Easy Vegan Potato Corn Chowder Recipe

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Easy, thick and insanely creamy vegan potato corn chowder made in 1 pot with coconut milk, potatoes, onion, celery and thyme. Healthy, hearty, dairy-free, gluten-free and a little smoky from a touch of smoked paprika.

Chowder: a hearty soup of French origin using corn as the main ingredient.

In other words: it’s all about that corn!
Fresh or frozen, so long as it is organic non-gmo you can make yourself a pot of this goodness in no time.
You’ll notice we are using potatoes to thicken up the soup and give it that creaminess we expect from a legit chowder, but without the use of dairy or flour. You can do this all in one pot start to finish If you have one of these simple immersion blenders, a must have If you are a fan of creamy soups. No transferring hot liquids for me.
To brighten things up I like to serve this with lots of fresh chives, dill and chopped sweet red bell peppers on top. 
note: the potatoes in the recipe can be replaced with an equal amount of butternut squash, sweet potatoes or cauliflower. 
Vegan Potato Corn Chowder Bowls with fresh Herbs and Red Bell Pepper
P.S. As always, If you make this recipe remember to come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram.
5 from 3 votes

Easy Vegan Potato Corn Chowder

Thick and creamy vegan potato corn chowder made in 1 pot with coconut milk, potatoes, onion, celery and thyme. 
Print Recipe
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes



  • Heat up a large soup pot over medium low flame. Add the onion, carrot and celery with a drizzle of olive oil ( or a splash of water for WFPB diet) and sautee for 5 minutes until softened. (If using frozen corn make sure to run some warm water over it to thaw it out at this point)
  • Stir in the smoked paprika, turmeric, bay leaves, thyme and red pepper flakes. Add the diced potato and corn kernels and pour in the water or veggie stock. Bring to a simmer. 
  • Cook until the potatoes are soft, about 15 to 20 minutes. Discard the bay and thyme sprigs.
  • Add the coconut milk and cook a few more minutes until warmed through. Turn off the flame, add the nutritional yeast and season the chowder to taste with the sea salt.
  • At this point you can remove some of the corn and potatoes for garnish and puree the rest of the chowder to your liking using an immersion blender. Alternatively transfer the chowder to a blender and carefully puree until smooth to your liking.
  • Serve with the reserved corn and potatoes on top and garnished with the bell pepper, thyme and chives. 


Calories: 347kcal | Carbohydrates: 44g | Protein: 9g | Fat: 18g | Saturated Fat: 14g | Sodium: 310mg | Potassium: 925mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2940IU | Vitamin C: 44.3mg | Calcium: 76mg | Iron: 6.8mg
Course: Soup
Cuisine: French
Servings: 6 people
Calories: 347kcal
Author: Florentina

Vegan Soups:

Sweet and Sour Cabbage Soup
Sweet & Sour Cabbage Soup
Chickpea Stew
Chickpea Stew
Split Pea Soup
Split Pea Soup

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  1. Made this with some frozen corn I had and it turned out quite delish. Not a huge fan of corn but I had some so I gave it a try. Really nice weeknight soup.

  2. This an excellent hearty soup. I made it with fresh cooked corn from the cob and puréed half of the amount. The consistency was perfect. Next time I will add more red pepper flakes to give a tiny bit more zing. Your recipes never fail me! Thanks so much.

  3. Thank you for this recipe. It’s just wonderful. I tend to make a recipe exactly as described the first time then get creative on the second. I will not be making any changes to this one. I served it for guests the other night and it was a big hit. 10 stars –

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