This vegan corn chowder is so rich and creamy, no one will believe it's non-dairy! Filled with late summer vegetables and fresh herbs for a warm and hearty soup to enjoy at the tail end of summer. Made in 30 minutes!
September is coming to an end and summer is now officially over. While I had the most amazing summer, I can't feel too distraught over summer's end because NOW IT'S FALL and fall is the most magical time of year. During this transitory time between summer and fall, I love creating recipes that feature late summer vegetables while providing the comfort of cozy fall food.
And so, on this late September day, I bring you my creamy and classical vegan corn chowder.
I love this vegan corn chowder because:
- It’s easy to make. It can be made in just one pot and in under 30 minutes!
- It makes a ton! I like to make this soup on Sunday and enjoy it throughout the week for easy grab-and-go lunches.
- this soup is rich, creamy, and oh so delicious
- but also packed with vegetables for a healthy wholesome meal
Let’s take a closer look at how to make this soup.
Recommeded Ingredients & Equipment
One of the best parts about this corn chowder is it’s made with just about 8 ingredients. It is filled with late summer vegetables like corn and red bell pepper and the rest of the ingredients you likely already have on hand.
Ingredients & Substitutions
- Olive Oil
- Vegetables - I use a mixture of carrots, red bell pepper, and russet potatoes
- Yellow Onion
- Vegetable Broth
- Corn - When corn is at it's freshest, this recipe is best made with corn on the cob. Simply cut the corn kernels off the cob and place them directly in the soup. When corn is not in season you can either use canned or frozen corn.
- Herbs - You will need a bay leaf, fresh thyme, and fresh parsley
- Non-Dairy Milk – Any thick, neutral flavored milk will do. I recommend soy, cashew, or macadamia nut. Whichever you choose, make sure to get unsweetened.
- Salt and Pepper
Recommended Equipment
Most importantly, you will need a good soup pot. I love my Dutch Oven from Le Creuset for soups. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. Although it’s a bit pricey, you will use it over and over again (for soups, stews, sides, bread, and even desserts!) and it will last you a lifetime.
In addition, you will need a good chef’s knife, cutting board, baking sheet, vegetable peeler, and basic kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Corn Chowder
Step One: Sauté the vegetables
To start, chop all the vegetables. That's the onions, carrots, bell peppers, and potatoes.
A note on potatoes: While we are often taught that the proper way to eat a potato is to peel it first, I often opt to keep the potatoes with the skin on and wash the potatoes thoroughly. The skin of potatoes contains a lot of nutrients and vitamins that are otherwise lost and add a nice texture to the potato that can become mushy.
Once your vegetables are chopped, sauté the onions, carrots, and bell peppers over medium heat.
Disclosure: This post may contain affiliate links.
Step Two: Add the Remaining Ingredients
Once the sweet fragrance of onion fills the kitchen, add the vegetable broth, potatoes, corn, and herbs. Simmer for about 10 minutes until the potatoes are easily pierced by a fork. Once potatoes are tender, add everything else and return to a simmer until the soup is heated all the way through.
And that’s it! A little bit of sautéing and simmering and you’ve got yourself a warm and hearty vegan corn chowder.
Serving and Storing
Let soup cool 10 minutes before serving it. Serve it with fresh ground pepper and crackers. For extra protein, add tofu bacon on the top.
Store the soup in an airtight container in the refrigerator for up to 5 days.
Tips and Tricks
- This corn chowder is very versatile. That means you can adjust herbs and spices as you please and experiment with different vegetables. Zucchini and mushrooms make a nice addition.
- Keep a close eye on the potatoes; you want to add the soy milk when the potatoes are pierceable with a fork but not overly soft. If they are cooked beyond 10-12 minutes, the potatoes will get mushy.
- When corn is at it's freshest, this recipe is best made with corn on the cob. Simply cut the corn kernels off the cob and place them directly in the soup.
- Make sure to use unsweetened non-dairy milk. Typically non-dairy milk is slightly sweetened and, when used, creates an overpowering sweetness to this soup.
More Vegan Soup Recipes
- Italian Minestrone Soup
- Creamy Tomato Soup
- One-Pot Chickpea Vegetable Soup
- Cream of Cauliflower Soup
- Pumpkin Curry Soup
Vegan Corn Chowder
Ingredients
- 1 tbsp. olive oil
- ½ large yellow onion, chopped
- 1 medium carrot, chopped
- ½ red bell pepper, diced
- 2 cups vegetable stock
- 2 cups cubed potatoes, (about 2 small Russet potatoes)
- 3 cups corn
- 1 bay leaf
- 1 tsp. fresh thyme
- 1 teaspoon salt
- 2 ½ cups unsweetened soy milk, or non-dairy milk of choice.
- ¼ cup parsley, loosely packed
- ¼ tsp freshly ground pepper
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onions, carrot, and red bell pepper and sauté, stirring occasionally, for 5 minutes, until the onions are translucent and fragrant.
- Add vegetable broth, cubed potatoes, corn, bay leaf, thyme, and salt. Bring to boil and reduce heat to a simmer. Simmer for about 10 minutes until potatoes are tender and easily pierced with a fork. Add soy milk, parsley, and pepper. Cook for an additional 3 minutes, until the soup is heated all the way through.
- Serve immediately with fresh herbs and tofu bacon (optional)
Notes
- Keep a close eye on the potatoes; you want to add the soy milk when the potatoes are pierceable with a fork but not overly soft. If they are cooked beyond 10-12 minutes, the potatoes will get mushy.
- When corn is at it's freshest, this recipe is best made with corn on the cob. Simply cut the corn kernels off the cob and place them directly in the soup.
- Make sure to use unsweetened non-dairy milk. Typically non-dairy milk is slightly sweetened and, when used, creates an overpowering sweetness to this soup.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Lisa says
This soup tastes mild and was a bit on the watery side.
Zen says
I had only frozen veg and unsweetened coconut milk on hand but it’s still very good. I imagine with fresh veg and unsweetened soy milk it would be even better. Thanks for sharing!
Annie says
I haven't made this yet, but am planning on it - it sounds delicious! Can you tell me if it can be frozen? Thank you!
Sarah says
I haven't frozen it, but it should be fine. When you're ready to eat it, let it thaw in the refrigerator the night before.