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This plant-based corn chowder is creamy and delicious, super easy to make and is made with coconut milk and so is dairy-free. Saute your vegetables in vegetable broth, and you’ve got an oil-free quick and delicious vegan corn chowder.
Dear readers, forgive me, please. You see, I’m taking all the short-cuts today. Between work and family obligations, I’m done today. Done. Yet, I still need to get something on the table this chilly autumn night.
For some other delicious plant-based soups, try my:
Tips and tricks for stress-free, easy Vegan Corn Chowder:
It’s okay to take a few shortcuts when you are home cooking! If you are not a plant-based eater, it’s easy enough to find a nice nutritious soup at your local deli or grocery store to just grab on the way home from work and serve to your family. It’s pretty impossible as a vegan though! The recipe for this corn chowder is almost as easy as it gets!
- Start with prechopped vegetables if you can find them. I used prechopped onions and celery and frozen corn. I think it would be really tasty with fire-roasted corn if you can find it.
- I don’t peel the potatoes. Just give them a good scrub and dice.
- I also use pre-washed baby carrots. I realize some people are purists and choose to use the whole carrot. That’s great if you have time. With my baby carrot method, there is no washing or peeling. Just line about 10 up and start slicing from one side to the other.
- I try to avoid processed oil when I can. Just line a non-stick pan with veggie broth and saute the vegetables, adding in more broth if necessary so that your pan doesn’t burn.
- Coconut milk does include fat but this is considered a whole-food fat and is accepted by whole-food plant-based no-oil (WFPBNO) experts. I’ve tested with both the lite coconut milk and the full-fat coconut milk. I think this particular soup tastes best with the lower fat coconut milk. If you want to cut the fat further, sub in your favorite non-sweetened plant milk and add in about a Tablespoon of corn starch. It will still be flavorful, but not as rich and creamy.
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Blending the Corn Chowder
After the vegetables have softened, the seasonings and liquid added, it’s time to blend up the corn chowder to make it extra thick and creamy. Remember though that you will still want it a little chunky, so don’t over-blend. There are two methods – either use a standard blender or a hand-held immersion blender (affiliate link).
If you use a standard blender, blend one cup at a time and only blend about three-quarters of the soup. Remember to leave a few chunks for texture.
A hand-held immersion blender (affiliate link) is the best choice so that you can see and control the texture of your soup. Just blend in the pan until just right!
This soup makes five to six hearty servings and is perfect for meal prep. I top with a little paprika and chives.
The Recipe for Easy Vegan Corn Chowder:
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Easy Corn Chowder, Vegan
- 1 32 ounce container vegetable broth divided
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrots sliced
- 2 medium potatoes diced
- 16 ounces corn frozen
- 1 13.5 ounces lite coconut milk canned
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon smoked paprika
- more salt and pepper to taste
- 1/4-1/3 cup nutritional yeast, optional for a cheesy flavor
- Cut all the vegetables (with the exception of the bagged frozen corn). Feel free to use shortcuts such as vegetables pre-cut from your grocer's produce department. See note.
- Line the bottom of a saute pan with about 1 cup of vegetable broth.
- Saute onions, celery, and carrots for about 5 minutes or until they have just begun to soften. Watch your pan carefully so that it doesn't burn. Add in more broth if necessary.
- Add in the rest of the broth along with the potatoes and frozen corn. Cover and cook for about 30 minutes until all vegetables have softened.
- Stir in the lite coconut milk, smoked paprika, salt, and pepper.
- Either work in batches and blend a cup at a time in a blender just until it's barely blended (You'll want to leave it a little chunky) Or use an immersion blender.
- Simmer for another 15 minutes uncovered.
- Optional: For a cheesy flavor, stir in nutritional yeast while the soup is simmering.
- For ease of preparation, I use baby carrots. I line up about 10 baby carrots and slice through all to get 1/2 a cup.
- Top with paprika, chives, or parsley.
- For a cheesy taste, sprinkle a little nutritional yeast on top or vegan shredded cheese of choice.Â