Go Back
+ servings
Corn chowder in white bowl with spoon dishing out a portion

Easy Corn Chowder, Vegan

Course: Main Course, Side Dish, Soup
Cuisine: American
Keyword: easy corn chowder, vegan corn chowder
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6
Calories: 137kcal
Author: Cindy Rainey
This easy vegan corn chowder uses onion, celery, carrots, potatoes, frozen corn, veggie broth, and lite coconut milk. Feel free to use all the shortcuts available in your grocers' produce department and have this corn chowder on your table with minimal effort.
Print Recipe


  • 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.


  1. 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.
  2. Top with paprika, chives, or parsley.
  3. For a cheesy taste, sprinkle a little nutritional yeast on top or vegan shredded cheese of choice. 


Calories: 137kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 426mg | Potassium: 609mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3961IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 3mg