Vegan Corn Chowder

This easy vegan corn chowder recipe is one of our all-time favorite soups! Smoky, sweet & creamy, it’s destined for your regular meal rotation.

Vegan Corn Chowder Recipe Ingredients

This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor without any meat or dairy. Here’s what’s in it:

  • Onion, garlic, and celery make up its aromatic base.
  • Sweet corn is the star of the show! It contributes to the creamy texture, adds essential sweetness, and dots the soup with crispy kernels.
  • Potatoes thicken the soup’s creamy base and add chunky texture.
  • Red bell pepper adds great veggie flavor and deepens the golden color.
  • Light coconut milk works with the corn and potato to perfect the creamy texture. If you’re not vegan, you can swap in whole milk to make this a vegetarian corn chowder.
  • Sherry vinegar brightens it up!
  • And smoked paprika and celery salt add rich, smoky flavor without any meat!


  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 ribs celery, chopped
  • 1 Yukon gold potato, chopped
  • 4 ears fresh sweet corn, husked
  • 1 red pepper, diced
  • ½ teaspoon celery salt
  • ½ teaspoon smoked paprika
  • 1 tablespoon sherry vinegar, or white wine vinegar
  • 2 cups vegetable broth
  • 1 (14-ounce) can light coconut milk (or 1¾ cups whole milk)
  • Sea salt and freshly ground black pepper
  • Chopped chives, for garnish
  • Reserve some corn kernels and diced red pepper for garnish (optional)


  • Heat the olive oil in a large dutch oven over medium heat. Add the onion and a few pinches of salt.
  • Cook until soft, then add the garlic, celery, and potatoes.
  • Slice the kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery salt, paprika, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add the sherry vinegar, vegetable broth, and coconut milk.
  • Cover and simmer until the potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir.
  • Taste and adjust seasonings and serve with chopped chives.

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