Vegan Corn Chowder

This easy vegan corn chowder recipe is one of our all-time favorite soups! Smoky, sweet & creamy, it's destined for your regular meal rotation.

Vegan corn chowder recipe

It’s hard for me to pick favorites, but I’ll come out and say it: this vegan corn chowder recipe is one of my favorite soups on the blog. I don’t care what temperature it might be outside – I could eat a bowl of this creamy, smoky corn chowder anytime.

Vegan Corn Chowder Recipe Ingredients

Vegan Corn Chowder Recipe Ingredients

This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor without any meat or dairy. Here’s what’s in it:

  • Onion, garlic, and celery make up its aromatic base.
  • Sweet corn is the star of the show! It contributes to the creamy texture, adds essential sweetness, and dots the soup with crispy kernels.
  • Potatoes thicken the soup’s creamy base and add chunky texture.
  • Red bell pepper adds great veggie flavor and deepens the golden color.
  • Light coconut milk works with the corn and potato to perfect the creamy texture. If you’re not vegan, you can swap in whole milk to make this a vegetarian corn chowder.
  • Sherry vinegar brightens it up!
  • And smoked paprika and celery salt add rich, smoky flavor without any meat!

Vegetarian Corn Chowder Recipe

How to Make the Best Vegan Corn Chowder

Great veggie ingredients are the base of this soup, but these steps are essential for making it smoky, satisfying, and delicious:

  • After you slice the kernels off cobs of fresh sweet corn, use the back of your knife to scrape the juices off the cob. Add this starchy, milky liquid to the chowder to make it extra creamy and rich.
  • Blend half the soup, and leave the rest chunky. Because of the starches in fresh corn and potatoes, these vegetables blend into a luscious creamy broth. I like to blend part of the chowder to create this creamy base and leave the rest chunky for texture.
  • Don’t forget to garnish. Save a few raw corn kernels and pieces of diced red pepper to sprinkle over bowls of chowder. They’ll create the perfect crispy contrast to the creamy soup. For extra smoky flavor, try topping it with coconut bacon or tempeh bacon bits!

Vegan Corn Chowder in bowls with spoons

More Favorite Soup Recipes

If you love this plant-based corn chowder, try one of these delicious soup recipes next:

Or find more of my favorite soups here!

5.0 from 44 reviews

Vegan Corn Chowder

Prep time
Cook time
Total time
This creamy vegan corn chowder is one of my favorite soup recipes! Totally dairy-free, its rich texture comes from blended corn, potatoes, and light coconut milk. Gluten-free.
Recipe type: Soup
Cuisine: American
Serves: 4-6
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 ribs celery, chopped
  • 1 Yukon gold potato, chopped
  • 4 ears fresh sweet corn, husked
  • 1 red pepper, diced
  • ½ teaspoon celery salt
  • ½ teaspoon smoked paprika
  • 1 tablespoon sherry vinegar, or white wine vinegar
  • 2 cups vegetable broth
  • 1 (14-ounce) can light coconut milk (or 1¾ cups whole milk)
  • Sea salt and freshly ground black pepper
  • Chopped chives, for garnish
  • Reserve some corn kernels and diced red pepper for garnish (optional)
  1. Heat the olive oil in a large dutch oven over medium heat. Add the onion and a few pinches of salt.
  2. Cook until soft, then add the garlic, celery, and potatoes.
  3. Slice the kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery salt, paprika, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add the sherry vinegar, vegetable broth, and coconut milk.
  4. Cover and simmer until the potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir.
  5. Taste and adjust seasonings and serve with chopped chives.



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Rate this recipe (after making it):  

  1. Ale from

    I love corn chowder! I have to try this one out, LOVE that it is vegan.

  2. Loving these vegan options! Yay! I usually have to avoid chowders because they’re always packed with cream. This is a great workaround!

    • jeanine

      I know me too – I can’t really have heavy cream so I’m always missing out on soups! But that’s why I love to make them so much…

  3. Caitlin from

    This is perfect! I had wanted to make a corn chowder this week but could not find a recipe I liked. It’s like you read my mind (+ you made it vegan). What do you think about adding zucchini to this? I have some and love it with corn but I’m worried it might make the soup too watery.

    • jeanine

      It might make it too watery, I’m not sure. This one’s pretty good exactly how it is 🙂 Let me know if you give it a try!

