Dinner

Creamy Vegan Corn Chowder with Potatoes and Thyme Recipe

ByCharlotte Montgomery December 28, 2025December 28, 2025

Introduction

This creamy vegan corn chowder is a comforting and hearty dish perfect for chilly days. Packed with sweet corn, tender potatoes, and fragrant thyme, it offers rich flavor without dairy. It’s an easy meal that warms you up from the inside out.

A white bowl filled with thick, creamy corn chowder showing layers of chunky yellow corn kernels, soft orange carrot pieces, and large pale yellow potato chunks all mixed in a light beige creamy broth. The soup is topped with a swirl of white cream and sprinkled with chopped green herbs and black pepper. A sprig of fresh green thyme rests on top as garnish. The bowl is placed on a white marbled surface, next to a small white bowl with bright yellow corn and more thyme, alongside a metal spoon resting on a folded yellow cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, diced
3 garlic cloves, minced
4 cups corn kernels (fresh or frozen, thawed)
3 medium Yukon gold potatoes, diced
4 cups vegetable broth
1 cup unsweetened coconut milk (or other plant milk)
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and carrots, cooking for 5–6 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
Step 2: Add the corn, diced potatoes, vegetable broth, coconut milk, dried thyme, smoked paprika, salt, and pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes until the potatoes are tender.
Step 3: Carefully scoop out about one cup of the soup and blend it until smooth using a blender. Pour the blended soup back into the pot and stir well to create a creamy texture.
Step 4: Taste and adjust seasoning as needed. Serve the chowder hot with an optional swirl of coconut cream, fresh thyme leaves, and cracked pepper for garnish.

Tips & Variations

For extra smokiness, try adding a dash of liquid smoke or smoked sea salt in place of regular salt.
Swap coconut milk for almond or oat milk if you prefer a milder flavor.
Add diced bell peppers or celery with the onion and carrots for more vegetable variety.
Use fresh corn for a sweeter taste or frozen corn for convenience year-round.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to avoid sticking. You can also freeze the chowder for up to 2 months; thaw overnight in the fridge before reheating.