Vegan Corn Chowder Recipe 

Creamy dairy-free vegan corn chowder is a delicious meal perfect for those who enjoy a clean meal. 


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  – 4 ears corn shucked and steamed* – 2 large red potatoes peeled and chopped – 3 tablespoons coconut oil or avocado oil – 1 large white onion – 5 cloves large garlic minced – 3 large carrots peeled and chopped – 1 large red bell pepper cored and chopped – 1½ teaspoons sea salt – 2 teaspoons Cajun seasoning optional – ½ teaspoon paprika optional – ¼ teaspoon ground cumin optional – 1 cup full-fat canned coconut milk – 2 cups water or vegetable broth

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Step 1

Big maize-water pan. Cover the saucepan and cook on high. After 5–8 minutes at full boil, corn should be plump and juicy.  


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Step 2

Peel and quarter both red potatoes and carefully set them in the same boiling water as the corn. Cook potatoes for 10–15 minutes till tender. 

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Step 3

Sauté veggies while potato cooks. Large stock pot with medium-high heat oil. Sauté chopped onion for 5–8 minutes until golden, stirring often. Add chopped bell pepper, carrots, spices, and sea salt.  

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Step 4

Cut corn kernels from all ears. Blend one cooked potato and half the kernels. Smoothen coconut milk with water/broth. Blending may take 2-3 rounds. 

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Step 5

Chunking another potato. Add blended corn/potato (chowder) to the pot with sautéed vegetables and remaining corn kernels. Low boil 10–20 minutes until vegetables are cooked and chowder is delicious. 

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Step 6

Remove from heat and taste chowder. Add sea salt to taste and enjoy!

Also See

Vegan Butternut Squash Soup Recipe