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To make creamy vegan corn chowder, gather these simple ingredients: - 4 cups fresh or frozen corn kernels - 2 medium-sized potatoes, peeled and cut into small cubes - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 red bell pepper, diced into small pieces - 4 cups vegetable broth - 1 cup coconut milk (or your preferred plant-based milk) - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - Fresh cilantro or parsley, roughly chopped, for garnish This chowder is not just tasty; it’s packed with good stuff. Each serving has: - Calories: 230 - Protein: 5g - Carbohydrates: 40g - Dietary Fiber: 6g - Total Fat: 7g - Saturated Fat: 6g These numbers may vary based on the brands used and portion sizes. This dish offers nutrients from corn, potatoes, and healthy fats from coconut milk. You can easily swap some ingredients if needed: - Coconut Milk: Use almond or oat milk for a lighter taste. - Potatoes: Sweet potatoes add a nice sweetness and color. - Vegetable Broth: Water works, but broth adds more flavor. - Fresh Herbs: Basil or dill can replace cilantro or parsley. Feel free to get creative! Each swap can change the flavor and texture of the chowder. {{ingredient_image_2}} Gather your ingredients first. You will need: - 4 cups fresh or frozen corn kernels - 2 medium-sized potatoes, peeled and cut into small cubes - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 red bell pepper, diced into small pieces - 4 cups vegetable broth - 1 cup coconut milk - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - Fresh cilantro or parsley, for garnish Next, prepare your veggies. Dice the onion and red bell pepper. Peel and cube the potatoes. Mince the garlic. This makes cooking easier. Heat the olive oil in a large pot over medium heat. When the oil is hot, add the onion and red bell pepper. Cook them for about five minutes. Stir often until the onion turns translucent. Now, add the minced garlic to the pot. Cook for one more minute. Stir frequently until the garlic smells great. Add the diced potatoes, corn, and smoked paprika. Mix it well. Let it cook for another two to three minutes. This step helps the flavors blend nicely. Pour in the vegetable broth and bring it to a boil. Once it is boiling, lower the heat. Let it simmer for 15 to 20 minutes. The potatoes should be tender when poked with a fork. Now comes the fun part—blending! Use an immersion blender to blend the soup. Blend until it is as creamy as you like. If you want it chunkier, blend only half. This keeps some texture. Add the coconut milk and dried thyme. Stir the mixture well. Cook it for five more minutes to heat everything through. Don’t forget to season with salt and pepper. Now, your creamy vegan corn chowder is ready to serve! To bring out the best in your chowder, use fresh, high-quality ingredients. Fresh corn gives the best taste. If you use frozen corn, let it thaw first. Add a squeeze of lime juice at the end. This brightens the flavors and adds a nice zing. You can also try adding a dash of hot sauce for some heat. Smoked paprika gives a warm, rich flavor. It makes the chowder feel cozy and inviting. For creaminess, coconut milk is a great choice. It adds a sweet and rich taste. If you want more creaminess, blend more of the soup. Use an immersion blender to mix it right in the pot. If you don't have one, transfer part of the soup to a blender. Blend until smooth, then stir it back in. You can also add soaked cashews for extra creaminess. Just blend them with a bit of water until smooth. Serve your chowder in deep bowls for a warm feel. Top each bowl with fresh herbs like cilantro or parsley. This adds color and taste. For crunch, serve with crispy tortilla strips. Whole-grain bread is also a great side. Dip it into the chowder for extra enjoyment. You can make it a full meal by adding a simple salad on the side. Enjoy each bite of this creamy delight! Pro Tips Fresh Corn is Best: If you can, use fresh corn on the cob for the sweetest flavor. Simply remove the kernels from the cob before adding them to the chowder. Adjust Creaminess: Depending on your preference, you can blend the chowder more or less to achieve your desired level of creaminess. Blend it fully for a smooth texture or partially for a chunkier feel. Flavor Boost: For added depth, consider adding a splash of lime juice or a few dashes of hot sauce just before serving to enhance the flavor profile. Storage Tips: This chowder stores well in the refrigerator for up to 3 days. Reheat gently on the stove and add a splash of vegetable broth if it thickens too much. {{image_4}} If you like a kick, try adding jalapeños. Chop them finely and add them with the onions. You can also sprinkle in some cayenne pepper while cooking. This will make the chowder warm and exciting. Adjust the amount to suit your taste. Feel free to swap out the vegetables. Zucchini or carrots can add a sweet touch. For a smoky taste, use chipotle in adobo sauce. You can also change the milk. Almond or oat milk can work well. Each swap brings a new flavor to your chowder. Use what’s in season for fresh taste. In summer, add fresh tomatoes or bell peppers. In fall, try adding butternut squash or sweet potatoes. This keeps the chowder vibrant and exciting all year. Local veggies make your dish even better. Store the creamy vegan corn chowder in an airtight container. Make sure to cool it to room temperature first. Place it in the fridge right away. The chowder will stay fresh for about 3 to 4 days. Always check for any off smells before eating. If you see any signs of spoilage, toss it out. To freeze the chowder, first let it cool completely. Use a freezer-safe container or bags. Leave some space at the top because the chowder will expand. You can freeze it for up to 3 months. When you want to use it, thaw it in the fridge overnight before reheating. Reheat the chowder on the stovetop for best results. Pour it into a pot and heat it over medium heat. Stir it often to avoid sticking. If the chowder is too thick after freezing, add a splash of vegetable broth or coconut milk. You can also microwave it in a bowl. Just cover it loosely and heat in short bursts, stirring in between. Enjoy it warm! Yes, you can make this chowder gluten-free. The main ingredients are naturally gluten-free. Use vegetable broth that is labeled gluten-free. Check the labels on all your ingredients. This will ensure you avoid any hidden gluten. To make the chowder thicker, you have a few options. First, blend more of the soup. This adds creaminess and body. You can also add more potatoes. They will break down and thicken the chowder as it cooks. Another way is to stir in a bit of cornstarch mixed with water. This will help thicken it quickly. I love serving this chowder with crispy tortilla strips. They add a nice crunch. You can also pair it with slices of whole-grain bread. It soaks up the chowder well. For a fresh touch, serve with a side salad. A simple green salad with lemon dressing works great. Enjoy the flavors together for a comforting meal! This blog post covered all you need to make a great corn chowder. We looked at key ingredients, their nutrition, and tasty substitutions. You learned step-by-step how to prepare, cook, and blend for that smooth texture. I shared tips on enhancing flavor and making it creamy, plus fun variations to try. Finally, I detailed how to store and reheat your chowder. With these insights, you can create a delicious dish that suits your taste and dietary needs. Enjoy your cooking adventure!

