You won’t believe how easy this vegan corn chowder recipe is to make! Slowly cooked and simmered with organic sweet corn, potatoes, and dairy-free coconut creamer or milk.
Why this vegan corn chowder soup is so great
+Instant Pot, slow cooker, or stove top – make this corn chowder however you please and what works for you! We love corn and potato soup, and this one tastes best slowly cooked in the Instant Pot or Crockpot, but is simple to make and simmer on the stove. The longer it simmers, the more rich in taste it becomes as it’s loaded with corn flavor!
+ Vegan, vegetarian, dairy-free and gluten-free – start with the freshest most flavorful sweet corn and vegetables, dairy-free creams, and gluten-free ingredients.
+ It’s all about those potatoes in corn chowder! Potatoes in soup and chowders are a wonderful way to achieve a hearty and creamy consistency in broth. Once they are tender they mash well, creating a thick soup.
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Vegan chowder ingredients
- Corn: This beautifully naturally sweet vegan corn chowder is made up of frozen corn, although you can also use fresh corn on the cob sliced off either fresh or cooked. Make sure to measure out 32 ounces, given ounces to cups measurements, 32 oz is equal to 4 cups.
- Vegetables: add in diced potatoes, onion, celery, carrot (or use 1 small red bell pepper in place of a carrot), garlic.
- Vegetable broth: which provides rich salty flavor to compliment the sweet corn.
- Cornstarch: to thicken the chowder.
- Seasonings: parsley, chives, thyme, paprika, salt and pepper for flavor.
- Creamer: use 1 and a ½ cup of dairy-free cream. I love the taste of coconut milk creamer, which provides creamy flavor. This can also be substituted for canned coconut milk or coconut cream.
- Bay leaf: option for added flavor.
How to make vegan corn chowder
Instant Pot or slow cooker method
Add all the ingredients (except hot sauce & cream) into the slow cooker or an Instant Pot. Set the setting on low for the slow cooker or in the Instant Pot use either the ‘Slow Cooker’ setting or for a speedy version, set it to ‘Soup’. If you are planning on pureeing it you can add the cream now or wait 20 minutes before serving. Cook according to settings. Add the coconut milk, cream, or creamer. Reserve 2 cups of the chowder and add the remaining chowder to a blender to puree. Once blended add back in the reserved corn chowder. Serve right away, and if desired top with hot sauce. Please note you can also skip the puree step. Kids tend to prefer it that way.
Stove Top
In a large pot heat to medium and add the broth and frozen corn. Then add potatoes, onion, celery, carrot, garlic, corn starch, parsley, chives, thyme, paprika, salt and pepper. Bring to a boil, then cover and heat the pot over medium heat to low heat for 30-45 minutes until the potatoes are tender. Add the coconut milk, cream, or creamer about 5 minutes before blending part of the chowder. Reserve 2 cups of the soup and using an immersion blender or add to a blender the remaining soup to puree. Once blended add back in the reserved corn chowder. Serve right away, and if desired top with hot sauce. Again, you can skip the puree for a chunky vegan corn chowder.
Organic GMO-Free Corn
There are many positives to eating corn. Corn contains essential vitamins like vitamin C and B vitamins as well as iron, fiber, magnesium and potassium. It is also beneficial to your eye health. Yellow corn, in particular as opposed to white, is good for maintaining healthy eyes thanks to two antioxidants, zeaxanthin and lutein.
The big question is, will GMO’s hurt my body?
“A GMO, or genetically modified organism, is a plant, animal, microorganism or other organism whose genetic makeup has been modified using recombinant DNA methods (also called gene splicing), gene modification or transgenic technology. This relatively new science creates unstable combinations of plant, animal, bacterial and viral genes that do not occur in nature or through traditional crossbreeding methods.” –Source.
Over the years corn has become genetically modified to mass produce it in order to keep up with supply and demand. The problem with that is many people were having toxicity effects such as allergies, organ damage, and other serious health issues related to consuming GMO foods. Make sure to purchase Organic GMO-Free corn, which also contains more of the nutrients listed above.
