Creamy Vegan Corn Chowder (Dairy-Free & Healthy)
As summer transitions to fall, I can’t think of a better dish than this vegan corn chowder. It’s cozy, creamy, and packed with fresh seasonal produce. Using sweet corn at peak season gives this soup its natural sweetness, while potatoes and coconut milk create the perfect velvety texture. No dairy required!
This recipe is hearty enough for dinner but healthy enough for meal prep lunches, making it one of my favorite ways to celebrate the transition from hot summer nights to chilly autumn air.
How to Make this Recipe:
Why You’ll Love This Vegan Corn Chowder
Dairy-free and vegan – Traditionally, corn chowder relies on heavy cream or milk. Here, coconut milk gives you creaminess with zero dairy.
Healthy comfort food – Corn is rich in fiber and antioxidants like lutein, while potatoes provide slow-burning energy. Fresh herbs like thyme and rosemary add flavor plus anti-inflammatory properties.
Seasonal eating at its best – Using fresh summer corn on the cob deepens the flavor. Bonus: simmering the cobs in the broth extracts every bit of sweetness.
Meal prep friendly – This chowder keeps well in the fridge and freezer, making it ideal for batch cooking.
Tips & Variations
Using frozen or canned corn – If fresh corn isn’t in season, frozen or canned corn will still give you a creamy, delicious chowder.
Add protein – White beans or tofu can make this an even more filling plant-based meal.
Spice it up – Add a pinch of cayenne or smoked paprika for extra warmth.
Storage – Keeps in the fridge for 3–4 days or in the freezer for up to 3 months. Reheat on the stove with a splash of water if it thickens.
FAQs About Vegan Corn Chowder
Is corn chowder healthy?
Yes! This healthy corn chowder is naturally dairy-free, loaded with vegetables, and high in fiber. Using fresh corn and herbs also boosts its antioxidant profile.
Can I make corn chowder without cream?
Absolutely. Coconut milk is the perfect dairy-free swap for traditional cream — it creates a rich, silky texture while keeping it vegan.
Can I use frozen corn for chowder?
Yes, frozen or canned corn works well, though fresh corn gives the best flavor.
What makes this corn chowder vegan?
Instead of butter and cream, this recipe uses vegan butter and coconut milk, keeping it fully plant-based.
Why This Recipe Works Year-Round
While it shines as a fresh corn chowder in late summer, it’s equally cozy as a vegan potato corn chowder in fall and winter. Pair it with crusty bread for a complete meal, or serve it as a starter for a holiday dinner. However you enjoy it, this chowder proves that comfort food can be both indulgent and nourishing.
{If you like this recipe you’ll love my MEXICAN CORN CHOWDER and my HIGH PROTEIN VEGAN CHILI.}
Creamy Vegan Corn Chowder
Ingredients
- 8 ears Fresh Corn, kernels removed, reserve 4-5 cobs for flavor
- 2 heaping tbsp Vegan Butter
- 1 Yellow Onion, diced
- 2 cloves Garlic, chopped
- ¼ cup All-Purpose Flour
- 4 cups Vegetable Broth
- 4 Yukon Gold Potatoes, peeled and roughly chopped
- 3 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 1 tsp Sea Salt
- ¼ tsp Black Pepper
- ½ tsp Paprika
- 1 cup Full-Fat Coconut Milk
- Fresh Chives, garnish
Instructions
Cook the aromatics.
- To a large pot, add the butter. Once melted, add the onion and garlic. Cook on a low heat, stirring occasionally, until the onions are translucent, about 8-10 minutes. Be careful not to let the butter brown, hence the low heat.
Make the roux.
- Stir in the flour and whisk until combined, about 30 seconds to a minute. Add in the veggie broth then bring to a boil. Once boiling, reduce to a simmer.
Add the remaining ingredients.
- To the pot, add the corn kernels, cubed potatoes, thyme, rosemary, and a few of the corn cobs. Season with the salt, pepper, and paprika. Cover the pot and cook until the potatoes are tender, about 20 minutes.
Blend.
- Remove the corn cobs and a portion of the corn kernels for garnish. Let the soup cool slightly. Use an immersion blender to blend, or transfer to a blender and blend on high. If you want a chunkier soup, pulse until you reach your desired consistency.
Finish, then serve.
- Stir in the coconut milk and adjust seasoning as needed. Serve with finely sliced chives and extra corn. Enjoy or store in an airtight container in the fridge for up 4 days.