This creamy Vegan Potato and Corn Chowder comes together in just 30 minutes with only 10 simple ingredients. It's a comforting, dairy-free dish full of delicious flavor!
Perfect for a quick dinner or cozy weekend meal, it's rich in texture and satisfying without dairy. The mix of potatoes, corn, and coconut milk makes it a dish everyone will enjoy.
With just one pot and a few simple ingredients, this vegan chowder is easy to make and incredibly tasty. Pair it with crusty Vegan Bread or a fresh salad for a complete meal.
Looking for more cozy vegan soups? Try my Vegan Potato Leek Soup, Vegan Pumpkin Soup, and Vegan Black Bean Soup. They're perfect for chilly days!
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🌟 Why you'll love this recipe
- Quick and easy to make: This recipe comes together in just 30 minutes using only 10 simple ingredients, making it perfect for busy weeknights.
- Rich and creamy without dairy: Coconut milk gives this chowder its creamy texture, so you can enjoy a satisfying soup without any dairy.
- Packed with flavor: The combination of potatoes, corn, and spices creates a hearty, flavorful dish that’s comforting and delicious.
- Diet-friendly: It’s completely vegan and gluten-free, making it a versatile option for different dietary preferences.
- Perfect for any occasion: Whether it’s a quick lunch, cozy dinner, or special gathering, this chowder is an easy fit.
🧾 Ingredient notes
Olive Oil: I love using extra virgin olive oil because it adds a rich flavor and has great health benefits.
However, if you prefer a milder taste, regular olive oil works just as well.
You can also swap it for avocado oil or refined coconut oil, which are both great alternatives, especially for high-heat cooking.
Onion: I used yellow onion in this recipe because it has a mild, sweet flavor that works well in soups.
You can also use white onion for a sharper taste, or red onion if you're looking for something a bit sweeter and more colorful.
Potatoes: For corn chowder, Yukon Gold potatoes are a great choice because they hold their shape and add a creamy texture.
Russet potatoes also work well if you prefer a softer, fluffier texture.
If you want something a bit firmer, red potatoes are another good option.
Corn: Sweet corn is the best choice for this recipe.
You can use fresh, frozen, or canned corn, but I personally prefer frozen because it’s much more convenient.
Fresh corn is great when it’s in season, but frozen and canned work just as well any time of year.
Full-Fat Coconut Milk: I used full-fat coconut milk for a rich and creamy texture, but if you prefer a lighter option, you can go for lite coconut milk.
Other alternatives include unsweetened Soy Milk, Almond Milk, or this Vegan Heavy Cream Substitute, though the texture and flavor will be slightly different.
Smoked Paprika: I love the smoky flavor it adds, but if you don’t have it, sweet or hot paprika work just fine.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Corn Chowder: Add 1 diced jalapeño or ¼ teaspoon of cayenne pepper for a spicy kick.
- Cheesy Corn Chowder: Stir in 2-3 tablespoons of nutritional yeast or ½ cup (50 grams) of your favorite vegan cheese.
- Mexican-Inspired Corn Chowder: Add ½ cup (85 grams) of black beans, 1 tablespoon of lime juice, and a sprinkle of fresh cilantro for a Mexican twist.
- Loaded Corn Chowder: Top with 2 tablespoons of crumbled Vegan Bacon, 1 sliced green onion, and a drizzle of Vegan Sour Cream.
- Lemon Corn Chowder: Add 1-2 tablespoons of freshly squeezed lemon juice for a bright, zesty flavor that balances the creaminess.
🔪 Instructions
Step 1. Heat the oil in a large pot over medium-high heat. Once hot, add the onion and red bell pepper. Cook until softened, about 5 minutes.
Step 2. Add the remaining ingredients to the pot and give everything a good stir.
Step 3. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are tender when pierced with a fork.
Step 4. Transfer 3 cups (720 milliliters) of soup to a blender and blend until smooth (or use an immersion blender directly in the pot). Stir the blended soup back in and serve.
💭 Expert tips
- Cook uncovered for better texture: Simmer uncovered to allow liquid to evaporate, concentrating flavors and thickening the soup.
- Don’t overcook the potatoes: Make sure they’re fork-tender but not mushy. Overcooking can make them fall apart.
- Adjust seasoning to taste: After blending, always taste the soup and adjust salt and pepper if needed.
- For a thicker soup: Blend up to half of the soup for a creamier texture. The more you blend, the thicker it will get.
- Let the soup sit: The soup will naturally thicken as it sits, so give it a few minutes after cooking if you prefer a heartier consistency.
❓Recipe FAQs
It can last in the fridge for about 3 to 5 days when stored in an airtight container.
Just make sure to let it cool completely before refrigerating.
If you want to keep it longer, you can freeze it for up to 3 months.
Yes, you can freeze it! Just let it cool completely before transferring it to an airtight container or freezer-safe bag.
