If you’re craving a creamy, satisfying soup that’s both dairy-free and bursting with natural sweetness, this Vegan Corn Chowder Soup recipe is exactly what you need. Crafted to comfort and delight, this chowder combines fresh corn with hearty potatoes and subtle spices to create a rich, velvety bowl that’s perfect for any day you want a cozy meal. Whether for a quick lunch or a warming dinner, this Vegan Corn Chowder Soup brings pure bliss in every spoonful.

Why You’ll Love This Recipe

Simple Ingredients: Uses everyday pantry staples for easy accessibility and quick prep times.
Rich and Creamy Texture: Achieved without dairy, thanks to clever use of plant-based milk and potatoes.
Versatile and Adaptable: Easy to customize with herbs or veggies you already love.
Hearty Comfort Food: Perfectly filling without feeling heavy, ideal for any season.
Kid-Friendly Flavor: Mild and naturally sweet, making it great for picky eaters as well.

Ingredients You’ll Need

These simple ingredients are the heart and soul of this Vegan Corn Chowder Soup, each bringing unique flavors and textures that build the perfect balance of taste and comfort.

Fresh Corn Kernels: The star ingredient, adding natural sweetness and crunch.
Russet Potatoes: Provide creaminess and body as they soften during cooking.
Yellow Onion: Adds a savory depth and aromatics to the base.
Garlic Cloves: Infuse a gentle pungency that enhances all flavors.
Vegetable Broth: Creates a flavorful, savory liquid foundation.
Unsweetened Plant Milk: Gives the chowder a creamy texture without any dairy.
Olive Oil: Helps sauté the veggies and adds richness.
Dried Thyme and Smoked Paprika: Elevate the spice profile with warmth and subtle smokiness.
Salt and Black Pepper: Essential for seasoning to taste.
Fresh Parsley or Chives (optional): For a fresh, green garnish that brightens the soup.

Variations for Vegan Corn Chowder Soup

One of the best parts of Vegan Corn Chowder Soup is how easy it is to transform based on your mood, ingredients at hand, or dietary requests. Feel free to experiment and make it truly your own!

Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños for a warm, spicy twist.
Smoky Flavor Boost: Incorporate a splash of liquid smoke or smoked paprika for deeper complexity.
Swap the Milk: Use coconut milk for a hint of tropical richness or oat milk for extra creaminess.
Green Veggies: Stir in chopped kale or spinach towards the end for added color and nutrients.
Protein Punch: Add cooked chickpeas or white beans for extra filling goodness.

Easy Vegan Corn Chowder Soup Recipe to Try Now

How to Make Vegan Corn Chowder Soup

Step 1: Prepare Your Ingredients

Start by chopping the potatoes into bite-sized cubes, finely diced onion, and mince the garlic. Husk the corn and carefully slice the kernels off the cob for the freshest, sweetest taste.

Step 2: Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking until they soften and become fragrant, about 5 minutes, stirring frequently to avoid browning.

Step 3: Add Potatoes and Spices

Toss in the cubed potatoes, dried thyme, smoked paprika, salt, and pepper. Stir to coat the potatoes and toast the spices gently for about 2 minutes to release their fullest flavor.

Step 4: Pour in Broth and Corn

Pour the vegetable broth into the pot, followed by the fresh corn kernels. Bring everything to a boil, then reduce the heat and simmer until the potatoes are tender, approximately 15-20 minutes.

Step 5: Blend Half the Soup

Using an immersion blender, carefully puree about half the soup directly in the pot to achieve a thicker chowder texture while still leaving chunks for delightful contrast. If you don’t have an immersion blender, transfer half to a blender in batches.

Step 6: Stir in Plant Milk

Pour in your chosen unsweetened plant milk, stirring to combine and warm through for another 5 minutes. Adjust seasoning as needed before serving.

Pro Tips for Making Vegan Corn Chowder Soup

Use Fresh Corn When Possible: It makes a huge difference in flavor and sweetness over frozen.
Don’t Over-Blending: Puree only half the soup to maintain a hearty texture with bits of corn and potato.
Season Gradually: Taste as you go to balance salt and spices perfectly.
Choose Unsweetened Plant Milk: To keep the savory tone intact without added sweetness.
Allow Soup to Rest: Letting it sit for 10 minutes after cooking lets flavors meld beautifully.

How to Serve Vegan Corn Chowder Soup

Garnishes

A sprinkle of fresh parsley or chives adds a pop of color and a fresh herbal note, while a drizzle of olive oil or a dash of smoked paprika on top makes it picture perfect.

Side Dishes

Pair this cozy soup with crusty whole-grain bread, garlic toast, or a crisp green salad to create a balanced and satisfying meal.

