4.67 from 3 votes

Creamy Vegan Corn Soup

This vegan corn chowder highlights the sweetness of fresh corn. The creaminess comes from potatoes so it's totally dairy free! 

Course Soup
Cuisine American
Keyword vegan corn chowder
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 cups
Calories 240 kcal
Author Mary Ellen


  • 2 TB olive or coconut oil
  • .25 large onion chopped
  • 2 cloves garlic minced
  • 2 stalks celery chopped
  • 4 medium ears or 3 cups of corn (preferably organic)
  • 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
  • cilantro for topping optional


  1. If using ears of corn, cut kernels off of the ears. 

  2. Heat oil in large soup pot.

  3. Add onion, garlic, and celery and cook for 5 minutes.

  4. Add in corn and cook another 5 minutes.
  5. Add vegetable broth, salt, pepper & nutritional yeast and bring to a boil.
  6. Once boiling, turn down heat, cover, and cook 10 minutes (or until the potatoes are cooked).
  7. Add to high powdered blender and blend until smooth.
  8. Top with cilantro and enjoy!
Nutrition Facts
Creamy Vegan Corn Soup
Amount Per Serving
Calories 240 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 36g12%
Fiber 4g17%
Protein 5g10%
Vitamin A 1600IU32%
Vitamin C 20.6mg25%
Calcium 30mg3%
* Percent Daily Values are based on a 2000 calorie diet.