This comforting potato corn chowder recipe is thick, rich, and hearty – each comforting creamy bite crammed full of juicy sweet corn and tender potatoes.

A ladleful of potato corn chowder is scooped out of the pot.

Table of Contents

About This Potato Corn Chowder

This corn chowder recipe starts with a traditional roux base so that the end result is thick and rich.

It’s a touch smoky with smoked paprika, has fresh thyme for loads of flavor, and – with savory coconut milk and half of the chowder blended at the end of the process – is super creamy (it’s also completely vegan and dairy-free, but you’d never know!)

A top view of a blue bowl of potato corn chowder on a blue background.

The Story Behind the Recipe

This decadent, creamy, comforting, buttery-tasting yet dairy-free corn chowder recipe has a bit of a story.

A few Christmases back, I made this cheddar corn chowder recipe for Christmas dinner. My brother-in-law especially loved it, and it’s been a frequent request for our holiday menu ever since.  It was perfect because I could enjoy some of the meatless version and my meat-eating family could add bacon to theirs.

And then – sad trombone – I had to cut dairy out of my diet for awhile. So a corn chowder full of cheese and milk wouldn’t work for me.

So, this past December, I set out to create an equally delicious corn chowder recipe sans dairy, so that I’d be able to enjoy too.

Yeah, that’s pretty much the story. And it was good, the end. Ultra-exciting!

(Oh, and while my brother-in-law didn’t try the vegan version of my corn chowder that first Christmas [I think he was too married to the original!] my husband gave it a big ol’ thumbs-up. I didn’t miss the dairy, and neither does he. [Update: My BIL has since tried this version – and he loved it!])

A top view of a blue bowl of potato corn chowder with thyme and black pepper on a blue background.

Readers say …

“This soup is unbutton-your-pants-and-grab-a-second-bowl good. Seriously! I cooked it long low and slow so I could also prepare a pound cake recipe while the potatoes were softening. The added thyme really adds a punch of flavor that is very heartwarming and rounds out the flavor. I’ve made other potato corn chowder recipes before, but this by far is my favorite and I will make it again- soon!!! Thank you!!!”

– Sarah

Developing this Potato Corn Chowder Recipe

I opted to use use that original cheesy corn chowder recipe as a guide, stripping it down a bit and then adding some smoky/cheesy/savory flavor with that always-winning combination of smoked paprika, mustard powder, and thyme.

I just love a recipe that hits it out of the park the very first time I give it a whirl; and for this rich, thick, and creamy potato corn chowder recipe, that’s exactly what happened! I basically took a stab at it, tasted a bit off of my stirring spoon, and did a slightly surprised, wide-eyed fist pump. Nailed it!

I adore this corn chowder recipe – one that just happens to be both dairy-free and vegan. And I have from the start.

Two blue bowls of potato corn chowder with thyme and black pepper on a blue background.

Potato Corn Chowder Ingredients

This dairy-free corn chowder starts with a traditional roux base for an uber-creamy situation that you expect with chowder. No watery chowder here! Coconut milk, Yukon Golds, and – of course – corn complete the picture, with half of the soup being pureed then added back to the pot for a gloriously creamy corn chowder that, I hope, will make you go wide-eyed too.

  • Olive oil – Use your favorite mid-level olive oil to sauté the onion and as the base of the roux.
  • Onion – Standard yellow onion is great here.
  • Flour – Use all-purpose flour which helps create the creamy base of this corn chowder.
  • Dry mustard & smoked paprika – I actually took a cue from my best mac & cheese recipe and decided to try the same seasonings I use to enhance the flavors in that, here. The result is perfect!
  • Turmeric – This is an optional ingredient as it doesn’t alter the taste of the corn chowder, but I love the golden hue it lends.
  • Salt & pepper
  • Vegetable broth – I like to use low-sodium veggie broth in my cooking so I can better control the overall salt content in my recipes.
  • Coconut milk – I prefer to use lite canned coconut milk here, but full fat will work, too.
  • Yukon Gold potatoes – I love Yukon Golds because they are golden and buttery all on their own. Plus, with their thin and flavorful skins, you don’t have to peel them!
  • Thyme – I like to add full sprigs of fresh thyme then pull them out after the chowder has cooked. But if you like, you can use 1/2 teaspoon of dried thyme, stirred in with the smoked paprika and dry mustard.
  • Corn – Here, I like to use one 16-ounce bag of frozen corn. You can also use fresh corn kernels cut right off the cob, about 2 cups worth.

