There’s something truly magical about a warm bowl of vegan corn chowder that just wraps you in comfort! This creamy and hearty soup is perfect for any season, but it really shines on those chilly evenings when you want something cozy to sip on. I remember the first time I made it—it was a rainy day, and I was craving something rich yet light, and this chowder hit the spot! With sweet corn, tender potatoes, and a hint of coconut milk, it’s a delightful blend of flavors that will make your taste buds dance. Plus, it’s entirely plant-based, so everyone can dig in without worry. Trust me, once you try this recipe, it’ll become a go-to for family dinners, meal prep, or just a quick and satisfying lunch!

Ingredients List

Here’s what you’ll need to whip up this delicious vegan corn chowder. I promise, these ingredients are simple but pack a punch of flavor!

4 cups corn kernels (fresh or frozen, just make sure they’re sweet!)
1 medium onion, diced (this adds a lovely base flavor)
2 cloves garlic, minced (because garlic makes everything better)
2 medium potatoes, diced (I like to use Yukon gold for creaminess!)
4 cups vegetable broth (homemade or store-bought, whichever you have on hand)
1 cup coconut milk (this is the secret to that creamy texture)
1 teaspoon dried thyme (or fresh if you’ve got it—yum!)
Salt and pepper to taste (don’t be shy with the seasoning!)

Make sure to prep everything before you start cooking; it’ll make the process so much smoother. Trust me, you’ll be glad you did!

How to Prepare Instructions

Ready to get cooking? Making this vegan corn chowder is easier than you might think! Just follow these simple steps, and you’ll have a hearty bowl of goodness in no time.

In a large pot, heat a splash of oil over medium heat. Toss in the diced onion and minced garlic, sautéing them until they’re soft and fragrant—about 3–4 minutes. This is where the magic begins!
Add the diced potatoes and corn to the pot. Give everything a good stir and let it cook for a few minutes. This helps to bring out those amazing flavors!
Now, pour in the vegetable broth, and crank up the heat to bring it to a boil. Don’t worry if it bubbles over a little; just keep an eye on it!
Once it’s boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender. You want them to be soft but not mushy!
Stir in the coconut milk and dried thyme, letting it simmer for another 2–3 minutes to blend those flavors together beautifully.
Here comes the fun part! Using an immersion blender, blend half of the chowder right in the pot for that creamy texture. If you don’t have an immersion blender, carefully transfer half of it to a regular blender, blend until smooth, and then mix it back in.
Finally, season with salt and pepper to taste. Give it one last stir, and you’re ready to serve it hot. Wow, doesn’t that smell amazing?

And there you have it! A delicious vegan corn chowder that’ll make you feel all warm and fuzzy inside. Enjoy every spoonful!

Why You’ll Love This Recipe

This vegan corn chowder is not just another soup—it’s a bowl of happiness! Here are a few reasons why you’ll adore it:

Quick to prepare: In just 40 minutes, you can have a delicious and hearty meal on the table!
Hearty and satisfying: With sweet corn and creamy potatoes, it fills you up without weighing you down.
Flavorful: The combination of coconut milk and thyme creates a rich depth that keeps you coming back for more.
Healthy option: Packed with veggies and plant-based goodness, it’s perfect for anyone looking to eat healthier.
Versatile: Great for lunch, dinner, or meal prep; it’s a fantastic choice for any occasion!
Diet-friendly: Naturally vegan and gluten-free, it caters to a variety of dietary needs.

Trust me, once you taste this chowder, it’ll quickly become a favorite in your recipe rotation!

Tips for Success

Want to make your vegan corn chowder even more delicious? I’ve got some pro tips to help you achieve soup perfection!

Adjust the thickness: If you prefer a thicker chowder, simply blend more of the soup before serving. For a thinner consistency, add a bit more vegetable broth until it reaches your desired texture.
Flavor enhancements: Feel free to jazz up the flavor by adding a splash of lime juice for brightness or a pinch of smoked paprika for a subtle smoky kick. Fresh herbs like cilantro or parsley can also elevate it beautifully.
Ingredient substitutions: Don’t have coconut milk? You can use cashew cream or even unsweetened almond milk for a lighter option. And if you’re not a fan of potatoes, sweet potatoes work wonderfully too!
Mix it up: Try adding different vegetables like bell peppers, carrots, or even spinach for extra color and nutrition. You can toss them in during the sauté step for lovely, tender bites!
Serve it right: Top your chowder with fresh herbs, a drizzle of olive oil, or even a sprinkle of nutritional yeast for a cheesy flavor boost. It’s all about those finishing touches!

With these tips, your vegan corn chowder will be out-of-this-world amazing every time! Enjoy experimenting and making it your own!

