Crockpot Vegan Corn Chowder
This crockpot vegan corn chowder is cozy, creamy, and packed with flavor
You just toss everything into the slow cooker, and let it do the work.
It’s the kind of comfort food that’s easy to make but tastes like you spent all day on it.
What You’ll Need
- 4 cups frozen corn
- 2 large russet potatoes, peeled and diced
- 1 large carrot, peeled and diced
- 2 celery stalks, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- 1 tsp salt
- 3 cups vegetable broth
- 1 cup unsweetened canned coconut milk
- 1 tbsp olive oil
- Fresh parsley for topping (optional)
Why I Love This Recipe
I make this chowder whenever I want something warm and filling without standing over a stove. The flavors get better the longer it simmers, and the coconut milk makes it extra creamy without dairy.
- Super easy with a crockpot—just set it and forget it
- Creamy, cozy, and full of veggies
- Great for meal prep and leftovers
- Tastes even better the next day
- Simple ingredients, big flavor
Servings and Time
Servings: 4–6
Cook Time: 6–7 hours on low or 3–4 hours on high
Macros (Per Serving, Based on 6 Servings)
- Calories: ~270
- Protein: 5g
- Carbs: 37g
- Fat: 12g
- Fiber: 5g
- Sugar: 6g
Why This Recipe Works (Quick Science)
- Coconut milk adds creaminess without curdling, thanks to its high fat content.
- Potatoes release starch into the broth, making it thick and velvety.
- Slow cooking helps the veggies fully soften and absorb flavor.
Common Mistakes
- Cutting potatoes too big: They take longer to cook and may not get soft in time.
- Not stirring at the end: You need to mix before serving to bring it all together.
- Using sweetened coconut milk: This changes the taste—always use unsweetened.
What to Serve With
- Crusty sourdough or garlic bread
- Vegan grilled cheese
- Simple green salad
- Crackers or roasted chickpeas on top
FAQ
Can I freeze this corn chowder?
Yes! Let it cool fully, then freeze in airtight containers for up to 2 months.
Is it spicy?
No, it’s smoky from the paprika, but not hot. You can add chili flakes if you like heat.
Can I use fresh or canned corn instead of frozen?
Yes! Just keep the total amount at about 4 cups.
Can I make it on the stove instead of crockpot?
Yes—simmer on medium-low for 30–40 minutes until everything is soft.
Recipe + Instructions
Step 1: Prep the Veggies
Ingredients:
2 large russet potatoes, peeled and diced
1 large carrot, peeled and diced
2 celery stalks, diced
1 small onion, diced
3 cloves garlic, minced
Add all the diced potatoes, carrot, celery, onion, and minced garlic to the crockpot.
Step 2: Add the Corn and Seasonings
Ingredients:
4 cups frozen corn
1 tsp smoked paprika
½ tsp ground black pepper
1 tsp salt
Add the frozen corn over the veggies, then sprinkle in smoked paprika, black pepper, and salt.
Step 3: Pour in the Liquids
Ingredients:
3 cups vegetable broth
1 tbsp olive oil
Pour vegetable broth and olive oil into the crockpot.
Step 4: Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are soft.
Step 5: Add Coconut Milk and Stir
Ingredients:
1 cup unsweetened canned coconut milk
After cooking, pour in the coconut milk and stir everything well to combine.
Step 6: Serve and Top
Ingredients:
Chopped fresh parsley (optional)
Ground black pepper (optional)
Ladle the chowder into bowls. Sprinkle with fresh parsley and extra pepper if you like.
Final Thoughts
This crockpot vegan corn chowder is everything you want on a cold day: warm, creamy, and satisfying. It takes just a few minutes to prep, and the slow cooker does the rest. Keep it in your rotation for an easy weeknight dinner or weekend comfort meal—don’t forget the bread!