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Easy Vegan Corn Chowder Recipe

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3.9 from 13 reviews

This Easy Vegan Corn Chowder is a hearty, creamy soup perfect for any season, combining sweet corn, tender potatoes, and flavorful bell peppers in a comforting, dairy-free coconut milk base. Quick to prepare and packed with wholesome ingredients, it makes a satisfying meal for vegans and non-vegans alike.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Ingredients

Vegetables

  • 3 cloves garlic, minced
  • 1/2 large yellow onion, diced (about 3/4 cup)
  • 1 red bell pepper, diced
  • 3 medium-sized red potatoes, cubed (about 4 cups)
  • 4 ears of corn, kernels cut off (about 4 cups) (see notes for substitution)

Liquids & Oils

  • 2 Tablespoons olive oil
  • 3 cups vegetable broth
  • 1 (14-ounce) can full-fat coconut milk

Seasonings

  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Garnish

  • Chopped green onions (for garnish)

Instructions

  1. Heat the oil: Pour olive oil into a large soup pot and warm it over low-medium heat to prepare for sautéing the vegetables.
  2. Sauté onion and bell pepper: Add the diced onion and red bell pepper to the pot and cook for 5-7 minutes until the vegetables become soft and fragrant, stirring occasionally.
  3. Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, ensuring it doesn’t burn.
  4. Prepare corn: Shuck the corn ears and carefully cut the kernels off the cobs for fresh corn flavor.
  5. Add broth and vegetables: Pour the vegetable broth into the pot along with the corn kernels, cubed potatoes, paprika, garlic powder, salt, and pepper. Bring the chowder to a boil, then reduce heat to simmer for about 15 minutes, or until the potatoes are fork-tender.
  6. Blend half the chowder: Using a ladle, transfer half of the chowder mixture into a blender. Add the full-fat coconut milk and blend until smooth and creamy.
  7. Combine and adjust seasoning: Pour the blended soup back into the pot and stir well to combine. Taste the chowder and adjust the salt, pepper, or other seasonings as needed.
  8. Serve: Ladle the chowder into bowls and garnish with chopped green onions for a fresh, bright finish.

Notes

  • If fresh corn is unavailable, frozen or canned corn kernels can be used as a substitute.
  • For a thinner chowder, add more vegetable broth or water as desired.
  • This chowder keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Find it online: https://cheftinaskitchen.com/easy-vegan-corn-chowder-recipe/