This vegan corn chowder with potatoes is super creamy and so comforting! It’s the perfect soup for spring and summer! Besides, it makes such a great and healthy vegan dinner! And it’s very budget-friendly!
What Is Corn Chowder?
As its name suggests, corn chowder is a thick soup that is primarily made of corn. Other common ingredients are onions, celery, and milk or cream. Some recipes also call for potatoes, carrots, and sometimes even for fish, chicken, or seafood. Corn chowder is a very popular soup in the United States. It has been around for more than a century. It first appeared in the Boston Cook Book by Mary Lincoln in 1884. Nowadays, corn chowder is a mass-produced food in the U.S. that is available in cans, for example by the Campbell Soup Company. Homemade corn chowder is of course so much better than store-bought!
Corn chowder is similar to the popular New England clam chowder. However, for corn chowder corn is used instead of clams, which makes it vegetarian. It can also be made vegan by using coconut milk or almond milk instead of cow’s milk or cream. For a vegetarian or vegan version, just use vegetable broth instead of the chicken stock many recipes call for.
What You Need For This Vegan Corn Chowder
The recipe for this vegan corn chowder with coconut milk couldn’t be easier. You don’t need a lot of ingredients and all ingredients are easy to find in any regular grocery store.
- three medium-sized potatoes
- one red bell pepper
- frozen corn
- bay leaves
- one onion
- smoked paprika powder
- Cajun seasoning (optional)
- vegetable broth
- canned coconut milk
- unsweetened almond milk
- green onions and fresh parsley
- salt and pepper
As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.
How To Make Vegan Corn Chowder
Making vegan corn chowder with potatoes and coconut milk is very easy. First, cut all the vegetables in bite-sized chunks or slices. I used potatoes, red bell pepper, and carrots for my vegan corn chowder. In a large pot, sauté the onion in some oil until it becomes translucent. Then, add the remaining ingredients including the vegetable broth and the spices. I blended some of the corn with the coconut milk and some almond milk to make the corn chowder creamy. Cook for about 15 minutes or until the vegetables are tender. Season with salt and pepper. That’s it! You got a delicious and comforting vegan corn chowder. I like my corn chowder best with some warm whole wheat baguette that comes fresh out of the oven. Yummy!
Corn Chowder with Frozen Corn
Of course corn chowder with fresh corn is the best. But for busy days using frozen corn works just as well. I’ve made both, corn chowder with fresh corn and corn chowder with frozen corn. While corn chowder with fresh corn is of course a bit better, I don’t think the difference is that big. Corn chowder with frozen corn is still incredibly delicious! And sometimes it even makes a difference what brand of frozen corn you buy. Corn chowder with frozen corn is still soooo much better than canned corn chowder. Especially if all the other vegetables you use are fresh! Then it doesn’t make a big difference but saves you a lot of time.
How To Thicken Corn Chowder
My favorite way to thicken corn chowder is using pureed corn. I usually use about five cups of corn of which I puree two cups with canned coconut milk and some almond milk. I then add the puree to the soup, which makes it super creamy. Besides, I also add potatoes to the corn chowder. Their starch provides thickness as well. If you want the corn chowder to become even thicker and creamier, you could also add corn starch or potato starch.
Another way to thicken up corn chowder is by starting off with a flour roux. This is mostly used for thick sauces, like bechamel or also for gumbo. Cream usually doesn’t help to thicken up soup. They just make it richer. You could also save some of the corn chowder and then puree the rest with an immersion blender. Then just add the remaining soup for some texture. I love using my immersion blender instead of my vitamix for foods that are easy to blend like soup. It’s super practical and there are so many different ways on how to use an immersion blender.
I hope you like this vegan corn chowder with coconut milk as much as we do around here! If you’re looking for more vegan soup recipes, you could also check out my quinoa soup with kale or my Italian garbanzo bean soup. They’re both super healthy and filling and we’ve made them sooo many times. And if you still looking for more, I also got a giant roundup of 30 hearty vegan soup recipes.
Sina – xx
Vegan Corn Chowder with Potatoes
- 3 medium-sized russet potatoes, cut into cubes
- 1 red bell pepper, cut into medium-sized chunks
- 5 cups corn kernels either fresh or frozen
- 2 stalks of celery, chopped
- 1 onion, finely chopped
- 2 carrots, sliced
- 2 bay leaves
- 1/2 teaspoon smoked paprika powder
- 1/2 teaspoon Cajun seasoning (optional) Omit if you don't want the corn chowder to be a bit spicy!
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/2 cup unsweetened almond milk
- salt, to taste
- black pepper, to taste
- 1 green onion, cut into rings
- 1/2 cup fresh parsley, chopped
- Cut all the vegetables in bite-sized chunks or slices. Put 2 cups of the corn in a blender together with the coconut milk and the almond milk. Blend until smooth. Set aside.
- In a large pot, sauté the onion in some oil until it becomes translucent. Then, add the vegetables, the spices, the bay leaves, the vegetable broth, and the pureed corn. Bring to boil and cook for about 15 minutes or until the vegetables are tender.
- Discard bay leaves. Season with salt and pepper and sprinkle with the green onion and the fresh parsley. I like this corn chowder best with warm whole wheat baguette.