Why You’ll LOVE This Vegan Corn Chowder

There are so many reasons to love this vegan corn chowder recipe. Here are just a few:

• • It’s seasonal but adaptable! It’s best to use fresh corn, but if you get a craving for vegan corn chowder in the off-season, you can use canned or frozen corn too.
  • It’s comfort food? When served fresh and hot, vegan corn chowder really hits the spot. Creamy and a little chunky, chowder brings warmth and satisfaction to any meal.
  • It’s easy to make! Most of your time will be used dicing and cutting up the ingredients. But, once past that, you simply sauté the ingredients in a Dutch oven.
  • You get to use your Immersion Blender! LOL! I love using my immersion blender! Maybe it’s just me, but it makes quick work of anything I want to puree without using the standing blender.

Vegan Corn Chowder Ingredients

The vegan corn chowder calls for just a handful of ingredients. Here they are:

• • Corn, of course! Grilling fresh corn on the cob adds a smoky, grilled taste to your vegan corn chowder. But, you can use canned or frozen corn in the off-season.
  • Vegetable broth. It’s convenient to buy vegetable broth, but I like to. ake my own. It brings a depth and subtle flavor to your vegan corn chowder.
  • Almond milk. I used almond milk for this recipe, but you can use coconut milk too, especially if you want your vegan corn chowder to be visually lighter in color.
  • Potatoes! Potatoes are the second most important ingredient. The starchy potato thickens your chowder.
  • Onion. Onions add earthy, sweet undertones to your chowder.
  • Garlic. The cooked garlic adds an undertone of sweetness and is the perfect flavoring combination with the onions.
  • Red pepper. Red pepper adds a sweet, mild citrusy undertone.
  • Celery ribs. Celery adds a bold, earthy flavor to your vegan corn chowder.
  • Olive oil or 1/4 cup of water. This will ensure your chowder doesn’t get too thick.
  • Thyme. Thyme is savory, sweet, and earthy and adds further subtle depth.
  • Bay leaf. Bay leaf has a subtle bitterness that keeps your chowder from being too heavy
  • Sea salt and pepper to taste. Makes everything pop!

WATCH ME MAKE THIS RECIPE

FAQ’s About this Vegan Corn Chowder

• • Can you freeze vegan corn chowder? Yes, you can freeze vegan corn chowder. Just be sure to let it cool completely before transferring to an airtight container leaving 1/2 inch of headspace for expansion. Use freezer space containers or freezer bags work well too. You frozen vegan corn chowder will last 2-3 months. Thaw it slowly overnight in the refrigerator before putting in on the stove or the microwave.
  • Can you thicken vegan corn chowder? There are different ways to thicken vegan corn chowder. One popular method is to add flour or corn starch by mixing it with water and then adding it to the chowder. Another option is to puree more of the chowder. Or you can add more potatoes to the recipe.
  • When is corn on the cob in season? Corn is in season from late summer through early fall. I get my fresh corn at one of the many farm stands here in Rhode Island where I live. If you’re making vegan corn chowder out of season, you can use canned or frozen corn.

How to Make Vegan Corn Chowder

It’s pretty easy to make vegan corn chowder. Be prepared to do some choppin’ and dicin’, though!

• • Sauce: In a dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, sauté for 7 minutes. Add the garlic and thyme. 
  • Simmer: Add the grilled corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan almond milk 5 minutes before soup is done. Remove from heat.
  • Puree: Let chowder cool a few minutes and remove the bay leaves. Transfer out 2 cups of the soup. With an immersion blender, puree the remaining chowder in the Dutch oven until smooth, but I prefer to leave it a lit bit chunky for texture. Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.

Vegan Corn Chowder Tips

It’s pretty easy to make vegan corn chowder. Be prepared to do some choppin’ and dicin’, though!

• • Use coconut milk! Use creamy, white coconut milk, instead of almond milk, if you want your chowder to lighter and not brownish. I like it either way.
  • Use yellow potatoes. I like to use Yukon Golds. In combination with the coconut milk you’ll get a lighter, brighter vegan corn chowder.
  • Puree. Puree a couple of cups of your vegan corn chowder, but leave the remaining a little chunky. This gives it texture and some pops of flavor.
  • Seasonings and herbs! I like to use a variety of dried herbs and seasonings. Often I use dried rosemary, and of course, salt and pepper are a chowders best friend.

Vegan Corn Chowder Serving Suggestions

There are many possibilities since vegan corn chowder is infinitely adaptable. Here are a few:

• • Serve hot! Corn chowder will thicken when it cools off. Chowder can sometimes become too thick. You want to strike the perfect consistency.
  • Toppings! Some people go crazy with toppings for their vegan corn chowder. Some favorites include vegan bacon, dairy-free shredded cheese, red pepper flakes, green onions, chopped parsley, and/or crumbled up crackers. Feel free to get creative and use whatever you have!
  • Bread! Of course! Bread is for dipping, scooping, and swiping up your vegan corn chowder.
• I hope you enjoy this vegan corn chowder recipe. Leave you comments below. I’d love to hear from you!

Finally, pour your fresh, clean almond milk into a glass container.