Adaptations & Variations

  • Dairy-Full Corn Chowder – If you don’t have coconut milk or prefer to use another milk, readers have reported substituting the coconut milk with a couple of cups of whole milk with delicious results. Heavy whipping cream or half and half would be extra luxurious, too! I just suggest you add the milk at the end of the process.
  • Sub in cashew cream – Instead of coconut milk, add 1/2 cup of cashews when you puree the corn chowder. The result will be thick, delicious, and wonderful! (If you haven’t yet discovered the magic of cashews, might I suggest this cashew creamer? It’s heavenly!)
  • Gluten-Free Corn Chowder – Skip the roux step (step 2), leaving out the flour, and instead add the smoked paprika, dry mustard, turmeric, and salt to the cooked onions and stir for a few seconds before adding the broth.
  • Cauliflower Corn Chowder – One reader reports swapping the potatoes with cauliflower and loved it!

How to Make Corn Chowder

First, I saute the onions in the olive oil, then add the flour and seasonings. Stir for a full 3 minutes to remove any raw flour taste, then stream in the veggie broth.

Add the coconut milk, potatoes, and thyme and simmer until the potatoes are tender.

Add the corn then puree half of the soup. This helps make it super gloriously creamy!

Pour the pureed soup back into the pot and reheat. Taste, add more salt and pepper if you like, and it’s ready to serve!

A top view of potato corn chowder in a Caribbean blue Le Crueset pot.

Corn Chowder Storage

Your potato corn chowder will keep well refrigerated for about 3 days. Just place it in an airtight container. To reheat, warm gently in a pan over the stove. I haven’t yet tried freezing this corn chowder, but will report back when I do!

More Hearty Soup & Chowder Recipes

Rich and Creamy Vegan Corn Chowder
4.85 from 13 votes

Rich & Creamy Potato Corn Chowder

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Author: Kare
Yield: 6
Rich, hearty, comforting, full of flavor … I can think of so many adjectives to describe my new favorite corn chowder recipe.
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion (diced) (about 2 cups diced)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon turmeric
  • 1 teaspoon kosher salt + more to taste
  • 1/4 teaspoon freshly ground black pepper + more to taste
  • 2 cups low-sodium vegetable broth
  • 1 (15-ounce) can lite coconut milk
  • 1 pound Yukon gold potatoes (unpeeled, cut into 1/2-inch dice) (about 3 cups)
  • 4 sprigs fresh thyme (or 1/2 teaspoon dried)
  • 1 (16-ounce) bag frozen sweet corn kernels

Instructions

  • Set a medium soup pot over low heat. Add the olive oil and the onion. Sweat the onion – cook it low and slow – until tender and translucent, 10-12 minutes.
  • Increase the heat to medium-low and add the flour, dry mustard, smoked paprika, turmeric, and salt. Cook, stirring constantly, for 3 minutes.
  • Slowly add the vegetable broth and deglaze the pan, stirring up any cooked bits that are stuck to the pan. Add the coconut milk, potatoes, and thyme.
  • Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat back to low and simmer until potatoes are tender, about 10 minutes.
  • Remove from heat. Remove the thyme stems. Stir in the corn.
  • Transfer half of the mixture – about 3 1/2 cups – to the pitcher of a blender. Puree completely and then add back to the soup.
  • Return pot to low heat and heat the soup back up. Taste and add more salt and pepper if desired.
  • Serve. I like to top individual bowls with a bit of fresh thyme and an extra sprinkle of black pepper, but it’s not necessary!
  • Keeps well refrigerated for about 3 days.

Video

Notes

Recipe notes (updated 8/23/2024)

Substitution Notes

  • One reader shared that they swapped cauliflower in for the potatoes and they loved the results. 
  • Another reader did not have thyme. They used sage instead and loved it. 
  • To make it gluten-free, simply leave out the flour. I added the flour to help give it that chowder vibe/thicker consistency, but it’s delicious without!
  • Substitute 2 cups of milk or cream for the coconut milk if you prefer. 

Nutrition Facts

Serving: 1cup, Calories: 254kcal, Carbohydrates: 36g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Sodium: 453mg, Potassium: 510mg, Fiber: 4g, Sugar: 5g, Vitamin A: 240IU, Vitamin C: 20mg, Calcium: 16mg, Iron: 1mg

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