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Vegan Corn Chowder Recipe

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4 from 47 reviews

This Vegan Corn Chowder is a creamy, comforting soup made with fresh or frozen corn, potatoes, and a rich coconut milk base. Enhanced with sautéed onions, garlic, and thyme, this dairy-free chowder is thickened with all-purpose flour and finished with fresh green onions and seasoning. Perfect for a hearty vegan meal that’s both satisfying and flavorful.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Herbs

  • 5 Corn on the Cob or 4.5 cups (738g) Frozen or Canned Corn, Drained
  • 1 Medium Onion (White, Yellow, or Brown), Chopped
  • 1 teaspoon Crushed Garlic
  • 1 teaspoon Dried Thyme
  • 2 Large Potatoes (1.2 pounds / 600g), Peeled and Cubed
  • 1 Bay Leaf
  • ¾ cup Green Onions, Chopped

Liquids and Fats

  • 3 Tablespoons Vegan Butter
  • 2 cups Vegetable Stock (480ml)
  • 28 ounces Canned Light Coconut Milk (800ml, 2 cans), Unsweetened
  • 14 ounces Canned Coconut Cream (400ml, 1 can), Unsweetened

Dry Ingredients and Seasonings

  • ½ cup All Purpose Flour (63g)
  • 1 teaspoon Salt
  • Black Pepper to Taste

Instructions

  1. Prepare the Corn: Stand the corn cobs in a bowl and carefully slice the kernels off the cob. Then break the cobs in half by hand and set aside both the fresh corn kernels and the empty cob halves.
  2. Sauté the Aromatics: In a pot, melt the vegan butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Then add the crushed garlic and dried thyme, sautéing together with the onions for an additional minute until fragrant.
  3. Add Flour and Liquids: Sprinkle the all-purpose flour into the pot and stir thoroughly to combine and create a roux. Gradually whisk in the vegetable stock, light coconut milk, and coconut cream, ensuring the mixture is smooth and well combined.
  4. Cook the Potatoes and Simmer: Add the peeled and cubed potatoes to the pot along with the empty corn cobs and the bay leaf. Bring the mixture to a simmer, then cover the pot and let it cook for about 25 minutes, or until the potatoes are tender when pierced with a fork.
  5. Remove Corn Cobs and Bay Leaf: Carefully remove and discard the corn cobs and bay leaf from the chowder to avoid any woody texture or bitterness.
  6. Add Fresh Corn and Green Onions: Stir in the reserved fresh corn kernels and cook uncovered for 5 minutes. Then add the chopped green onions and stir to combine evenly throughout the chowder.
  7. Season and Serve: Season the chowder with salt and freshly ground black pepper to taste. Serve hot, garnished with additional chopped green onions and a sprinkle of black pepper if desired.

Notes

  • You can use fresh, frozen, or canned corn depending on availability; fresh provides the best texture and flavor.
  • Adjust the thickness by adding more vegetable stock or coconut milk if the chowder is too thick.
  • For a spicier version, consider adding a pinch of cayenne pepper or smoked paprika.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
  • This chowder freezes well; thaw overnight in the refrigerator before reheating.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-corn-chowder-recipe/