This Crockpot Vegan Corn Chowder is one of those recipes you’ll want to make again and again.
It’s creamy, cozy, and totally dairy-free.
The potatoes make it hearty, the corn adds a little sweetness, and thyme gives it that warm, herby kick.
Everything simmers together in the slow cooker until the flavors are rich and comforting.
It’s perfect for chilly nights or easy lunches during the week.
What You’ll Need
- 4 cups frozen or fresh corn kernels
- 3 medium Yukon gold potatoes, peeled and diced into ½-inch cubes
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- Optional for garnish: chopped fresh thyme, extra coconut cream, black pepper
Ingredient
Why I Love This Recipe
I first made this on a rainy Monday with just pantry staples and some corn in the freezer. I didn’t expect much, but after one spoonful, I was hooked. It’s comforting, creamy without dairy, and has that nostalgic soup feeling we all love.
- Comes together with simple pantry ingredients
- Great way to use frozen corn or leftover potatoes
- Creamy texture without any dairy
- Perfect for meal prep and gets even better the next day
- Feels indulgent but is secretly healthy
Makes: 4–6 servings
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Why This Recipe Works (Quick Science)
The starch from the potatoes naturally thickens the chowder as it cooks. Adding a small amount of flour and olive oil helps make a quick roux that boosts the creaminess without needing dairy. Coconut milk gives that smooth, silky texture and balances the natural sweetness of the corn. Slow cooking lets all the flavors melt together.
Common Mistakes
- Cutting the potatoes too big – They won’t cook through in time
- Using light coconut milk – It won’t be as rich or creamy
- Adding the flour directly to the broth – It can clump; mix it with oil first
- Under-salting – The sweetness of the corn needs balance
- Skipping the blending step – You’ll miss out on the creamy base
What to Serve With
- Warm crusty bread or garlic toast
- Vegan grilled cheese
- Side salad with lemon vinaigrette
- Roasted broccoli or brussels sprouts
- A sprinkle of vegan cheese or nutritional yeast
FAQ
Can I use canned corn instead of fresh or frozen?
Yes, just drain it first and use about 2 cans.
Is it coconut-flavored?
Not at all. The thyme and corn mask the coconut taste perfectly.
Can I freeze this soup?
Yes! Let it cool completely, then freeze in containers for up to 3 months.
Can I blend the whole soup?
You can, but it’s best to blend just half so you keep some chunks for texture.
Is this gluten-free?
Use a gluten-free flour and you’re good to go!
Pro Tips
- Sauté the onion and garlic first for deeper flavor (optional but recommended)
- Use Yukon gold potatoes—they stay creamy and hold shape
- Blend half the soup at the end for the perfect creamy/chunky combo
- A splash of vinegar or lemon juice at the end can brighten the flavors
- Stir in a handful of fresh spinach at the end for added greens
Tools You’ll Need
- Crockpot (slow cooker)
- Cutting board and knife
- Small saucepan (for flour + oil)
- Immersion blender or regular blender
- Ladle and serving bowl
Substitutions and Variations
- Potatoes – Swap Yukon gold with russets or sweet potatoes
- Coconut milk – Use oat cream or cashew cream if preferred
- Add-ins – Try chopped carrots, celery, or green onions
- More protein – Add white beans or lentils
- Spicy version – Add a pinch of cayenne or diced jalapeño
Make Ahead Tips
Chop the onion, potatoes, and garlic the night before and store in the fridge. You can also pre-mix the flour and oil into a paste and keep it covered until morning.
Step-by-Step Instructions
Step 1: Prep the vegetables
Peel and dice 3 medium Yukon gold potatoes into ½-inch cubes. Finely dice 1 medium yellow onion and mince 3 cloves of garlic.
Step 2: Make the roux
In a small pan over medium heat, combine 2 tablespoons olive oil and 2 tablespoons all-purpose flour. Stir constantly for about 2 minutes until smooth and lightly golden.
Step 3: Add everything to the crockpot
Add the diced potatoes, 4 cups corn kernels, diced onion, minced garlic, 4 cups vegetable broth, the roux, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper to the crockpot.
Step 4: Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are soft and flavors have melded.
Step 5: Blend partially and add coconut milk
Once done, use an immersion blender to blend about half the soup directly in the crockpot. Then stir in 1 can (13.5 oz) full-fat coconut milk.
Step 6: Serve and garnish
Ladle into bowls and garnish with extra black pepper, chopped fresh thyme, and a swirl of coconut cream if desired.
Leftovers & Storage
Let the chowder cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. It can also be frozen for up to 3 months.
Macros (Per Serving – Based on 6 servings)
- Calories: 285
- Protein: 5g
- Fat: 15g
- Carbs: 32g
- Fiber: 5g
- Sugar: 6g
Conclusion
This Crockpot Vegan Corn Chowder is creamy, cozy, and packed with simple ingredients that come together in the best way. Whether you’re making it for a weeknight dinner or meal prep lunches, it’s a no-fuss recipe that feels like comfort in a bowl. Try it soon, and leave a comment to tell me how it turned out for you!