Growing up in Minnesota, my Dad had a real big thing about eating corn at nearly every dinner. It’s a midwest staple, dontcha know?!
My personal favorite: good old creamy sweet corn from the can! MY GOODNESS, it’s SO sweet and delicious and has me feeling all sorts of nostalgia just writing about it. I fondly remember mixing the creamy corn into my mashed potatoes and covering it in black pepper. A weird young girl I was… and still am, thank you very much.
These days I don’t find myself eating corn all that often (unless it’s in my famous turkey chili), but last summer Tony’s mom gave us some really delicious sweet corn to use up and so my corn chowder makin’ adventure began and this beautiful vegan corn chowder.
To be honest, this recipe was inspired by a corn chowder I had in Napa at the Auberge du Soleil restaurant. I had never eaten anything similar before; the chowder was SO creamy, thick and perfectly sweet. We had huge slices of bread to soak it up and nearly fell off our chairs after drifting into a sweet corn heaven. Dramatic, but true.
What’s in this vegan corn chowder?
This easy vegan corn chowder recipe is made with coconut milk, which makes it a cream-less, healthier version for you all to try. Each summer I love to make it at least once with seasonal sweet corn. You won’t need many ingredients for this corn chowder recipe, here’s the short list:
- Sweet corn: feel free to use fresh or frozen corn.
- Yukon gold potatoes: one of the secret ingredients for making this vegan corn chowder super creamy!
- Vegetarian broth: to help blend the soup and keep the soup vegan & vegetarian.
- Garlic: love a little flavor boost from garlic.
- Onion & poblano pepper: these two veggies add an amazing flavor to the corn chowder.
- Light coconut milk: the coconut milk adds the perfect amount of creaminess and a light, delicious sweetness. Feel free to use regular milk if you’re not vegan or dairy free.
How to make healthy vegan corn chowder
- In a large soup pot over medium heat add the olive oil, onion, garlic, poblano, diced potatoes, corn and saute for 6-8 minutes or until potatoes start to soften.
- Slowly stir in the milk, vegetarian broth and sour cream (if not vegan), scraping up any bits from the bottom of the pan as you stir. Next stir in salt and pepper. Reduce the heat to low and simmer for 10 to 15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.
- To give a creamy texture, blend half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings as necessary — adding in more salt and pepper if necessary.
- To serve, sprinkle with cilantro, a swirl of sour cream (if not vegan) and scallions. Serve with bread or your favorite crackers.
How to store & freeze corn chowder
Store this dairy free & vegan corn chowder in the fridge in an airtight container for up to 5 days.
To freeze: simply let the corn chowder completely cool, transfer it to a freezer-safe container, and store it in the freezer for up to 2 months.
To reheat: first let the corn chowder thaw in the refrigerator. Then simply reheat in the microwave or on the stovetop until heated through.
Anyway, if you find yourself with a lot of sweet corn or if you just have a craving for corn chowder, then you need to try this recipe. You’re gonna want to slurp it up. Don’t forget the bread for dipping!
What to serve with vegan corn chowder
The Best Garlic Bread You’ll Ever Eat
Peach, Tomato & Corn Arugula Pasta Salad
Pat’s 4-Ingredient Paleo Crackers
Street Corn Pasta Salad with Cilantro Pesto + Goat Cheese
See how to make vegan corn chowder
If you make this vegan corn chowder recipe, be sure to leave a comment below and rate the recipe! You can also snap a picture and post it on Instagram using the hashtag #ambitiouskitchen. xo!
Creamy Vegan Corn Chowder
Delicious, thick and creamy vegan corn chowder made without any cream or dairy! This easy vegan corn chowder recipe uses potatoes, coconut milk and a blender to get the most amazing texture. The perfect way to use up summer sweet corn!
-
1
tablespoon
olive oil -
1
medium white onion, chopped -
3
garlic cloves, minced -
1
poblano pepper, seeded and diced (can also use 1 seeded jalapeno) -
4
cups
diced yukon gold potatoes -
4-5
cups
cups fresh sweet corn (can also use frozen) -
1 (15 ounce)
can
light coconut milk (or regular milk if not vegan) -
2 1/2
cups
vegetarian broth - Optional if not vegan: 1/4 cup sour cream to give it additional creaminess
-
1
teaspoon
salt, plus more to taste - Freshly ground black pepper
- To garnish, if desired: greek yogurt or goat cheese, cilantro and scallions
In a large soup pot over medium heat add the olive oil, onion, garlic, poblano, diced potatoes, corn and saute for 6-8 minutes or until potatoes start to soften.
Slowly stir in the milk, vegetarian broth and sour cream, scraping up any bits from the bottom of the pan as you stir. Next stir in salt and pepper. Reduce the heat to low and simmer for 10 to 15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.
To give a creamy texture, blend half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings as necessary — adding in more salt and pepper if necessary.
To serve, sprinkle with cilantro, a swirl of sour cream (if not vegan) and scallions. Serve with bread or your favorite crackers. Makes 4 servings.
If not vegan, feel free to use regular milk and/or add 1/4 cup sour cream to give it additional creaminess.
Feeling adventurous? Try adding in a teaspoon or two of curry powder for a coconut curry corn chowder!
Nutrition
Servings: 4 servings
Serving size: 1 serving
Calories: 312kcal
Fat: 7.1g
Saturated fat: 0.9g
Carbohydrates: 58.4g
Fiber: 9.7g
Sugar: 13.5g
Protein: 8.9g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
