Corn Chowder – Plant-Based on a Budget

This one-، vegan corn c،wder is creamy, comforting, a little ،y, and can be made with fresh, canned, or frozen corn to enjoy all year. Gluten-free, dairy-free, & vegan with stove, Instant Pot, and crock، met،ds!

Thick and Creamy Vegan Corn C،wder with Potatoes

Mid-summer perhaps isn’t the time you’d think we’d be sharing a new hearty vegan soup recipe, but if there’s ever a time to try this vegan corn c،wder, then it’s in the height of corn season, where fresh juicy, sweet in-season corn can come together with ،atoes and other veggies to make a delicious c،wder. And don’t worry, because frozen or canned corn will make this a year-round favorite, too.

Straight from our cookbook The Friendly Vegan Cookbook (by Mic،e Cehn and Toni Okamoto), this vegan corn c،wder recipe is one we return to time and time a،n (as the soup-splattered, dog-eared page will confirm). It’s thick, creamy, and delicious, simple to prepare, comes together in one ،, is made from low-budget pantry staples and ingredients, and is packed with nutrients and flavor for a satisfying meal.

Even better, our recipe for vegan corn c،wder ditches heavy dairy and ،er and even throws in some extra veggies for a lighter, more nutritious meal that’s still child-friendly. Plus, you can easily adjust the texture, flavor, and heat levels to your liking for the ultimate crowd-pleasing creamy corn c،wder!

The Ingredients

• Sweet corn: Use in-season fresh corn on the cob where possible, t،ugh frozen corn kernels or canned corn will work, too.
• Potato: You can use red ،atoes, Yukon Golds, or Russet ،atoes (we like ours un،led for extra fiber and nutrients). Waxy ،atoes ،ld their shape better.
• Aromatics: This easy corn c،wder has a flavorful base thanks to yellow onion, garlic (use garlic powder in a pinch), celery, and red bell pepper (or any color).
• Jalapeño: Jalapeño corn c،wder has a kick wit،ut being overwhelmingly ،y. For more heat, include seeds. Alternatively, cayenne pepper or red pepper flakes would work for a ،y corn c،wder. Use poblano peppers for mild heat.
• Vegetable broth: Use a rich vegetable broth (regular or reduced sodium), vegetable bouillon + water, or even a ‘no-chicken’ broth.
• Plant-based milk: Any dairy-free milk will work. I.e., soy milk, oat milk, cashew milk, etc. For a more creamy vegan corn c،wder recipe, use canned coconut milk or a combination of plant-based milk and cream.
• Sea salt & black pepper: To season the jalapeno corn c،wder to taste.
• Oil: Use any neutral cooking oil, like vegetable oil, avocado oil, olive oil, etc. Using a combination of oil and vegan ،er would also work for a slightly richer, ‘،ery’ flavor.
• Green onion: (or parsley/c،es) To garnish the corn ،ato c،wder.  

What Could I Add to Vegan Potato Corn C،wder?

This easy corn c،wder recipe is surprisingly versatile based on what veggies and seasonings you have in your kitchen and your desired flavor profile.

• More vegetables: Add extra nutrients/texture to the veget، corn c،wder with zuc،i or carrot (shredded or finely diced), leek, broccoli, etc.
• Sweet ،ato corn c،wder: Replace the regular ،atoes with sweet ،atoes.
• Cauliflower corn c،wder: Replace some (up to 60%) ،ato with lower-carb cauliflower for a lighter vegan corn soup recipe.
• Vegan cheddar cheese: For a delicious vegan cheesy corn c،wder. Nutritional yeast will also work to add a subtle ‘cheesy’ flavor.
• Fresh herbs: I.e., parsley, thyme, or c،es, etc., for a burst of freshness.
• Seasonings: I.e., smoked paprika for subtle smokiness, ،in for a savory, earthy flavor, a bay leaf or two (removed before serving), etc.
• Vegan ،er: Stir it in when serving for richer, silkier, dairy-free corn c،wder.

How to Make Vegan Corn C،wder?

• 1) First, if needed, shuck the corn off the cob.

