This deliciously creamy vegan corn chowder highlights the sweetness of fresh corn summer corn but is completely dairy-free. Best of all, it only requires 10 minutes of prep and another 20 minutes of cook time before it's ready for eating.

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Why You'll Love This Recipe
There are few flavors that are as universally appealing as fresh summer corn, and few meals that are as comforting as a bowl of soup. Combine the two, and you have dinnertime magic!
This recipe for vegan corn chowder is:
- Wholesome & Nutritious. Made with whole foods like fresh corn, potatoes, celery, onion, and garlic, this chowder recipe is shockingly creamy and completely dairy (and alt-dairy) free.
- Allergen-Free. Made without soy, nuts, or gluten, this is a soup that pretty much everyone can enjoy!
- Budget-Friendly. When corn is in season, I can usually get 4 ears for just over $1. The rest of the ingredients (onion, celery, and potato) are also inexpensive and widely available, making this recipe come out to less than $1 per serving!
- Fast & Easy. With just 10 minutes of prep and 10 simple ingredients, you can have a pot of this hearty and comforting summer chowder ready to serve.
I usually get ideas for my recipes from veganizing old favorites or from meals in restaurants that I loved and want to recreate (like my Ranch Pasta Salad or my Mongolian Soy Curls). After seeing a big pile of bright, inviting ears of corn at Whole Foods, I was totally inspired to make some vegan corn chowder.
Modeled after a bowl of corn chowder I had while on a trip to Italy, this simple recipe makes full use of simple ingredients that are so much more than the sum of their parts. Give it a try today — you'll be so happy that you did!
Ingredients & Substitutions
- Olive Oil - Feel free to swap in coconut oil instead, or use some water if you are oil-free.
- Onion - Any color of onion will do here! Feel free to use frozen onions instead so you don't have to go getting all teary-eyed.
- Garlic - Fresh cloves are preferred, but you can easily swap in ½ teaspoon of garlic powder in a pinch.
- Celery - Celery lends a sweet, earthy flavor to this soup. If you want, try using carrot, fresh fennel, or leeks instead.
- Corn Kernels - This recipe is built for summer when fresh corn abounds, but you can very easily swap in frozen corn instead. No need to defrost them first.
- Idaho Potatoes - Any starchy potato will do here. If Idahos aren't available, try russets or any other "baking potato." Avoid using waxy potatoes, as they can get gummy when puréed.
- Vegetable Broth - I always keep a jar of Veggie-flavored Better Than Bouillon on hand, but if you're fresh out, simply make a corn broth using your spent ears! Simmer them in water for 10-15 minutes and BOOM! You've got tons of flavor without any additional cost.
- Salt & Pepper - Seasoning is important here. I prefer to use kosher salt and freshly cracked black pepper for the best flavor.
- Fresh Dill - While I'm a huge fan of fresh dill, I know it's not for everyone. If you're one of those folks, try using fresh basil, cilantro, or parsley instead. The power of fresh herbs prevails no matter which type you prefer!
- Nutritional Yeast - Nooch is the darling of vegan pantries everywhere because it somehow magically tastes like cheese. While this is technically an optional ingredient, I highly suggest you use it.
How To Make Vegan Corn Chowder
Step 1: Prep. Heat oil (or water if you're not using oil) in a large soup pot.
Step 2: Sauté. Add onion, garlic, and celery and cook for 5 minutes. Add in corn and cook another 5 minutes.
Step 3: Simmer. Add potatoes, vegetable broth, salt, pepper & nutritional yeast, and bring to a boil. Once boiling, turn down the heat, cover, and cook for 10 minutes (or until the potatoes are cooked).
Step 4: Blend. Add to a high-powdered blender and blend until smooth. If you want a chunkier consistency, only blend half of the batch, then stir it in with the rest of the veggies after blitzing.
Step 5: Serve and enjoy! Feel free to add any garnishes you like. Scroll down to the next tab for some topping ideas.
Optional Variations
I'm loving this creamy vegan corn chowder right now, just as it's written, but that doesn't mean there aren't plenty of ways to make it your own. Here are a few ideas to get your wheels turning:
- Make it Tex-Mex. Feel free to add some heat and flair to your corn soup by adding in jalapeños, bell peppers, or a can of chopped roasted green peppers. Drizzle with some hot sauce, top with a dollop of vegan sour cream, crunched-up tortilla chips, and some fresh cilantro. YUM!
- Add some protein. To make your corn chowder a little heartier, consider adding in some protein. A drained can of chickpeas or white beans would be delicious, or some vegan chicken in the form of rehydrated soy curls could easily be added.
