Vegan Creamy Corn Chowder
This Vegan Creamy Corn Chowder is the ultimate comfort food—rich, hearty, and packed with nourishing vegetables and bold flavors. Featuring a luscious base made with creamy coconut milk, sweet corn kernels, and tender golden potatoes, this plant-based twist on traditional corn chowder brings a smoky depth from smoked paprika and dried thyme while staying dairy-free and nourishing. The partial blending technique creates a velvety texture while preserving satisfying bites of hearty vegetables, making every spoonful a delight. Perfect for cozy weeknight dinners or weekend meal prep, this chowder is ready in under 45 minutes and can be elevated with a fresh sprinkle of parsley for a burst of color and brightness. Whether you're looking for a vegan soup recipe or a wholesome comfort meal, this creamy chowder is bound to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 4 cups fresh or frozen corn kernels
- 2 medium golden potatoes, diced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced celery, and diced red bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the corn kernels, diced potatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer and cover the pot.
Cook until the potatoes are tender, about 15 minutes.
Using an immersion blender, blend the soup partially to create a creamy consistency while leaving some chunks of vegetables for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the coconut milk, nutritional yeast, smoked paprika, dried thyme, sea salt, and black pepper. Simmer for another 5 minutes to heat through and meld flavors.
Taste and adjust seasonings as desired.
Serve hot, garnished with fresh chopped parsley if using.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4984 mg | 217% | |
| Total Carbohydrate | 338.2 g | 123% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 109.9 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 7348 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
