you to a Vegan Corn Chowder recipe that is crisp, colorful and as light-as-can-be thanks to a few pantry swaps that add depth and creaminess, while still being light and flavorful.

Ingredients

You will need a handful of aromatics, fresh corn, potatoes and a few other pantry ingredients. Gather together:

olive oil
onion
red bell pepper
celery
garlic
salt + black pepper
fresh thyme
flour
coconut milk
vegetable broth
Yukon gold potatoes
fresh corn
chives + parsley, for garnish

Coconut Milk. I don’t think there is anything coconut milk cannot do. It adds a world of rich, creamy flavor while being completely plant-based, vegan and dairy-free. I like to use one whole can of full-fat coconut milk. Look for it at Trader Joe’s, any major grocery store or online.

Vegetable Broth. Go for a vegetable broth that is low-sodium, since the boxed broths tend to be high in salt content. If I can find it, I also like to look for a clear or lighter colored vegetable broth to allow the golden yellow color of the corn to shine.

Corn. The star of the show! There really is nothing more sweet and savory, crunchy and satisfying, crisp and tender than fresh summer corn kernels sliced from off the cob. It contributes to the creamy texture, sweet flavor and colorful appearance. Purchase super-fresh corn from the Farmer’s Market during the summer months or use frozen corn kernels (about 3 cups) when corn is not in season.

How to make the best sweet corn soup recipe

There are two secrets to making silky, luscious and creamy vegan corn soup – coconut milk and blending half of the corn soup base in a high-powered blender. Trust me when I say, you have just met the corn chowder recipe of your dreams. Simply:

Sweat the onions. Heat the olive oil in a large heavy bottom pan or dutch oven over medium heat. Add in the onion and saute for 2-3 minutes, or until softened.
Add remaining veggies, aromatics and flour. Add the red bell pepper, celery ribs and garlic and cook for an additional 2-3 minutes. Sprinkle it with salt, cracked black pepper, fresh thyme and flour. Stir together and cook for an additional 2-3 minutes.
Pour in liquids, potatoes and corn. Add in coconut milk, vegetable broth, potatoes, and corn kernels. Stir soup together and bring mixture to a simmer.
Simmer. Cover mixture and simmer for 10-15 minutes, or until the potatoes are tender.
Blend! Ladle half of the soup mixture into a blender or Vitamix and blend until smooth. Pour the mixture back into the soup pot and stir to blend together until creamy. Note: Be careful when blending hot liquids. I like to remove the blender cap and cover it loosely with a clean kitchen towel to allow steam to escape while blending.
Serve! Ladle into large soup bowls and garnish with chives, parsley and more corn kernels!

Storage & reheating instructions

This creamy corn soup is best enjoyed the day it is made, but leftovers will keep for up to 4 days in an airtight container in the fridge.

To keep the integrity of the soup while reheating, ladle the amount you’d like into a small pot and add 1-2 tablespoons water. This helps prevent the soup from tightening up too much. Cover and simmer over medium heat while stirring occasionally until warmed through.

Variations:

Smoky + Spicy: Replace 1/2 teaspoon of regular kosher salt with celery salt and add 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne.
Chunky + Brothy: Omit the blender and leave the chowder chunky and brothy.
Gluten-Free: Replace the flour with 1 tablespoon corn starch, arrowroot powder, potato starch or tapioca starch.

Recipe tips:

After you slice off the kernels, use the back of your knife to scrape the corn milk from the cobs. Add it along with the corn kernels in the recipe.
Blend half the soup for both creamy and crunchy textures. The starch in the corn and potatoes contribute to this chowder’s creamy texture, so I like to blend half of the mixture as soon as the potatoes are tender and leave the other half untouched for a crunchy texture.
Reserve about 1/4 cup fresh corn kernels for garnish. It adds a wonderful crunch and a burst of fresh corn flavor.

Make this easy corn chowder when the sun is bright and shining or on those long, rainy days. It pairs particularly well with a side of warm, toasty bread!

More soup recipes you’ll love!

If you make this Vegan Corn Chowder recipe, be sure to tag me on Pinterest and Instagram!

I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!