Creamy Vegan Corn Chowder

Name: Creamy Vegan Corn Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium white onion, chopped; 3 garlic cloves, minced; 1 poblano pepper, seeded and diced (can also use 1 seeded jalapeno); 4 cups diced Yukon gold potatoes; 4-5 cups cups fresh sweet corn (can also use frozen); 1 (15 ounce) can light coconut milk (or regular milk if not vegan); 2 1/2 cups vegetarian broth; Optional if not vegan: 1/4 cup sour cream to give it additional creaminess; 1 teaspoon salt, plus more to taste; freshly ground black pepper; To garnish, if desired: greek yogurt or goat cheese, cilantro and scallions

User Reviews

5.0

90 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 servings
Calories
312 kcal
Course
Soup, Lunch, Dinner
Cuisine
American, International, Vegan

Creamy Vegan Corn Chowder

Stella Guerrero

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Delicious, thick and creamy vegan corn chowder made without any cream or dairy! This easy vegan corn chowder recipe uses potatoes, coconut milk and a blender to get the most amazing texture. The perfect way to use up summer sweet corn!

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Ingredients

Servings

1 tablespoon olive oil
1 medium white onion, chopped
3 garlic cloves, minced
1 poblano pepper, seeded and diced (can also use 1 seeded jalapeno)
4 cups diced Yukon gold potatoes
4-5 cups cups fresh sweet corn (can also use frozen)
1 (15 ounce) can light coconut milk (or regular milk if not vegan)
2 1/2 cups vegetarian broth
Optional if not vegan: 1/4 cup sour cream to give it additional creaminess
1 teaspoon salt, plus more to taste
freshly ground black pepper
To garnish, if desired: greek yogurt or goat cheese, cilantro and scallions

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Instructions

In a large soup pot over medium heat add the olive oil, onion, garlic, poblano, diced potatoes, corn and saute for 6-8 minutes or until potatoes start to soften.
Slowly stir in the milk, vegetarian broth and sour cream, scraping up any bits from the bottom of the pan as you stir. Next stir in salt and pepper. Reduce the heat to low and simmer for 10 to 15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.
To give a creamy texture, blend half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings as necessary -- adding in more salt and pepper if necessary.
To serve, sprinkle with cilantro, a swirl of sour cream (if not vegan) and scallions. Serve with bread or your favorite crackers. Makes 4 servings.

Notes

If not vegan, feel free to use regular milk and/or add 1/4 cup sour cream to give it additional creaminess.
Feeling adventurous? Try adding in a teaspoon or two of curry powder for a coconut curry corn chowder!

Nutrition Information

Show Details

Serving 1serving Calories 312cal (16%) Carbohydrates 58.4g (19%) Protein 8.9g (18%) Fat 7.1g (11%) Saturated Fat 0.9g (5%) Fiber 9.7g (39%) Sugar 13.5g (27%)