Creative Ways to Present

Serve in rustic bowls with a swirl of vegan sour cream or coconut yogurt for creaminess, or add crispy roasted chickpeas on top for a delightful crunch that contrasts the smooth chowder.

Make Ahead and Storage

Storing Leftovers

Keep leftover Vegan Corn Chowder Soup in an airtight container in the refrigerator for up to 4 days, making it perfect for quick lunches or easy dinners later in the week.

Freezing

This chowder freezes beautifully; just transfer cooled soup to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat on a low-medium heat, stirring occasionally; add a splash of plant milk or broth if the soup thickens too much during storage.

FAQs

Can I use canned corn instead of fresh for the Vegan Corn Chowder Soup?

Yes, canned corn can be used in a pinch, but fresh corn offers superior sweetness and texture that really makes this soup shine.

What’s the best plant milk for making Vegan Corn Chowder Soup?

Unsweetened oat or almond milk works beautifully, giving creaminess without overpowering the soup’s natural flavors.

Can I make this soup in a slow cooker?

Absolutely! Combine all ingredients except the plant milk, cook on low for 6-8 hours, then stir in the plant milk just before serving.

Is this recipe gluten-free?

Yes, the Vegan Corn Chowder Soup as written is naturally gluten-free, but double-check your broth and seasonings to be sure.

How can I make this soup spicier?

Add a pinch of cayenne pepper, red pepper flakes, or diced jalapeño peppers while sautéing for a nice heat boost.

Final Thoughts

There’s something truly special about a bowl of homemade Vegan Corn Chowder Soup—comforting, creamy, and full of vibrant flavors that warm the heart. Whether you’re feeding a crowd or treating yourself to a cozy night in, this easy recipe invites you to savor every spoonful. So, grab your ingredients and give it a try—you’ll soon see why this chowder is a go-to favorite that everyone asks for again and again.

Vegan Corn Chowder Soup

Print Recipe

This Vegan Corn Chowder Soup is a creamy, dairy-free, and naturally sweet soup combining fresh corn kernels with hearty russet potatoes, aromatic onions, garlic, and subtle spices. Using unsweetened plant milk and vegetable broth, it delivers a rich, velvety texture perfect for a comforting lunch or dinner. Easy to prepare with pantry staples and highly adaptable with various herbs, spices, and veggies, this chowder is kid-friendly, filling, and ideal for any season.

Author: Lina
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Appetizers
Method: Stovetop
Cuisine: American
Diet: Gluten Free, Vegan, Dairy Free

Ingredients

Scale

Vegetables and Aromatics

2 cups fresh corn kernels (from about 2 ears of corn)
2 medium russet potatoes, peeled and cut into bite-sized cubes
1 medium yellow onion, finely diced
3 garlic cloves, minced

Liquids

4 cups vegetable broth
1 1/2 cups unsweetened plant milk (such as oat or almond milk)

Oils and Spices

2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste

Optional Garnishes

Fresh parsley or chives, chopped
Additional smoked paprika for sprinkling
Drizzle of olive oil

Instructions

Prepare Your Ingredients: Chop the russet potatoes into bite-sized cubes, finely dice the yellow onion, and mince the garlic cloves. Husk the corn ears and carefully slice off the kernels to ensure the freshest, sweetest flavor.
Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and minced garlic and cook, stirring frequently, until softened and fragrant, about 5 minutes. Avoid browning to keep flavors gentle.
Add Potatoes and Spices: Add the cubed potatoes to the pot, then sprinkle in dried thyme, smoked paprika, salt, and black pepper. Stir well to coat the potatoes and toast the spices lightly for about 2 minutes to enhance their aroma and taste.
Pour in Broth and Corn: Pour 4 cups of vegetable broth into the pot, followed by the fresh corn kernels. Bring the mixture to a boil, then reduce heat to low and simmer until the potatoes are tender, about 15-20 minutes.
Blend Half the Soup: Using an immersion blender, puree approximately half of the soup in the pot to create a thicker, creamy chowder texture while retaining chunks of corn and potato. Alternatively, carefully transfer half the soup to a blender in batches and blend, then return it to the pot.
Stir in Plant Milk: Pour 1 1/2 cups of unsweetened plant milk into the chowder and stir gently to combine. Warm the soup through over low heat for another 5 minutes, then taste and adjust seasoning if needed.

Notes

Use fresh corn whenever possible to maximize natural sweetness and texture.
Blend only half the soup to maintain a hearty, chunky consistency.
Season gradually, tasting as you go to achieve perfect salt and spice balance.
Choose unsweetened plant milk to keep the soup savory without added sweetness.
Let the soup rest for 10 minutes after cooking to allow flavors to meld.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 180
Sugar: 6g
Sodium: 450mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Keywords: vegan corn chowder, dairy free soup, gluten free soup, creamy vegan soup, plant based corn chowder