Vegan Corn Chowder

Simple and easy 1-Pot CORN CHOWDER. 🌽Packed with fresh veggies like corn, celery, onion, and potatoes. Served with bread and garnished with chopped green onion.

I made this Corn Chowder, but vegan in honor of my grandpa. This soup was one of his signature dishes. He absolutely loved to cook and one of his favorite things to make was soup. We would come over for dinner and he would have a huge pot filled with soup to feed our whole family. Not only was his corn chowder always delicious but oh so comforting.

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.

Course Dinner, Lunch, Soup

Cuisine American-Inspired

Keyword Plant-Based Corn Chowder, Vegan Corn Chowder

Total Time 45

Servings

Author Marissa

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.

Good Old Vegan