Vegan Corn Chowder (Creamy, Cozy, Crowd-Pleasing!)

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Created on September 23rd, 2025 at 06:12 pm

Silky, savory soup with Fall comfort in every bite

This Vegan Corn Chowder is a luxuriously creamy, plant-based bowl of comfort that’s perfect for chilly evenings or family dinners. Made with sweet corn, tender potatoes, and a dreamy coconut base, it delivers a cozy richness without any dairy. Whether you use fresh, canned, or frozen corn, this simple recipe comes together in under an hour and fills your kitchen with irresistible aromas. You’ll love how this chowder warms hearts and bellies — no fuss, no fancy tools, just real, nourishing flavor.

🌟 Why You’ll Love This Recipe

If you’re looking for a hearty vegan soup that’s both comforting and crowd-pleasing, this chowder is it. The thick coconut base adds a luscious texture, while the corn and potatoes bring that satisfying bite. It’s also gluten-free adaptable and easy to batch for meal prep or sharing. Plus, this recipe lets the natural sweetness of corn shine, enhanced with cozy herbs and just a touch of garlic. It’s a wholesome Fall favorite your friends and family will keep asking for — season after season.

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

📝 Ingredients List

5 corn on the cob or 4½ cups frozen or canned corn (drained)
3 tablespoons vegan butter
1 medium onion (white, yellow, or brown), chopped
1 teaspoon crushed garlic
1 teaspoon dried thyme
½ cup all-purpose flour
2 cups vegetable stock
2 cans (28 oz) unsweetened light coconut milk
1 can (14 oz) unsweetened coconut cream
2 large potatoes (peeled & cubed)
1 bay leaf
¾ cup chopped green onions
1 teaspoon salt
Black pepper to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large skillet or frying pan
Sharp knife
Cutting board
Measuring cups & spoons
Mixing bowls
Wooden spoon or spatula
Soup pot

👩‍🍳 Step-by-Step Instructions

Prep the Corn:
Slice the kernels off the cob into a bowl. Break the empty cobs in half and set them aside.
Sauté the Base:
In a large pot, melt vegan butter. Add chopped onions and cook until softened (about 5–6 minutes). Stir in garlic and thyme for 1 minute.
Make It Creamy:
Sprinkle in flour and stir constantly. Slowly add vegetable stock, coconut milk, and coconut cream, whisking until smooth.
Simmer with Potatoes:
Add potatoes, corn cobs, and bay leaf. Bring to a simmer, cover, and cook for 25 minutes — until potatoes are fork-tender. 🥔
Final Touches:
Remove corn cobs and bay leaf. Stir in corn kernels and cook for 5 minutes. Add green onions, salt, and pepper. 💚🌽
Serve Warm:
Ladle into bowls, top with extra green onions and a sprinkle of black pepper. Enjoy the cozy vibes! 🥣✨

💡 Pro Tips

Storage: Keeps 4–5 days in the fridge or freeze up to 2 months.
Substitution: Sub soy or oat milk for coconut if needed (reduce flour to ⅓ cup).
Meal Prep: Make a double batch and freeze half for busy weeknights.
Serving Ideas: Pair with warm sourdough, garlic toast, or a simple green salad.

📊 Nutrition Facts (Per Serving)

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	517 kcal	8g	55g	30g	7g	10g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.