Name: Vegan Potato Corn Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons avocado oil ((or preferred oil)); 1 large leek (, sliced (white and light-green part only) *See note); 1 medium yellow onion (, diced); 2 stalks celery (, diced); 1 red bell pepper (, diced); 1 cup carrots (, diced); 4 medium potatoes (, peeled and diced); 2 cups corn (, fresh or frozen (about 4 ears, shucked)); 3 cloves garlic (, minced or crushed); 3 tablespoons gluten-free flour ( (or regular all-purpose)); 1 teaspoon dried parsley; 1 teaspoon dried thyme; 1 bay leaf; 1 1/2 teaspoons sea salt (, more to taste); Fresh ground pepper (, to taste); 3 1/2 cups vegetable broth ((low sodium) ); 1 cup coconut milk (, full-fat canned or lite); 1 1/2 tablespoons fresh lime juice ((*optional))

What's in it?

A classic corn chowder soup usually contains heavy cream, butter, and even bacon sometimes. This vegan chowder, is still creamy, buttery and delicious, but without the dairy and meat. Instead of heavy cream, I use full-fat coconut milk and I promise it doesn't taste like coconut, but any plant-based milk can be used.

The potatoes make this soup creamy on their own, so you could forgo the milk altogether if preferred. Just add ½ cup more veggie broth. I added some sautéed leeks to boost the depth of flavor, but you can omit them and just use the onions. It will still taste wonderful!

I used a gluten-free flour to give the soup thickness, but you can use all-purpose flour or just omit it altogether. Just add another small potato into the mix. This soup is very versatile and you can make it to your liking. You can also add more seasoning to kick it up a notch.

Two bowls of potato corn chowder with bread in the background.

How to make it

STEP 1 - In a large pot, heat oil over medium heat. Once heated, add onions and leeks and sauté about 2-3 minutes until softened. Add celery, red bell pepper, garlic, thyme, and parsley. Sauté until softened 5-6 minutes

STEP 2 - Add potatoes and carrots, combine well. Stir in flour and cook for 30-60 seconds so it doesn’t burn. Add vegetable broth salt, pepper, and bay leaf. Bring to a boil and then reduce heat to a light simmer. Cook for about 10-15 minutes or until vegetables are almost tender

STEP 3 - Add corn and bring back to a light boil, then reduce heat and lightly simmer for another 5-8 minutes until vegetables are tender.
Remove from heat and remove bay leaf. Stir in the coconut milk and optional lime juice. Taste for seasoning and add more if needed. Using an immersion blender or regular blender, blend about half of the soup or more, depending on your desired consistency.

overhead view of two bowls of soup with lime, cilantro and a napkin on the side.

Can I freeze it?

Yes, it freezes nicely in an airtight container for 4-6 months. However, I would leave out the coconut milk and lime juice or the texture might be a little grainy on the reheat. Just add it to the pot once the soup when is warmed. Defrost the soup in the fridge overnight before reheating. You can add a little broth if it's too thick. If you'd like more tips on freezing soup, here's a great article with tips and tricks.

More vegan soup recipes to try:

I love to hear from you

If you make this Potato Corn Chowder, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

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