This vegan corn chowder is creamy, sweet, and just a little bit smoky.
It’s the kind of soup that feels like a hug in a bowl.
You don’t need anything fancy to make it, just real ingredients that cook down into something really cozy.
Why I Love This Recipe
The first time I made this, it was cold and rainy outside. I didn’t want to go to the store, so I used what I had—some frozen corn, a potato, and a can of coconut milk. It turned out so good, I’ve been making it ever since.
- It’s made with simple pantry ingredients
- Gets creamy without using dairy
- Comes together in just one pot
- Tastes even better the next day
Servings & Time
Makes: 4 servings
Total Time: 35 minutes
Recipe + Instructions
Ingredients (for full recipe):
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 medium russet potato, peeled and diced
- 3 cups frozen corn
- 2 1/2 cups vegetable broth
- 1 cup canned coconut milk (full-fat)
- 1 tablespoon nutritional yeast (optional)
- 1/2 teaspoon salt, or to taste
- Black pepper, to taste
- Chopped parsley, for topping
Make Ahead Tips
You can chop the onion and potato ahead of time and store them in airtight containers in the fridge for up to 2 days. You can also make the entire soup a day in advance—it tastes even better after the flavors settle overnight.
Cooking Steps
Step 1: Prep the Veggies
Dice 1 small onion and peel and dice 1 medium russet potato. Mince 2 cloves of garlic.
Step 2: Sauté the Aromatics
In a large pot over medium heat, add 1 tablespoon of olive oil. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried thyme. Cook for another 1 minute, stirring constantly.
Step 3: Add Potato and Corn
Stir in the diced potato and 3 cups of frozen corn. Mix everything well to coat the veggies in the spices.
Step 4: Add Broth and Simmer
Pour in 2 1/2 cups of vegetable broth. Turn the heat to high until it starts to boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender.
Step 5: Blend Part of the Soup
Scoop out about 2 cups of the soup into a blender. Blend until smooth, then pour it back into the pot to make the soup creamy while keeping some texture.
Step 6: Add Coconut Milk and Season
Stir in 1 cup of full-fat canned coconut milk and 1 tablespoon of nutritional yeast (optional). Season with 1/2 teaspoon salt and black pepper to taste. Let the soup warm through for 3–4 minutes.
Step 7: Serve and Garnish
Ladle the soup into bowls. Top with chopped parsley and extra black pepper if you like.
Macros Information (Per Serving – Approximate)
- Calories: 290
- Protein: 6g
- Carbs: 35g
- Fat: 15g
- Fiber: 5g
- Sugar: 6g
Why This Recipe Works (Quick Science)
Blending part of the soup gives it that creamy texture without needing flour or cream. Coconut milk adds richness and natural sweetness that pairs well with corn. Cooking the onion and garlic first builds flavor at the base so every bite tastes deep and satisfying.
Common Mistakes
- Not blending enough soup: Blending only part of it gives you a creamy base while keeping chunks.
- Using low-fat coconut milk: Full-fat gives a much better texture and flavor.
- Overcooking the potatoes: They’ll fall apart too much and make the texture mushy.
What to Serve With
- Toasted sourdough or crusty bread
- A light green salad with lemon vinaigrette
- Baked tofu or tempeh on the side for extra protein
FAQ
Can I use canned corn instead of frozen?
Yes, just drain it first. The texture will be a bit softer.
Can I make it in a crockpot?
Yes! Just sauté the aromatics first, then cook everything on low for 6 hours. Blend and add coconut milk at the end.
Can I freeze this soup?
Totally. Let it cool first, then freeze in portions for up to 2 months.
Can I skip the nutritional yeast?
Yes. It adds a cheesy note, but the soup is still good without it.
Final Thoughts
This vegan corn chowder is one of those soups that feels like you put way more effort into it than you did. It’s warm, a little sweet, and super comforting. Keep this one in your regular rotation—it’s an easy win every time.