This hearty and healthy veggie-packed easy vegan corn chowder recipe is loaded with fresh vegetables. Blended up corn, potato, and coconut milk make the chowder base for this super delicious hearty soup!
This easy creamy, thick and amazing dairy-free chowder recipe can be made any time of year! Use canned corn on the off season, and fresh corn during corn season!
Who doesn’t love a big steamy bowl of creamy, salty, sweet, chunky, cozy healthy corn chowder?
Up until I started making homemade chowder a few years ago, me of all people!
Confession: I used to be the biggest of chowder naysayers that ever did live. When I was little, my siblings would go wild over the clam-chowder-in-a-bread-bowl situation, especially when we visited San Francisco. I couldn’t for the life of me figure out why the stuff turned my stomach in knots…until…
Flash forward a couple decades, and come to find out it was because the cream and gluten content of the soup made me feel like less than stellar. Too much cream and gluten for this girl = bellyache = bad mood juju. Even the slightest whisper of the word, “chowdah” wrecked havoc on my digestive tract.
A few years ago, one of my brothers started making his own clam chowder, complete with bacon and potatoes for hearty splendor. He goes with a thinner (not roux-based) consistency and less cream.
Not only could I enjoy his homemade clam chowder without feeling sick, but it inspired me to work my own magic in the substitutions department. Nothing like a big brother to draw you a map to the Eightfold Path of Chowder Enlightenment.
I know, I know…it’s hard to believe something so seemingly fun-less could be so good, but you guys, it truly is. This hearty vegan corn chowder is amazing during the cooler months and happens to be the most delicious corn chowder I’ve tried!
Plus, it won’t make you curl up in a food coma and beg the chowder higher-ups for forgiveness and the whole family will love it!
How to Make Gluten-Free Dairy-Free Chowder:
As it turns out, you don’t need cream, butter, and flour in order to make chowder. You can replace regular flour with a gluten-free all-purpose blend, use a vegan butter replacement, and/or substitute coconut milk for the cream.
As strange as it may seem in its cream-less, chicken-less, bacon-less glory, this veggie-packed dairy-free, gluten-free version of corn chowder is hands down the best batch corn chowder I’ve ever made.
The key to making this chowder sweet, thick, and creamy is to cook one of the red potatoes and blend it with half of the cooked corn kernels and the coconut milk. This makes for a chowder-y consistency without having to tap into the butter and flour to make a roux.
The other red potato gets chopped up and cooked with the veggies in order to make the soup nice and chunky and hearty.
Similarly, the other half of the corn kernels go into the soup – I like keeping long strips of corn to make for the optimal big bite. I hope that all makes sense – holler at your girl if you need clarification on the prep method.
Note: If you don’t have access to fresh corn, you can use 3 cans of corn. You don’t even need to drain them before using!
Ingredients for Vegan Corn Chowder:
Fresh Sweet Corn: The star of the show! I always recommend using fresh when possible, but during the off season, you can absolutely use canned corn! If you use canned corn, you can do as I do and not drain the corn before using it. The liquid adds natural sweetness and can be used in place of broth.
Red Potatoes: Potatoes serve two purposes in this recipe: 1.) one potato takes the place of cream and flour for the chowder (thick broth) mixture and gets blended in a blender with some coconut milk, corn, and broth. This ensures you get that silky-smooth, creamy, thick and satisfying chowder without all the dairy and gluten! 2.) one potato gets chopped and added to the soup for texture and that comforting appeal.
You can also use Yukon gold potatoes! Some folks have used jewel yams to make this recipe instead of red potatoes and have reported it works marvelously.
Coconut Milk: Full fat coconut milk takes the place of dairy milk to help make the chowder nice and rich and creamy! I recommend sticking with full-fat canned coconut milk or coconut cream, although you can use light coconut milk for a lower calorie version. I don’t recommend using almond milk as you’ll lose the rich savory flavors. The end result is the chowder is naturally sweet and rich creamy corn chowder packed with corn flavor, yet healthful!
As an alternative, you can go with cashew cream by blending a cup of raw cashews that have been soaked with 1 cup of water
Vegetables: Onion, garlic, carrots, and red bell pepper provide all sorts of flavor, hardiness, and color to this vibrant meal! I have also added celery in the past and I prefer the corn chowder without celery; however, if you’re a huge fan of it, add 2 or 3 stalks! If you want to get creative, consider adding other vegetables, like cauliflower, poblano pepper, or sweet potatoes.
Seasonings: This chowder is naturally sweet, rich and creamy all on its own, but you can add even more flavor by tossing in some black pepper, Cajun seasoning, garlic powder, paprika, chili powder and/or cumin. This combination gives a tiny smoky flavor and the slightest heat to offset the sweet. I love the chowder both with or without these seasonings. Be sure you add sea salt to taste!
