• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Know Your Produce
  • Home
  • About
    • Resources
    • Privacy
    • Disclosure
    • Nutrition Disclaimer
    • Work With Us
    • Contact
  • Recipes
    • Vegan Recipes
    • Appetizers
    • Breakfast Recipes
    • Snacks
    • Main Dish Recipes
    • Side Dish Recipes
    • Dessert Recipes
    • Drinks
  • How To
  • Gardening
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • How To
  • Gardening
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    You are here: Home / Recipes

    Vegan Corn Chowder

    BY: Courtney PUBLISHED: Sep 26, 2021 Leave a Comment UPDATED ON: Aug 26, 2022

    This post may contain affiliate links. Please see my disclosure policy for more information.
    • Facebook
    • Twitter
    JUMP TO RECIPE
    vegan corn chowder recipe pin

    This rich and creamy Vegan Corn Chowder is bursting with corn flavor. You’ll love this soup in winter, spring, summer, and fall, or whenever you want a comforting bowl of soup.

    vegan corn chowder in a small white bowl on a green napkin and an ear of corn in background

    If you’re like us, you love soup. You love soup whether it’s summer or winter and soup is even okay for breakfast.

    Why you’ll love this vegan corn chowder recipe: This creamy soup is so comforting and perfect for anytime you want soup to warm you up. It’s thick and rich without any cream. You wouldn’t even know it’s vegan, every will enjoy it! It’s a great way to use fresh corn or use up corn that you froze when it was in season.

    corn kernels removed from corn on a cutting board with hulled corn ears in background

    Ingredients you’ll need:

    • Sweet Corn – This is the main star of this recipe! When choosing corn for corn chowder we highly recommend using fresh corn. If you cannot find fresh we recommend using frozen corn over canned corn.
    • Garlic, Onions, Celery and Carrots – A classic combination of Mirepoix for soups or stews is ideal for this recipe, we also add in some garlic.
    • Yukon Potatoes – A buttery potato that will add creaminess when blending but also hold it’s shape while cooking. Another waxy potato you could use would be red potatoes.
    • Red Pepper and Carrots – Shredded carrots and chopped red pepper add a bit of color and sweetness.
    • Flour – This will help thicken the soup and make it rich and creamy.
    • Oat Milk – Oat milk is our preferred dairy free milk option and helps thicken up this soup and our creamy mushroom soup beautifully without any heavy cream or coconut cream.
    • Smoked Paprika – We recommend adding a bit of smoked paprika for that smokey flavor, you can leave it out if you do not like smoked paprika.
    • Thyme & Bay Leaf – Thyme and Bay leaves are our favorite herbs of choice for soups and winter comfort foods.
    • Salt and Black Pepper

    We also blend about half of the corn chowder in our Vitamix. This makes for a rich and creamy broth in addition to flour and oat milk. You could also use an immersion blender as well.

    split process photos of corn chowder blended in vitamix blender

    WHAT TO SERVE WITH CORN CHOWDER

    We love serving with some fresh crusty bread or garlic bread, and a side salad.

    RECIPE TIPS AND SUBSTITIONS:

    • Fresh corn is our preferred option for this soup, but you can also usefrozen. Frozen will still have that rich corn flavor, but unfortunately we find that canned corn just doesn’t have the burst of freshness like fresh corn or frozen corn.
    • Make this recipe gluten free by using your favorite gluten free flour that thickens up nicely. For example, we wouldn’t use coconut flour for this recipe.
    • If you cannot use oat milk we suggest using cashew milk or almond milk. Just be careful as some milks may curdle when boiling. We find that oat milk is pretty forgiving. You could also use coconut cream or coconut milk.
    • Get even more corn flavor by using the cobs of corn after removing the corn kernels. Simply add them to a large saucepan with the vegetable broth to infuse the broth with the corn flavor. Alternatively you can use the back of your knife, butter knife, or a spoon and scrape any remaning bits of corn and juices left in the cob.
    spoon in corn chowder in a small white bowl on a green napkin and an ear of corn in front and back

    FAQs

    How long can you refrigerate corn chowder?

    Corn chowder can last 3-4 days in the refrigerator.

    Can you freeze corn chowder?

    Freezing may cause the soup to separate and the textures will not be the same. When we make it we usually plan on a time where we can finish the entire batch. It’s so good it only takes us 2 days usually! We have a bowl in the freezer for the next month and will update you on how it turns out and if it stays thick and creamy or if the texture suffers from freezing.

