Dinner

Vegan Corn Chowder Recipe

ByElena Hart October 4, 2026October 4, 2026

Introduction

This vegan corn chowder is a creamy, comforting soup perfect for any season. Packed with fresh vegetables and a hint of spice, it’s both hearty and flavorful without any dairy. Enjoy a warm bowl that’s easy to make and satisfying to eat.

The image shows a bowl of creamy, pale yellow soup with small bits of orange and green mixed in, topped with finely chopped green chives scattered at the center. The soup is served in a round, white bowl with a light brown rim, placed on a white marbled surface. Next to the bowl is a white bowl filled with more chopped green chives, a vintage brown pepper shaker, and a gold spoon resting nearby. The colors are soft and natural, with a smooth and thick soup texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped

1 jalapeño, diced
4 cloves garlic, minced

1 red bell pepper, diced
3 1/2 cups vegetable broth

4 cups Yukon gold potatoes, diced
4 cups fresh or frozen corn kernels
1 (14-ounce) can full-fat coconut milk

Salt and pepper to taste
Fresh chives, chopped (for garnish)

Instructions

Step 1: Heat olive oil over medium heat in a large pot. Add chopped onion, diced jalapeño, minced garlic, and diced red bell pepper. Sauté until the onions are translucent and the vegetables soften, about 5 to 7 minutes.

Step 2: Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 to 15 minutes.
Step 3: Stir in the corn kernels and full-fat coconut milk. Let the soup simmer for an additional 5 minutes to combine the flavors.
Step 4: Carefully blend roughly half of the soup until smooth using an immersion blender or regular blender. Return the blended soup to the pot and stir to combine.

Step 5: Season with salt and pepper to taste. Serve the chowder hot, garnished with chopped fresh chives.

Tips & Variations

For a milder soup, remove the jalapeño seeds before dicing.
Use sweet orange or yellow bell peppers for a different flavor profile.

To make it thicker, blend more of the soup until you reach your desired consistency.
Add smoked paprika or a dash of cayenne for extra heat and depth.
Use homemade vegetable broth for a richer taste.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.