Liquid: For the broth/chowder mixture, we need some liquid. I typically use water, but you can also use a few cups of vegetable broth (or chicken or beef broth if you aren’t vegan). You can also use more coconut milk for added richness. Options galore!
You can add in some red wine vinegar, lime juice, lemon juice, or nutritional yeast for some added tang for an almost cheesy flavor to this corn soup.
How to Make Vegan Corn Chowder:
If you’re using fresh corn, remove the husks and boil them for 5 to 8 minutes, or until they turn puffy and are cooked but not over-done. Transfer the corn to a cutting board and allow them to cool while preparing the rest of the recipe.
Peel and chop both of the red potatoes in quarters and carefully place it into the same large pot of boiling water you used to cook the corn. Allow potatoes to cook until soft, about 10 to 15 minutes. Transfer the cooked potatoes to a cutting board and chop one of them into smaller chunks. This one will be added to the chowder, and the other potato (larger chunks) will be blended into a broth with the corn.
Heat the olive oil or avocado oil in a large stock pot (I use my Dutch oven) over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until onion is beginning to turn brown, about 5 to 8 minutes.
Stir in the chopped celery, bell pepper, carrots, seasonings (if adding) and sea salt. Cover the Dutch oven and cook, stirring occasionally, until vegetables have softened, about 5 to 8 minutes.
By this time, the corn and potatoes should be finished cooking and cooling. Use a knife to remove the corn kernels from all of the ears of corn.
Place half of the kernels in a blender, along with one cooked potato (save the other one to add to the chowder in chunks).
Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. If you have an immersion blender, feel free to use it! This may take two or three rounds of blending.
Transfer the chowder mixture to the stock pot along with the other chopped potato and bring to a full boil. Cook, stirring occasionally, until all vegetables have reached desired doneness, about 20 minutes. Taste for flavor and add celery salt or sea salt to taste.
Serve in big bowls with tempeh bacon (optional) on top, and enjoy!
Store any leftovers in an airtight container in the refrigerator for up to 7 days.
While this recipe contains no heavy cream or butter, it tastes completely rich and decadent. Like a treat soup. Chowder with benefits. Dessert chow chow. I’ll stop.
To summarize: make this corn chowder while fresh corn is still in season to keep your belly warm and satisfied on the chilly evenings.
Can I Make Corn Chowder Using Canned Corn?:
Yes, absolutely. I make this recipe year-round. In the summer months, I use fresh corn, and when corn is not in season, I use 3 cans of corn. I don’t drain the cans of corn, I simply add everything and this results in an amazingly sweet creamy vegan corn chowder!
If you go this route, transfer two of the cans of corn to the blender with the potato, coconut milk, and water/broth for blending, and save one of the cans of corn for adding to the soup later so you have corn kernels in the soup.
More Vegan Soup Recipes:
- Crock Pot Vegan Pumpkin Chili
- Vegan Broccoli “Cheddar” Soup
- Immunity-Boosting Turmeric Soup with Vegetables
- Jamaican Chickpea Stew
- Sweet Potato and Quinoa Stew
- Vegan Butternut Squash Bisque
- Fall Harvest Vegetarian Chili with Kale
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
CHOWDAAAAH!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Vegan Corn Chowder
Ingredients
- 4 ears corn shucked and steamed*
- 2 large red potatoes peeled and chopped
- 3 tablespoons coconut oil or avocado oil
- 1 large white onion
- 5 cloves large garlic minced
- 3 large carrots peeled and chopped
- 1 large red bell pepper cored and chopped
- 1½ teaspoons sea salt
- 2 teaspoons Cajun seasoning optional
- ½ teaspoon paprika optional
- ¼ teaspoon ground cumin optional
- 1 cup full-fat canned coconut milk
- 2 cups water or vegetable broth
Instructions
- Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes. Use tongs to remove corn from the boiling water and place on a cutting board. Note: If you’re using canned corn, skip this step and transfer two of the cans of corn to a blender.
- Peel and chop both of the red potatoes in quarters and carefully place it into the same pot of boiling water you used to cook the corn. Allow potatoes to cook until soft, about 10 to 15 minutes.
- While the potato is cooking, sauté the rest of the vegetables. Heat the oil in a large stock pot over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until onion is beginning to turn brown, about 5 to 8 minutes. Stir in the chopped bell pepper, carrots, seasonings, and sea salt. Cover the Dutch oven and cook, stirring occasionally, until vegetables have softened, about 5 to 8 minutes.
- Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with one of the cooked potatoes. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
- Chop the other potato into smaller chunks. Add the remaining corn kernels to the pot with the sautéed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook for 10 to 20 minutes, until all vegetables have reached desired done-ness and the chowder is nice and tasty.
