Vegan Corn Chowder [Stove, IP + Crock Pot]

Enjoy sweet, creamy, hearty, one-pot vegan corn chowder with a selection of nutritious veggies, including potato and zucchini, and either fresh, frozen, or canned corn and no dairy! Stovetop, Instant Pot, and slow cooker methods below!

What Is Corn Chowder?

Traditionally ‘chowder’ refers to a soup or stew, often made with fish or seafood, containing milk or cream, and thickened with crackers or a roux. It was traditionally a shipboard dish to provide sustenance of body and mind, though it soon became popular across Europe and America as a simple yet delicious dish.

Creamy Nutritious Vegan Potato Corn Chowder with Zucchini

This dairy-free corn chowder is taken from my cookbook with Michelle Cehn, The Friendly Vegan Cookbook. Aside from the obvious dairy to non-dairy substitutes, I’ve made a light and healthy version using plant-based milk instead of vegan cream, left the plant-based butter optional and boosted the nutrients in this veggie corn chowder further with the addition of zucchini and bell pepper. It’s also naturally thickened by pureeing a portion of the soup.

The results are a creamy and comforting soup made primarily with inexpensive whole-food plant-based pantry ingredients and perfect for filling your belly without weighing you down on chilly winter days and all through spring and summer when you're craving a hearty meal.

Plus, this vegan potato corn chowder is incredibly simple to prepare on the stovetop, and I’ve also provided methods for a slow cooker and Instant Pot corn chowder below!

The Ingredients

This vegan recipe for easy corn chowder is packed with nutrients and flavor for a super satisfying meal, made primarily with pantry staples and a few fresh elements.

• Sweet corn: I highly recommend using fresh, in-season corn when possible. However, frozen corn or canned (drained thoroughly) corn will also work.
• Zucchini: I recommend using golden zucchini (yellow squash) for the color, though regular zucchini will work.
• Potato: Most vegan corn chowder recipes traditionally use red potatoes, but Russet or Yukon Gold potatoes also work. You can use them peeled or whole.

You may also use sweet potatoes, though the healthy corn chowder will be much sweeter and works well with extra seasoning and spice.

• Other veggies: I use red bell pepper, onion, and celery.
• Garlic: Adjust the amount to taste. You could use garlic powder in a pinch.
• Jalapeño: Adjust the amount based on how spicy you’d prefer the zucchini corn chowder.

I also like to add a generous pinch or two of red pepper flakes, cayenne pepper, chipotle pepper, or some sriracha for a spicy corn chowder.

• Salt & Black pepper: I recommend using sea salt or kosher salt. For extra flavor, use celery salt. Season to taste.
• Broth: Use regular or reduced-sodium vegetable broth or ‘no-chicken’ broth.
• Plant-based milk: Use any dairy-free milk. i.e., coconut milk, soy milk, etc. For a creamier vegan corn chowder recipe, use vegan cream.
• Oil: Any neutral cooking oil will work. Vegetable oil, canola oil, avocado oil, light olive oil, etc.
• Green onion: To garnish the vegetable corn chowder. Parsley or chives also work.

What Else Could I add?

Like most soups, this vegan corn chowder recipe is also highly versatile. Here are a few ways to experiment to adjust this summer corn soup more to your liking.

• Vegan butter: A small amount of vegan butter will add extra creamy richness to the veggie corn chowder.
• Vegan cheese: A small amount of shredded vegan cheese makes for an excellent addition or garnish for the vegan potato corn chowder.
• Lemon juice: A splash of lemon juice when serving to brighten the flavor.
• Nutritional yeast: For a subtle nutty, 'cheesy', savory depth. Add 1 tablespoon to begin and increase to taste.
• Smoked paprika: To add a subtle smokiness. Adjust the amount to taste.
• Bay leaves: Add 1-2 bay leaves while the veggie corn chowder simmers, removing them before serving for extra depth of flavor.
• Thyme: Adjust the amount to taste (fresh or dried).
• Cumin: Adjust the amount to taste.
• Coconut bacon: To garnish the vegan corn soup. Alternatively, tofu or tempeh bacon would work.
• Other Vegetables: You can also boost the immune juice with extra veggies, including:
  • Carrot (finely diced. Use in place of bell pepper for a nightshade-free corn chowder)
  • Cauliflower (alongside or replace up to half the potato for lower carb soup)
  • Leek (finely sliced—to use instead of onion)

How to Make Vegan Corn Chowder?