- Serve it chilled. People always ask me why I love eating soup in the summer when it so hot outside. My answer is that it's always freezing at work so the soup warms me up, plus soup is always lighter than a big heavy meal (which I usually stay away from in the heat). If you're not convinced, feel free to serve this as a chilled soup instead. And don't forget to...
- Add some toppings. Adding toppings to soups is an easy way to customize them. For this corn chowder, consider adding some corn tortilla strips, some extra fresh herbs, some sautéed corn, hot sauce, vegan bacon bits, or, if you're serving it chilled, some cowboy caviar or chopped cucumbers.
Expert Tips
Making this creamy vegan corn chowder is super simple, but you know I've got a few tricks up my sleeve. Here are my favorite tips for coaxing the most flavor out of your ingredients:
- If using fresh ears of corn, bust out your tube pan or bundt pan. Balance the ear of corn on the center tube, then use a sharp chef's knife to slice the kernels off the ear. Instead of flying haphazardly all around your kitchen, they'll be neatly caught in the cake tin!
- If you've used whole ears of corn, get all the flavor you can from them. You can simmer the naked ears (after removing the kernels) in a shallow bath of water for about 10-15 minutes. Voila! You've just made corn broth, which can easily be used as your veggie broth, or in tandem with a bit of vegan bouillon for even more flavor.
- But feel free to use frozen! While summer is a great time for this vegan corn chowder, I make this tasty meal all year long by subbing in frozen corn. The freezing process holds in the nutrients just as well as if the corn was fresh. I don't recommend using canned corn (or any canned veggies if possible) because all of the nutrients are usually lost in the canned liquid that is discarded.
Nutrition Details
If you're wondering how on earth this chowder could possibly be healthy, you've come to the right place! I promise that I've made some very intentional decisions to ensure this delightful bowl of sunshiny goodness is also chock-full of wholesome nutrients.
Corn sometimes gets a bad wrap because of the carbohydrate content. Nutrition-wise, corn does contain a good amount of carbs, but it's not the same as something like white bread because corn contains fiber.
Corn also contains some protein as well as vitamin B6, iron, and magnesium, so give corn a chance!
PRO TIP: Make sure you reach for organic corn if possible. Corn is one of the most genetically modified plants in our country, which can lead to health issues like food allergies/intolerances and digestive problems.
To make my vegan corn chowder extra creamy, I used potatoes. When puréed, they add a lovely texture and mouthfeel without adding milk or cream. I usually add cashews to make my dishes creamy, but I'm using all vegetables in this soup so that anyone who has nut allergies can also enjoy it.
To make this chowder extra tasty, I added fresh dill and nutritional yeast. It's amazing how fresh herbs can really elevate the flavor of a meal. If dill isn't your favorite, feel free to swap in something like basil, cilantro or parsley instead.
The nooch adds a savory, umami, almost cheesy flavor to the vegan chowder, which helps to further the creamy flavor we'd expect. Nooch is also an excellent source of B vitamins!
FAQs
While I find that the potatoes in the chowder do an excellent job making it nice and creamy, there are a few options here. First, try adding some cashew cream to the mix.
If nuts are out of the question, try using some coconut cream. Just note that your chowder will have a decidedly coconutty flavor as a result.
You can also try topping the chowder with a dollop of vegan sour cream or dairy-free plain Greek yogurt.
If the chowder is feeling too thin, try simmering it after blending. The excess liquid should evaporate, leaving you with a thicker soup.
If time is of the essence and you need it thicker RIGHT NOW, make a cornstarch slurry with 1 part cornstarch to 2 parts water. Add the slurry to the pot with the soup over low heat, and simmer for a 2-3 minutes until it visibly thickens.
Absolutely! As with most soups, it will hold in the fridge for up to a week. You can also freeze it for up to three months.
More Delicious Summertime Recipes
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
📖 Recipe
Creamy Vegan Corn Chowder
Ingredients
- 2 Tablespoons olive or coconut oil (can use some water if you do not use oil)
- .25 large onion any color, chopped
- 2 cloves garlic minced, or swap ½ teaspoon garlic powder
- 2 stalks celery chopped, or swap in carrots, fresh fennel, or leeks
- 3 cups of corn from about 4 ears, or use frozen
- 2 small Idaho potatoes chopped into small pieces, or swap in any starchy (not waxy) potato variety
- 2.5 cups vegetable broth
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon fresh dill chopped, or fresh basil, cilantro, or parsley
- 1 Tablespoons nutritional yeast optional but tasty
Instructions
- If using ears of corn, cut kernels off of the ears.
- Heat oil (or water if you're not using oil) in large soup pot.
