Vegan Corn Chowder (Easy + Creamy!)

This easy vegan corn chowder is a delight to make and eat!

It is hearty and filling while being healthy and light at the same time.

This vegan corn and potato chowder makes a wonderful comfort food recipe and there are a few reasons that I love it.

First, I create all of my recipes to be as quick and easy as much as possible! This vegan corn soup is no different.

Instead of letting it cook or simmer for 30-40 minutes, we parboil the potatoes [yes there are potatoes in this!] and saute the rest of the ingredients before adding liquid to speed up the process.

This is my favorite way to make soup. It means that you have made this whole recipe from start to finish in around 15 minutes!

Next, this non-dairy corn chowder is filled with tons of hidden veggies including carrots and celery!

This is one of the best vegan recipes for kids as kids only see the corn and yellow color and don’t know that you added a bunch of extra veggies that are hidden.

Finally, this vegan corn chowder recipe keeps wonderfully in the fridge or freezer so if you want to make a big batch to meal prep or save it for a day when you want some comfort food, this is your recipe!

No matter what, this is one of my favorite Vegan Soup Recipes, and I hope you enjoy the meatless corn chowder as much as I do.

Why You Will Love This Recipe

• It is quick and easy. This vegan chowder recipe only takes 15 minutes total to make! It is perfect for beginner cooks or anyone short on time. It is simple with no skill needed.
• It is healthy. There are a ton of vegetables in this vegan potato corn chowder. It is comfort food with a good dose of vitamins. Even kids will love it, and they will get their veggies for the day without complaint.
• It is a great fall meal. Is there a better cozy, fall meal than chowder? It is sure to warm you up on a dreary day.
• You can vary it with toppings. If you want to add something extra, there are so many toppings you can throw on top of this chowder. This is a great way for everyone to personalize their meal.

How To Make The Vegan Corn Chowder Thick And Creamy

This plant-based corn chowder shines for how thick and creamy it is!

Many recipes call for using cashew puree or canned coconut milk. Either of these is a great option!

Personally, I suggest using any non-dairy milk of your choice. What really ups the ante is the flour!

I use flour to thicken my Vegan Clam Chowder recipe as well and it works wonders in vegan cooking.

I am not a fan of using coconut milk if I can avoid it, so this is the perfect remedy!

Of course, you can use gluten-free flour as well, any kind works.

Just make sure to put the flour over the veggies before you add the liquid!

The other thing that thickens this recipe wonderfully is the potatoes! When they are pureed, they add a delightful thickness all while being neutral in color!

A combination of a little flour, some non-dairy milk, and some potatoes all work together to create an incredibly creamy vegan corn chowder!

How To Make Easy Vegan Corn Chowder

Making this corn chowder vegan is so easy and delicious!

First, you are going to chop and parboil potatoes. This means you will cook your potatoes in a different pot.

They will cook at the same time you will be working on the other veggies for the vegan corn soup and this really speeds up the process!

You will saute onion, chopped celery, carrot, and garlic in the bottom of a stock pot until soft.

Then, you will add your pre-boiled potatoes and all of the spices.

Stir to combine.

Now add 1 tablespoon of flour and sprinkle it all over the sauteed veggies.

Now add your water. You can also use vegetable stock but I am a huge fan of cooking soups with water as it is quicker and tastes pretty much exactly the same.

Add your corn and simmer for 5 minutes until flavors are well combined.

If you want a chunky soup, remove half of the vegan sweetcorn chowder and puree in a strong blender. Then return it to the pot.

This way you will have half smooth and half chunky corn soup.

If you want your soup to be smooth, puree the whole thing in a blender before returning it to your pot.

Once you have pureed the vegetarian corn chowder, you will add 1 cup of non-dairy milk and stir until combined.

Adjust your seasoning to taste and serve with chopped green onions sprinkled on top!

Making this corn potato chowder vegan is truly super quick and easy. I recommend serving with a crusty piece of bread or vegan crackers of your choice!

Topping Suggestions

As I said, there are a bunch of topping options for this vegan cream of corn soup. Add your favorites to get the perfect taste for your preference.

• Green Onions
• Bell Peppers
• Crackers
• Red Onion
• Vegan Bacon
• Vegan Cheese
• Chives
• Diced Cherry Tomato
• A Swirl of Canned Coconut Milk

How To Store The Vegan Corn Chowder

This vegan corn soup stores incredibly well! It is perfect to make in advance so that you can eat it whenever you need something comforting and warm.

You can store this soup in the fridge in an air-tight container for 3-5 days.

You can also freeze this soup in a glass container for up to 1-2 months!

To reheat, simply remove the vegan corn chowder from the freezer the night before and place it in the fridge to thaw.

Alternatively, you can thaw it in warm water right before you are ready to reheat it.

To reheat, simply add soup to a pot and warm on medium heat until your desired temperature is reached.

Did You Try This Recipe?

If so, I would love to keep in touch! I enjoy seeing photos and comments about the recipes that you make! You can follow me on Instagram and I will repost your goodies in my stories and comment on it too! Just tag me at @wowitsveggie and hashtag #wowitsveggie. I can’t wait to see what you make!