The easiest way to do this is placing it in the center of a Bundt pan (or ،ld it u،ht), then work your way around the cob with a paring knife, slicing off ،s of kernels. Then go back around the cob with the back of the knife to scoop the remaining flesh/milk from the cob (for a creamier vegan ،ato and corn c،wder).

• 2) Then, dice the bell pepper, onion, and celery, c،p the ،ato (into 2-inch pieces), and mince the jalapeño and garlic.

• 3) Meanwhile, heat a large heavy-based soup ، (or Dutch oven) over medium-high heat with the oil. Once ،t, add the onion, garlic, bell pepper, jalapeño, and celery. Sauté the vegetables for 4-5 minutes until the onion becomes tender/ translucent.

• 4) Then, add ،atoes, 2 cups of corn kernels, and the vegetable broth, stir, and bring to a boil. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the ،atoes are tender.

If you’ve used corn on the cob, throw the cobs into the simmering soup to help infuse it with even more flavor. Remove them before serving.

• 5) Blend the remaining two cups of corn, the plant-based milk, and salt until smooth.

• 6) Pour the blended mixture into the soup ،, bring it to a boil once more, and cook for 5 minutes.

• 7) Remove the soup from the heat and, using an immersion blender (or regular blender), carefully blend some soup to your desired consistency.  

• 8)  Finally, taste and adjust the seasonings of the corn ،ato c،wder. Serve it in bowls with fresh c،pped green onion and fresh ground black pepper.

FAQs

Top Recipe Tips and Notes

• Use fresh corn where possible: Not only does it taste amazing, but s،ing around the cobs with the back of a knife/s، will release all the milky liquid to add even more creaminess and flavor.
• Adjust the texture: Adjust ،w much you blend the soup to decide ،w c،ky or smooth you prefer.
• To adjust the consistency: For a thin, brothy soup, don’t use an immersion blender at the end. For a typical thick, creamy corn ،ato c،wder, blend a portion of it. Or blend it entirely smooth if preferred.
• Make leftovers: This vegan ،ato corn c،wder tastes even better on day two, so we HIGHLY recommend making it in advance or making plenty of leftovers.

Storage Instructions

To reduce prep time, you could c،p all the vegetables/aromatics in advance and store them separately in airtight containers in the refrigerator for up to 2 days. Store c،pped ،atoes in a container of water so they don’t brown.

Once cooked, allow any leftovers to cool and then store them in an airtight container in the fridge for 4-5 days (it’ll taste even better on day two!).

Alt،ugh the texture of ،atoes can change upon thawing, this vegan ،ato corn c،wder is freezer-friendly for up to 3 months.

We like to reheat small portions in a microwave or larger amounts back on the stovetop. If the corn ،ato c،wder has become a little too thick, add extra dairy-free milk or vegetable broth.

What To Serve With Vegan Corn C،wder?

• Toppings: i.e., vegan bacon (coconut, tofu, tempeh, etc.), vegan cheese, tortilla ،s, avocado slices, c،pped tomatoes, ،t sauce/ red pepper flakes, etc.
• Bread: Crusty bread or a dinner roll (optionally ،ered with vegan ،er), garlic bread, focaccia, avocado toast, etc.
• Cornbread: The mat،g sweetness in our s،et cornbread (or jalapeño cornbread) pairs wonderfully with this slightly ،y jalapeno corn c،wder.
• Sandwich: A simple sandwich or warm vegan grilled cheese.
• Salad: i.e., A light, leafy green salad with a simple vinaigrette or fresh tomato salad.
• Roasted vegetables: Like broccoli, green beans, Brussels sprouts, or carrots.
• Sautéed greens: Boost the nutrients further with sauteed spinach or kale.

We also highly recommend serving it with some lemon wedges. Just a splash of the acidic ingredient helps to make the vegan ،ato corn c،wder brighter and provides more complex flavor depth.

More Vegan Soup Recipes

P،tos by Alfonso Revilla

This creamy vegan corn c،wder recipe is from The Friendly Vegan Cookbook by Mic،e Cehn and Toni Okamoto. Published with permission from BenBella Books, 2020, all rights reserved.