    How do you thicken corn chowder?

    We use a combo of flour and oat milk. Flour creates a roux which will thicken the chowder and then the oat milk also thickens up nicely.

    More vegan soup recipes

    • Fresh Tomato Soup with Roasted Tomatoes
    • Roasted Red Pepper and Tomato Soup
    • Vegan Cream of Mushroom Soup
    • Cabbage Soup Recipe
    • Roasted Butternut Squash Soup
    vegan corn chowder in a small white bowl on a green napkin and an ear of corn in background
    vegan corn chowder in a small white bowl on a green napkin and an ear of corn in background
    Print Recipe Pin Recipe
    5 from 8 votes

    click the stars to rate this recipe

    Vegan Corn Chowder

    This Vegan Corn Chowder is rich and creamy and bursting with corn flavor. It's perfect for summer, fall, winter, or whenever you want soup!
    Prep Time: 15 mins
    Cook Time: 25 mins
    Course: Soup
    Cuisine: American
    Keyword: corn and potato chowder, corn chowder, vegan corn chowder
    Servings: 6
    Calories: 113kcal
    Author: Courtney

    Ingredients

    • 4 ears corn
    • 2 tablespoons olive oil
    • 1 medium onion diced
    • 3 cloves garlic chopped
    • 1/2 cup celery chopped
    • 1/3 cup carrots shredded
    • 1/3 cup red bell pepper chopped
    • 1/3 cup flour
    • 4 cups vegetable broth
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon thyme
    • 1 bay leaf
    • 3 cups yukon potatoes chopped
    • 1-2 cups oat milk
    • salt + pepper to taste
    Prevent your screen from going dark

    Instructions

    • Husk the corn and remove the kernals. Place the kernals of corn into a bowl and then using a butter knife, scrap the “juices” from the remainig ear of corn. Set the bowl aside until ready to add to the soup.
    • In a stockpot saute the onion, garlic, celery, and carrots with oil for 3-5 minutes over medium heat while stirring frequently to prevent sticking or burning.
    • Add in the bell pepper and flour and stir until all of the vegetables are coated in the flour.
    • Pour in the vegetable broth and mix until the flour and vegetables are combined.
    • Pour in the smoked paprika, thyme, corn kernals and juice, bay leaf potatoes, oat milk, and salt and pepper.
    • Mix together until combined and bring to a boil.
    • Once boiling reduce the heat and allow the soup for simmer for 15-20 minutes, or until the potatoes are fork tender.
    • Remove the bay leaf and then transfer half of the soup to a blender or use a hand blender and blend until to smooth.
    • Pour the pureed soup back into the soup pot and stir to combine.
    • Salt and pepper to taste, serve and enjoy.
    Nutrition
    Serving: 1servings | Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 659mg | Potassium: 127mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1986IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 1mg

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    nutrition disclaimer

    Did you try this recipe? Be sure to leave a recipe rating! Also, tag us @knowyourproduce on Instagram and hashtag it #knowyourproduce so we can share it.

    you may also like:

    • Potato, Corn and Kohlrabi Chowder Recipe | VegetarianPotato, Corn and Kohlrabi Chowder Recipe | Vegetarian
    • Baked Sausage Peppers Onions and PotatoesBaked Sausage Peppers Onions and Potatoes
    • Cream of Celery SoupCream of Celery Soup
    • Roasted Red Pepper and Tomato SoupRoasted Red Pepper and Tomato Soup

    More Recipes

    • Green Beans Almondine
    • Chocolate Zucchini Bread
    • Air Fryer Peach Fritters
    • Quick Pickled Beets

    POSTED IN: Dairy Free Recipes Recipes Soups Vegan Recipes Vegetarian Recipes bell peppers corn garlic oat milk onions potatoes

    About Courtney

    Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    fall family photo, mother, son, daughter, father.

    Welcome to know your produce.

    Hey there! We're sharing our love for fruits and veggies and making sure that they are in each and every meal.

    More about us →

    sign up for recipes and tips




    Popular Recipes

    • Apple Bread
    • Cranberry Shortbread Cookies
    • Vegan Gingerbread Loaf
    • Vegan Chocolate Chip Cookies

    More From The Blog >

    Footer

    ↑ back to top

    About

    • Cookie Policy
    • Disclosure
    • Privacy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Know Your Produce