Variations

If you’re feeling adventurous, there are so many fun ways to mix up your vegan corn chowder! Here are some ideas to give it a unique twist:

Herb Infusion: Swap out the thyme for fresh basil or cilantro for a different flavor profile. These herbs add a fresh touch that can brighten up the chowder.
Spice it Up: Want some heat? Add a pinch of cayenne pepper or some diced jalapeños while sautéing the onions and garlic. It’ll give your chowder a nice kick!
Smoky Flavor: A teaspoon of smoked paprika or a bit of liquid smoke can add a delightful smoky depth that complements the sweetness of the corn beautifully.
Vegetable Medley: Try throwing in some diced zucchini, bell peppers, or even carrots for extra color and nutrients. These veggies can add both texture and flavor!
Beans for Protein: Stir in a can of drained black beans or chickpeas towards the end of cooking for an added protein boost and a hearty feel.
Cheesy Twist: For a cheesy flavor without the dairy, mix in some nutritional yeast or a bit of vegan cheese during the last few minutes of cooking.

These variations will not only keep your vegan corn chowder exciting but also allow you to get creative in the kitchen. So, don’t hesitate to experiment and find your favorite combo!

Storage & Reheating Instructions

Got leftovers of that delicious vegan corn chowder? Lucky you! Storing it properly is key to keeping all those wonderful flavors intact for later enjoyment.

First things first, let the chowder cool down to room temperature. Once it’s cooled, transfer it to an airtight container. I usually recommend using glass containers because they don’t retain odors and are super durable. You can store your chowder in the fridge for up to 4 days—just make sure it’s well sealed to keep it fresh!

If you want to keep it for longer, you can freeze the chowder! Just pour it into freezer-safe containers, leaving a little space at the top for expansion. It’ll last in the freezer for about 2–3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge before reheating.

Now, when it comes time to reheat, you’ve got a couple of options. If you’re using the stovetop, pour the chowder into a pot over medium heat. Stir it occasionally and let it warm up slowly. This helps maintain that creamy texture and prevents it from sticking to the bottom—nobody wants scorched soup!

You can also use the microwave if you’re in a hurry. Just transfer it to a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring in between. This way, it’ll heat evenly, and you can adjust the temperature to your liking!

And hey, if it looks a little thick after reheating, don’t hesitate to stir in a splash of vegetable broth or coconut milk to bring it back to that luscious consistency. Enjoy your chowder, my friend—it’s just as comforting the second time around!

Nutritional Information Section

Let’s talk nutrition! This vegan corn chowder not only warms the soul but also delivers a good balance of nutrients. Here’s a breakdown of the estimated nutritional data per serving (about 1 cup):

Calories: 220
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Sodium: 300mg
Carbohydrates: 34g
Fiber: 6g
Sugar: 5g
Protein: 5g
Cholesterol: 0mg

These values are estimates, of course, and can vary based on the specific ingredients you use. But overall, you’re getting a wholesome, hearty meal that’s packed with flavor and good for you too! Enjoy every spoonful knowing you’re nourishing your body with this delightful chowder.

FAQ Section

Can I use fresh corn instead of frozen?
Absolutely! Fresh corn will give your vegan corn chowder a delightful sweetness and flavor. Just make sure to cut the kernels off the cob and use about 4 cups for the best results.

Is there a way to make this chowder spicier?
For sure! If you like a little heat, add some diced jalapeños or a pinch of red pepper flakes when you sauté the onions and garlic. It’ll give your chowder a nice kick without overpowering the sweet corn flavor!

Can I make this chowder ahead of time?
Yes, you can definitely make it ahead! This vegan corn chowder keeps well in the fridge for up to 4 days. Just reheat it gently when you’re ready to serve. The flavors will only get better as it sits!

What can I use instead of coconut milk?
If coconut milk isn’t your thing, you can use cashew cream or any unsweetened plant-based milk. Almond milk or oat milk work well too, though they won’t give you the same creaminess. Just keep an eye on the thickness and adjust with more broth if needed!

Can I add protein to this chowder?
Definitely! Adding some cooked beans, like black beans or chickpeas, can boost the protein content and make your vegan corn chowder even heartier. Toss them in towards the end of cooking to warm them through.

Call to Action

Now that you’ve got the scoop on this delightful vegan corn chowder, I’d love to hear how yours turned out! Did you add any fun twists or make it your own? Please drop a comment below and share your thoughts—I truly enjoy reading every one of them!

If you loved this recipe, don’t forget to give it a rating! Your feedback helps others discover this delicious chowder. And hey, if you’re feeling extra generous, share it on social media! Tag me so I can see your beautiful creations, and let’s spread the joy of cooking together!

Happy cooking, and I can’t wait to see your chowder adventures!

Vegan Corn Chowder: 7 Comforting Ways to Enjoy It

Author: Lisa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegan

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Description

A creamy and hearty vegan corn chowder.

Ingredients

Scale

4 cups corn kernels
1 medium onion, diced
2 cloves garlic, minced
2 medium potatoes, diced
4 cups vegetable broth
1 cup coconut milk
1 teaspoon thyme
Salt and pepper to taste

Instructions

In a large pot, sauté the onion and garlic until soft.
Add the potatoes and corn, and stir for a few minutes.
Pour in the vegetable broth and bring to a boil.
Reduce heat and simmer until potatoes are tender.
Stir in the coconut milk and thyme.
Blend half of the chowder for a creamy texture, then mix back into the pot.
Season with salt and pepper, and serve hot.

Notes

Adjust the thickness by adding more broth if needed.
Top with fresh herbs for added flavor.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 5g
Sodium: 300mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg

Keywords: vegan corn chowder

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