Creamy Vegan Corn Chowder

A comforting and creamy chowder made with fresh corn, potatoes, and coconut milk, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 cups fresh or frozen corn kernels
  • 2 medium-sized potatoes, peeled and cut into small cubes
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced into small pieces
  • 4 cups vegetable broth
  • 1 cup coconut milk (or your preferred plant-based milk)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • to taste salt and freshly ground black pepper
  • for garnish fresh cilantro or parsley, roughly chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Once hot, add the finely diced onion and red bell pepper. Sauté them for about 5 minutes, stirring occasionally, until the onions become translucent and the bell peppers soften.
  • Add the minced garlic to the pot and cook for an additional minute, stirring frequently until the garlic is fragrant but not browned.
  • Stir in the diced potatoes, corn kernels, and smoked paprika, mixing well. Cook for another 2-3 minutes to allow the flavors to meld.
  • Pour in the vegetable broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  • Using an immersion blender, carefully blend the soup until it reaches your desired creaminess. For a chunkier chowder, blend only half of the mixture, leaving the rest intact for texture.
  • Incorporate the coconut milk and dried thyme into the blended soup. Stir and allow to cook for an additional 5 minutes to heat through. Season with salt and freshly ground black pepper to taste.
  • Once done, ladle the chowder into bowls and garnish with a sprinkle of fresh cilantro or parsley for a burst of color and flavor.

Notes

Serve with crispy tortilla strips or whole-grain bread for added texture.
Keyword chowder, corn, soup, vegan