Name: Vegan Corn Chowder That Actually Tastes Creamy
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 medium sized onion (diced (3/4 cup)); 3 stalks celery (diced (1 cup)); 3 carrots (diced (1 1/2 cups)); 1 ½ lbs. red creamer or yukon gold potatoes (diced (2 1/2 cups)); ½ teaspoon thyme; ½ teaspoon cumin; ½ teaspoon white pepper; ½ teaspoon ground turmeric; 1 teaspoon sea salt; few grinds black pepper; 3 cloves garlic (minced); 4 cups frozen corn; 4 cups veggie stock; 2 cups almond milk; ¼ cup chopped fresh parsley; 1 jalapeno (thinly sliced); ½ cup small diced bell peppers

Jump to Recipe

Transforming recipes into healthier versions is what I do — and this corn chowder was one of the first. Back in 2016, I couldn’t find one without cream, butter, or gluten so I reworked it myself until it was thick, creamy, and completely dairy-free — no cashews, no roux, just one trick: pureeing part of the soup right in the pot to thicken it naturally. One pot, 35 minutes, your choice of toppings. Ten years later, still my go-to.

Three white bowls, filled with corn chowder, and chunky colorful veggies. There is a white tea towel with dark thin stripes and some scallion slices and red and yellow pepper slices on the counter.

This post has been updated from the original which was published November 1, 2016.

Jump to:

Ingredient Notes
Step by Step
Debra’s Pro Tips
Garnishes for Chowder
📖 Recipe

Ingredient Notes

Labeled ingredients in bowls for corn chowder: diced potatoes, frozen corn, spices, minced garlic, onions, veggie broth, almond milk, carrots, celery.

Corn: When fresh corn is in season, I like to cut it off the cob and use that….I throw the cobs in too, for added flavor. Otherwise, frozen organic corn is the way to go as it will be consistently less expensive. I do not recommend using canned corn….I tried it so you don’t have to!
Potatoes: I use a combo of red creamer and yukon gold potatoes. I’ve used russet and idaho potatoes with good results too. There’s no need to peel the potatoes…the most nutrient dense part of the potatoes is the skin.
Spices: Thyme, cumin, S+P
Toppings: If you’ve been hanging around here awhile, then you already know the toppings are my favorite part! Take advantage of the garnish opportunity to add color, texture, taste and nutrition. Thinly sliced jalapenos will add a great little spicy zing, thinly sliced mini peppers are great for color and crunch. I like to add chopped fresh herbs for color and nutrition. A little bowl of nutritional yeast will add a cheesy sort of flavor. You do you….and pass along your favorites for everyone to sprinkle in their own.

Step by Step

Step 1: Use a bit of the vegetable stock to “water saute” the onions in a dutch oven or soup pot.

Step 2: Carrots, Celery, Potatoes in a dutch oven.

Step 2: Add in the carrots, potatoes, and celery. Stir and cook for a few minutes.

Step 3. Sauteed carrots, potatoes, onions and celery, topped with minced garlic and spices.

Step 3: Stir in the garlic and spices until everything is well coated.

Step 4: Add the corn and mix well to coat with the spices.

A dutch oven with yellow broth with corn, potatoes, carrots and celery floating in it.

Step 5: Pour in the vegetable stock and stir well. Cook for 15 minutes. If you’re using fresh corn, cut it off the cob when prepping the other veggies, and throw the kernels and the cobs in with the veggie broth. Just before pureeing the soup, take out the cobs and throw them into your compost pile.

Step 6: Add almond milk to the yellow broth with chunks of vegetables.

Step 6: Stir in the almond milk, continue to cook until potatoes are tender, about 5 minutes.

Step 7: Use an immersion blender to puree part of the corn chowder.

Step 7: Puree about half the chowder to create a thick and creamy base for this corn soup. An immersion blender, makes this super easy and less messy. But, you can also transfer half to a blender or food processor. Leave the rest chunky for varied texture.

Dutch oven, filled with corn chowder, topped with colorful slices of mini bell peppers, jalapenos and fresh herbs. The focus is on a ladle of chowder.

The vegan corn chowder will be thick and creamy, ready to serve. Sprinkle on some fresh herbs or jalapeno slices.

Debra’s Pro Tips

white bowls filled with chunky, colorful corn chowder

Have all ingredients chopped and ready to go before you begin, things move quickly in this recipe.
No need to peel the potatoes, plus the skins add extra fiber and have the most nutrition.
This chowder thickens and the flavors intensify the next day….a great make ahead recipe.
If chowder has thickened up too much in the fridge, add a bit more broth, or plant milk and stir well for an even consistency.

Garnishes for Chowder

Garnishes make this soup super fun! You can let everyone choose their own, or sprinkle an assortment onto each bowl as you serve it. Choose veggies that are colorful, add texture, taste or nutrition. I like a bit of heat in my chowder, so I always include thinly sliced jalapenos. For crunch and color, dice up some peppers. Thinly sliced scallions are also tasty and fresh herbs add color, nutrition and taste.

Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagram by tagging me @dkhealthcoach and using the hashtag #debraklein

Vegan Corn Chowder That Actually Tastes Creamy

Ingredient Notes

Step by Step

Debra’s Pro Tips

Garnishes for Chowder

📖 Recipe