      • Glenda

        you could always add some precooked zucchini at the end or as topping for your dish and not dilute the flavor by cooking it with to soup itself

  4. Oh my gosh! This chowder looks amazing! It looks so beautiful & light!
    The perfect spring soup! I cant wait to give this a try! My husband is a big corn chowder fan!

  5. Oh this is love… I can just tell. I’ve been wanting to make a vegan corn chowder for awhile now (funny enough), and you just took all the work out of it for me! Yay! Cannot wait to devour this one.

    • jeanine

      Ha, hope you like it 🙂

    • jeanine

      I know, I LOVE smoked paprika!

  6. no matter what the weather, I love soups and especially chowders. I will try this corn chowder recipe — looks very flavorful.

  7. Therese from

    this looks divine! Your pictures amaze me 🙂 inspiring blog!

  8. Valerie from

    Creamy corn is the best! My grandmother always made this, and I can’t wait to try this recipe out. So yummy!

  9. marie

    Your recipe looks great.
    Anyway on the Sunshine sweet corn website I was not able to find if their corn is GMO free ? any informations ?

    • jeanine

      It is, let me see if I can get a more specific link with info for you…

    • jeanine

      Hi Marie, here’s the area on their site that talks about it being GMO free:

      they also said:
      – The growers use non-GMO seeds
      – Typically when you hear about GMO corn they are talking about dent corn (as opposed to sweet corn) which is used for animal feed, ethanol and other food manufacturing (corn flour, oil, chips, etc).

  10. sarah from

    Yum!! This looks so fresh yet comforting 🙂 Love anything with coconut milk…

  11. Omg this.looks.AMAZING.

    Drooling and am now hungry thanks.

    hehe love your work!


  12. Jeanine, this soup is just gorgeous! Now I’m really looking forward to getting some corn at the farmers’ market this summer 🙂

  13. Catherine

    I’ve just tried this receipe an it so amazing…..sooooooooo gooooooooood ! the texture is perfect. I had a pinch of chili flakes to spice it up a bit and so good.

    Bon Appétit.

    Je viens juste de faire cette recette et elle est excellente, la texture est parfaite!!! C’est certain que je vais la refaire, elle va devenir un must à la maison!

    Bon Appétit

  14. Grant Allen

    This is our new favorite soup/chowder by far. Just upped the game with new Vitamix, which brings new meaning to the creamy blended half. So good and so good for you. Thanks!

    • jeanine

      I’m so glad you liked it! Congrats on your new vitamix (I’m pretty obsessed with mine!)

  15. Sara

    This corn chowder was WONDERFUL! Such a sweet burst of flavor. Even my kids loved it. Thank you so much!

  16. Cameron

    This soup is SPECTACULAR. I’ve made it twice now and still can’t believe how good it is! My all time favorite soup. Thanks for the recipe.

    • jeanine

      Thanks! I’m so glad you liked it – it’s definitely one of my favorites too 🙂

  17. Johanna

    Can I make this a day ahead or would you recommend making day of?


    • jeanine

      Hi Johanna, you can definitely make it a day ahead (it actually tastes better the second day!)

  18. Andrea Golombeck

    Great summer recipe ! Easy to make

  19. Sara S.

    This recipe is to die for. So healthy, light, delicious… a perfect meal for a chilly fall day. I topped it with bacon, cheese and homemade croutons. 🙂

    • jeanine

      Yay, I’m so glad you liked it! Thanks for letting me know 🙂

  20. Gillian

    Does this recipe demand a dutch oven? Can I use a big soup pot instead?

    • Nicole

      Stock pot works perfectly!

  21. leah

    Would it be possible to use green pepper instead of red pepper? I’m trying to empty out our fridge and we have an abundance of green peppers but no red.

  22. Cat

    Hi there,

    Do you have a nutritional break down of all fat, carbs etc per portion (and what the portion size is)?

    Thank you 🙂

    • jeanine

      Hi Cat, I don’t count calories, but you can find a nutritional calculator online – this serves 4-6 (depends how hungry you are, but it is a very filling soup).

  23. Nadine

    I was wondering if it would be alright to use Frozen Corn?

    • jeanine

      Hi Nadine, I haven’t tried, but I’m thinking it would be fine… let me know if you give it a try..

      • Candace

        Oh I used frozen corn because there were no cobs at my grocery store. It still tasted amazing.

        • Stacey

          How much frozen corn did you use?