- Remove from heat and taste chowder. Add sea salt to taste and enjoy!
Video
Notes
Nutrition
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This looks awesome! Love how it is packed with veggies and also vegan 🙂
Made this weekend and it was delicious ! My non- vegan husband enjoyed it!
Holy Smokes ….I’m not a V but wife is….Love this soup…. Wow! This is smack your Grand Mama good!
Hi Greg, I’m so happy to hear it! Thanks so much for your sweet comment!
If corn on the cob is out of season, can frozen corn be substituted? How many cups?
@Barb, I used two cans of no sodium sweet corn!
Oh, man. I need to make this for me and Jerry before the sweet corn is all gone. Only I’ll be serving it with sweet potato biscuits, which–as you know–contain buttermilk, flour, and butter, which makes them totally NOT vegan or gluten-free. But hey–we would be trying, right?? And just yum in the tum!! I’ll take two bowls, please. xoxo
YES you must make the chowder! And I bet you’d love it with chicken – next time I make it, I’ll be adding chicken and chicken broth. The sweet po biscuit sounds like the perfect accompaniment…I say we need to pick and choose how we take in our butter and carbs, and a biscuit that caused a marriage would definitely seal the deal on the meal 😉
Ok. So if you used chicken broth, would you use it in place of the water? How would it do with the coconut milk, taste-wise? I’m asking because this is one of our dinners for next week, since it’s supposed to be cooler. Also, you know those biscuits help old marriages, too. 😉 Our men do like to eat and do like their carbs.
“Chowder with benefits” lol. I’ve always been a big fan of chowders, but you’re right on the money with stomach aches for days over that creamy, fatty cream. Plus basically every corn chowder has chicken broth (wahhh). This looks like the homemade chowder of my dreams 🙂
Yuuuuuhs! I bet you’d love this! I was amazed at how flavorful it turned out…and how filling it was. Real modern marvel right here! ;D
Haha, you beat me to it, I really wanted to start my comment with ‘CHOWDAH!’, buuuut because you are an awesome soul, you already done did it for me 🙂 Totally all over this, especially since they are practically giving away corn at the farmer’s market these days!
Love this vegan version! I definitely don’t eat chowder enough.. like, I kind of forgot it was a thing until right now. Iiiiiii should probably change that.
I was never a big chowder person either for similar reasons. All that heavy cream made me feel like was going into labor, lol! That and not everyone served it fresh so sometimes it would be stinky from the clams…blech.
This version though, I can definitely get down with! It looks light yet supah comforting!
I’m not a fan of overly rich foods — they don’t agree with me at all. This is one chowder I can get behind — I’d rather taste all of those wonderful ingredients and not just milk and cream! haha This is my kind of soup and I’m definitely trying it!
I like the idea of substituting coconut milk for the cream. My gramma has a cheesy corn chowder recipe that I can’t eat anymore b/c of dietary needs, but you’ve inspired me to try to adapt it now! 🙂
I LOVE corn chowder, and your version sounds so delicious!!! I’ll take a BIG bowl, please–or maybe two. Such pretty garnishes on there!
This chowder looks perfect! I hear you on the heavy, dairy filled chowders. No good. This vegan version is awesome!
Made this tonight for dinner and it was delicious! Very filling too Veggies needed to be sautéed a little longer on my relatively slow stove. I will definitely make this again. Thanks for a great recipe.
I refuse to make corn chowder with cream anymore…corn is creamy enough! And this vegan soup is total proof. Absolutely decadent without being belly-aching.
I’m not a big fan of seafood so I’ve never even tried chowder before, but this vegan corn chowder is something I can get on board with! It sounds so delicious and I just want to curl up with a big bowl and binge watch something on Netflix 🙂
I love the substitutions you made in this recipe. That hearty bowl of veggie-filled chowdah (I love saying that word) is making my mouth water. I’ll be right over for leftovers.
I’ve been desperate to find a healthy version of corn chowder! I’m so pleased I stumbled across this recipe in time for Autumn. Can’t wait to try it 🙂
Issie x
concealerandkale.blogspot.co.uk
I love a good chowder! Well, vegetarian chowder … I kinda sorta hate seafood because I’m weird like that and could never stomach even the smell of clam chowder! haha This sounds fantastic with the coconut milk!
Coconut milk is my secret to every creamy soup, pasta sauce, and desert. Is there anything coconut milk can’t do!? I love soup. Every day, all day, all kinds of soup. Chowda is top of the list, though. This recipe looks wonderful!! Thank you for sharing.
