Creamy Vegan Corn Chowder

Creamy Vegan Corn Chowder / loveandlemons.com

Soup season might be coming to a close, but before it does – you must try this one. It’s hard for me to pick favorites, but this is definitely one of my favorite soups I’ve made on this here blog thus far. I don’t care what temperature it might be outside, I could eat a bowl of this creamy, smoky corn chowder anytime.

Creamy Vegan Corn Chowder / @loveandlemons

As always, this is creamy without using heavy cream. The trick is to use fresh sweet corn. After you slice off the kernels, use the back of your knife to scrape the juices off the cob. I realize most of you don’t think of spring as the time for fresh corn – but it turns out that it’s actually peak season for Sunshine Sweet Corn. You don’t have to look hard to find it – it’s the kind that’s at your grocery store right now. I like to buy it in the husks because it’s the most fresh.

Creamy Vegan Corn Chowder / loveandlemons.com

In addition to the corn, this soup has chopped yukon gold potato, diced red pepper and a can of light coconut milk (although the end result doesn’t have a coconut taste). It’s seasoned with celery salt and smoked paprika for a rich smoky flavor. I blended half the soup, and mixed the blended portion back into the chunky half for the perfect hearty texture. Since corn cooks so quickly, this one is pretty fast and easy to make.

Creamy Vegan Corn Chowder / loveandlemons.com

4.9 from 16 reviews
Creamy Vegan Corn Chowder
 
Prep time
Cook time
Total time
 
Serves: serves 4-6
Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, 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-oz.can light coconut milk
  • sea salt and freshly ground black pepper
  • chopped chives, for garnish
  • optional: reserve some corn kernels and diced red pepper for garnish
Instructions
  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 garlic, celery, potatoes.
  3. Slice 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 sherry vinegar, vegetable broth and coconut milk.
  4. Cover and simmer until 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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82 comments

  1. Ale from piloncilloyvainilla.com on said:

    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 from loveandlemons.com on said:

      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 ultimatebridesmaid.com on said:

    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 from loveandlemons.com on said:

      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!

  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 from loveandlemons.com on said:

      Ha, hope you like it 🙂

  6. This is gorgeous! I love that it’s vegan and the use of paprika to create that smokey flavor is awesome.

    • jeanine from loveandlemons.com on said:

      I know, I LOVE smoked paprika!

  7. Wow this sounds wonderful (as usual). I always love your soup recipes!

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  9. sherry from cox on said:

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

  10. Therese from thebakedapple.wordpress.com on said:

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

    • jeanine from loveandlemons.com on said:

      thank you!

  11. This looks so so good!! Yummy and those fresh veggies!! Want!

  12. Valerie from naplesflatbread.com on said:

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

  13. Dianne Luna from moonstruckkitchen.wordpress.com on said:

    Looks Delicious!

  14. marie on said:

    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 from loveandlemons.com on said:

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

    • jeanine from loveandlemons.com on said:

      Hi Marie, here’s the area on their site that talks about it being GMO free: http://sunshinesweetcorn.com/growing-sweet-corn/sweet-corn-varieties

      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).

  15. sarah from thegourmetgourmand.com on said:

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

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  17. kendra groves from coffeeandsalt.com on said:

    Omg this.looks.AMAZING.

    Drooling and am now hungry thanks.

    hehe love your work!

    xx

  18. Alexandra from chezsasha.com on said:

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

  19. Blake Holman from chefstoys.com on said:

    Love, love, love it! What fantastic flavor!

  20. Catherine on said:

    Hey
    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

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  24. Grant Allen on said:

    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 from loveandlemons.com on said:

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

  25. Sara on said:

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

  26. Cameron on said:

    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 from loveandlemons.com on said:

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

  27. Johanna on said:

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

    Thanks!

    • jeanine from loveandlemons.com on said:

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

  28. Andrea Golombeck on said:

    Great summer recipe ! Easy to make

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  30. Sara S. on said:

    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 from loveandlemons.com on said:

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

  31. Gillian on said:

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

  32. leah on said:

    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.

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  34. Cat on said:

    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 from loveandlemons.com on said:

      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).

  35. Nadine on said:

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

    • jeanine from loveandlemons.com on said:

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

      • Candace on said:

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

        • Stacey on said:

          How much frozen corn did you use?

          • Candace on said:

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

  36. Candace on said:

    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 from loveandlemons.com on said:

      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!

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  38. Caitlin on said:

    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.

  39. Tim on said:

    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!

  40. Janae on said:

    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 🙂

  41. Impish on said:

    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!

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

  42. Rose on said:

    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!

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

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  44. Maria on said:

    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

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

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  46. D on said:

    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!!!!

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

  47. Stacey on said:

    Has anyone tried this in a slow cooker/crockpot?

  48. katie on said:

    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.

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

  49. Dorcas on said:

    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.

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  51. Mrs E from loveandlemons.com on said:

    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!

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

  52. Jessica G on said:

    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!

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

  53. Banana on said:

    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.

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