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Creamy Vegan Corn Chowder

by Contributing Author

Growing up in Minnesota, my dad loved to eat corn most nights. A Midwest staple, right?

My personal favorite is canned good old creamy sweet corn. Hi, it’s so sweet and delicious that just writing it makes me feel nostalgic. I fondly remember mixing creamy corn with mashed potatoes and sprinkled with black pepper. I was a weird girl…and still am, thank you so much.

I don’t eat much corn these days (unless it’s in the famous turkey chili), but a few summers ago Tony’s mom gave me some. TRUE Delicious sweet corn to use up, so my corn chowder making adventure began, and this beautiful vegan corn chowder.

To be honest, this recipe was inspired by the corn chowder I had in Napa. Auberge du Soleil restaurant. I had never eaten anything similar before. The chowder was so creamy, rich and perfectly sweet. We had a huge slice of bread to dip it in and almost fell off our chairs after drifting into sweetcorn heaven. Dramatic, but true.

Welcome to the AK Summer Series

During the rest of the summer, we will be introducing carefully selected summer ingredients every week. The second week continues with a delicious vegan corn chowder to celebrate all things corn.Stay tuned for blogs and future Instagram Watch weekly produce highlights, fun videos, and more.

What’s in this vegan corn chowder?

This easy vegan corn chowder recipe is made with coconut milk, making it a creamier, healthier version. I love making it at least once every summer with sweet corn that is in season. This corn chowder recipe doesn’t require many ingredients. Here’s a short list:

  • sweet corn: Feel free to use fresh or frozen corn.
  • Yukon Gold Potatoes: It’s one of the secret ingredients that makes this vegan corn chowder super creamy.
  • Vegetarian soup: in order to help blend Keep your soup vegan & vegetarian friendly.
  • garlic: I love adding a touch of garlic flavor.
  • Onions and Poblano Peppers: These two vegetables add great flavor to corn chowder.
  • Light Coconut Milk: of coconut milk Adds the perfect amount of creaminess and light, delicious sweetness. Feel free to use regular milk if it’s not vegan or dairy-free.

The creamiest corn chowder (no cream!)

The key to this super creamy vegan corn chowder? Besides coconut milk, we’ve boiled down potatoes and blended half the broth for a beautifully rich, delicious texture. No cream, flour or cashews needed. I like to mix in sour cream too (because I’m not vegan), but feel free to omit or use vegan sour cream.

Dairy-free corn chowder in a bowl with a spoon

Want to add spiciness or veggies?

For a little more spice, try swapping out the poblano peppers for jalapenos. If you want to pack veggies here, diced the peppers along with the veggies and enjoy the sweetness of the peppers in every spoonful.

our favorite curry twist

If you like curry flavor, try making coconut curry corn chowder with a teaspoon or two of curry powder. It is very tasty and adds an extra warm flavor to the soup.

Creamy vegan corn chowder in 3 bowls next to bread pieces

Incredible Vegan Corn Chowder in 4 Steps

  1. Cook vegetables. Start by simmering all the vegetables in a small amount of olive oil in a large soup pot until the potatoes begin to soften.
  2. Add broth. Slowly stir in milk, vegetarian broth, and sour cream (if not vegan), scraping up remaining from bottom of pan while stirring. Season with salt and pepper and simmer the soup uncovered until the potatoes are tender.
  3. Please blend. Carefully mix half of the broth to give it a creamy texture, then return the mixture to the pan. Stir and add salt and pepper if desired.
  4. Garnish and serve. I like to drizzle the bowl with fresh cilantro, scallions, and sour cream (if you’re not vegan). You can also add regular or vegan cheese on top. Enjoy with crackers or bread dough. This homemade bread would be great.

Healthy vegan corn chowder made with coconut milk in a bowl

How to store and freeze corn chowder

  • store: Allow the chowder to cool completely, then store in an airtight container in the refrigerator for up to 5 days.
  • To freeze and reheat: Simply let the corn chowder cool completely, transfer to a freezer-safe container, and store in the freezer for up to 2 months. When ready to eat, thaw the corn chowder in the refrigerator and reheat in the microwave or stovetop until thoroughly cooked.

Anyway, if you have a lot of sweet corn or crave corn chowder, try this recipe. You will want to sip it. Don’t forget the bread for dipping!

How to get more out of your fresh corn this summer

All my corn recipes are here!

If you make this vegan corn chowder recipe, be sure to rate the recipe by leaving a comment below. You can also take a photo and post it on Instagram using the hashtag #ambitiouskitchen. Zo!

creamy vegan corn chowder

Vegan corn chowder in a bowl with a spoon

preparation time 15 minutes

cooking time twenty five minutes

total time 40 minutes

to serviceFour one person

A delicious, rich, creamy vegan corn chowder made without any cream or dairy. This easy vegan corn his chowder recipe uses potatoes, coconut milk and a mixer for the best texture. Perfect for using up summer sweet corn!


  • 1 tablespoon Olive oil
  • 1 Medium white onion, chopped
  • 3 garlic, chopped
  • 1 pitted and diced poblano pepper (you can also use 1 jalapeno, pitted)
  • Four cup diced yukon gold potatoes
  • 4-5 cup Fresh sweet corn cup (can be frozen)
  • 1 (15 oz) can light coconut milk (regular milk if not vegan)
  • 2 1/2 cup vegetarian soup
  • Optional if not vegan: 1/4 cup sour cream for added creaminess
  • 1 tea spoon salt, or anything else you like
  • freshly ground black pepper
  • Garnish, if desired: Greek yogurt or goat cheese, coriander, green onions


  • Add olive oil, onion, garlic, poblano, diced potatoes, and corn to a large soup pot over medium heat and sauté for 6 to 8 minutes or until potatoes begin to soften.

  • Slowly add milk, vegetarian broth, and sour cream, stirring and scraping up remainder from bottom of pan. Then add salt and pepper and mix. Reduce heat and simmer uncovered for 10-15 minutes or until potatoes are tender and can be easily pierced with a fork.

  • For a creamier texture, blend half the broth (be careful while working!), then add it back to the pan. Mix, then taste and adjust seasoning by adding salt and pepper as needed.

  • When done, sprinkle with cilantro, sour cream (if not vegan), and green onions. Serve with bread or your favorite crackers. It will be 4 servings.

Recipe memo

If you’re not vegan, feel free to use regular milk or add 1/4 cup sour cream for added creaminess.
Feeling adventurous? Try making coconut curry corn chowder by adding 1-2 teaspoons of curry powder!


Provided by: 1servingcalorie: 312kcalcarbohydrates: 58.4gprotein: 8.9gobesity: 7.1gsaturated fat: 0.9gfiber: 9.7gsugar: 13.5g

Recipe: Monique Volz // Ambitious Kitchen | Photographer: Eat Love Eats

This post was originally published on July 21, 2020 and republished on July 18, 2023.

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