Extra Creamy Vegan Corn Chowder | Prize Winning Recipe (2024)

This Vegan Corn Chowder will definitely hit the spot with its signature creamy texture. Ready in less than an hour, it can serve as a quick and hearty meal.

We are pros at providing restaurant-quality recipes even for entry-level home chefs. Be it vegan pumpkin muffins, vegan mac and cheese, or this vegan corn chowder, all can be prepared with simple ingredients and easy-to-follow instructions!

Why you’ll love this recipe

• Easy. This soup is super simple to make and comes together in no time!
• Budget-friendly. No fancy or expensive ingredients are required for this recipe.
• Healthy. Packed with vegetables and without any dairy, this is a healthier soup.

What I love about this recipe is just how cozy and hearty it is. If you’ve tried standard chowder before, you’ll be blown away by how incredible this one is!

Ingredients needed

For such a fancy-looking soup recipe, you’ll love the simple ingredient list. Here is what you’ll need:

• Olive oil. Or any other neutral flavored oil.
• Yellow onion. Diced
• Red pepper. Diced.
• Celery sticks. Remove the stalks and dice before using.
• Potato. Peeled and diced.
• Flour. All-purpose flour.
• Plant-based milk. Soy, almond, or oat milk.
• Vegetable broth. Make it yourself or use store-bought.
• Celery salt. To taste.
• Smoked paprika. To taste.
• Dried parsley. Finely chopped.
• Corn. Freshly shucked corn is preferred, but canned or frozen corn works well.
• Apple cider vinegar. Adds a tangy flavor to the dish.
• Salt and pepper. To taste.
• Green onion. Finely chopped.
• Cilantro. For garnish.

How to make vegan corn chowder?

Simple is an understatement for this recipe. It follows a quick 5-step process that comes together in no time.

Step 1: Sautée red pepper, onion, and celery

Heat up a large cooking pot to prepare it before adding olive oil. Then add the red pepper, onion and celery sticks to sautée for 8 to 10 minutes to soften them up on medium heat.

Step 2: Add the potatoes, flour, milk, and broth

Once sautéed, throw in your potatoes, followed by the flour, all the while stirring to ensure that everything gets coated evenly. After letting it cook for a minute, grab your choices of milk, such as oat, soy or almond milk, and add it along with your vegetable broth.

Step 3: Boil, simmer and tenderize

Now that you have a watery mixture in the pot, add in dried parsley, smoked paprika and celery salt. Blend all of it in well and set the mixture to boil. When it starts to boil, cover up your cooking pot and turn the heat down to simmer.

Let it simmer for 20 minutes, as the potatoes will take some time to tenderize. This will also help achieve a thick and creamy soup-like consistency.

Step 4: Add and cook corn kernels

Once done, add in the corn kernels, gradually stirring and mixing in the mixture, and again let it cook for another 10 minutes so that the corn kernels are softened up as well.

Step 5: Blend to thicken the chowder

In a cup, take some of the soup and put it into a blender, and blend till there are no bits and pieces left in it. Now add it back into the pot and mix well for some extra thickness.

Tips to make the best recipe

• Let it simmer on low heat for some extra time to result in that extra creamy thickness in your chowder.
• For an even creamier soup, swap out the milk for full-fat coconut cream or milk from a can.
• If you use frozen corn for the recipe, be sure to thaw it before adding it.

Storage instructions

To Store. If you have leftovers, you can refrigerate them it an air-tight container for 3 to 4 days.

To Freeze. Let the soup sit out till it is room temperature before transferring it to a freezer-safe container. It can last up to 2 months in your freezer.

Reheating. Either microwave portions of the soup for 20-30 seconds or reheat in a soup pot until hot.

What do you serve corn chowder with?

The best thing to pair with corn chowder is anything to soak up the gloriously hearty soup. Here are some ideas:

• Rolls
• Buns
• Brioche bread

Frequently asked questions