Vegan corn chowder - this rich dairy-free sweetcorn and potato soup is hearty, comforting, creamy and absolutely delicious! It is also super easy to make and ready in just half an hour!
This deliciously creamy vegan corn chowder is a regular on my meal rotation. It is so hearty and satisfying yet healthy and nutritious, and you've got to love a meal thats ready in around half an hour!
For those of you who have never tried chowder before, it consists of a thick, creamy, chunky soup that is good all year round.
I love it served with buttered crusty bread for a hearty, filling meal, though it would also make a good starter served in smaller portions.
What Makes This Vegan Corn Chowder So Creamy?:
This sweetcorn chowder is so deliciously rich and creamy thanks to a three-pronged approach:
1. Flour to thicken - I mix some plain flour into the vegetables before adding the liquid, much like making a roux. This helps to thicken the soup.
2. Coconut milk - adding a tin of coconut milk makes the soup deliciously creamy. Either full fat or light coconut milk is fine, though full-fat will give a creamier result.
I can't taste the coconut at all but if you really don't like coconut, or are allergic to it, then you can use a creamy unsweetened non-dairy milk such as soy or cashew instead. It won't be quite as rich and creamy as coconut, but still delicious!
Alternatively, you could use half non-dairy milk and half soy or oat cream for a richer result.
3. Blending some of the soup - I blitz about ¼ of the corn chowder in a blender until it is really smooth then add it back in to the rest of the soup. This makes the chowder extra thick and creamy but means that it still retains plenty of texture.
How To Make Vegan Corn Chowder:
(For ingredients and full instructions see the recipe card below)
Heat some vegan butter/margarine in a large pan. You can use olive or coconut oil if you prefer but I like butter best for flavour. Add finely chopped onion and celery and cook gently until soft and translucent.
Add diced red bell pepper, crushed garlic, thyme, smoked paprika and a bay leaf and cook for two more minutes, stirring often.
Add plain flour and cook for another minute, stirring constantly.
Gradually stir in vegetable stock, adding just a little bit at a time and stirring it in well before adding more. This way you will avoid lumps of flour in the soup.
Once you have added all the stock, stir in coconut milk, nutritional yeast, diced potatoes, frozen corn, a dash of hot sauce and some salt and pepper.
Bring up to a simmer and cook for 10-15 minutes until the potatoes are tender.
Transfer ¼ of the soup to a blender and blitz until smooth. Return the blended soup to the pan and stir through. Taste and season with more salt and pepper as required.
Serve with crusty buttered bread!
More Vegan Soup Recipes:
Spiced carrot and pumpkin soup
Spiced red lentil and root vegetable soup
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Vegan Corn Chowder
Ingredients
- 2 tablespoon vegan butter/margarine (or use olive oil)
- 1 large brown onion peeled and diced
- 2 sticks celery finely chopped
- 1 large red bell pepper diced
- 4 cloves garlic peeled and crushed
- 1 teaspoon dried thyme (or 4 sprigs fresh)
- rounded ½ teaspoon smoked paprika
- 1 bay leaf
- 3 tablespoon plain (all-purpose) flour
- 750 ml (3 cups) vegetable stock
- 1 400 ml (14oz) can coconut milk (either light or full fat is fine)*
- 3 tablespoon nutritional yeast (optional)
- 600 g (2 large) potatoes diced
- 600 g (4 cups) frozen sweetcorn
- 1 rounded tsp sriracha hot sauce (optional)
- salt and pepper
Instructions
- Heat the butter in a large pan over a low heat. Add the onion and celery and cook gently for about 10 minutes until soft and translucent.
- Add the red pepper, garlic, thyme, paprika and bay leaf and cook for two more minutes, stirring often. Add the flour and cook for another minute, stirring constantly.
- Gradually stir in the stock, adding just a little bit at a time and stirring it in well before adding more. This way you will avoid lumps of flour.
- Once you have added all the stock, stir in the coconut milk, nutritional yeast, potatoes, corn and hot sauce and some salt and pepper. Bring up to a simmer and cook for 10-15 minutes until the potatoes are tender.
- Transfer ¼ of the soup to a blender and blitz until smooth. Return the blended soup to the pan and stir through. Taste and season with more salt and pepper as required.
Notes
mohan kumar
This sounds gorgeous.I’m actually considering making this.Thank you for sharing.
Fiona
This soup is so delicious. I used sweet potato in my latest batch and it was equally as tasty. Thanks for the inspiration Hannah!
Ren
This was delicious, thank you! My husband and I are trying to eat more legumes, so I added 1/4 cup yellow lentils and a splash more stock rather than coconut milk, and the lentils cooked down for a faux ‘creamy’ base. I used an instant pot for 20 minutes after the sauté step.
Ren
I can’t believe I accidentally posted my review as a reply to someone, oops, awkward!
Kim
I made this soup and it is absolutely delish! I used Frank’s RedHot Buffalo wing sauce on my individual bowl and it just takes it over the top!
Anne
Wonderful soup. Thank you!! My goal is to try one new soup recipe each week over the winter. I’m looking forward to trying more of yours.