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summer corn chowder in blue bowl garnished with fresh corn, chives and parsley on kitchen towel

Vegan Corn Chowder

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop, Blender
  • Cuisine: American
  • Diet: Vegan


This Vegan Corn Chowder is bursting with summer sweet corn, golden potatoes and fresh aromatic vegetables swimming in a silky smooth, coconut milk broth.



2 tablespoons olive oil

1 medium yellow onion, diced

1 red bell pepper, diced

2 celery ribs, chopped

2 garlic cloves, minced

2 teaspoons kosher salt

cracked black pepper

1 teaspoon fresh thyme leaves, sprigs removed

2 tablespoons flour

1 (14-ounce) can coconut milk

3 cups vegetable broth

2 golden Yukon potatoes, diced

3 ears fresh corn, husked + kernels sliced off, reserve 1/4 cup corn kernels for garnish

chopped chives, for garnish

parsley, for garnish


  1. Heat the olive oil in a large heavy bottom pan or dutch oven over medium heat. Add in the onion and saute for 2-3 minutes, or until softened. 
  2. Add the red bell pepper, celery ribs and garlic and cook for an additional 2-3 minutes. Sprinkle it with salt, cracked black pepper, fresh thyme and flour. Stir together and cook for an additional 2-3 minutes.
  3. Add in coconut milk, vegetable broth, potatoes, and corn kernels. Stir soup together and bring mixture to a simmer.
  4. Cover mixture and simmer for 10-15 minutes, or until the potatoes are tender. 
  5. Ladle half of the soup mixture into a blender or Vitamix and blend until smooth. Pour the mixture back into the soup pot and stir to blend together until creamy.
  6. Serve in soup bowls and garnish with chives, parsley and more corn kernels!


Be careful when blending hot liquids. I like to remove the blender cap and cover it loosely with a clean kitchen towel to allow steam to escape while blending.

Keywords: summer, coconut milk, yukon gold potatoes