This one pot Vegan Corn Chowder recipe is easy to make on the stove, in the Instant Pot, or in a slow cooker. It’s smoky, creamy, and the best late summer meal.
Cozy up to a bowl of this Vegan Corn Chowder! Potatoes, sweet corn, and even more vegetables are simmered together in a creamy Cajun-infused broth. Make it extra creamy with coconut milk and enjoy!
There’s something about a creamy bowl of corn chowder with potatoes that screams “late summer”. Maybe it’s the sweet corn that’s ripe and in season or the smoky undertones that remind you of summer barbecues. Regardless, corn chowder is one of the best summer meals ever (but it’s just as easy to eat year-round).
Just like my Vegan Minestrone Soup, corn chowder is made entirely in one pot. For an even more hands-off approach, make it in the Instant Pot or slow cooker! All three methods leave you with bowls of satisfying, subtly spicy, and addicting soup.
Jump to:
Be the first to receive mouth watering FREE new vegan recipes and more… straight to your inbox!!
Ingredients and substitutions
Corn chowder is a vegetable-heavy soup, but it’s the extra ingredients that bring complexity to every bite:
- Corn - Fresh sweet corn makes this soup pop. It’s typically abundant in grocery stores and farmer’s markets throughout late summer and early fall. When corn isn’t in season, use canned or frozen corn instead.
- Potatoes - I used Yukon gold potatoes for their creamy starchiness and natural thickening ability, but Russet or red potatoes will also work.
- Soup vegetables - Like onion, red bell pepper, celery, and carrots. I also like to add a can of diced green chilies for a touch of heat.
- Broth - You can use vegetable broth or vegan chicken broth.
- Cajun seasoning and liquid smoke - You can make your own cajun seasoning blend using the list of spices in the recipe card. Both the spices and liquid smoke add a complex smoky dimension to the soup, helping to balance the sweet and creamy bites.
- Vinegar - White vinegar or the brine from a jar of pickled peppers brightens it up.
- Coconut milk - Or cashew cream. It’s added at the end to give this chowder its signature creamy texture.
How to husk and prepare fresh corn
Shuck the corn husk and remove all of the fine silk by hand or with a clean brush. Stand the ear of corn upright and slice off the kernels from the top to the bottom (you can chop off the tip to help it balance). Do this all the way around until all of the kernels are removed.
How to make vegan corn chowder
Making corn chowder on the stove is done in one pot in just three easy steps:
- Saute the vegetables: Add the onions, celery, and peppers to an oiled soup pot and saute until they start to soften.
- Add the rest: Next, stir in the rest of the ingredients (except for the liquid smoke, vinegar, and coconut milk). Bring it up to a boil, then reduce to a simmer and leave it to cook until the potatoes are fork tender.
- Make it creamy, then serve: Take the pot off the heat and stir in the vinegar, liquid smoke, and coconut milk. Adjust the seasonings to taste, then enjoy. For full ingredients and instructions see printable recipe card below.
Would you rather make it in the Instant Pot or slow cooker? Scroll down to the FAQs section to learn how!
Corn chowder toppings
It just isn’t a bowl of corn chowder without the toppings! Add any of these on top of your bowl:
- Crumbled tofu bacon
- Diced tomatoes
- Pickled jalapenos
- Pico de gallo
- Green onions
- Cilantro
- Charred corn kernels
- Chives
- Crackers
Frequently asked questions
Yes! Begin by sauteing the onions, celery, and peppers in the Instant Pot on Saute mode. Once they’re soft, turn off Saute mode and stir in the rest of the ingredients (except liquid smoke, vinegar, and coconut milk). Seal the lid, set the valve to the 'sealing' position, and cook on high pressure for 6 minutes.
Quick release the remaining pressure and carefully remove the lid once the pin has dropped. Stir in the liquid smoke, vinegar, and coconut milk, then enjoy.
Yes, slow cooker corn chowder is very hands-off. Just add all of the ingredients (except liquid smoke, vinegar, and coconut milk) to the crockpot, cover with a lid, and cook on high for 3 hours or low for 5 hours. Once the potatoes are fork tender, stir in the vinegar, liquid smoke, and coconut milk, then serve.
There are two key ways of thickening corn chowder: 1) Pour two ladles of soup into a blender and blend until smooth. Pour it back into the pot and add the vinegar, liquid smoke, and coconut milk. 2) Whisk 2 or 3 tablespoons of cornstarch or flour with water to make a slurry, then stir it into the soup.
Fresh cornbread, crusty bread, or dinner rolls are a must to soak up every last drop of soup. Serve a simple salad on the side to freshen up the meal.
Storing and freezing
To store: Transfer the leftover soup to an airtight container and store it in the fridge for 4 to 5 days.
To freeze: You can freeze corn chowder once it’s cool for up to 3 months. Let it thaw in the fridge, then reheat in a pot on the stove or in the microwave.
More hearty vegan soup recipes
- Roasted Cauliflower Soup
- Pasta e Fagioli Soup
- Italian Wedding Soup
- Vegan Hamburger Soup
- Italian Lentil Soup
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based & Vegan Recipes❤️
Subscribe here for free weekly recipes delivered right to your inbox! No need to scour the internet. Your one stop shop for recipes is here😊 No spam I promise!
Print
Vegan Corn Chowder (Easy and Hearty)
- Total Time: 30 minutes
- Yield: 6-8 Servings 1x
- Diet: Vegan
Description
This one pot Vegan Corn Chowder recipe is easy to make on the stove, in the Instant Pot, or in a slow cooker. It’s smoky, creamy, and the best late summer meal.