Chowder with benefits! Love it! I don’t usually have trouble with dairy or gluten, but I admit sometimes a chowder can be so rich that I need to lie down after. This one looks perfectly decadent without all that crazy richness. Can’t wait to get it in my belly!
Like you, I never really dug chowder as a kid… but as an adult? I’m a huge fan. While I don’t have gluten intolerance or a dairy sensitivity (anymore, that is — pregnancy miraculously making this go away FTW!), I have a hard time with really heavy soups… and I kind of can’t wait to make this now because it sounds delightful! And as someone who loves corn and is trying to eat her fill before the season is over, this is basically a perfect meal for me! Nice work!
I wasn’t crazy about it. It turned out too thick and too sweet for my taste. Also, the ingredients say steam the corn, don’t do it since you will boil it. Don’t chop one of the potato’s because later the directions say boil it.
I made this and it was absolutely delicious! I did change it up a little by adding curry powder. I think it really made it taste that much better if you like curry! I brought it in for lunch for a couple of co-workers & they raved about how wonderful it was! I will definitely be making this again!
thanks for sharing this recipe! It looks tasty!
OH MY! I tried this tonight, was so good! Simmered for about an hour after everything was combined and the flavours came together really well! Was thick, creamy, flavourful, and filling..not too mention vegan…a big win in my books! Even my husband who is skeptical of vegan dishes had thirds!
Woop woop! So thrilled to hear it, Cassandra! I’m glad you and your husband enjoyed the chowder – it’s definitely one of my favorites!
That is THE BEST CHOWDER we’ve ever had whether at home or eating out! So freaking delicious!!!!! Thank you for putting in the time to develop such a wonderful recipe. I substituted sweet potatoes for the red ones so my chowder had a pretty orange color and a little more added nutrition. It is going to be a family favorite for sure.
Yaaaaaaay I’m so happy you love it, Jodi! I’m loving the idea of using sweet potatoes – how brilliant! I’ll definitely have to whip up my next batch using sweet potatoes. Thanks so much for the kind words! xo
I’m not vegan, and I don’t find butter or cream unhealthy, but I do love coconut milk, so I’m going to try this tomorrow. The question I have is why do you prep cook the corn? When I make cold corn salad I cut the raw corn off the cob. When I cook corn for myself, I only boil it 1-1/2 minutes. This seems like the corn would be overcooked???
Hi Barb,
The process as outlined in the recipe does not produce overcooked corn, but if you’re concerned about it, feel free to use raw corn off the cobb – I bet it will still turn out great! I hope you enjoy the chowder, and let me know if you have any more questions.
Thanks for sharing this recipe. I blended sweet potato with the coco milk and corn. It turned out really good. 🙂
You got it, Ana! I’m so glad you like it!
Wow, this is a keeper recipe. It’s delicious! Thank you so much for the creative twist.
I was nervous to try this. But after my Dictor suggested going off dairy and gluten. I searched for more recipes. I’m so glad I gave this a go it was so delicious. Even my junk food junkie hubby liked it. That’s saying a lot. This is going in our rotation hot list for sure!!!
I just did 5 potatoes instead of 2 cuz I love them. I also didn’t use garlic because I can’t and it still was FAB.
I wouldn’t change s thing.
Superb!!!!
I’m so glad you and your husband enjoyed the chowder, Angela! It’s definitely a filling and flavorful meal. I love the idea of adding extra potatoes – I’m a potato fanatic, too. So happy the recipe exceeded expectations, and thanks so much for stopping in to give your feedback! 😀
I made this soup last week and it was amazing! My stomach is starting to really not like the richer, creamier foods but my taste buds still do, and this soup won on both fronts. I cant wait to try other recipes on your site!
I’m so glad you enjoy it, Mandi! I love that it isn’t a gut bomb as well, ha! Let me know if you have questions on any of the recipes you try xoxo
This was absolutely delicious! My husband and I are trying to go vegan and are always looking for new good recipes. My kids even loved it! Thanks for a great recipe.
I made this for dinner tonight and it was wonderful. It’s hard to believe it is a vegan dish. I didn’t have an onion, so I used dried minced onion. I subbed vegetable stock for the water and cut way back on salt because my cajun seasoning also had salt. I may add a little more stock or water next time because it’s a lot of vegetables. Wonderful recipe!
I’m so happy to hear it, Crissy! Thanks for stopping by with your feedback!! 😀
I made this a few weeks ago and after one bite knew it was going to be our first course at Thanksgiving (my husband and I eat plant-based while my family eats turkey, so it will also be our main dish). Sooooooo yummy! Thanks so much for sharing 🙂
You got it, Kelly! I hope it made for an excellent first course at your Thanksgiving meal! 😀
Seriously delicious. I replaced almond milk with the coconut milk and used 2 tablespoons of coconut oil instead of 3 and it turned out perfect. The entire family loved it!
wow thanks for sharing i love your all recipes
good recipe
Wondering if you taste the coconut in the coconut milk? If so, is there any sub that I could use instead? Soup looks amazing but not a huge fan of the coconut flavor. Never cooked with coconut milk before, so not sure what to expect.
