I just love a recipe that hits it out of the park the very first time I give it a whirl. For this vegan corn chowder recipe, I basically sloppily took a stab at it, tasted a bit off of my stirring spoon, and did a slightly surprised, wide-eyed fist pump. Nailed it! And not in that so-didn’t-nail-it-Pinterest sort of way. Rather, in my humble opinion, truly, truly nailed it.
I adore this vegan corn chowder, and have from the start.
This decadent, creamy, comforting, buttery-tasting vegan 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. 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 that was vegan, so that I’d be able to enjoy too.
Yeah, that’s pretty much the story. And it was good, the end. Ultra-exciting!
Anyway, 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.
This vegan 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.
Oh, and while my brother-in-law didn’t try the vegan version of my corn chowder (I think he’s too married to the original!), my husband gives it a big ol’ thumbs-up. I don’t miss the dairy, and neither does he.
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!
Rich & Creamy Vegan Corn Chowder
- 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
- 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.
Simply irresistible ! Thank you so much !
Made this yesterday. Was a pleasure to make, fun and easy and left the kitchen smelling awesome. And, most importantly so very very delicious.
I’m so glad you liked it! Thank you for your comment 🙂
Your Corn Chowder recipe was a hit at our first all vegan Thanksgiving! Delicious ! Thank you!
That sounds like a Thanksgiving I’d love to attend! 🙂 Thanks so much for your comment and happy holidays to you!
I made this two weeks ago for husband to take to a colleague who is on hospice. I doubled it so we could have some as well. Tonight, I am making it again for dinner. I did substitute whole milk, however, and it is an instant hit. Thank you. 🤗
Started the new year with this recipe wanting to use up canned corn in the pantry. Exceeded my expectations. I’ll be adding this to my staples. Thank you.
I made this tonight. It turned out great. I will definitely make it again!
Thanks so much for your review! I’m so glad you liked it.
Does this rich and creamy vegan corn chowder freeze well?
I have not tried to freeze it, but I have a sneaking suspicion it might not work the greatest because of the potatoes. But you never know! If you give it a try please do report back!
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!!!
Haha, thanks so much Sarah. I’m glad you like it! Pound cake for dessert after this comforting soup sounds amazing! 🙂
I shared the recipe with some girlfriends and my grandma and my parents for safekeeping. It’s just THAT good. Thanks for sharing it!!!
Love it! Thanks so much for sharing it. 🙂
Can I use regular canned coconut milk in this instead of lite?
Made the corn chowder this weekend. Loved it. Having some for lunch tomorrow as well.
So glad you like it! Thanks so much for the review. 🙂
I just made this soup and it was so good! Thank you!
Yay! So glad you liked it! Thanks so much for coming back and leaving a comment. 🙂
Instead of taking some of the soup out and putting it in a blender, can I use my immersion blender for a bit in the whole pot of soup?
Awesome! I can’t wait to make this for my family tomorrow. It’ll be great for a chilly Halloween night. Thank you.
Yum! I hope you had a fun Halloween!
This chowder IS SO GOOD. I know what I’m making for holidays with my omni family/relatives now!!
When I entered the nutritional info in the WW calculator it came up 8 points instead of 5. I tried it twice and it was 8 both times. How did you get 5 ? Thank you! Love this recipe ! It’s very good !
Kare this is a awesome vegan corn chowder soup.I have made this for my grandchildren and we all love it.Thanks!
I’m so glad you and your family love this one! Thanks so much for the wonderful comment. Happy holidays!
I replaced the potatoes with cauliflower and loved it
I doubled this recipe, but other than that, I did it exactly how it’s written. Dear me, if this were any better, I’d think I had died and gone to heaven. I’m glad I made a double batch because there’s no way I can stick to one bowl!
Hi Kenna! I’m so glad you liked this one. It’s one of my absolute faves too! Thanks so much for the great review. 🙂
Looking forward to trying this during a Daniel Fast. Is there a substitute for the coconut milk? Not really a fan of it. Thanks!
Coconut milk really helps with the rich and creamy quotient but I would probably reach for homemade cashew cream/milk, Nutpods (an unsweetened coffee creamer that adds great richness to soups too!), or unsweetened almond or soy milk. If you try any of these please report back! Thanks!
Thanks! We have nut allergies in our house so I will likely go the soy milk route. I’ll let you know how it turns out! Thanks again!
Outstanding, non-milk chowder! The consistency and flavor is so indulgent feeling. Thank you!
I’m so glad you like it! It’s a favorite of mine too. 🙂 Thanks so much for the review!
Can’t wait to try this. I can’t have gluten so wondering what you’d recommend as a substitute for the wheat flour?
The flour just helps give the soup some body, so if you don’t mind a thinner soup, I’d suggest just leaving out the flour (I’m not sure a gluten free flour would produce the same result). If you try it this way, please report back!
You could experiment with a little corn starch slurry two tal of corn starch mixed with two tbs of water bring completed soup to a simmer and stir in a little bit of corn starch mixture a little at a time until you are satisfied with the thickness. At least that is what I would try.
Just made this and could not love it more. It is easy and satisfying to make then delicious and comforting. I traded thyme for a sprinkle of sage and it was perfectly tasty. Thank you for such a great recipe.
Ooh interesting swap, I need to try this with sage! Thanks so much for the review. I’m glad you liked this one! 🙂
So yummy! I made it gluten free and the husband (who needs a loaf of bread with soup usually) ate it and was totally satisfied! Thank you x
Love it! 🙂
This was incredible! My carni friends loved it. The smoked paprika really added zip.
Smoked paprika is one of my favorite ingredients! Thank you so much for coming back to review. 🙂
Could this be made with gluten-free flour?
Hi Maura, I haven’t tried this with GF flour so I can’t be sure. I’m sorry! If you try it, please report back!
First off, DELICIOUS!
I made two batches today. The vegan one and a vegetarian batch. The vegetarian I’ll be taking to a friend’s house this Saturday. I’ll keep the vegan. Just incredible!!
I’m so glad this was a hit for you! Thank you so much for leaving such a nice comment. 🙂
The soup was amazing !
I’m so glad it was a hit! Thank you so much for coming back and leaving a review. 🙂
Absolutely delicious, will add to my staple recipes.
Oh my gosh, this is phenomenal! I’m not usually one to comment on recipes, even if they’re great, but this is just so good I couldn’t not! This is an instant staple. So easy, so delicious, super hearty and comforting. I love it!
Hi Cat! I’m so glad this one is a keeper for you! It’s a huge fave around here too. 🙂 Thanks so much for the review!
Looks so good, planning on making it tonight. Can I used regular canned corn instead of frozen bag of corn?