Vegan Corn Chowder Recipe - Elavegan (2024)

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4.91 from 20 votes

This healthy vegan corn chowder is super creamy, rich, and comforting. The recipe is plant-based, gluten-free, low-fat, and easy to make in one pot in about 30 minutes. It’s a great dinner or side for the summer months when fresh corn is in season. But it can also be made in the cooler months with frozen corn. This hearty, thick soup tastes best when you serve it in a bread bowl!

Vegan Corn Chowder Recipe - Elavegan (1)

Creamy Vegan Corn Chowder

This easy corn chowder recipe is loaded with healthy produce which I love. It contains sweet corn, fresh from the cob, potatoes, red bell pepper, celery, and garlic. If you don’t have access to fresh corn (peak season lasts from May through September), don’t worry because you can also use frozen corn! I like using fresh corn though because I simply love the flavor and sweetness.

Vegan Corn Chowder Recipe - Elavegan (2)Vegan Corn Chowder Recipe - Elavegan (3)

How To Thicken The Soup?

This vegan soup contains potatoes, which make the corn chowder thick and creamy. I also added cannellini beans to make the soup even thicker, richer and creamier! In addition, they add healthy plant-based protein which is a great bonus in my opinion!

Blending the soup makes it creamy, smooth, thick and comforting. This hearty soup is a medium thickness but if you want it even thicker I would suggest using just 3 cups of vegetable broth.

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How To Make Vegan Corn Chowder?

Making this healthy potato corn chowder is really easy and can be done in one pot!

  • After you chop the veggies, minced the garlic and removed the corn from the cob, you need to saute the veggies and garlic in the pot for a few minutes.
  • Then simply add all other ingredients (except the coconut milk and white beans) and bring the soup to a boil. Let simmer until the potatoes are fork-tender.
  • Finally, add cannellini beans, and coconut milk. Use an immersion blender or a regular blender to blend the soup to your desired thickness. I love it when soups are smooth and creamy but feel free to leave some chunks!

If you want to make this vegan corn chowder in a crockpot (slow cooker), here is how: I would recommend frying the garlic and veggies in a skillet for 3-5 minutes and then add all ingredients (except the coconut milk and the white beans) to the crockpot.

Simply cook for about 6 hours on low or about 3-4 hours on high until potatoes are tender. Then add the coconut milk and beans and blend with an immersion blender.

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Can I Freeze Corn Chowder?

Corn chowders that contain milk (dairy) will not freeze well. So if you are a vegetarian and make this corn chowder with cow’s milk (instead of coconut milk) it might not be a good idea to freeze it.

My suggestion would be to either use coconut milk (which freezes better than dairy milk and is furthermore healthier and cruelty-free) or only add the dairy milk when you reheat the soup.

You can freeze this vegan corn chowder for up to 3 months. Thaw it completely before you heat it back up in a pot.

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This Easy Corn Chowder Recipe Is:

  • Vegan
  • Healthy
  • Gluten-Free
  • Low in fat
  • Flavorful
  • Hearty
  • Comforting
  • Creamy
  • Rich
  • A delicious dinner or side
  • Cooked in one pot

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Ready In About 30 Minutes

I love quick and simple recipes and this easy corn chowder is definitely one of them. All you need is one pot, all the ingredients (which are available in any supermarket), and an immersion blender. If you don’t have an immersion blender, you could also use a regular blender. Please make sure to blend the soup in batches and to not overfill the container of the blender.

The soup is ready in about 30 minutes and the preparation takes just 10-15 minutes.

I once served the corn chowder in a bread bowl because it looks cute and is a great idea for a party!

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Should you recreate this creamy vegan corn chowder recipe, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see how your corn soup turned out!

And for more vegan soups, definitely also check out the following recipes:

  • White Bean Soup
  • Creamy Pasta Soup
  • The Best Lentil Soup
  • Vegan Tortilla Soup
  • Thai Coconut Curry Soup
  • Creamy Roasted Cauliflower Soup
  • Vegan Gumbo

Vegan Corn Chowder Recipe - Elavegan (10)

Creamy Vegan Corn Chowder

Author: Michaela Vais

This healthy vegan corn chowder is super creamy, rich, and comforting. The recipe is plant-based, gluten-free, low-fat, easy to make in one-pot. It's a great dinner or side for the summer months when fresh corn is in season. But it can be also made in the cooler months with frozen corn. This hearty thick soup tastes best when you serve it in a bread bowl!

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 18 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine American

Servings 4

Calories 354 kcal

Ingredients

  • 1/2 tbsp oil
  • 3 garlic cloves minced
  • 1 (150 g) red bell pepper chopped
  • 2 (90 g) stalks celery chopped
  • 3 (400 g) small/medium potatoes chopped
  • 4 (400 g) medium ear fresh corn or use frozen
  • 4 cups (900 ml) vegetable broth
  • 1 (15 oz) can cannellini beans rinsed and drained
  • 1 cup coconut milk canned
  • 1 bay leaf
  • 1 teaspoon salt + more to taste
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp red pepper flakes or less/more to taste
  • 1/4 tsp smoked paprika
  • Black pepper to taste
  • Ground thyme to taste
  • Fresh herbs to garnish

Instructions

  • Watch the video (scroll down a bit) to see all instruction steps.