It can last in the freezer for up to 3 months.
When you’re ready to enjoy it, thaw it in the fridge overnight and reheat on the stove, stirring occasionally.
If the texture has changed slightly after freezing, you can add a splash of vegetable broth or water when reheating to help restore its creaminess.
To reheat the chowder, you can use one of the following methods:
Stovetop: Pour the chowder into a pot and heat over medium heat.
Stir occasionally to prevent sticking and ensure even heating.
If the chowder is too thick, you can add a splash of vegetable broth or water.
Microwave: Transfer the chowder to a microwave-safe bowl and cover it loosely with a microwave-safe lid or plate.
Heat in 1-minute intervals, stirring in between, until it's heated through.
Be careful not to overheat, as it can bubble and spill over.
Serve it topped with sliced green onions, crumbled Vegan Bacon, or a dollop of Vegan Sour Cream for extra flavor.
Pair it with crusty Vegan Bread or Vegan Garlic Bread for dipping, and consider a fresh green salad or Vegan Coleslaw on the side.
Set up a chowder bar with toppings like fresh herbs, chili flakes, and nutritional yeast for guests to customize their bowls. Enjoy!
Yes, you can definitely use frozen or canned corn for the chowder!
Frozen corn is convenient and retains its sweetness.
In addition, it's often the better choice to buy frozen corn over fresh corn because, as it turns out, corn is quite finicky.
Canned corn is also a great option, just be sure to drain and rinse it before adding it to the soup.
Both will work well and save you time in the kitchen!
🍲 More vegan soup recipes
Did you like this recipe? Please leave a rating and comment below!
Vegan Potato and Corn Chowder
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, chopped small
- 1 pound potatoes, Yukon Gold, Russet, or red, peeled and chopped
- 4 cups corn kernels, fresh or frozen
- 3 cups vegetable broth
- 1 14-ounce can full-fat coconut milk, or 1 and ½ cups unsweetened soy milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
Instructions
- Heat the oil in a large pot over medium-high heat. Once hot, add the onion and red bell pepper. Cook until softened, about 5 minutes.
- Add the remaining ingredients to the pot and give everything a good stir.
- Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are tender when pierced with a fork.
- Transfer 3 cups (720 milliliters) of soup to a blender and blend until smooth (or use an immersion blender directly in the pot). Stir the blended soup back in and serve.
Notes
- Cook uncovered for better texture: Simmer uncovered to allow liquid to evaporate, concentrating flavors and thickening the soup.
- Don’t overcook the potatoes: Make sure they’re fork-tender but not mushy. Overcooking can make them fall apart.
- Adjust seasoning to taste: After blending, always taste the soup and adjust salt and pepper if needed.
- For a thicker soup: Blend up to half of the soup for a creamier texture. The more you blend, the thicker it will get.
- Let the soup sit: The soup will naturally thicken as it sits, so give it a few minutes after cooking if you prefer a heartier consistency.
David Pressman says
Iosune: The recipe calls for 1 # of potatoes but doesn't say anything further about them. Should be peeled and chunked? Or do you intend to throw them in whole? Thanks. -Dave
Iosune says
Hi David! Sorry about that mix-up! The potatoes should be peeled and chopped. I've updated the recipe. Thanks a ton for letting me know!
Serene Lee says
I make this last Wednesday and it is yummy. I make them with veggie wrap.
I love all your recipes and it expand my cooking skills.
Love from Singapore.
Iosune Robles says
Hi Serene! Thank you so much 🙂
Kristen says
Hi. How many calories does this chowder have??
Iosune Robles says
Hi Kristen! Have a look to this app: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 🙂
Laurie says
Made this corn chowder tonight and it was oh so yummy.. Always looking for tasty vegan recipes that are easy and this one is a keeper! 🙂
Iosune says
Hi Laurie! I'm so glad you liked it 😀 Have a nice day!
Dana says
I would love to continue seeing Spanish dishes. Here in the States we see a lot more Latin American restaurants and fewer Spanish restaurants, so I am not as familiar with Spanish cuisine.
Made this recipe tonight and it was so easy! I packed it for lunch tomorrow. I'll check back in to report on how it is, but it smells yummy!
Iosune says
Hi Dana! I want to share more Spanish recipes soon 😉 I'm so glad you liked this recipe!
Jackie says
I love your super simple vegan recipes, they're really tasty. There is not one specific type of cuisine I would prefer to see, I think any will do as long as they are simple, easy to prepare and tasty. I see you use a Vitamix but recently we have been looking for a food processor and blender and don't want to buy both. Do you have any thoughts on this? Hope you're settling into your new life in Germany.
Iosune says
Hi Jackie! Thanks a lot, you're so kind 🙂 We have a vitamix blender and a cuisinart food processor and I love both, but if I only could buy one, I would buy the vitamix, it's amazing and you can make almost any recipe with it 🙂