Faqs and Expert tips
Yes, this is a quick and easy vegan corn chowder recipe typically made in the slow cooker for a ‘dump and eat’ kinda dish. You can also sauté the vegetables in olive oil first. To do so for the Instant Pot Method and Stovetop Method, add 2 tablespoons of olive oil to the pot and heat on medium-high heat. Then add in the onion, celery, carrot (or red bell pepper), and garlic and heat for about 5 minutes until the onion becomes transparent. Then add in the remaining ingredients, cover and simmer as instructed.
If adding the coconut milk creamer in the beginning, it may start to curdle due to high heat but for convenience it is fine to add in the beginning if you puree the vegan corn chowder, otherwise add it in 20 minutes or right before serving.
Yes, replace frozen corn with two 15 ounce cans of corn with the liquid drained and decrease the broth to 3 ¾ cups.
For all the non-vegans: To make a non vegan version, try adding a little bacon fat or crumbled bacon and use chicken stock or broth in place of vegetable broth.
More favorite corn and soup recipes
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Vegan Corn Chowder Soup Recipe
Equipment
- Slow Cooker or Instant Pot
Ingredients
- 4 cups vegetable broth
- 32 ounces organic frozen corn (2 -16 ounce bags) prefer sweet corn
- 2 cups golden potatoes diced
- 1 white onion diced
- 2 celery stalks diced
- 1 carrot diced (or 1 small red bell pepper, cored and diced)
- 2 garlic cloves minced
- 3 tablespoons corn starch
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon paprika
- 2 teaspoons pink Himalayan salt
- ½ teaspoon white pepper
- 1 ½ cups coconut milk creamer or canned coconut milk or coconut cream
- hot sauce (optional)
Instructions
Slow Cooker
- Add all the ingredients (except hot sauce & cream) into the slow cooker. If you are planning on pureeing it you can add the cream now or wait 20 minutes before serving. Cook on low for 4-6 hours. Add the coconut milk, cream, or creamer. Reserve 2 cups of the chowder and add the remaining chowder to a blender to puree. Once blended add back in the reserved corn chowder. Serve right away, and if desired top with hot sauce. Please note you can also skip the puree step. Kids tend to prefer it that way.
Instant Pot
- Add all the ingredients (except hot sauce & cream) into the Instant Pot. Set the setting for either 'Slow Cooker' or for a speedy version, set it to 'Soup'. If you are planning on pureeing it you can add the cream now or wait 20 minutes before serving. Cook according to settings. Add the coconut milk, cream, or creamer. Reserve 2 cups of the chowder and add the remaining chowder to a blender to puree. Once blended add back in the reserved corn chowder. Serve right away, and if desired top with hot sauce. Please note you can also skip the puree step. Kids tend to prefer it that way.
Stovetop
- In a large pot add the broth, frozen corn, potatoes, onion, celery, carrot, garlic, corn starch, parsley, chives, thyme, paprika, salt and pepper. Bring to a boil, then simmer covered on medium-low for 30-45 minutes. Add the coconut milk, cream, or creamer. Reserve 2 cups of the soup and add to a blender to puree. Once blended add back in the reserved corn chowder. Serve right away, and if desired top with hot sauce. Again, you can skip the puree for a chunky vega corn chowder.
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Notes
- Can I saute the vegetables first? Yes, this is a quick and easy vegan corn chowder recipe typically made in the slow cooker for a ‘dump and eat’ kinda dish. You can also sauté the vegetables in olive oil first. To do so for the Instant Pot Method and Stovetop Method, add 2 tablespoons of olive oil to the pot and heat on medium-high heat. Then add in the onion, celery, carrot (or red bell pepper), and garlic and heat for about 5 minutes until the onion becomes transparent. Then add in the remaining ingredients, cover and simmer as instructed.
- If adding the coconut milk creamer in the beginning, it may start to curdle due to high heat but for convenience it is fine to add in the beginning if you puree the soup, otherwise add it in 20 minutes or right before serving.
- To use canned corn in place of frozen corn, replace frozen corn with two 15 ounce cans of corn with the liquid drained and decrease the broth to 3 ¾ cups.
Rachel Rose says
This is delicious. I didn’t have coconut milk so used an almond heavy cream and it seemed to work just fine. My husband who is a meat and potatoes kind of guy loved it. He wants me to make it again.
Danielle Fahrenkrug says
I am so glad y’all love this recipe! Thank you for commenting:-).