Thanks.
Hi Nicole, Surprisingly, the coconut milk flavor stays pretty well hidden! If you have a super sensitive palate, you may be able to detect it, but for me, the soup tastes like regular corn chowder. You can definitely replace the coconut milk with broth, milk, or cream if you’re not concerned about keeping the recipe vegan. I’ve also seen folks blend up soaked cashews to give the creamy essence (check out this recipe, for instance: http://makingthymeforhealth.com/vegan-roasted-poblano-corn-chowder/). Let me know if you have any other questions!
Delicious! I had golden potatoes on hand, so used 3 of those and frozen corn. I have an immersion blender, so I took the following steps:
-Sauté veggies first (add to pan to sauté as you chop them, in the following order: onion, celery, carrot, bell pepper, garlic, all of the potatoes).
-Add seasonings, coconut milk and water (I added extra coconut milk and water and a tsp of vegetable Better than Boullion)
-Soft boil for 5 min
-Add corn, soft boil for 10 min (or until potatoes are done)
-Use immersion blender til you reach a consistency that you like, adjust seasonings as needed, and serve!
This recipe will be added to the dinner rotation!
I’m so happy you liked it, Kat! And your adaptations sound great! Thanks for sharing your feedback. 😉 xo
Do I skim off the clear liquid in the coconut milk and only use the more solid white cream or do I shake the can to incorporate the clear liquid before I use it for this recipe? Thank you.
Hi Heidi! You dump in the whole can of coconut milk, including the clear liquid 🙂 Hope you enjoy!
Just made this and it’s fantastic! Thank you for such a hearty vegan recipe 🙂 Five stars!
Home run!! My 16 yr old son who has not been a big fan of my vegan cooking went back for seconds, whoop!
I am a little late to the game but I just made this. Sofa king good!!! Wonderful taste and easy to make. I like the idea of adding a sweet potatoe per another comment. Next time I make it I plan to add butter beans as well. Thank you so much for sharing!
Made this tonight it was delicious. Grilled the corn. Since I don’t like Cajun spice, I used chipotle instead. Made it kind of Southwest. Added a little cilantro, and a squeeze of lime. It came out really creamy and I loved the texture. Thank you for the recipe. It’s a keeper.????????
Oooooh that chipotle flavor is probably lovely in the chowder! I’ll have to try that, myself! I’m so glad you like it! Thanks for the sweet note! xo
This chowder is the BEST! I don’t use oil so I subbed with water when sauteing veggies and everything still came out delicious. I also added some red curry paste – 1-2 tbsp – and it was sooo good. Thanks for this great recipe – a staple in my household!
Wow! Amazing! Love this recipe, and no dairy a plus. My Husband loves it. I was skeptical at first with blending the mixture, but it turned out soooo good. Thanks for sharing.
You’re very welcome, Latasha! I’m so happy you and your husband enjoy the chowder! Thanks for the sweet note!
Omygoodness delish! I used smoked paprika and vegetable broth in place of water and a bit of turmeric for some gorgeous color!
That’s awesome! I need to try that myself! Thanks for the inspiration, Geri! xo
Just wondering how much water you are using to cook the.corn. Don’t want to mess it up .
I get it
This was so good! I doubled the recipe and made a few tweaks (mostly thanks to some other comments!):
– used 2 red potatoes and 1 large sweet potato
– added half a head of cauliflower that I needed to use
– added a bit of spicy green curry paste
– after I boiled the corn, I sauteed all of the uncooked veggies except the potatoes in the same big pot; then added the coconut milk, veg broth and potatoes; once they were soft, I gave it a few pulses with my immersion blender
Definitely will be making this again — thanks!!
Thanks so much for letting us know your adjustments! Sounds absolutely marvelous!! xo
I’ve been vegan for almost two years and am always looking for comforting and cozy recipes that remind me of food I ate before going vegan. This sure fit the bill! I’ve made creamy soups with cashew cream and was skeptical about using coconut milk, but it really went well with the sweet corn! I’m so glad I doubled the recipe, I’ll look forward to having this for lunch all week! It’s always great to have a bowl full of veggies, but when its super filling and comforting, it’s even better! Thanks for this recipe!!
Forgot to say that I didn’t use oil, just sautéed the veggies in a splash of veggie broth and that worked perfectly! The coconut milk added plenty of fat to make it rich and creamy.