          • Candace

            I can’t remember…I think I just googled how much corn one cob would make and then eyeballed it 😀

  24. Candace

    Oh my goodness. I made this tonight because my hubby was craving corn chowder, but I prefer to eat vegan…so quick google search and I found you. It was to die for!!! My inlaws (who are so far from vegan) loved it too. Major hit, and so easy, especially when you use leftover baked potatoes like me. Thank you!!!

    • jeanine

      I’m so glad – yay! Thanks for letting me know that frozen corn worked great – corn season is so short so that’s so helpful to know!

  25. Caitlin

    Despite it being freezing cold in Illinois right now, I made this summery soup for dinner tonight. It was wonderful and a fairly quick dinner to make! Love your blog…it’s always a go-to when trying to find new and interesting recipes.

  26. Tim

    Great recipe! My fiancé and I added some habanero and cayenne pepper to spice things up. Some diced avocado puts this dish over the top!

  27. Janae

    We get a vegetable box delivered once a week for our family of 6 here in Melbourne Australia. For the past couple of weeks we have been getting two ears of corn. finally we had about 10 sitting in the fridge unused. after Googling corn recipes and this being the best option for our vegetarian, gluten, dairy, egg and most nuts intolerant family!
    Your soup recipe was a revelation! Corn has become a way more appreciated vegetable in our house. I doubled the recipe to make sure we had enough and the whole lot disappeared into very appreciative tummies. Thank you for creating something so simple yet so delicious which I think will become a staple at our house. I can’t wait to get your cookbook as your recipes cover everything on our weekly shopping list. Thanks again 🙂

  28. Impish

    This is excellent! I have been looking for a classic vegan corn chowder and this is IT! I didn’t have celery salt so added a little saffron, and our corn wasn’t quite perfectly sweet, so I added a squeeze of agave syrup. I’ve made a few vegan corn chowders and this is the absolute best. Easy to prepare. One of those recipes that is greater than the sum of its parts, good enough for company, and easy peasy. Thank you!

    • Jeanine Donofrio

      I’m so glad you liked it! This is one of my all time favorites. The saffron sounds delicious 🙂

  29. Rose

    OMG, thank you!!! I have this simmering on the stove now and it’s absolutely amazing! I have to say that I was skeptical about using the coconut milk because I thought it would taste coconuty despite your saying that it wouldn’t. But you were bang on – no coconut flavour, just a big pot of deliciousness! I used the corn cobs to make the broth used in this chowder and I’d highly recommend it – don’t throw them out – there’s flavour in them there cobs! Toss in a pot with some water and gently boil for about 1/2 an hour. Yum! Thanks for such great vegan recipe – will definitely make again and again and again!

    • Jeanine Donofrio

      Hi Rose, I’m so happy to hear that you loved this one! Thanks for the tip about the corn cobs!

    • Daniele Figiel

      Such a wonderful idea! I’ll be using the cobs for my broth too!

  30. Maria

    I made the recipe exactly as stated and it was delicious. For garnish i chopped fresh chives and drizzled a little green sirracha sauce. Great end of the summer meal!! Thank you

    • Jeanine Donofrio

      Hi Maria – I’m so glad you liked it! 🙂

  31. D

    Made this great recipe. Thank you. I like to experiment so I took it to a whole another with some tarragon, galangal, and green chili powder. Wow! This is gonna be my always recipe for cream corn soup. Thanks again!!!!

    • Jeanine Donofrio

      oh that sounds delicious – I’m glad you loved this one, thank you for the ideas!

  32. Stacey

    Has anyone tried this in a slow cooker/crockpot?

  33. katie

    my soup wasn’t as creamy as I would hope for a chowder. I wonder if they only puree the corn. I am guilty of eye balling measurements though.

    • Jeanine Donofrio

      I blended half the soup so that it would thick and still somewhat chunky.

  34. Dorcas

    Love this recipe! I call myself an omnivore because I love meat but i see the health benefits of eating vegetarian/vegan meals. I used this as the vegan option at a soup sale fundraiser and now it’s a permanent recipe in my binder. I did add an extra potato to make it thicker, and it’s so loaded with veggies I used water instead of the broth. Didn’t notice a difference.

