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!
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.
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.
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.
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.
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
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!
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
Creamy Vegan Corn Chowder
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.
- This is how the soup looks before blending.
- 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.
- 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 information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
I cooked this today and it was so delicious. I couldn’t believe it came out of my kitchen! These lovely recipes are really helping me to branch out and cook more from scratch and it’s very enjoyable 🙂
Yay, that’s awesome, Elodie! I am so glad you enjoyed it. 🙂
I made this last night! It was pretty good, but next time I make it, I think I’ll omit the celery and bay leaf, to make this more “summery” and less like a fall soup. But oooo the corn sauteeing smelled so good.
Thanks for your feedback Abi! 🙂
Sooooooo delicious !!!!!
Just made in slow cooker so easy ????????
I didn’t use beans at all and it was great …
Thank you ❤️
Sounds so amazing! Thanks for your feedback, Marketa. 🙂
Thank you so much for this mouth watering recipe. This is hands down my favorite soup! I am obsessed. You are wonderful!
Aww, that’s awesome, Crystal! I am so glad you love the recipe. 🙂
I made this soup last month and it was delicious. I froze some as well and ate it a couple of weeks later. Tasted just as good. Will definitely make this again.
Made this for dinner last night and it was very tasty!
I am glad you liked the corn chowder, Hillary. 🙂
Easy and very tasty..
Glad you liked the recipe! 🙂
Delicious! And so easy to make. I didn’t have any celery so used a couple of leeks instead. The best thing about this soup was that my 6 year old daughter gobbled it up. Thanks for the great recipe!
Sounds great! Thanks for your great feedback. 🙂
Oh my, Ela! The recipe is the best! I was so happy to discover another awesome and yummy vegan dish!
I didn’t have peppers so I put two spoons of Sriracha instead, and it was perfectly hot with the taste of the peppers.
I bless your creativity Ela!
That’s awesome, Johana! I am so glad you liked the recipe. 🙂
I just made it! I didnt have fresh corn, so used frozen corn. But my mommy and hubby approved! Next time definitely use fresh corn. Thanks for the recipe!
I am glad the corn chowder turned out delicious with frozen corn! Thanks for your amazing feedback, Sandy! 🙂
Can this be frozen?
Thanks for all the amazing recipes to.
Hi Luke, unfortunately, I can’t answer your question because I never tried freezing the corn chowder. However, since it doesn’t contain dairy, it should be freezer friendly. Please report back if you give it a try. 🙂
Absolutely delicious winter warmer- thank you for a great recipe. This will be a staple over the cold nights ahead.
I appreciate your feedback, Kyra! Glad you liked the corn chowder! 🙂
I love this recipe! I used frozen corn this time around, and can’t wait to try it with fresh. It was so easy and quick to make – so happy knowing I have such a delicious, healthy soup I can whip up any time of the year now. Super tasty!
Wonderful! I am so glad you loved this recipe, Jenna! Thanks for your amazing feedback. 🙂
Can’t wait to make this! And is that bread bowl gluten free? It looks so tasty!
I hope you will like the recipe, Renae! You can use your favorite bread/bun to make the bread bowl. I made it a couple of times with gluten-free bread and also with wheat-based bread. 🙂
I made this for dinner tonight and it is delicious! A very easy dinner to put together, full of flavor. Thank you for your wonderful recipes!
Wonderful! I am so happy you loved this corn chowder, Tina! Thanks for your feedback! 🙂
I’ve never had corn chowder before but it looks delicious! Especially served in a bun 🙂
Thank you, Nolwenn! You should definitely give it a try! 🙂
What can I use instead of coconut milk?
You can use any other plant-based milk which is high in fat. I would suggest homemade cashew milk or almond milk. The higher the fat content, the creamier the soup will be.
This looks so delicious! ? Love the idea to serve it in a bun ? lots of love, Bianca ❤️
Thanks so much, Bianca! I am so glad you like it! 🙂 ❤️