Amazing! This Chowder is so delicious! I was worried the coconut milk would have an overpowering taste but it doesn’t. Gonna make a second batch and experiment with adding maybe jackfruit or cubed tofu.
This made a good chowder but I have a few comments/suggestions. First – NEVER put boiling liquids into a blender or food processor! Always let the fluids cool several minutes first. Second: You can save a lot of time and energy by not boiling the corn. Instead, place the UNshucked ears in your microwave, head to toe, and zap. The timing is 4 minutes for the 1st 2 ears plus 30 seconds for each additional ear. You may need to trim a bit off the bottom to fit them in the microwave. When done wrap them in a clean dish towel and walk away. This should be done at least 30 minutes before starting the soup. When you’re ready to start cooking, put the potato you’re boiling in a small amount of water (enough to cover) and let it cook. I cut mine into quarters, both to reduce cooking time and to make it fit better into my food processor. When the corn is cool enough to handle shuck, remove the silk and cut in 1/2. Stand the cut side on your cutting board and slice down carefully, Slice deeper than you think you should, so you get all the “milk” from the corn. I keep the husks for other recipes, like corn risotto. Place 1/2 the kernels in the blender and 1/2 with the sauteed veggies. Once you’ve fished the cooked taters from the pot, you now have lovely starchy water to add to your soup. And it’s hot, so it doesn’t mess up your soup by adding cold liquid to the hot soup you’re trying to thin out. I didn’t have Cajun seasoning but all you need is oregano, paprika, cumin, sage and a light dusting of cayenne. Also add a bit of nutmeg – always add nutmeg to anything dairy (and yes, I’m counting coconut milk as dairy). I skipped the carrots and the soup was still very tasty and colorful. Lastly – if you’ve softened all the sauteed veggies there’s no need to cook for any additional time. Once you’ve added the creamed corn and taters, bring to a boil, add additional liquids to bring to your desired constancy, adjust seasonings and turn it off. If you cook for another 20 minutes you’ll have mush, not chowder. Thank you for reading this long post, I hope it helps.
I know this is a dumb question but can this be frozen for a later time. Trying to find some meals I can freeze and this is a favorite
Thanks
Elizabeth
Hi Elizabeth! Not a dumb question at all! Yes, you can absolutely freeze the chowder! Hope you enjoy!
We really enjoyed this recipe. Since fresh corn is out of season I substituted frozen corn and it was great. I didn’t have any Cajun Seasoning so used smoked paprika and other herbs and it was awesome. I fixed both potatoes in the early part of the recipe and after I had all the ingredients in the pot I took some out and blended it together with a little Arrowroot. The coconut milk is a great way to make it vegan and certainly does not come across in the taste. One other thing – I used a bay leaf or two – it adds so much depth to any soup. Thanks for a great recipe
I’m so happy to hear it! Thanks so much for sharing! xo
To be honest the first four or five times I made this chowder I didn’t use the canon seasoning either. I never had used it before and thought the chowder was excellent without, using a little extra paprika and whatever else I felt. Wow I was missing out. I got “Louisiana Cajun” seasoning and I will never (be able to) leave it out again! What an immensely delicious experience this chowder is. I highly recommend you try again with the Cajun! I actually left for the end as my kids won’t like the heat but my husband and I piled it on ?
Love this chowder!!
This was seriously awesome. My omnivore hubby said he would like to have it added to our rotation. Thanks!!!
That’s so great to hear! Thank you, Renee!
This looks amazing!! Hmmm, I’m wondering if this could be cooked in the crockpot?
I made this for dinner tonight and it was delicious!! I will definitely make it again. The fresh corn did not look good at the market so I ended up using frozen (3 cups) but I don’t think it took anything away from the taste. I also only used one teaspoon of Cajun seasoning because my mix is pretty spicy and I was concerned it would be too much. I loved the flavor and texture and enjoyed every spoonful. Thank you so much for sharing the recipe!
WOW!!! This will definitely go into my favorites! Do you happen to have the nutritional value..?
If I wanted to make this with frozen corn, do you know how much corn I would need?
Loved this! Followed recipe – well, rather that boiling corn and potatoes, I cooked them in microwave while I was chopping the other veggies. First time using coconut oil and using the milk and potato to thicken! My revoke seasoning was hot, so I put less of that in. We are doing the Daniel Fast, but this will be added to our regular diet!
Didn’t check autocorrect- than, Creole, instead of Cajun
This a nice and hearty chowder but a little too sweet tasting. I added hot sauce and it was all good. Eating with saltines also helped with the sweetness.
I rarely leave comments on recipes but I just LOVE this one!! I have made it so many times and can’t believe how creamy and hardy it is. Definitely one of my favorite meals, thanks for sharing!