  35. Mrs E

    After recently adapting a plant based diet my husband and I were thrilled to find this recipe. I love to cook and need to start an arsenal of great recipes to add to my cooking repertoire. The recipe was shared with my by a local café that makes a similar version which I had not tried. Ever since I saw the recipe I knew I wanted to make it and we were completely thrilled with the results! My husband said this chowder tasted good enough to be served in a restaurant! To me, the soup tasted almost like a seafood chowder/bisque broth. I followed the recipe with ingredients and as a substitute for celery salt I used a 1/4 tsp celery seed and 1/4 tsp salt to equal the 1/2 tsp of celery salt. The smoked paprika really gives this soup a nice smoky smell and flavor, I added the spices and sautéed for a minute or so, just after my onions were sautéed, to pull as much flavor out of the spices before adding the other ingredients. I pureed have if the soup with an immersion blender. Never knew plant based eating could be so flavorful and down right delicious!

    • Jeanine Donofrio

      I’m so so happy to hear that you and your husband loved the chowder! Thanks for coming back to let me know!!

  36. Jessica G

    I made this last night and was thrilled with the results. It let’s the corn take center stage without being under-seasoned, and the coconut/corn combination is so natural that you don’t feel this is a substitute corn chowder–it stands on its own. Best of all, since the focus is on the corn, the recipe doesn’t have dozens of ingredients and can be made quickly. This will be in heavy rotation in my house! Thank you!

    • Jeanine Donofrio

      Thank you Jessica! I’m so happy you were thrilled with the recipe!

  37. Banana

    I’ve made this a couple of times and love it. I added carrots because my little one loves carrots. And it was great!! It’s a hit with the whole family even my very picky toddler.

  38. Linda

    Hi Jeanine – Just curious how much potato you used – 1 medium, small or large yukon gold? Maybe it doesn’t matter too much …

  39. Jen black

    This was really good but my version came out almost too sweet. The corn was really good local corn so maybe that is why. I also didn’t have the celery salt so maybe that’s the culprit. I thought it delish with no stomach ache afterwards so that k you thank you thank you.

    • Jeanine Donofrio

      If your sweet corn was really great, that might have been the issue since there’s no added sugar here (although that’s great that you had such good corn!) The celery salt would definitely deepen the flavor – if you don’t have it, I’d try just adding more salt to taste.

  40. Beth

    Kinda defeats the purpose to review by looks. Has anyone actually tried this?

    • Jeanine Donofrio

      If you skip the first few comments on this thread, you’ll see that nearly everyone else who left a review made it. Thanks!

  41. Jill Roberts @ WellnessGeeky

    Amazing creamy vegan corn chowder! It looked soooo good, I had to try and make it. I used your suggestion and used ½ teaspoon celery salt.

  42. Nancy Sampson-Bach

    Oh my! This was delicious – and so easy to make! Thanks so much!

  43. Bella Hardy

    Definitely your creamy vegan corn chowder is awesomeness! This is a great recipe Jeanine, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!

    • Jeanine Donofrio

      I’m so glad you loved it!

  44. Twyla

    Has anyone tried this with regular (not light) coconut milk? If so, does the flavor become too coconuty?

    • angela

      I used full fat coconut milk and it was great.

      My changes: Full fat coconut milk, 1 sweet potato, 1 baked potato, 1 small bag corn, red wine vinegar, 1 tsp better than bouillon, celery, yellow onion, garlic, 2 cups water, red pepper flakes, salt, pepper, pinch celery seed, 1 tsp smoked paprika – I skipped the red pepper

      I’ve made corn chowder multiple times but this was the best version yet.

      • Jeanine Donofrio

        I’m so glad you loved it, thanks for your notes!!

  45. Kasey

    Thanks, this was a really tasty recipe. My baby and 4 year old enjoyed too. Perfect soup for a cool rainy day.

  46. Tracy

    This chowder is delicious & my favorite !!!!

    • Jeanine Donofrio

      Hi Tracy, I”m so happy you enjoyed it!

  47. GuiderBarb

    If I had to use frozen corn, any idea how much?

    • Jeanine Donofrio

      I’d use about 3 cups – hope that helps!

  48. I just made this for dinner and it was SO GOOD! I just added about a half-cup of nutritional yeast, which made it even more savory and yummy. My husband even loved it! Now if only I could get my kids to eat anything besides pasta… 😉

  49. kim

    This recipe is amazing. I’ve made it twice already and I will probably make it many more times.

    • kim

      Oops I forgot to rate it

    • Jeanine Donofrio

      I’m so glad you enjoyed it!!

