Vegan Corn Chowder Recipe

Introduction

This vegan corn chowder is a creamy, comforting soup packed with fresh corn and tender potatoes. Made with coconut milk and simple pantry ingredients, it’s a perfect meal for any season. Rich and flavorful, it’s sure to satisfy both vegans and non-vegans alike.

Ingredients

• 5 Corn on the Cob (or 4.5 cups (738g) Frozen or Canned Corn, drained)
• 3 Tablespoons Vegan Butter
• 1 Medium Onion (white, yellow, or brown, chopped)
• 1 teaspoon Crushed Garlic
• 1 teaspoon Dried Thyme
• 1/2 cup All Purpose Flour (63g)
• 2 cups Vegetable Stock (480ml)
• 28 ounces Canned Light Coconut Milk (800ml, 2 cans, unsweetened)
• 14 ounces Canned Coconut Cream (400ml, 1 can, unsweetened)
• 2 Large Potatoes (1.2 pounds / 600g, peeled and cubed)
• 1 Bay Leaf
• 3/4 cup Green Onions (chopped)
• 1 teaspoon Salt
• Black Pepper to taste

Instructions

1. Step 1: Slice the corn off the cob by standing the cobs in a bowl and cutting downwards. Break the cobs in half by hand and set aside both the fresh corn and the empty cobs.
2. Step 2: In a large pot, melt the vegan butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Step 3: Stir in the crushed garlic and dried thyme, cooking for another minute until fragrant.
4. Step 4: Sprinkle the all-purpose flour over the onion mixture and stir well to combine. Gradually whisk in the vegetable stock, light coconut milk, and coconut cream until smooth.
5. Step 5: Add the peeled and cubed potatoes, the broken corn cobs (enough to fit comfortably), and the bay leaf to the pot.
6. Step 6: Bring the soup to a simmer, cover, and cook for about 25 minutes, or until the potatoes are tender.
7. Step 7: Remove and discard the corn cobs and bay leaf from the soup.
8. Step 8: Add the fresh corn kernels and cook for another 5 minutes. Stir in the chopped green onions, salt, and black pepper to taste.
9. Step 9: Serve the chowder hot, garnished with extra chopped green onions and a sprinkle of black pepper.

Tips & Variations

• For a thicker chowder, mash some of the cooked potatoes with a spoon before adding the fresh corn.
• Use frozen corn if fresh is not available, but thaw and drain it well to avoid excess water in the chowder.
• Add a pinch of smoked paprika or chipotle powder for a smoky twist.
• Swap the potatoes for sweet potatoes for a slightly sweeter flavor.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. If the chowder thickens too much after refrigeration, add a splash of vegetable stock or water to loosen it up while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the chowder.

Can I freeze the vegan corn chowder?

Freezing is possible, but note that the texture of the potatoes and coconut milk may change slightly after thawing. For best results, freeze in portion-sized containers and consume within 2 months. Thaw overnight in the refrigerator before reheating.

Vegan Corn Chowder Recipe

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★★★★★

4.7 from 73 reviews

• Author: Lila
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This vegan corn chowder is a creamy, comforting soup perfect for any season. Made with fresh corn, potatoes, coconut milk, and a blend of aromatic herbs and spices, this dairy-free chowder offers a rich and flavorful meal that’s both hearty and nourishing. With a velvety texture achieved through a coconut cream base, this recipe is ideal for those seeking a delicious plant-based dish that’s both easy to prepare and satisfying.

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Ingredients

Scale 1x2x3x

Vegetables

• 5 Corn on the Cob (or 4.5 cups / 738g Frozen Corn or Canned Corn, Drained)
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 2 Large Potatoes (1.2 pounds / 600g, peeled and cubed)
• 3/4 cup Green Onions (Chopped)

Liquids & Fats

• 3 Tablespoons Vegan Butter
• 2 cups Vegetable Stock (480ml)
• 28 ounces Canned Light Coconut Milk (800ml, 2 cans, Unsweetened)
• 14 ounces Canned Coconut Cream (400ml, 1 can, Unsweetened)

Dry Ingredients & Spices

• 1 teaspoon Crushed Garlic
• 1 teaspoon Dried Thyme
• 1/2 cup All Purpose Flour (63g)
• 1 Bay Leaf
• 1 teaspoon Salt
• Black Pepper to taste

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Instructions

1. Prepare the Corn: Slice the corn off the cob by standing the corn cobs in a bowl and cutting downwards. Then break the corn cobs in half with your hands. Set aside both the fresh corn kernels and the empty corn cobs.
2. Sauté Onions: Add the vegan butter to a large pot and melt. Add the chopped onion and sauté over medium heat until the onions are softened, about 5 minutes.
3. Add Garlic and Thyme: Stir in the crushed garlic and dried thyme with the onions and sauté for another minute until fragrant.
4. Create the Base: Sprinkle in the all-purpose flour and stir continuously to combine it with the onion mixture, forming a roux. Then gradually whisk in the vegetable stock, light coconut milk, and coconut cream until smooth.
5. Add Potatoes and Corn Cobs: Add the peeled and cubed potatoes, the empty corn cobs (enough to fit comfortably in the pot), and the bay leaf into the pot.
6. Simmer: Bring the mixture to a gentle simmer, then cover the pot and cook for around 25 minutes until the potatoes are tender and cooked through.
7. Remove Corn Cobs and Bay Leaf: Carefully remove the corn cobs and the bay leaf from the pot to avoid unwanted toughness or bitterness.
8. Add Fresh Corn and Green Onions: Stir in the fresh corn kernels and cook for 5 more minutes until they are tender. Then add the chopped green onions, mixing them evenly throughout the chowder.
9. Season and Serve: Add salt and black pepper to taste. Serve hot, garnished with extra chopped green onions and a sprinkle of ground black pepper.

Notes

• For a thicker chowder, cook a bit longer or mash some of the potatoes before serving.
• Using fresh corn gives the best flavor, but frozen or canned corn are excellent substitutes.
• Adjust seasoning as per your taste preference, especially the salt and pepper.
• For extra heat, add a pinch of cayenne pepper or chili flakes during sautéing.
• The empty corn cobs add natural sweetness and depth to the broth, but remove them before serving.
• This chowder stores well in the refrigerator for up to 3 days and freezes nicely.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American

Keywords: Vegan corn chowder, dairy-free corn chowder, vegan soup, comforting vegan recipes, plant-based chowder