As soon as fresh corn hits the market, I start thinking about this Vegan Corn Chowder. It's something I make all year long with frozen corn, but fresh kernels cut from the cob add a special, sweet pop. A complex blend of textures and sweet, spicy, smoky flavors, it's comfort food that everyone loves.
This chowder began with a recipe in Real Simple magazine that I clipped ages ago. Over the years it has evolved into a vegan version that I much prefer: skipping the cream in the original as it’s better without it, and using chipotle hot pepper sauce instead of canned chipotle chiles that can be blisteringly hot. I’ve also found that adding Yukon Gold along with sweet potatoes balances the chowder's sweetness.
Ingredients You Need to Make Vegan Corn Chowder Recipe
- Sweet Corn Kernels: Cut fresh from the cob or frozen
- Red Bell Pepper: A yellow or orange sweet pepper would also work well.
- Vegetable Broth or Vegetable Stock: Homemade or your favorite store bought version. (I love to use homemade Corn Stock for this.)
- Yukon Gold Potatoes: You can also use waxy or new potatoes.
- Sweet Potato: I've called for peeling the sweet potato, but free to leave the peel if you prefer.
- Kosher Salt and Freshly Ground Black Pepper
Though this savory chowder is vegan (and naturally gluten free), you don't have to compromise on flavor or heft. Smoked paprika lends a smoky rich decadence that's not just vegan, but much lighter than the bacon that's often called for in chowders. And with corn, sweet red bell pepper, and two varieties of potato the chowder is quite filling, but light in calories (about 200 per generous bowl). Just the kind of thing you want to be eating when you have bathing suit season in mind or slinking into a holiday dress.
Recipe Options
- Blend a small portion of the soup to add just a bit of creaminess, leaving plenty of chunky bites. Or blend it all in batches if you prefer a creamy soup.
- For a truly creamy vegan corn chowder, add cashew cream (a magic alternative to heavy cream made with just raw cashews and water - directions for making it below), regular or light coconut milk, or almond milk.
- If you’re still able to find fresh corn on the cob, go with that. It has a wonderful sweet pop when added just before serving (I like to make Corn Stock with the bare corn cobs for this soup). Otherwise, frozen is your best choice.
How to Make Cashew Cream
To make Cashew Cream: soak 1 cup raw cashews in enough water to cover for at least 1 hour and up to 24 hours. Drain cashew water and add cashews to a blender pitcher. Add enough fresh water to cover by 1 inch and blend until smooth.
More Delicious Vegan Recipes
- Vegan Butternut Squash Soup (Another one of my favorite vegan soup recipes. Sweet potatoes are the secret ingredient to make the soup velvety smooth!)
- Vegetarian French Onion Soup (With a vegan option.)
- Sweet Potato Hash Browns (Crispy outside, tender and sweet inside. One of my favorite breakfast sides!)
- Skillet Potatoes (These crispy on the outside and creamy within potatoes are welcome at any meal!)
- Salt Potatoes (Serve these at your next party and watch them disappear. I promise that guests will seek you out to ask for the recipe!)
- Rapini with Raisins and Hazelnuts (This rapini (broccoli rabe) recipe is weeknight easy, but holiday table special!)
- Chinese Cucumber Salad (Tangy, sweet, spicy, and refreshing, this cucumber salad is a restaurant worthy salad that you can make easily at home.)
How to Make Vegan Corn Chowder
Step 1: In a large soup pot over medium heat, cook onion and red pepper in olive oil until tender.
Step 2: Add sweet potatoes, Yukon Gold potatoes, vegetable broth, smoked paprika, and chipotle hot sauce and bring to boil. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes. Optional: To thicken chowder, blend a small portion or all in batches with a standard or immersion blender.
Step 3: Add corn and season to taste with salt and pepper. Stir until heated through; serve.
Vegan Corn Chowder
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 1 sweet red pepper diced
- 1 pound sweet potatoes scrubbed and peeled if you like, cut into 1-inch cubes
- 1 pound Yukon Gold potatoes scrubbed and cut into 1-inch cubes
- 8 cups vegetable broth or Corn Stock
- 2 teaspoons smoked paprika
- 2 tablespoons chipotle hot sauce plus more to taste
- 1 cup fresh corn kernels cut from the cob or frozen corn
- 1 teaspoon kosher salt plus more to taste
- freshly ground black pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium heat. Add peppers and onion; cook and stir until onion is translucent and pepper is tender, about 3 minutes more.
- Add sweet potatoes and Yukon gold potatoes, vegetable broth, smoked paprika, and chipotle hot sauce; bring to boil. Reduce heat and simmer, covered, 15 minutes or until potatoes are tender. To thicken the chowder and add a creamy texture, blend a small portion of the chowder in a standard blender or with an immersion blender (optional).
- Stir in the corn and kosher salt; cook until heated through. Season to taste with pepper and more kosher salt if desired; serve.
I’ve never made corn soup before and this looks so delicious and easy.
Thank you, Rewari!
Fresh Corn Chowder is THE best!!! Yours looks absolutely delicious, Marissa! I've never had sweet potatoes in it before, and I'm thinking I've been missing out - because holy yummy idea! I need this in my life!
aww...thank you so much, Cheyanne!
I LOVE corn chowder. This looks awesome Marissa! Love how it is packed with veggies and also vegan
Thank you so much, Rahul!
Such a delicious chowder, Marissa! I definitely can't get enough fresh corn when it's in season and the flavors are wonderful!
Thank you, Kelly. I agree about fresh corn, the season always seems a little too short.
What a fun idea to use two different kinds of potatoes! I've used sweet potatoes in soups before, but never in a chowder. I'm totally going to have to try this idea next time I make a batch! Looks delicious, Marissa!
Thank you, David! The sweet potatoes definitely add a great layer of texture and sweetness to the chowder.
We're huge fans of corn, and we always have a package in the freezer (I must admit we even have a couple of cans in our pantry. Always. Should I be embarrassed about this fact?) Anyway, love adding corn into chowder, but it always was a seafood version - so I need to try a vegat one as well. It looks and sounds great!
You should absolutely not be embarrassed, Ben. Canned corn is super tasty (can't say the same for canned spinach, haha). I hope you'll give this one a try!
I'm not vegan, but I'd definitely give this recipe a try Marissa! We've got the most beautiful Jersey sweet corn right now too! Adding to our menu ASAP! Too good not to!
I'm so excited for you to try it, Mary Ann!!
I can't wait to make this!! So perfect with fresh corn!!
I love to hear that, Annie. Thank you!
I like that you omitted the cream and added potatoes. I usually add a small one to roasted vegetable soup, and the texture is so much better. This is so my type of chowder!
For the first few years I used the cream, but once I tried it without, I found that I actually preferred it that way.
I've been eating soup and sweet potatoes like crazy lately, so sweet potato corn chowder sounds amazing! This bowl looks like it's packed with flavor - must make this soon!
It's funny how weather affects appetite isn't it? The second it starts cooling off, I start craving soup!
I really like the sound of this because corn is one of my favourite vegetables. I love any food that pops with juice when you bite into it 🙂
me too!
This chowder sounds like exactly what I want to eat this fall! So warming & hearty. I might actually try adding the chipotles in adobo back in, actually, as heat is king at our house. Sweet potato for the win!
You'll love it, Eileen and yes! spice it up...