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!

Vegan Corn Chowder Recipe - gluten-free, dairy-free corn chowder with vegetables for a healthier take on the classic

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 doesnโ€™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 couldnโ€™t for the life of me figure out why the stuff turned my stomach in knotsโ€ฆuntilโ€ฆ

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, โ€œchowdahโ€ 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 knowโ€ฆitโ€™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 wonโ€™t make you curl up in a food coma and beg the chowder higher-ups for forgiveness and the whole family will love it!

Dairy-Free Corn Chowder - veggie-loaded corn chowder made vegan and vegetarian for a healthy meal

How to Make Gluten-Free Dairy-Free Chowder:

As it turns out, you donโ€™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 Iโ€™ve ever made.

Dairy-Free Vegan Corn Chowder with vegetables - thick creamy chowder recipe that requires no flour, butter, or milk

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 โ€“ I like keeping long strips of corn to make for the optimal big bite. I hope that all makes sense โ€“ holler at your girl if you need clarification on the prep method.

Note: If you donโ€™t have access to fresh corn, you can use 3 cans of corn. You donโ€™t even need to drain them before using!

Vegan Corn Chowder - thick, creamy corn chowder recipe made dairy-free and gluten-free

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 youโ€™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 arenโ€™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.

Two bowls of vegan corn chowder next to a pot of vegan corn chowder

How to Make Vegan Corn Chowder:

If youโ€™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.

Two potatoes boiling in a pot of water for corn chowder

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 sautรฉ, 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.

Saute the vegetables for corn chowder

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.

Make corn chowder broth by blending coconut milk, corn, and potatoes in a blender

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.

Add the rest of the corn and potatoes along with the chowder mixture to the pot
Vegan Corn Chowder - dairy-free, gluten-free corn chowder recipe that is easy to make and magically silky and delicious

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. Iโ€™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 donโ€™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.

Easy gluten-free dairy-free chowder recipe

More Vegan Soup Recipes:

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 Recipe - gluten-free, dairy-free corn chowder with vegetables for a healthier take on the classic

Vegan Corn Chowder

4.44 from 66 votes
Creamy dairy-free vegan corn chowder is a delicious meal perfect for those who enjoy a clean meal.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings

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
  • 1ยฝ teaspoons sea salt
  • 2 teaspoons Cajun seasoning optional
  • ยฝ teaspoon paprika optional
  • ยผ 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, sautรฉ the rest of the vegetables. Heat the oil in a large stock pot over medium-high heat. Add the chopped onion and sautรฉ, stirring occasionally, until onion is beginning to turn brown, about 5 to 8 minutes.ย 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 sautรฉed 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

*If you don’t have access to fresh corn, use 2 cans of corn, drained

Nutrition

Serving: 1of 4 ยท Calories: 360kcal ยท Carbohydrates: 46g ยท Protein: 6g ยท Fat: 20g ยท Saturated Fat: 16g ยท Polyunsaturated Fat: 3g ยท Fiber: 5g ยท Sugar: 9g
Author: Julia
Course: Soups, Stews, & Chilies
Cuisine: American
Keyword: dairy free, gluten free, vegan, vegetarian
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

Dairy-Free Gluten-Free Vegan Corn Chowder Recipe - a thick, creamy, rich, delicious chowder recipe that will blow your mind!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.44 from 66 votes (66 ratings without comment)

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Questions and Reviews

  1. 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.

    1. 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

  2. Delicious ๐Ÿคค creamy yummy vegan corn soup. I added thyme, sage, bay leaf & rosemary spices. I used vegetable broth. The coconut ๐Ÿฅฅ milk ๐Ÿฅ› is the secret star โญ๏ธ 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.

  3. 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!

  4. 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.

    1. 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 ๐Ÿ˜€ xo

    1. 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

  5. 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!

    1. 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! ๐Ÿ˜€

    1. That’s so great! – The only thing better than one batch of vegan corn chowder is a double batch of vegan corn chowder ๐Ÿ˜€ So happy your family loves it! xoxo

  6. I love to read your recipes. I appreciate you to continue your hard work. Thanks for sharing your knowledge.

  7. The chowder was fabulous!! Even though I used light coconut milk and sautรฉed 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!

    1. That’s so awesome to hear! Love your adjustments, and I’m happy you’re enjoying the chowder. Thanks for sharing, m’dear! xo

  8. 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!!

      1. Iโ€™m almost speechless. This chowder is so delicious. Itโ€™s amazing. I am so happy. My belly is happy. Thank you!

      2. Isn’t it lovely? Definitely a gem to put on repeat. Thanks so much for the sweet note, Katrina!

  9. Made this tonight and it was ally good , but I only used 3/4 tsp of the Cajun seasoning. So unless you really spicy donโ€™t use the 2 tsp. I plan to leave it out next time. S

    1. Hi Sam,

      Absolutely! I’d go with two (14-ounce) cans and drain them before you add them in the chowder ๐Ÿ™‚ Hope you enjoy!

      1. 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.