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    Home » Soups and Salads

    Potato Corn Chowder

    July 3, 2016 By Melissa Huggins / 38 Comments

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    Jump to Recipe
    Potato Leek Corn Chowder

     This Vegan Potato Corn Chowder is hearty, creamy and satisfying! It's easy to make and perfect for any time of year! 

    Overhead view of potato corn chowder in a white bowl topped with fresh cilantro.
    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!

    Potato corn chowder in a white bowl with striped napkin and cilantro on the side.

    Table of Contents

    • What's in it?
    • How to make it
    • Can I freeze it?
    • Vegan Potato Corn Chowder

    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:

    • Vegan Baked Potato Soup
    • Red Lentil Soup
    • Vegan Cauliflower Soup
    • Chickpea Curry Soup

    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.

    Print Recipe Pin Recipe Rate this Recipe
    4.50 from 10 votes

    Vegan Potato Corn Chowder

    This Vegan Potato Corn Chowder is hearty, creamy and satisfying! It's easy to make and perfect for any time of year! 
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Soup
    Cuisine: Gluten-Free, Vegan
    Servings: 6 People
    Calories: 180kcal
    Author: Melissa Huggins

    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)
    Prevent your screen from going dark

    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!

    Notes

    Topping Ideas: Fresh-cut cilantro, diced red bell pepper, green onion & red pepper flakes If you don't have or like full-fat coconut milk, you can use any unsweetened plant-based milk. It will still be creamy and delicious.
    *Leeks can be very dirty inside the layers, because they are grown in sandy soil. To clean thoroughly: Cut off the dark green part and discard (or save for stock). Cut off the roots, and slice the stalk lengthwise in half. Now slice the entire leek into pieces. Place in a small bowl of water and swish around to release the dirt. Place in colander and drain well.

    Nutrition

    Serving: 1Bowl | Calories: 180kcal | Carbohydrates: 27g | Protein: 7g | Fat: 5g | Saturated Fat: 4g | Sodium: 474mg | Potassium: 841mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4430IU | Vitamin C: 44.6mg | Calcium: 69mg | Iron: 5.7mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Amy

      August 16, 2019 at 12:21 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        August 19, 2019 at 7:15 pm

        Hi Amy, this is so nice to hear! Thank you for making it and sharing your modifications. 🙂

        Reply
    2. Alice L. Farrell-DeVore

      June 25, 2019 at 6:50 pm

      4 stars
      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.

      Reply
    3. Sandra

      February 03, 2019 at 7:34 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        February 09, 2019 at 11:28 am

        Hi Sandra, this is so nice to hear! Thank you for making it 🙂

        Reply
    4. Samantha

      November 07, 2018 at 7:44 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        November 12, 2018 at 9:34 pm

        Hi Samantha, Yay! So happy you liked it! It's been so long since I've made it. Thank you for stopping by 🙂

        Reply
    5. Jacque

      March 18, 2018 at 9:00 am

      5 stars
      This is delicious! I'm not sure we can wait for dinner to eat it!

      Reply
      • Melissa Huggins

        March 23, 2018 at 8:32 pm

        Yay! Thank you for making it! Have a great weekend! 🙂

        Reply
    6. Toya Good

      December 08, 2017 at 1:39 am

      5 stars
      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!

      Reply
      • Melissa Huggins

        December 08, 2017 at 11:30 pm

        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! 🙂

        Reply
    7. Sarah

      October 09, 2017 at 7:02 pm

      5 stars
      Delicious! Followed the recipe exactly as written and it was wonderful. Thank you!

      Reply
      • Melissa Huggins

        October 13, 2017 at 2:29 pm

        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! 🙂

        Reply
    8. Alli Torres

      March 19, 2017 at 10:20 am

      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

      Reply
      • Melissa Huggins

        March 19, 2017 at 12:11 pm

        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 🙂

        Reply
        • Alli Torres

          March 19, 2017 at 1:15 pm

          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

          March 19, 2017 at 1:39 pm

          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! 🙂

    9. KP

      February 12, 2017 at 8:13 pm

      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!

      Reply
      • Melissa Huggins

        February 14, 2017 at 1:15 am

        This is so awesome to hear! Thank you for sharing your feedback - I'm so happy you both liked it. 🙂

        Reply
    10. Carol

      January 07, 2017 at 12:23 pm

      Would love to know calorie count.

      Reply
      • Melissa Huggins

        January 08, 2017 at 1:02 pm

        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 🙂

        Reply
    11. Chelsea

      September 25, 2016 at 9:50 pm

      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!

      Reply
      • mhuggs

        September 26, 2016 at 9:18 am

        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. 🙂

        Reply
    12. Samantha

      August 20, 2016 at 3:34 pm

      Amazing!!! Made this tonight and it is a fabulous recipe. Mostly stuff from the farmstead. Thanks for the recipe!

      Reply
      • mhuggs

        August 23, 2016 at 1:42 pm

        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 🙂

        Reply
    13. Heather

      August 16, 2016 at 2:15 pm

      I have this cooking now. How ver, I notice a comment about paprika, and don't see it in the ingredient list.

      Reply
      • mhuggs

        August 23, 2016 at 1:58 pm

        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 🙂

        Reply
    14. Erin

      August 07, 2016 at 12:41 pm

      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!

      Reply
      • mhuggs

        August 07, 2016 at 6:22 pm

        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 @ veganhuggs@gmail.com <3 I would love to help in any way I can 🙂

        Reply
    15. Anna

      July 05, 2016 at 12:35 pm

      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

      Reply
      • mhuggs

        July 05, 2016 at 10:13 pm

        I'm a big soup person in the winter, too. Thank you, Anna 🙂

        Reply
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