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.
How to make vegan corn chowder
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.
The ingredients for this vegan corn chowder
- red bell pepper
- fresh herbs
- soy milk
- veggie broth
That’s it! A simple soup that celebrates late summer/early fall in a hearty, wholesome, and delicious way.
Step One – Grab your best 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. My Dutch Oven is one of the most useful and versatile kitchen tools I have and although it’s a bit pricey, you will use this one over and over again (for soups, stews, sides, bread, and even desserts!) and it will last you a lifetime.
While any soup pot will do, when I have loved and trusted kitchen items, I like to share them with you. As a minimalist, I prefer few, high-quality, multi-functional products and I know many of you share that value. Besides, the holidays are upon us and I know some of you are thinking about gifts for your loved ones already.
Step two: Chop and 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.
Step three: 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, ad 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.
Tips and tricks for making perfect non-dairy corn chowder
- 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.
Serving and storing vegan corn chowder
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.
The soup should be stored in an airtight container in the refrigerator for up to 5 days.
More Vegan Soup Recipes
Now that it’s officially fall, it’s time to get our soup game on! Here are some of my other favorite vegan soup recipes:
- Italian Minestrone Soup
- Creamy Tomato Soup
- One-Pot Chickpea Vegetable Soup
- Cream of Cauliflower Soup
- Pumpkin Curry Soup
But before you leave to check those out, let’s take a look at the recipe card below.
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!
Keyword: Vegan Corn Chowder
Servings: 6 people
Calories: 188 kcal
- 1 tbsp. olive oil
- 1/2 large yellow onion, chopped
- 1 medium carrot, chopped
- 1/2 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 tsp salt
- 2 1/2 cups unsweetened soy milk, or non-dairy milk of choice.
- 1/4 cup parsley, loosely packed
- 1/4 tsp freshly ground pepper
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)