- Add onion, garlic, and celery and cook for 5 minutes.
- Add in corn and cook another 5 minutes.
- Add potatoes, vegetable broth, salt, pepper & nutritional yeast and bring to a boil.
- Once boiling, turn down heat, cover, and cook 10 minutes (or until the potatoes are cooked).
- Add to high powdered blender and blend until smooth. If you want a thicker consistency, don't blend all of it then add the unblended veggies back to the soup after it's blended.
- Serve and enjoy!
Notes
Expert Tips
- If using fresh ears of corn, bust out your tube pan or bundt pan. Balance the ear of corn on the center tube, then use a sharp chef's knife to slice the kernels off the ear. Instead of flying haphazardly all around your kitchen, they'll be neatly caught in the cake tin!
- If you've used whole ears of corn, get all the flavor you can from them. You can simmer the naked ears (after removing the kernels) in a shallow bath of water for about 10-15 minutes. Voila! You've just made corn broth, which can easily be used as your veggie broth, or in tandem with a bit of vegan bouillon for even more flavor.
- Feel free to use frozen kernels instead. They're just as nutritious, and already prepped for you!
Nutrition
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them.Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Dawn Wright says
Nice soup, I make very similar recipe myself except I only blend part of the soup so it's still chunky and I do not add any oil and only. You can saute the vegetables in a little water or vegetable stock. There are videos on youtube how to cook with out using oil. Oil also masks the real tastes of the food being cooked. I feel I get a much healther soup with out the oil as it tends to lead to weight gain. I'd rather enjoy the 119 calories per tablespoon of olive oil on other foods. I'm looking forward to trying out the Lemon one pot pasta recipe and checking out more of your recipe ideas. Thank you 🙂
Mary Ellen says
Hi Dawn! Thanks, I'm so glad you enjoyed it!
Yes if I've cooked without oil before (I usually add that option to many of my recipes but this recipe is one of older one so I guess I didn't get to this one yet). I understand why you would choose not to add oil to your cooking but I enjoy cooking with it every once in a while. Everyone has their on dietary restrictions and biochemistries so it's good to do what feels right for your own body.
I hope you get to try out a few other of my recipes soon. 🙂
Carol Little R.H. @studiobotanica says
LOVE corn chowders! I leaned to make the one I make -- from chefs at a south Indian restaurant in Toronto.
It's almost the same -- So good.. Doesn't have nutritional yeast -- but otherwise very similar. .It's been a family fave for
years.. Will try adding the NY..and thanks for sharing!!
Mary Ellen says
Hi Carol! Corn chowders are some of my favorites too! I'd love to learn some recipes from chefs, that sounds like a really cool experience.
fitfoodiemama says
This really does look perfect for fall- love the potatoes in there!!!
Farrah says
Yay! Corn chowder is one of my favorite things ever! I've never tried a vegan version of it but this looks amazing! <3
Mary Ellen says
Thanks Farrah! Let me know if you give it a try!
Melissa @ Vegan Huggs says
This Corn Chowder looks so savory & hearty! One of my favorite soups. Beautiful photos, too!
Mary Ellen says
Thank you so much Melissa! That means a lot coming from you because your photos are always so beautiful!
Jenn says
Corn soup is one of my favorites! Nothing better than fresh sweet corn...it makes every dish better!
Mary Ellen says
It totally does Jenn!
Christine @ Run Plant Based says
Wow, this soup looks perfect. I adore creamy and hearty soups for fall, thanks!
Mary Ellen says
Thanks Christine! I love hearty soups in the fall as well!
Amy Katz from Veggies Save The Day says
I love corn! Gimme all the carbs!
Kimmythevegan says
Alright - I would not have guessed that corn had iron. Cool! I was surprised you used potato to thicken it - that's a good idea. I normally hit up cashews to thicken things, but potatoes would really give a better flavour for this soup.The dill would be a great addition too. Sounds so delicious. And the pictures are so good!!
Mary Ellen says
I only thought about thickening it with potatoes on a fluke lol. I'm glad it worked out! I saw the combo for corn & dill in a salad and it tasted so good so I thew some in the soup. 🙂
Dianne says
Creamy soups are my favorite type of soup, and this one looks fantastic!
Mary Ellen says
Thank you so much Diane! I love creamy soups too!
Cadry's Kitchen says
What a beautiful soup! The corn crop where I live has been especially good this year - so much flavor. It would be wonderful in your soup. I like the idea of adding potato for added creaminess. Good thinking!
Mary Ellen says
Thanks Cadry! I was making the soup and was wondering whether or not to put in some sort of dairy milk - then I saw a few potatoes sitting there and I thought they would work. Glad it did!