Ingredients
For chowder:
- 3 to 4 ears of corn husked or 3 cups canned or frozen corn kernels
- 1 tablespoon oil (optional)
- 1 yellow onion, chopped
- 1 red pepper, diced
- 2 celery ribs, chopped
- 1 carrot, peeled and grated (about 1 cup)
- 4 cups peeled and chopped potatoes (bite size pieces), approximately 3 to 4 medium potatoes, red or Yukon gold
- 1- 4 oz can diced green chilies
- 4 cups vegetable or vegan chicken broth (water + 2 tablespoons better than bouillon veggie base or no chicken soup base)
- 1 tablespoon white vinegar or jarred pickled pepper brine
- 1/2 teaspoon liquid smoke
- 1/2 cup canned coconut milk or cashew cream
Cajun seasoning:
- 1 and 1/2 to 2 teaspoons Chili powder
- 1/2 teaspoon paprika
- 1 teaspoon granulated garlic (powder)
- 1/2 teaspoon granulated onion
- 1/4 to 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon celery salt
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
Optional toppings:
- chopped fresh tomatoes and or pickled peppers
- diced green onions
- chopped cilantro
Instructions
Stovetop:
Prepping the corn: If using fresh corn, hold ear of corn upright in a large shallow bowl and slice off kernels with a sharp knife as close to cob as possible into the bowl.
- Prep all the veggies and then measure the spices and add to a small bowl.
- Heat a Dutch Oven/Soup Pot (at least 5 qt) on medium heat. Add the onions, celery, peppers, oil (or veggie broth or water) and a pinch of salt and pepper. Saute for 5 minutes until the veggies are starting to soften.
- Add in the potatoes, carrots, corn and cajun spice blend, give everything a stir. Now add in the rest of ingredients (except liquid smoke, vinegar and coconut milk). Bring to a boil on high heat, reduce to a simmer, cover and cook for 15 minutes or until potatoes are cooked through.
- For thick and creamy corn chowder: Remove the pot from heat and take two big ladles of soup and puree. Return blended soup to pot, add in the vinegar, liquid smoke and coconut milk. Stir the soup, adjust any seasonings to taste and season with additional salt and pepper if necessary.
- Enjoy with optional toppings and Serve with bread, buns or your favourite cornbread recipe and a simple side salad. For step by step photos, FAQ and more see above post.
Slow Cooker:
Prepping the corn: If using fresh corn, hold ear of corn upright in a large shallow bowl and slice off kernels with a sharp knife as close to cob as possible into the bowl.
- Add all ingredients (except liquid smoke, vinegar, and coconut milk) to your slow cooker. Cover and cook on high for 3 hours or low for 5 hours or until the potatoes are tender.
- Remove the lid and take two big ladles of soup and puree. Return blended soup to slow cooker, add in the vinegar, liquid smoke and coconut milk.
- Stir the soup and season with additional salt and pepper if necessary.
- Enjoy with optional toppings and Serve with bread, buns or your favourite cornbread recipe and a simple side salad.
Instant Pot:
Prepping the corn: If using fresh corn, hold ear of corn upright in a large shallow bowl and slice off kernels with a sharp knife as close to cob as possible into the bowl.
- Prep all the veggies and then measure the spices and add to a small bowl.
- Set a 6 quart instant pot to sauté. Add the onions, celery, peppers, oil (or veggie broth or water) and a pinch of salt and pepper. Saute for 5 minutes until the veggies are starting to soften.
- Press cancel and add in the potatoes, carrots, corn and cajun spice blend, give everything a stir. Now add in the rest of ingredients (except liquid smoke, vinegar and coconut milk). Close and lock lid and set valve to 'sealing' position. Set the pressure cook button to high pressure for 6 minutes.
- When time is up turn the valve to 'venting' for a quick release. Be careful it will be hot. Once pin has dropped, remove lid and take two big ladles of soup and puree. Return blended soup to pot, add in the vinegar, liquid smoke and coconut milk. Stir the soup, adjust any seasonings to taste and season with additional salt and pepper if necessary.
- Enjoy with optional toppings and Serve with bread, buns or your favourite cornbread recipe and a simple side salad.
Notes
- Store: will keep covered in the fridge for 4 to 5 days and freezes well for up to 3 months.
This post was first published August 2019 and has been updated. The recipe itself is unchanged.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American, Canadian, European
Keywords: vegan corn chowder
Nora
HI Verna, could you tell me if Panera corn chowder is vegetarian or vegan? thank you !
Verna
Hi Nora, Panera corn chowder is vegetarian as it contains dairy. They may also have meat versions too but that I'm not sure of. Hope that helps 🙂
Joan Wilshaw
I haven’t got any green chilliest, would it be ok without it.
Verna
Hi Joan, I'm sure it would be fine -the green chilies add a lot of flavour though so maybe add some green bell pepper or jalapeño peppers to the chowder if you have them on hand. Enjoy 🙂
Joyce
This is a really delicious chowder, the taste is really good. I will definitely be making this again.
Verna
Oh thank you so much! glad you enjoyed the corn chowder Joyce. Really appreciate your comment!
Midge
Love this soup ,thanks for the recipe
★★★★★
Verna
you're so welcome Midge, so happy you enjoyed the corn chowder!
Nancy
Delicious soup! Does it freeze well?
★★★★★
Verna
Thank you Nancy! Yes it freezes well!
Kathy Nuss
Absolutely delicious!
★★★★★
Verna
Thank you so much Kathy!!? So glad you enjoyed the recipe. I really appreciate your comment!