This is a go to recipe for me! It is so good! When I’m too busy or corn isn’t in season I use one bag of the Trader Joe’s roasted frozen corn kernels and it works great FYI to anyone short on time!
This very good with a limited number of ingredients. Vegan and oh so tasty!
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Hi Barbara!
I’m so glad you like the corn chowder! Yes, please feel free to share a link in your roundup 🙂 xo
I have been meaning to leave a comment for a while. This is the best chowder I’ve ever had. It has become a staple in our home and we all love it. We are not vegans but incorporate as many veggies into our diet as possible and we absolutely love this recipe. I have a 3 and 5 year old who can only handle a moderate amount of spice so I leave out the Cajun seasoning and either use only the Cumin and Smoked Paprika, or sometimes I make it with Rosemary, Sage and Thyme instead. I brought this chowder for a Thanksgiving Feast and it was a hit. Everyone wanted the recipe. Thank you for providing such a satisfying dairy-free chowder!!!
This chowder is yummy. I didn’t use the coconut oil (just sautéed the veggies in a little vegetable broth), used 4 Yukon gold potatoes, frozen corn kernels and smoked paprika, increased the garlic to about 7 cloves., and added a little ground flax seed with the salt and pepper to the individual bowls. I’m WFPBNO, but even my sometime meat and dairy eaters loved it. Thanks so much!
You’re so very welcome, Elizabeth! Your changes sound amazing and I’m so glad you enjoy the chowder! Thanks for the feedback! xo
Is canned corn an option?
Hi Sam,
Absolutely! I’d go with two (14-ounce) cans and drain them before you add them in the chowder 🙂 Hope you enjoy!
Thank you! Seriously the best vegan soup ever!!
This is absolutely delicious!!!. I substituted 50 cal/cup coconut milk. The soup tastes like it should be uber fattening, but there’s no guilt here whatsoever, and so very healthy. I’d put this in my top 5 fave soups. Ever.
I’m so happy you like it, Becky! Thanks so much for your sweet note! 😀
Made this tonight and it was ally good , but I only used 3/4 tsp of the Cajun seasoning. So unless you really spicy don’t use the 2 tsp. I plan to leave it out next time. S
I made this soup tonight so I could have it for the week and it is INCREDIBLE!!! I just went vegan and this will definitely be a staple in my diet. Thank you for sharing the recipe!!
Wahoo! Thanks for the sweet note, Courtney! I’m glad you love the soup. Enjoy! xo
I’m almost speechless. This chowder is so delicious. It’s amazing. I am so happy. My belly is happy. Thank you!
Isn’t it lovely? Definitely a gem to put on repeat. Thanks so much for the sweet note, Katrina!
The chowder was fabulous!! Even though I used light coconut milk and sautéed the veggies in vegetable broth (instead of oil) the soup was hearty and chuck filled with flavor.
I made the soup last week and am making another batch tonight. This soup will be in my rotation all winter.
Thanks for publishing such a great recipe!
That’s so awesome to hear! Love your adjustments, and I’m happy you’re enjoying the chowder. Thanks for sharing, m’dear! xo
I love to read your recipes. I appreciate you to continue your hard work. Thanks for sharing your knowledge.
Yum! Family favorite. I double it
That’s so great! – The only thing better than one batch of vegan corn chowder is a double batch of vegan corn chowder 😀 So happy your family loves it! xoxo
OH MY GRACIOUS,
This chowder was/is so doggone good. My sister who is not Vegan but ADORES corn, I can’t wait to prepare this chowder for her.
I AM GIVING YOU 5 STARS!
Linda! Thank you so much! I’m so psyched both you and your sister enjoy the chowder! I have found it to be quite the crowd pleaser! Thanks so much for the enthusiastic, sweet note! 😀
Saved to my favorite recipes. This is delicious!
Wahoo! I’m so happy to hear it. Thanks, Barb! xo
Can you do this in the crockpot?
Hi Mandy,
Absolutely! Follow all the same steps, but cook on low for 4 hours in a crock pot. As a side note, the soup comes together pretty quickly on the stove top, so I don’t think slow cooking is necessary. But if that’s your preferred method, it will definitely work! xo
This looks so good! Its so nice to have a robust vegan option for soup!
My pleasure! Enjoy, Suzanne! xo
Thanks for sharing! Does it freeze well?
Hi Vanessa!
It does! I like to store mine in glass jars, but if you’re concerned about them breaking, you can use tupperware containers or use freezer zip lock bags 😀 xo
I made this vegan corn chowder for dinner. What a hit! My husband could not get enough. I found I needed to add more of the spices, however, my spices are a bit old so they may have lost a bit of potency. It makes a nice amount so we have 2 days of meals for our family. Thanks for creating this great chunky soup. I will definitely be making it again. I’ve shared the recipe with my family because it’s so good.
