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Mushroom Soup

Prep Time:

Cook Time:



10 Miutes

30 Minutes

4 Servings


Creamy Vegan Corn Chowder A Comforting Plant-Based Delight

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About the Recipe

This Vegan Corn Chowder is a great source of fiber and vitamins, especially vitamin C. The combination of corn and potatoes provides a good balance of carbohydrates and fiber, while the coconut milk adds healthy fats. This recipe is also gluten-free and dairy-free, making it a great option for anyone with dietary restrictions.


  • 1 tablespoon olive oil

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 2 cups frozen corn kernels

  • 1 can (14 oz) coconut milk

  • 2 cups vegetable broth

  • 2 medium potatoes, peeled and diced

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • Salt and pepper to taste

  • Fresh parsley or chives for garnish (optional)


  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

  2. Add the frozen corn kernels to the pot and cook for another 5 minutes, stirring occasionally.

  3. Add the coconut milk, vegetable broth, diced potatoes, smoked paprika, and cumin to the pot. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes, or until the potatoes are tender.

  4. Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.

  5. Season with salt and pepper to taste. Garnish with fresh parsley or chives, if desired.


  • You can use fresh corn instead of frozen corn if it's in season.

  • For a spicier chowder, add a diced jalapeño or a pinch of cayenne pepper.

  • Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in a pot on the stove or in the microwave.

Organic Vegetables
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