Description

This Vegan Corn Chowder Soup is a cozy, heartwarming fall dish combining creamy texture, sweet corn, and savory spices. Made without dairy and using simple plant-based ingredients, it offers a nutritious, fiber-rich, and satisfying meal perfect for vegan, gluten-free, and versatile diets.

Ingredients

Scale

Vegetables

2 cups fresh or frozen corn kernels
2 medium potatoes, peeled and diced
1 medium onion, finely chopped
3 cloves garlic, minced
2 stalks celery, finely chopped
2 medium carrots, finely chopped

Liquids & Broth

4 cups vegetable broth
1 cup coconut milk

Spices & Seasonings

1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
1 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste

Optional Variations

Cashew cream (as coconut milk substitute)
Diced bell peppers
Smoked tofu or tempeh cubes
Sweet potatoes instead of regular potatoes
Fresh parsley or chives for garnish

Instructions

Prepare Your Vegetables: Finely chop the onions, garlic, celery, and carrots. Peel and dice the potatoes into small cubes to ensure even cooking and softening.
Sauté the Aromatics: In a large pot, warm a little oil over medium heat. Add the onions, garlic, celery, and carrots, cooking until they turn translucent and soft, releasing their aromas.
Add Potatoes and Spices: Stir in the diced potatoes, thyme, smoked paprika, salt, and pepper. Let the spices toast lightly with the veggies to deepen the flavor before adding liquid.
Pour in Broth and Simmer: Add vegetable broth and bring the mixture to a boil. Reduce heat and simmer gently until potatoes are fork-tender, about 15-20 minutes.
Add Corn and Coconut Milk: Stir in the corn kernels, then pour in the coconut milk. Warm through without boiling to preserve creaminess.
Blend for Creaminess: Use an immersion blender to puree a portion of the soup, thickening the chowder while keeping chunks of corn and potatoes intact for texture.
Adjust Seasoning and Serve: Taste and adjust salt and pepper if needed. Serve hot, garnished with preferred toppings such as fresh herbs or smoked paprika.

Notes

Use fresh corn if possible to enhance sweetness and texture.
Do not over-blend; keep some vegetable chunks for bite and appearance.
Add acid carefully (lemon juice or vinegar) to brighten flavors without overpowering creaminess.
Toast spices briefly to bring out richer smokiness and warmth.
Choose good-quality vegetable broth, preferably homemade or low-sodium.
Can be made oil-free by skipping oil in sautéing and increasing seasoning.
Soups stores well refrigerated up to 4 days; flavors deepen over time.
Freezes up to 3 months in proper containers.
Reheat gently on stove or microwave, adding broth or water if too thick.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 6g
Sodium: 420mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: Vegan corn chowder, plant-based soup, fall recipe, dairy-free chowder, gluten-free soup, creamy vegan soup