Best Vegan Corn Chowder Recipe with Potatoes for Dinner

The creamy, dreamy texture of this vegan corn chowder with potatoes is pure comfort in a bowl. Imagine the sweet burst of tender corn kernels, the velvety richness of perfectly cooked potatoes, and just the right hint of smoky spices to tie it all together. This is the kind of recipe that makes you want to grab a spoon and dive in, whether it’s a chilly evening or you just need a warm hug in food form. Trust me, once you try it, this chowder will be your go-to dinner recipe!

I first made this vegan corn chowder when I was craving something hearty but didn’t want to use heavy cream or butter. The potatoes lend their natural creaminess, and the combination of plant-based milk and vegetable broth creates a luscious base that feels indulgent without being over the top. The result? A chowder that’s healthy, satisfying, and so delicious, you won’t believe it’s 100% vegan!

What’s even better is how quick this recipe comes together. Whether you’re cooking for a crowd, meal prepping for the week, or just whipping up something easy after a long day, this chowder checks all the boxes. Plus, the ingredients are simple pantry staples—nothing fancy or hard to find. Let’s dive into what makes this recipe shine!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 40 minutes, this vegan corn chowder is perfect for weeknight dinners or meal prep.
• Simple Ingredients: Everything you need is likely already in your pantry or fridge, no specialty items required.
• Comfort in a Bowl: Creamy, cozy, and loaded with flavor—it’s like a warm hug on a cold day.
• Naturally Vegan: No dairy, no meat, and still packed with satisfying richness and flavor.
• Kid-Friendly: Even picky eaters love the sweetness of corn and the creamy texture of potatoes.
• Versatile: Perfect for dinner, lunch, or as a starter for a larger meal. It’s also great for potlucks!

What sets this vegan corn chowder apart is the balance of sweetness from the corn, the creaminess from the potatoes, and the subtle smoky flavor from paprika and a touch of cumin. You won’t miss the dairy at all—this recipe is proof that plant-based cooking can be just as indulgent as its traditional counterparts.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a bowl of cozy deliciousness. You probably have most of these items already in your kitchen!

• Corn kernels: Fresh, frozen, or canned—whatever’s easiest for you. Fresh corn gives the sweetest flavor, but frozen works beautifully too.
• Potatoes: Yukon gold or russet potatoes are ideal for their creamy texture when cooked.
• Onion: A yellow or white onion adds depth and sweetness to the base.
• Garlic: Fresh garlic cloves, minced, for that aromatic kick.
• Celery: Adds a subtle crunch and earthy flavor to balance the sweetness of the corn.
• Carrots: For a touch of color and natural sweetness.
• Vegetable broth: Use a low-sodium option to control the salt levels in the chowder.
• Plant-based milk: Unsweetened almond, soy, or oat milk for a creamy base.
• Smoked paprika: For that smoky depth that makes the chowder irresistible.
• Ground cumin: A pinch adds warmth and complexity.
• Salt & pepper: Essential for seasoning and bringing out the flavors.

Optional add-ins include fresh parsley for garnish, a squeeze of lemon for brightness, or even a sprinkle of vegan cheese for extra indulgence. Feel free to make it your own!

Equipment Needed

• Large pot: A heavy-bottomed pot or Dutch oven works best to cook the chowder evenly.
• Sharp knife: For chopping the potatoes, onions, and other veggies.
• Cutting board: A sturdy surface for prepping your ingredients.
• Wooden spoon: Ideal for stirring the chowder as it simmers.
• Blender or immersion blender: To achieve that perfect creamy texture. An immersion blender is my favorite for ease!
• Ladle: For serving the chowder into bowls.

If you don’t have a blender, you can mash the potatoes manually for a chunkier texture—it works just as well! Just make sure your pot is big enough to hold all the ingredients comfortably.

Preparation Method

1. Prep the ingredients: Peel and dice the potatoes into small, even cubes. Finely chop the onion, celery, and carrots. Mince the garlic.
2. Sauté the veggies: Heat a tablespoon of olive oil in your pot over medium heat. Add the onion, celery, and carrots. Cook for about 5 minutes until softened, stirring frequently. Toss in the garlic and sauté for another minute.
3. Add the potatoes and spices: Stir in the potatoes, smoked paprika, and cumin. Let the spices toast for about 30 seconds to enhance their flavor.
4. Add the liquids: Pour in the vegetable broth and plant-based milk. Bring to a gentle boil, then reduce the heat to a simmer.
5. Add the corn: Stir in the corn kernels and let everything simmer for about 20 minutes, or until the potatoes are fork-tender.
6. Blend for creaminess: Use an immersion blender to puree a portion of the chowder to your desired consistency. If you prefer a chunkier texture, blend just half and leave the rest intact.
7. Season to taste: Add salt and pepper to suit your taste buds. Stir well and let the flavors meld for another 5 minutes.
8. Serve: Ladle the chowder into bowls, garnish with fresh parsley, and enjoy while warm!

