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This Vegan Potato Corn Chowder is hearty, creamy and satisfying! It's easy to make and perfect for any time of year!
This Potato Corn Chowder recipe is a family favorite and it's very nostalgic for me. My mom made it a lot throughout my childhood and it's complete comfort food for me. Potatoes and corn just seem to go together. Don't you think?
Corn is so versatile and there are so many other ways to prepare it. It's delicious hot or cold, cooked or raw and it's perfect for casseroles, sides, soups and salads. The options are endless and it adds a nice sweet bite to every recipe. AND potatoes are just downright AMAZING! I couldn't live without them!
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.
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.
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.
Vegan Potato Corn Chowder
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 ½ teaspoons sea salt , more to taste
- Fresh ground pepper , to taste
- 3 ½ cups vegetable broth (low sodium)
- 1 cup coconut milk , full-fat canned or lite
- 1 ½ tablespoons fresh lime juice (*optional)
Instructions
- 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
- 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
- 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.
- Serve and enjoy!
Joanna
Thanks for the great recipe! I love it whenever I discover a new vegan recipe that is also gluten-free and lets the vegetables shine without needing specialty meat or dairy substitutes. I skipped the flour and coconut milk in this one, and it was still oh-so-creamy and satisfying! I think Russet potatoes are probably best because of their starchy texture that falls apart when boiled and stirred. I did not even need to use a blender.
Melissa Huggins
Hi Joanna, I'm so happy you liked it. Thank you for making it and sharing your modifications. 🙂
Debbie
Would like to know if this recipe can be adapted for a slow cooker. Thank you.
Melissa Huggins
Hi Debbie, I haven't tried it yet. Sorry, I wish I could be more help. Thank you for stopping by 🙂
Debbie
Thank you for responding! I do love your recipes and use them often!!!
Melissa Huggins
I'm so happy to hear that! Thank you so much 🙂