This Autumn Vegan Corn Chowder will blow your mind with its exceptionally delicious flavor. It's creamy, hearty and sweet despite being dairy and gluten free. This veganized corn chowder is the stuff dreams are made of with its thick and silky broth that clings to the tender baby potatoes and veggies. The addition of sweet potatoes, thyme and butternut squash gives this soup a depth of flavor that is such a fall vibe.
What is Corn Chowder?
Corn chowder is a rich and creamy soup traditionally made with sweet corn, tender potatoes and cream thickened with a roux made from flour and butter. It's a perfect recipe for Fall and Winter as it is hearty and warming and the combination is very filling and satisfying. The flavor profile is sweet and salty and the soup is thick and heavy.
This Vegan Corn Chowder is another animal entirely. First of all, it is chock full of veggies with the addition of sweet potatoes and butternut squash to accompany the sweet corn and tender baby potatoes. Instead of cream we use a combo of water and light, unsweetened coconut milk for that silky, creamy mouthfeel. This soup is roux free, which makes it allergy friendly. There is no need to add flour to this soup when the potatoes and Fall squash break down and thicken the soup during the cooking process.
Why you'll love this RECIPE
- Gluten Free and Vegan
- Light yet still satisfying and creamy
- Chock full of veggies
- Easy to make with ingredients that are humble and easy to find
- Super cozy and warming, perfect for a chilly Fall day
- It makes your house smell amazing
- Lower in fat than a traditional chowder
Time Saving Tip
If peeling and chopping butternut squash makes you crazy, buy it prepared. Most grocery stores have great deals on peeled and cubed squash during the Fall and Winter months.
Did you know you can also use frozen? Especially for soups, frozen butternut squash is a game-changer!
Vegan Corn Chowder Ingredients
This rich and delicious soup has humble ingredients, many of which are pantry staples. Plus potatoes and frozen corn are extremely budget friendly.
- Onions, Garlic and Celery: The base of this savory broth
- Butternut Squash and Sweet Potatoes-These flavorful vegetables infuse the broth with a sweet and savory depth and make it naturally thickened.
- Baby Potatoes-Cute little tender potatoes are the perfect addition
- Frozen Sweet Corn
- Unsweetened Light Coconut Milk-I promise it doesn't taste like coconut
- Fresh Thyme-Use dry if you prefer but use half as much
- Smoked Paprika-Infuses the broth with a little smoky flavor
- Salt, Water and Extra Virgin Olive Oil
Bonus tip: Be sure to add the coconut milk near the end once all the veggies are soft to avoid any breaking or separation of fat through the high heat.
How to Make Vegan Corn Chowder
This vegan soup recipe is not hard to make. It involves chopping, an easy sauté and then just boiling and waiting for doneness.
- Saute the onions, garlic and celery
- Add the butternut squash, sweet potatoes and potatoes, plus salt and smoked paprika and cook.
- Last add the corn, thyme and water and cook until fork tender
- Finish by mashing some of the vegetables, adding the coconut milk and simmering until thick and well combined.
Tips for Making the Best Corn Chowder
- Cut the potatoes and squash into smaller pieces for a quicker cooking time
- Be sure to let your soup cool down before covering. Then store it in the refrigerator for 4-5 days.
- Add more veggies, leeks or beans to up the fiber and protein content.
- Spice it up! Add jalapeños or crushed red pepper for some heat.
- Make it meatier by adding chopped vegan bacon.
FAQs
If you want to peel the baby potatoes, go ahead. But for me, it seems like a waste of time. The skins are usually quite thin and papery which makes them pleasant enough for me. However, I do peel the sweet potatoes because those have a thicker skin that is unpleasant.
First let me say, this does not taste like coconut. I promise unsweetened coconut milk is mild and silky textured without all the coconutty taste you would expect. But, that being said, if you aren't convinced then use your favorite kind of milk. Oat milk, almond milk, cashew milk, even cow milk is acceptable as long as they are unsweetened. Just be sure to follow the rule not. to boil that milk. Add it at the end and simmer because you won't like the soup if the milk breaks.
Absolutely yeas, 100 times yes! Fresh corn cut off the cob is delicious in corn chowder. One of my favorite things to do is cut an ear of corn into 3 or 4 smaller corns and add them to soups. The baby corn on the cobs are a delicious and adorable treat and the cobs infuse the broth with so much corn flavor.
Other Delicious Corn Recipes
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Vegan Corn and Squash Chowder
Equipment
- 1 large soup pot
Ingredients
- 2 tbsp Olive Oil
- 3 cloves Garlic minced
- 1 Onion diced
- 3 tbsp Celery diced
- 2 cups Butternut squash cubed
- 1 large Sweet Potato peeled and cubed
- 1 pound Baby Potatoes halved or quartered to make bite sized pieces
- 1 cup frozen corn
- 15 oz light, unsweetened coconut milk
- 8 cups water
- 2 tsp Thyme leaves
- 1 tsp Salt
- Pepper to taste
- 1 tsp smoked paprika
Instructions
- Heat oil over medium in a large pot, then fry the onions and garlic for 2-3 minutes until it is fragrant, then add the celery and cook for 5 minutes stirring often.
- Add Potatoes, sweet potatoes, butternut squash smoked paprika and salt and cook for 5 minutes stirring often
- Add water, corn and thyme and bring to a boil. Turn to a simmer and cook until all is fork tender about 30 minutes.
- Last add the coconut milk. Mash some of the vegetables with a fork or potato masher to thicken the chowder. cook at a low simmer an additional 10 minutes. Taste for salt, adjust and add pepper if using.
- Enjoy within 4-5 days for best quality.
Lisa
Can I use almond milk instead of coconut milk ?
Sara Tercero
Absolutely you may but the coconut milk has a creamier texture. It really works well in this and does not taste like coconut at all.
Laura
I love this corn chowder! I didn’t have butternut squash but I had garden fresh yellow zucchini that I used instead. I also used fresh dill instead of thyme. I ate it for lunch 4 days straight and still wanted more! Great alternative to a dairy rich chowder.
Sara Tercero
I bet that was delicious! Thanks for trying it!
andrea
Delicious and easy. A well written recipe, the only changes I made were using mixed corn carrots and peas, and fresh rosemary instead of thyme cause that’s what I had on hand.
Sara Tercero
Thanks Andrea! I love a good jazz cook. Glad you liked it!
Joni
It’s amazing how wonderful this soup tastes when the only spice added is smoked paprika! Made this last night for the first time and will be adding it to my regular fall dinner menu! Thank you Sara for another delicious and easy recipe!
Sara Tercero
Hey Joni, so happy you liked it! I agree, it's so simply spiced but the veggies give it major flavor. I appreciate the feedback and the 5 stars. Thank you!