If your chowder feels too thick, add a splash of vegetable broth or plant-based milk to thin it out. For extra flavor, you can sprinkle some nutritional yeast or drizzle a bit of olive oil on top before serving.

Cooking Tips & Techniques

• Use fresh corn when possible: Fresh corn adds unparalleled sweetness and texture to the chowder. If it’s not in season, frozen is a great alternative.
• Blend carefully: If using a blender, let the chowder cool slightly before blending to avoid splatters. An immersion blender simplifies this process!
• Don’t overcook the potatoes: Keep an eye on the simmering time to ensure the potatoes stay creamy and don’t turn mushy.
• Adjust seasoning at the end: Taste the chowder once cooked and tweak the salt and pepper levels to your preference.
• Make it ahead: The flavors deepen as the chowder sits, making it even better the next day.

Pro Tip: If you want a slightly smoky twist, you can roast the corn ahead of time or add a dash of chipotle powder!

Variations & Adaptations

• Gluten-Free: This recipe is naturally gluten-free, but double-check your vegetable broth to ensure it’s certified gluten-free.
• Add protein: Stir in cooked chickpeas or white beans for extra heartiness and protein.
• Spicy version: Add diced jalapeños or a pinch of cayenne pepper for a spicy kick.
• Seasonal swaps: In fall, try adding diced butternut squash or sweet potatoes. In summer, mix in fresh zucchini or bell peppers.
• Personal favorite: Sometimes, I’ll top the chowder with crunchy croutons or roasted pumpkin seeds for texture—it’s a game-changer!

Serving & Storage Suggestions

Serve this vegan corn chowder warm, garnished with fresh parsley or a sprinkle of smoked paprika for color. Pair it with a crunchy baguette or a side of vegan salad for a complete meal. It’s also delicious on its own!

To store, let the chowder cool completely before transferring it to an airtight container. It will keep in the refrigerator for 5 days. For longer storage, freeze in individual portions for up to 3 months. When reheating, thaw overnight in the fridge and warm on the stove, adding a splash of broth if needed to adjust the consistency.

Pro Tip: The flavors deepen as it sits, so it’s even better the next day. Perfect for leftovers!

Nutritional Information & Benefits

This vegan corn chowder is not only delicious but packed with wholesome nutrients:

• Calories: Approximately 250 per serving
• Rich in fiber: Corn and potatoes provide gut-healthy fiber.
• Vitamins: Loaded with vitamin C, potassium, and beta-carotene from the veggies.
• No cholesterol: Being plant-based, this chowder is heart-friendly.
• Low in fat: Made without heavy cream or butter.

Whether you’re vegan or just looking for a healthy dinner option, this chowder is a nutrient-packed bowl of comfort!

Conclusion

This irresistible vegan corn chowder with potatoes is everything you need in a dinner recipe—simple, comforting, and oh-so-creamy. It’s easy to customize, packs a punch of flavor, and is perfect for any occasion. Honestly, I love this recipe because it’s a crowd-pleaser that never feels heavy or overly indulgent.

Give it a try and let me know how you make it your own! Leave a comment below or share your photos—I’d love to see your creations. Remember, cooking is all about experimenting and enjoying the process. Happy cooking!

FAQs

Can I use canned corn for this recipe?

Yes, canned corn works perfectly! Just drain and rinse it before adding to the chowder.

How can I make this chowder thicker?

Blend more of the soup or add a tablespoon of cornstarch mixed with water to thicken it.

Can I freeze this chowder?

Absolutely! Freeze in individual portions for up to 3 months. Thaw overnight before reheating.

What can I use instead of potatoes?

You can substitute sweet potatoes or cauliflower for a different flavor profile.

Is this chowder kid-friendly?

Yes! The creamy texture and sweet corn make it a hit with kids—feel free to omit any spices if needed.