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Vegan Corn Chowder
4.5 from 201 votes

Vegan Corn Chowder

Vegan Corn Chowder features fresh or canned corn combined with potatoes, carrots, onion, and bell pepper in a seasoned broth enriched with coconut milk. The cooked vegetables create a thick, creamy texture while the Cajun seasoning and spices add subtle warmth and aroma, offering a comforting vegan soup option with vibrant flavors.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 4 servings
Calories: 360 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4 corn shucked and steamed, ears
  • 2 red potatoes peeled and chopped, large
  • 3 tablespoons coconut oil or avocado oil
  • 1 white onion large
  • 5 cloves garlic minced, large
  • 3 carrot peeled and chopped, large
  • 1 red bell pepper cored and chopped, large
  • 1½ teaspoons salt sea salt
  • 2 teaspoons Cajun seasoning optional
  • ½ teaspoon paprika optional
  • ¼ teaspoon cumin optional, ground
  • 1 cup coconut milk full-fat, canned
  • 2 cups water or vegetable broth

Instructions

    Cup of Yum
  1. Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes. Use tongs to remove corn from the boiling water and place on a cutting board. Note: If you're using canned corn, skip this step and transfer two of the cans of corn to a blender.
  2. Peel and chop both of the red potatoes in quarters and carefully place it into the same pot of boiling water you used to cook the corn. Allow potatoes to cook until soft, about 10 to 15 minutes.
  3. While the potato is cooking, sauté the rest of the vegetables. Heat the oil in a large stock pot over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until onion is beginning to turn brown, about 5 to 8 minutes. Stir in the chopped bell pepper, carrots, seasonings, and sea salt. Cover the Dutch oven and cook, stirring occasionally, until vegetables have softened, about 5 to 8 minutes.
  4. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with one of the cooked potatoes. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
  5. Chop the other potato into smaller chunks. Add the remaining corn kernels to the pot with the sautéed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook for 10 to 20 minutes, until all vegetables have reached desired done-ness and the chowder is nice and tasty.
  6. Remove from heat and taste chowder. Add sea salt to taste and enjoy!

Notes

  • If fresh corn is unavailable, substitute with two cans of drained corn.

Nutrition Information

Serving 1of 4 Calories 360kcal (18%) Carbohydrates 46g (15%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g (18%) Fiber 5g (20%) Sugar 9g (18%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 360

% Daily Value*

Serving 1of 4
Calories 360kcal 18%
Carbohydrates 46g 15%
Protein 6g 12%
Fat 20g 31%
Saturated Fat 16g 80%
Polyunsaturated Fat 3g 18%
Fiber 5g 20%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.