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–+ servings
vegan corn chowder

Vegan Creamy Corn Chowder

A creamy, comforting vegan corn chowder that stays completely dairy-free while getting its richness from coconut milk. This filling one-pot soup comes together in about 40 minutes.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Choose Serving Size 4

Ingredients 

  • 2 cups corn
  • 3 stalks celery chopped
  • 1 bell pepper diced
  • 1 carrot peeled, cubed
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 Tbsp olive oil
  • 5 cups water or veggie broth
  • 1 sprig oregano fresh
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 cup full-fat coconut milk
  • 1 cup vegan cheese shredded
  • 1 Tbsp greens chopped
  • 1 handful mint fresh
  • extra corn and coconut cream for serving
  • salt and pepper to taste

Instructions

  • Heat the olive oil in a large pot over medium heat.
  • Add the garlic and onion and saute for about a minute, until fragrant.
  • Add the bell pepper, carrot, celery, and corn. Cook, stirring, for about 4 more minutes.
  • Add the paprika and water. Stir to incorporate.
  • Add the oregano sprig and the bay leaf, and bring to a boil.
  • Reduce the heat to low, cover, and let it cook for about 15 more minutes.
  • Remove the bay leaf and oregano sprig.
  • Transfer half of the mixture to a food processor. Add the coconut milk and blend until smooth.
  • Transfer the blended mixture back to the pot. Add the vegan cheese and stir to combine.
  • Sprinkle with extra corn.
  • Top with coconut cream and chopped mint, and enjoy!

Notes

Blend more of the pot for a thicker chowder, or less for a brothier soup with more whole kernels. Store leftovers in an airtight container in the fridge for up to 3 days.