I’m so happy you and your husband like it, Maria! Thrilled you’ll be making it again! xoxo
This recipe is SO GOOD!! Pin it to cook later.
This was pretty good. I like the creamy broth base like this so much better than with a non dairy almond or soy. This doesn’t have the weird artificial flavor those sometimes have. Thanks for sharing!
My pleasure! Happy you like it, Emily. xoxox
Delicious 🤤 creamy yummy vegan corn soup. I added thyme, sage, bay leaf & rosemary spices. I used vegetable broth. The coconut 🥥 milk 🥛 is the secret star ⭐️ ingredient. I used a 10oz bag of frozen corn split for half blender & half into chopped veggie soup pot. Thank you so much for this recipe.
Love it! Thanks, Renee!!
Your recipe is delicious but I find the recipe itself confusing. The instructions with the potatoes is not clear, you list avocado oil and celery within the instructions but those aren’t in the ingredients list.
Hi Amber,
Sorry about that. I recently revised the recipe and apparently I didn’t catch all of the changes I needed to make. I made the fixes for the oil and celery, so it should be good now.
In terms of the instructions with the potatoes, I’m not sure how to make it more clear. You boil both of the potatoes together (separate from the chowder). One gets blended with the corn, coconut milk, etc to make the chowder/broth mixture, and the other is added into the chowder itself so it remains chunky. Let me know if you have any other questions. xo
I made this a few months ago for some vegan friends and served with homemade bread and they loved it. I sent them home with the leftovers. I know they really loved it because they’ve mentioned it several times since. The problem is that I didn’t love it. Obviously it’s me. My problem is coconut milk. Corn is sweet on its own and for me, coconut milk just makes it too sweet.
I tried it again and messed with it. I used a bag of frozen mirepoix which saved time, vegetable broth, Trader Joe’s roasted frozen corn and I left the blender in the cupboard and thickened at the end with mashed potato flakes. Potato flakes make gross mashed potatoes but they’re great to thicken soups and gravies. Kept the spices the same and added some red pepper flakes and garlic powder. For me, it turned out great.
Obviously it’s a good recipe but for people who don’t like coconut milk outside of desserts and curries, it provides a good base or starting point.
Hi Scott,
Thanks so much for sharing this! This is very helpful to other people looking to make the recipe. I bet adding a couple tablespoons of cider vinegar would help bring a tang to offset the sweetness as well! Appreciate you taking the time to provide suggestions! 😀 xoxo
This was so good. We are meat eaters at my house but this vegan dish really hit the spot and satisfied. It was the perfect amount of richness without feeling too heavy. Thanks so much!
That’s great to hear, Tricia! I’m happy you and your family enjoyed it! xo
I saw the calorie count above but I am wondering how much is in a serving size?
This soup was amazing! So creamy and my family had no idea it was vegan! So creamy and tasty. I went the canned corn method so I used slightly less broth and it was perfect.
So thrilled to hear it, Jac!! Thanks so much for the sweet note! xoxo
This was so freaking good. I used a bag of frozen corn that I let defrost a bit. And I like a chunkier soup and did not want to dirty my blender so I just used a potato masher at the end to mash some of it. Worked perfectly. I’m making it again very soon. To those saying they’re gonna use chicken broth, come on?! Can’t you leave the poor chickens alone for this one? #FriendsNotFood 🙂
Thanks for the sweet note, Angela! I’m happy you enjoy the chowder. I appreciate you sharing the changes you made in preparing the recipe, as that helps people who don’t have a blender 🙂 Very helpful! xoxoxo
I made this recipe a while back and it remains one of my carnivore boyfriend’s favorite vegan meals. I love this chowder!
So thrilled to hear it, Marci!
Lovely soup for the vernal equinox! I swapped the potatoes for a big Hopi squash and halved the amount of corn. I also subbed celery for the peppers but other than that I followed the recipe to a T! It turned out great, lots of happy harvest celebratees. Happy fall 🙂
@Mathilda Bofinger,
*autumnal not vernal my bad lol
Those changes sound amazing! So thrilled you enjoy the chowder…I’ll have to try it using your method next time! Sounds incredible! xoxo
Fabulous chowder….super sweet and delicious with a hint of heat. I add black beans or white kidney beans for extra protein. It’s a staple in our household.
I’m so thrilled to hear you enjoy it, Tammy! I love the idea of adding beans – I’ll try this myself the next time I make the chowder! xo
What might be a good way to add a little more protein to this dish?? I absolutely love it, but would like to have a bit more protein. Thanks!
Hi Jess! For plant-based protein options, I would go with beans, lentils, or quinoa. If you enjoy tofu, you could go that route too!