Description

This creamy vegan corn chowder is a hearty and comforting soup featuring sweet corn, tender Yukon gold potatoes, and fragrant thyme, all cooked in a savory vegetable broth and enriched with creamy coconut milk. Perfect for a satisfying plant-based meal, this chowder is naturally dairy-free and packed with flavor and texture.

Ingredients

Scale

Vegetables

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

Liquids and Fats

2 tablespoons olive oil
4 cups vegetable broth
1 cup unsweetened coconut milk (or other plant milk)

Spices and Seasonings

1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste

Instructions

Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and carrots, cooking for 5-6 minutes until they soften and become fragrant. Stir in minced garlic and cook for an additional 1 minute to release its aroma.
Add main ingredients and simmer: Pour in the corn kernels, diced potatoes, vegetable broth, and coconut milk. Sprinkle in the dried thyme, smoked paprika, salt, and pepper, then stir everything well to combine. Bring the mixture to a boil, then lower the heat to a simmer. Cook uncovered for 15-20 minutes, or until the potatoes become tender and easy to pierce with a fork.
Blend soup for creaminess: Carefully scoop out about one cup of the soup and transfer it to a blender. Blend until smooth to create a creamy texture without dairy. Pour the blended soup back into the pot and stir thoroughly to combine with the remaining soup.
Final seasoning and serving: Taste the chowder and adjust the seasoning as needed with extra salt and pepper. Serve the chowder hot, optionally garnished with an extra swirl of coconut cream, fresh thyme sprigs, and freshly cracked black pepper for a finishing touch.

Notes

This chowder can be made with fresh or frozen corn; thaw frozen corn before using.
Use Yukon gold potatoes for their creamy texture, but russets or red potatoes can be substituted.
For a thicker chowder, blend more soup before returning it to the pot.
Adjust spices like smoked paprika and thyme according to preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop to preserve creaminess.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: vegan corn chowder, creamy corn soup, dairy-free chowder, potato corn soup, plant-based chowder, coconut milk soup