  50. Amy

    How long do you think this would last in a cooler? Looks like the perfect soup to bring on our camping trip but since corn/potato are exactly freezer friendly I was thinking of making the day before we leave and eating on night 2 of trip.

    • Jeanine Donofrio

      hmm… I really don’t know, I’ve never tried storing it in a cooler. I guess it would depend how long your cooler stays fridge-cold for.

  51. HollyAnne

    This is our go-to corn chowder. Top notch flavors.

  52. Jordyn

    Absolutely delicious! I’m turning towards a plant based diet and this will now be a recipe i use often. This was meant to be my meal prep for work, but I’m not sure it made enough to cover all the days. I would double it if i were to use it as a meal prep again. Also i do not have a Dutch oven so i just used a big pot and it came out just fine.

    • Jeanine Donofrio

      Hi Jordyn, I’m so glad you loved it!

  53. Hayley

    This was sooo good! My whole family loved it, including my hard-to-please omnivorous father. I used frozen corn and full-fat coconut milk (which I think makes up for the swap of fresh corn) but followed then recipe exactly otherwise. This is probably my new favourite loveandlemons recipe.

    • Jeanine Donofrio

      Hi Haley, I’m so glad everyone loved it!

  54. Paula Wiseman

    So I added shrimp and lobster to my chowder, any idea how well it freezes?

    • Jeanine Donofrio

      Hi Paula, it froze great for me!

  55. gisela aydin

    can I use almond milk instead of coconut milk?

  56. Lauren Beach

    My husband would give it 10 stars if he could! We loved this! Added a little bit of red pepper flakes per another reviewers suggestion. Going to be a regular recipe at our house! Thank you!

  57. Romeline romeo

    I love this recipe

  58. Kaywin

    Yummy, I added sweet chili sauce to give it a kick.

    Also I didn’t take the time to blend, it turned out great anyway.

  59. Hadley

    Really tasty! At first, it was a bit bland so I just increased the seasoning amounts and added a bit of maple syrup (our corn wasn’t quite sweet enough which may have been the blandness culprit). Also used an immersion blender which worked great. Overall, a really great meal!

  60. Ivy from

    We made this for a dinner as the main for our vegan attendee. It’s not a great vegan soup… it’s a great soup period! Everyone loved it! The only sub we made was to swap a jalapeño and serrano for the red pepper. Gave it a nice little bite. We’ll be making this again soon, no vegans required. 😉

    • Jeanine Donofrio

      Yay, I’m so glad everyone loved it!

  61. Becca

    This. Recipe. Is. EPIC!!! I made some small adjustments (used full fat coconut milk, apple cider vinegar, no celery salt, 2 cans of corn instead of cobs), and it was delicious. Definitely one of my new favorite recipes. A friend introduced me to this, and he made the recipe but added roasted sun gold tomatoes, and that was also excellent. Can’t wait to make again!

  62. Radha

    I will be trying this recipe tonight, but by the color of the finished product in this blog, I cannot believe there is no tumeric in the soup. What a vibrant color …. you must have some yellow corn 🙂

    • Jeanine Donofrio

      I hope you enjoy! The paprika and coconut milk give it kind of an orang-ey color.

      • Radha

        Aahhhh … now I see that. I missed the paprika upon first glance. I did make the soup tonight (minus paprika 😉 and it was a winner! Not as yellow … but amazing. I cooked for a large family and everyone wanted seconds. Thank you. 💫🌻🌟

  63. Celia

    So delicious and easy to make! This will be a keeper for sure!

  64. Starr

    I could eat soup everyday and corn chowder is a fav. Thanks for this great recipe.

    I use 1/3 cup off almond flour and a 1/3 cup water, blended together as a cream to any soup to cut calories

  65. Starr

    I could eat soup everyday and corn chowder is a fav. Thanks for this great recipe.

    I use 1/3 cup of almond flour and a 1/3 cup water, blended together as a cream to any soup to cut calories

  66. Ellie

    If I don’t have corn husks and need to use canned corn, how much corn would I use?

  67. beth

    Giirrrrllll! All the recipes…..many thanks! So impressed with your consistency at putting out great recipes one after another. Highly Recommend!

    • Jeanine Donofrio

      I’m so glad you loved it!

  68. Sheree

    I literally just finished making this and devouring my bowl. It is soooo delicious. I didn’t have white vinegar or sherry so I used apple cider vinegar. I would recommend 1/2 Tbsp if using ACV.

    Thank you for the fantastic recipe!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.