This vegan corn chowder highlights the sweetness of fresh corn. The creaminess comes from potatoes so it’s totally dairy free!
When I was young I was hesitant to try corn soup. Growing up I saw cans of condensed corn chowder on tv and it looked very off-putting. Years later my thoughts on corn soup changed when I had a fresh version while visiting Italy. After that Italian corn soup, I was hooked!
I haven’t had corn chowder in a few years because most are made with cream or milk. Just the other day I saw bunches of fresh corn Whole Foods and I knew right then I needed to make some of my own.
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 the corn all bright and inviting, I was totally inspired to make some vegan corn chowder.
Soup All Year Long
Corn is at it’s peak in the summer and I love making this soup with fresh organic corn right off the cob.
People always ask me why I love soup so much 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).
While summer is a great time for this vegan corn chowder, I do 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.
Creamy Vegan Corn Chowder
To make my vegan corn chowder extra creamy, I used potatoes. They give that creaminess without adding milk. I usually add cashews to make my dishes creamy but I’m using all vegetables in this soup so that anyone that 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
I do recommend getting organic corn if possible. Corn is one of the most genetically modified plants in our country. Some health issues that can arise from GMOs are allergies/intolerances and digestive problems.
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 type of carbs as say white bread because corn contains fiber. Corn also contains some protein as well as vitamin B6, iron, and magnesium – so give corn a chance!
If you make this vegan corn chowder recipe, let me know what you think by ★ star rating it and leaving a comment below.
Creamy Vegan Corn Chowder
- 2 TB olive or coconut oil (can use some water if you do not use oil)
- .25 large onion chopped
- 2 cloves garlic minced
- 2 stalks celery chopped
- 3 cups of corn or corn from 4 ears
- 2 small Idaho potatoes chopped into small peices
- 2.5 cups vegetable broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp fresh dill chopped
- 1 TB nutritional yeast optional but tasty
- 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!
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps vegans find ways to make mealtimes easier (and healthier).
When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.