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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 POTATO CORN CHOWDER?
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 1/2 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 POTATO CORN CHOWDER
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 POTATO CORN CHOWDER?
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 FOR YOU:
I’D 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 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)
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 🙂
Amy
This was fabulous! I left out the oil, flour and lime. Substituted the red pepper for 2 hatch chilies and almond milk for the coconut. I used a bit more of all the ingredients to make a bigger batch. My mom asked for seconds! I’ll definitely be making it again! Thank you!
Melissa Huggins
Hi Amy, this is so nice to hear! Thank you for making it and sharing your modifications. 🙂
Alice L. Farrell-DeVore
This was delicious; however, i will say that the coconut milk, red pepper and lime gives it a bit of a Thai flavor which was little sweet to me. I think I would just leave out the coconut milk next time as its plenty thick and hearty without it.
Sandra
We had this tonight and was just delicious. Creamy without cashew cream. Will be on our regular list as it was super filling as well. Delicious recipe!
Melissa Huggins
Hi Sandra, this is so nice to hear! Thank you for making it 🙂
Samantha
Wow! I’ve been looking for a dairy free corn chowder and here you were!
Changed a couple things but it is such a rich tasting soup. Well done. I’ll definitely add this to my recipe book.
Thank you!
Melissa Huggins
Hi Samantha, Yay! So happy you liked it! It’s been so long since I’ve made it. Thank you for stopping by 🙂
Jacque
This is delicious! I’m not sure we can wait for dinner to eat it!
Melissa Huggins
Yay! Thank you for making it! Have a great weekend! 🙂
Toya Good
Made this recipe it is awesome! I can’t stop eating it I added serrano peppers to give it some spice and topped it off with cilantro!
Melissa Huggins
Thank you so much! I’m so happy you liked it! It sounds so good with the serrano peppers. I’m going to add them next time. Have a great weekend! 🙂
Sarah
Delicious! Followed the recipe exactly as written and it was wonderful. Thank you!
Melissa Huggins
Hi, Sarah! Thank you so much! I’m so happy you liked it. I haven’t made this in a year, but that’s going to change this weekend. Thanks for stopping by! 🙂
Alli Torres
Hello!! So excited to try this recipe! Wondering if you thought a different kind of flour would work? Blanched almond, tapioca flour, gf oat flour etc? Thanks!! 🙂 Alli
Melissa Huggins
Hi Alli, I haven’t tried it with a different flour, other than a gluten-free flour blend. I’m not sure how the ones you mentioned would work. You can try arrowroot or cornstarch. Do you have any of those? You can also omit the flour all together, the potatoes really thicken up the soup on their own. You can even add one more small potato to the mix. I’m so glad you’ll be making this. It’s one of my favorite soups. I’d love to hear how it turns out for you 🙂
Alli Torres
Thanks for getting back to me!! I braved it and used the Blanched Almond flour, it worked out great!! It tastes AMAZING!!! Thanks!!
Melissa Huggins
Oh yay! I’m glad the almond flour worked. Thank you for testing it out. Now I can suggest it to other people who ask. Have a wonderful Sunday! 🙂
KP
Just made this and it’s delicious. My wife just said, “I don’t want to stop” – and got up to dish her third bowl. Thank you!
Melissa Huggins
This is so awesome to hear! Thank you for sharing your feedback – I’m so happy you both liked it. 🙂
Carol
Would love to know calorie count.
Melissa Huggins
I don’t have that set up for my blog at the moment, but I plan to in the future. You can go to Calorie Count online and it will give you the information. I’m sorry I couldn’t be more helpful. Thank you for the feedback and for stopping by 🙂
Chelsea
We are not vegan, but my husband is sensitive to dairy. I’ve been looking for a creamy soup to try and this was a big hit! We left out the red pepper, but followed the recipe otherwise. It was delicious!
mhuggs
Hi Chelsea, that is so nice to hear! Thank you for giving it a try and commenting. I’m so happy that you guys liked it. 🙂
Samantha
Amazing!!! Made this tonight and it is a fabulous recipe. Mostly stuff from the farmstead. Thanks for the recipe!
mhuggs
Hi Samantha, thank you for trying it out and for commenting. It’s always nice to receive feedback. I’m so happy you liked it. It’s a family favorite around here 🙂
Heather
I have this cooking now. How ver, I notice a comment about paprika, and don’t see it in the ingredient list.
mhuggs
Hi Heather, I’m not sure where you saw the paprika listed, I’m not seeing it. However, you can always add a 1/2 teaspoon of paprika to the the recipe. It will be delicious! You can also sprinkle a little on top, after the soup is served. Paprika is one of my favorite spices and heightens the flavor of many dishes. Thank you for trying out the recipe 🙂
Erin
Am making this today. I love that it’s dairy free as my mom who has kidney disease can also eat it : ) Thanks for the great recipes! I am newly vegan and learning alot!
mhuggs
Hi Erin, thank you so much. I’m so happy to hear that you’ll be making this today. It’s one of my favorite soups. I hope you and your mom love it as much as I do. Congratulations on taking a leap into the vegan movement. It’s the best thing that ever happened to me. If you need any advice, please don’t hesitate to email me @ [email protected] <3 I would love to help in any way I can 🙂
Anna
Sounds and looks so yummy!!! I do love my soups, especially during colder months, it makes you feel all cosy and fuzzy inside! Beautiful work Melissa! X
mhuggs
I’m a big soup person in the winter, too. Thank you, Anna 🙂