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Vegan Corn Chowder recipes displayed in a bowl with with and a piece of bread.

Vegan Corn Chowder

Simple and easy 1-Pot Vegan Corn Chowder. Healthy yet comforting soup packed with fresh veggies like corn, celery, onion, and potatoes.
5 from 3 votes
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Total Time: 45 minutes
Course: Dinner, Lunch, Soup
Cuisine: American-Inspired
Keyword: Plant-Based Corn Chowder, Vegan Corn Chowder
Author: Marissa
Servings: 3

Ingredients
 

  • 4 cloves garlic chopped finely
  • 3 Tbsp dairy-free butter
  • ¼ cup all-purpose flour substitute for GF flour
  • 1 cup unsweetened non-dairy milk
  • 4 ears fresh corn husk removed and washed.
  • 1 large white onion chopped into small pieces
  • 2 stalks celery chopped into small pieces
  • 4 medium yukon gold potatoes chopped in ½ inch cubes
  • 4 cups vegetable broth or stock, I used low sodium
  • 1/2 red bell pepper diced into small pieces
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Garnish

  • Green Onion chopped finley
  • Paprika
  • Salt
  • Pepper

Instructions

  • Heat a large pot on medium heat. Once hot, add butter, salt, pepper, and chopped onion and cook for 3-4 minutes. Add the flour and stir.
  • Add the vegetable broth, potatoes, red bell pepper, celery, and garlic. Stir and bring soup to a boil.*Depending on the broth you use will determine what color your soup is.
  • Once the soup is boiling turn heat down to low-medium and simmer for 15 minutes or until the potato is fork tender.
  • Using a small knife cut the corn off the cob and add the fresh corn to the soup. Pour the dairy-free milk in the soup and cook for an additional 10-15 minutes or until the corn is completely cooked.
  • Taste soup and add additional seasoning (salt, pepper, or paprika) if needed.
  • Divide into soup bowls or bread bowls. Garnish with chopped green onion and serve.
  • Leftovers can be kept in the refrigerator in an airtight container for 3 days.

Notes

  • Substitute vegetable broth or stock with filtered water. Just make sure to add extra seasoning to add flavor in place of the broth.
  • Depending on what kind of vegetable broth you use will determine the color of your soup. If you want to have more of a yellow color use 2 cups of water and 2 cups of vegetable broth. Most vegetable broths have a orange color to it.
  • Don’t have yukon gold potatoes? Use red potatoes or russet potatoes instead.

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