Vegan Corn Chowder with Potatoes (Creamy + Easy)
Today we are making Vegan Corn Chowder with Potatoes (Creamy + Easy)! Vegan Corn Chowder is the ultimate comfort food, offering a creamy and hearty bowl of warmth without any dairy. It takes the traditional corn chowder we all love and gives it a plant-based twist, with ingredients like coconut milk and vegetable broth providing that rich, silky texture. The sweetness of the corn, paired with tender potatoes and sautéed veggies, makes for a satisfying and wholesome meal that’s perfect for any time of year, whether you’re cozying up in the colder months or enjoying fresh summer produce.
What sets this chowder apart is its depth of flavor. A touch of smoked paprika and cumin gives the soup a subtle smokiness, while nutritional yeast adds a mild, cheesy flavor without any dairy. The potatoes provide that comforting chunkiness you expect from a chowder, and the coconut milk or almond milk creates a luscious, creamy base. Even though it’s completely vegan, it captures all the heartiness of a traditional corn chowder while being lighter and easier on the stomach.
This Vegan Corn Chowder is also incredibly versatile. You can make it with fresh corn when it’s in season, or use frozen corn for a year-round dish. It’s also customizable with extra veggies or herbs, and perfect for meal prep since the flavors get even better the next day. Whether you’re serving it as a main course with a side of crusty bread or as a starter to a larger meal, this chowder is sure to become a go-to recipe for anyone craving something creamy, comforting, and entirely plant-based.
Why You’ll Love This Potatoes and Corn Chowder
Creamy Comfort: This Potatoes and Corn Chowder gives you all the rich, creamy texture of traditional chowder, but with a lighter, plant-based twist. Made with coconut or almond milk instead of heavy cream, it’s a hearty meal that feels indulgent yet remains dairy-free and lower in fat, so you can enjoy a comforting bowl without feeling weighed down.
Customizable and Perfect for Any Season: Whether you’re using fresh summer corn or relying on frozen corn for a cozy winter soup, this chowder adapts to any season and your pantry staples. Plus, you can easily add your favorite veggies, like bell peppers or spinach, to make it your own, offering endless possibilities for flavor and nutrition.
Substitutions
Avocado Oil: Avocado oil can be swapped in with olive oil or grapeseed oil.
Yellow Onion: Use white onions instead. Purple and green onions are bitter, so I do not recommend these.
Broth: Look for broth without too much added sodium. You can use broth cubes and make it into a liquid before adding into the recipe, or buy liquid broth in a carton.
Coconut Milk: For the richest texture, use full-fat, canned coconut milk. You can swap in a reduced fat milk, or a non-coconut milk like cashew, almond or oat milk (for a nut-free version). Look for milks without any added sugars, to keep it refined sugar-free (and we don’t want the soup to be too sweet).
Nutritional Yeast: Nutritional yeast is a deactivated yeast commonly used in vegan and plant-based cooking for its savory, cheesy flavor. It comes in the form of yellow flakes or powder and is often added to dishes to enhance flavor without using dairy. You can find this online (Bob’s Red Mill brand is great) or in health food stores. A lot of times, I have found it at my local grocery store in the health food aisle as well.
Corn Kernels: Use fresh or frozen corn kernels.
Potatoes: Yukon Gold potatoes are a great choice. They have a naturally buttery texture and hold their shape well, making the chowder creamy without becoming mushy. Russet potatoes can also be used if you prefer a starchier option that breaks down more easily, giving the soup a thicker, velvety texture. If you like chunkier chowder, stick with Yukon Gold or even red potatoes for a firmer bite.
Potato Corn Chowder Recipe Notes
- For an ultra-creamy chowder, use an immersion blender to blend a portion of the soup. If you prefer a chunkier texture, simply mash some of the potatoes against the side of the pot with a spoon. This keeps the chowder thick while leaving delicious potato and corn chunks.
- For added crunch and flavor, top your chowder with crumbled tortilla chips or a drizzle of hot sauce. Fresh herbs like chives, parsley, or cilantro can brighten up the dish, while a squeeze of lime adds a touch of tang.
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If you make this Vegan Corn Chowder with Potatoes, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Corn Chowder with Potatoes (Creamy + Easy)
Equipment
- Skillet
- Immersion Blender
Ingredients
- 1 tbsp avocado oil
- 1 medium yellow onion diced
- 2 medium garlic cloves minced
- 2 medium white potatoes peeled and diced
- 4 cups vegetable broth
- 3 cups corn kernels fresh or frozen
- 1½ cups full-fat, canned coconut milk
- 2 tbsp nutritional yeast
- ¼ tsp pink salt
- ¼ tsp black pepper
- fresh parsley chopped, optional garnish
Instructions
- In a large skillet, heat the oil over medium heat. Add the onion. Cook for about 5-7 minutes, stirring occasionally, until the onions are softened. Add the garlic and sauté for another minute until fragrant.
- Add the diced potatoes, vegetable broth, salt, and pepper to the pot. Stir well, bring to a boil, then reduce the heat and let it simmer for 10-15 minutes until the potatoes are tender.
- Stir in the corn and milk, and let the chowder simmer for another 5-7 minutes. If you like a creamier texture, use an immersion blender to blend about half of the chowder while leaving some chunks for texture.
- Stir in the nutritional yeast and taste for seasoning. Adjust the salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers on the side!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.