  • Chop the bell pepper, potatoes, and celery stalks into bite-sized pieces, mince the garlic and cut corn off the cob. Save about 3/4 cup of corn kernels for later.

  • Heat oil over medium heat in a large pot and add garlic. Sauté for about a minute or two, then add the chopped bell pepper, celery stalks, corn, and all spices. Sauté for about 4 minutes. Stir occasionally.

  • Next add the potatoes, the vegetable broth, bay leaf and bring the mixture to a boil.

  • Once it starts boiling, turn down the heat to a simmer and cook the soup for about 10-12 minutes or until the potatoes are fork tender.

  • Take out the bay leaf. Add coconut milk and the rinsed cannellini beans.

    Vegan Corn Chowder Recipe - Elavegan (11)

  • This is how the soup looks before blending.

    Vegan Corn Chowder Recipe - Elavegan (12)

  • Blend the soup using an immersion blender until it's smooth (or leave a few chunks if you prefer). You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.

    Vegan Corn Chowder Recipe - Elavegan (13)

  • Add the remaining corn kernels to the pot. Taste and adjust seasoning. Add more salt/pepper to taste. Garnish with fresh herbs. Enjoy!

Notes

  • Recipe serves 4. Nutrition facts are for one serving.

Nutrition Facts

Creamy Vegan Corn Chowder

Amount per Serving

Calories

354

% Daily Value*

Fat

14

g

22

%

Carbohydrates

41.8

g

14

%

Fiber

9.2

g

37

%

Sugar

11.6

g

13

%

Protein

10.6

g

21

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

Vegan Corn Chowder Recipe - Elavegan (14) Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!

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Vegan Corn Chowder Recipe - Elavegan (15)

Vegan Corn Chowder Recipe - Elavegan (2024)

FAQs

What can I use to thicken corn chowder? ›

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Why is my corn chowder watery? ›

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

What is corn chowder made of? ›

Onion, celery, garlic, and red bell pepper – They create the savory base of the soup. Yukon Gold potatoes – They add delicious chunks to this corn chowder recipe, and they contribute to its creamy texture. Old Bay Seasoning – It adds more savory flavor and a hint of spice. Smoked paprika – For smokiness.

Does chowder always have corn in it? ›

In other words, chowder is a very specific sort of soup. It is almost always thick and chunky (bisque, another type of soup, is generally smooth). Chowder is usually either corn based or seafood based, or both (as in our recipe for Salmon and Corn Chowder, which appeared in this space in early July).

How do you thicken vegan chowder? ›

Arrowroot starch– both of these will work like a roux. Mix mix 1 tablespoon of arrowroot starch with 2 tablespoons of cold water until smooth then stir into the soup. May need to double or triple that depending on how much soup you have. Simmer gently to thicken.

Is it better to thicken chowder with flour or cornstarch? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

What is usually a main thickening agent of chowder? ›

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

Why isn't my corn chowder thick? ›

Whisk 2 tablespoons of flour or cornstarch with ¼ cup of milk and stir this into the soup before adding the heavy cream. This should help the soup thicken a bit more.

How do you thicken corn chowder without cornstarch? ›

What if we told you it's possible to thicken corn chowder without dumping in tons of dairy and sacrificing flavor? Several means can help you achieve this goal, but one of the easiest (and cheapest) ways to do so is with a simple roux of all-purpose flour, oil or butter, and broth (sometimes with a touch of milk).

What ingredient does chowder always have? ›

Types. Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

What is the difference between Mexican street corn chowder and summer corn chowder? ›

The new soup is meant to evoke the taste of elote street corn, but actually is a close match to the Summer Corn Chowder. The main difference is the addition of blue corn tortilla strips and an overall spicier flavor profile.

What makes a chowder not a soup? ›

Chowder vs. Soup: What's the Difference? While soups can be thin and light, a chowder is characterized by being rich and thick. Like stew, it contains large chunks of meat or seafood and vegetables, notably potatoes.

Why did Panera get rid of corn chowder? ›

Panera at Home Southwest Corn Chowder due to an undeclared wheat allergen. The recall is limited to 1 SKU of 16 oz.

Why does my corn chowder taste bland? ›

Corn has the potential to be bland so the key to using it in chowder is to maximize its flavor, since it's the main ingredient. It goes without saying that it's best to use the freshest corn you can get, so this soup is ideal during peak corn season.

What are the best potatoes for chowder? ›

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

How can I thicken my chowder? ›

You can start with 2 tablespoons of flour for every 1 cup of liquid as a general rule of thumb. To make a smooth paste, combine the flour with a small amount of cold liquid. Stir the paste gradually into the soup. To allow the flour to thicken the mixture, cook and stir it for a few minutes.

How do you make chowder less watery? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

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