Like many soups, this veggie corn chowder recipe is very simple to prepare. Just a bit of chopping, sauteing, simmering, and blending, and voila, a creamy, thick, and delicious vegan potato corn chowder!

• 1) First, prepare all the zucchini corn chowder ingredients; Mince the garlic and jalapeño (remove the seeds), dice the onion and bell pepper, slice the zucchini and chop the potatoes.
• 2) Meanwhile, heat a large heavy-based pan (or Dutch oven) over medium-high heat with the oil. Once hot, add the onion, garlic, bell pepper, celery, jalapeño, and zucchini. Sauté the vegetables for 4-5 minutes, or until the onion becomes tender and translucent.

• 3) Then, add potatoes, 2 cups of corn kernels, and the broth, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook the vegan corn chowder uncovered for 20 minutes or until the potatoes are tender.

• 4) Transfer the remaining corn, salt, and plant-based milk to a blender and process until smooth.

• 5) Pour the corn mixture into the soup pot, mix, and allow it to cook for 5 minutes.

• 6) Next, remove the soup from the heat and, using an immersion blender, carefully (it’s hot!), puree about half of the soup right in the pot for a creamy, chunky mixed texture.

You can also do this in a regular jug blender, transferring the soup (in batches) to be blended. Hold the lid down with a tea towel while you blend and release hot steam from the jug often, so there are no soup explosions.

• 7) Finally, serve the healthy corn chowder and optionally garnish the bowls with some thinly sliced green onion and freshly ground black pepper.

FAQs

Top Recipe Tips and Notes

• For a thicker/thinner stew: Adjust the amount of broth you add to the zucchini corn chowder and how much you puree. For an even thicker soup, add a small amount of cornstarch slurry to the soup. I recommend 1-2 tablespoons of starch mixed with equal parts water. Once added, allow the soup to cook for a few minutes until thickening.
• Puree to your desired consistency: You can leave it entirely unblended and add a bit of cornstarch to thicken the broth or puree some of it as a natural thickener. I prefer not to over-puree the soup as I like some chunky texture, but it tastes great as a smooth summer corn soup, too.
• Season to taste: Taste the vegan corn chowder just before serving and adjust the salt and pepper accordingly.
• Oil-free: Use a splash of water to sauté the veggies.
• If using fresh corn: Simmer the cobs with the liquid for extra flavor.

Storage Instructions

Make ahead: You can pre-chop/slice all the veggie corn chowder ingredients (except the potatoes) 1-2 days in advance, storing them in airtight containers in the fridge.

Fridge: Store any leftover cooled vegan corn chowder in an airtight container in the refrigerator for 4-5 days. Like most soups, it tastes even better on day two!

Reheat: I like to gently reheat the vegan corn soup on the stovetop, but a microwave will also work. If it has overly thickened, stir in a little more veggie broth or dairy-free milk.

What To Serve With Vegan Corn Chowder?

Enjoy a big bowl of this vegan potato corn chowder alone or alongside:

• Crusty bread or flatbread
• Garlic focaccia
• Garlic bread
• Vegan grilled cheese or other sandwiches
• Crackers for dipping
• A simple side salad

More Vegan Soups and Stews

• Instant Pot Vegetable Barley Soup [+ Stove, Crockpot]
• Vegetarian Instant Pot Navy Bean Soup
• Mixed Bean and Vegetable Stew

If you try this easy vegan corn chowder recipe, I’d love to know your thoughts in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla