Gather fresh corn to make this delicious vegan corn chowder! A summer soup loaded with veggies and a super creamy, dairy-free broth.

closeup of bowl of vegan corn chowder

This post was originally published in August 2018. Pictures, post, and recipe have been updated.

Corn is one of those summer vegetables I just can’t get enough of. I love corn in veggie burgers, on the cob, and in this hearty vegan corn chowder!

This corn chowder recipe is so good you won’t even believe it’s vegan.

That’s my kind of recipe right there!

ingredients for vegan corn chowder on white background

Ingredients in vegan corn chowder

  • Fresh corn on the cob
  • Garlic
  • Onion
  • Red bell pepper
  • Red potatoes
  • Vegetable broth
  • Coconut milk
  • Paprika
  • Garlic powder
  • Olive oil
  • Salt and pepper


fresh corn on the cob on white wood background

Fresh vs frozen vs canned corn

Like most veggies, fresh is the best! However, if you’re just CRAVING corn chowder outside of corn season, frozen is a great substitution.

Canned corn would work in this recipe, but it would not be as tasty.

ingredients for corn chowder in a soup pot simmering

How to make vegan corn chowder

  1. Start by heating up the olive oil and sauteeing the onions and bell pepper.
  2. Add the garlic and cook for 1-2 minutes.
  3. Add the vegetable broth, potatoes, corn, and seasonings and bring to a simmer. Cook for about 15 minutes until the potatoes are cooked through. You’ll be able to easily pierce them with a fork.
  4. Add about half of the soup to a blender with a can of coconut milk. Puree until smooth.
  5. Add back to the soup pot with the rest of the soup and mix well.

pouring soup from a blender into a soup pot

By blending half the soup, it makes the chowder super creamy without having to add any sort of heavy cream. The coconut milk enhances the creaminess and the flavor does not shine through.

vegan corn chowder in a white soup pot

Storing homemade corn chowder

Leftovers keep in the fridge for about 1 week in an airtight container.

Can you freeze vegan corn chowder?

I wouldn’t recommend it. Potatoes in soups do not freeze well! They absorb a lot of liquid and become grainy when thawed out.

two bowls of vegan corn chowder with yellow napkin

Serving suggestions:

spoonful of vegan corn chowder over a bowl


If you tried this vegan corn chowder recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

closeup of bowl of vegan corn chowder

Easy Vegan Corn Chowder

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This creamy corn chowder recipe is not only healthy and easy to make but perfect for summer dinners. Fresh corn, red potatoes, and red peppers make this plant-based meal so delicious.
Course Dinner, Lunch, Soup
Cuisine American, Gluten Free, Vegan, Vegetarian
Keyword easy vegan soup, healthy soup recipe, summer soup recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 308kcal
Author Amanda


  • 2 Tablespoons olive oil
  • 3 cloves garlic minced
  • 1/2 large yellow onion diced (about 3/4 cup)
  • 1 red bell pepper diced
  • 3 medium-sized red potatoes cubed (about 4 cups)
  • 4 ears of corn about 4 cups (see notes for substitution)
  • 3 cups vegetable broth
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 14-ounce can full-fat coconut milk
  • chopped green onions for garnish


  • Pour olive oil into a large soup pot on low-medium heat.
  • Add onion, and bell pepper. Cook for 5-7 minutes until veggies are soft
  • Add garlic and cook until fragrant (about 1 minute).
  • Shuck corn and cut kernels off the cob.
  • Add vegetable broth, corn kernels, potatoes, and seasonings to the pot. Bring chowder to a boil then reduce heat and simmer until the potatoes are cooked (about 15 minutes). You can check by sticking a fork through the potato.
  • Using a ladle, spoon half of the chowder into a blender. Add coconut milk. Blend until smooth.
  • Pour blended soup back into the soup pot and mix well. Taste and adjust seasonings if needed.
  • Serve with chopped green onions.


  • You can substitute fresh corn with frozen corn. I would not recommend substituting it with canned corn.
  • Leftovers keep in the fridge in an airtight container for about 1 week.


Serving: 11 serving (1/4 recipe) | Calories: 308kcal | Carbohydrates: 47.2g | Protein: 7.9g | Fat: 12.4g | Saturated Fat: 8.8g | Sodium: 520mg | Fiber: 5.9g | Sugar: 10.1g
Tried this recipe?Mention @themindfulavocado or tag #mindfulavocado!

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