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