This creamy Vegan Potato and Corn Chowder is ready in about 30 minutes using just 10 straightforward ingredients. It’s a comforting, dairy-free soup with rich texture and satisfying flavor.
Ideal for a quick weeknight dinner or a cozy weekend meal, this chowder delivers creaminess without dairy. Potatoes, corn, and coconut milk combine to create a hearty, crowd-pleasing bowl.
One-pot comfort: With minimal prep and one pot to clean, this recipe is both easy and flavorful. Serve with crusty bread or a simple green salad for a complete meal.
🌟 Why you’ll love this recipe
- Fast and simple: Ready in about 30 minutes using only a few pantry staples.
- Rich, dairy-free creaminess: Full-fat coconut milk gives a silky texture without dairy.
- Full of flavor: Potatoes, sweet corn, and smoked paprika form a comforting, savory profile.
- Diet-friendly: Naturally vegan and gluten-free.
- Versatile: Works for weeknights, lunches, or entertaining when you want an easy, satisfying soup.
🧾 Ingredient notes
Olive oil: Extra virgin adds flavor, but regular olive oil, avocado oil, or refined coconut oil are fine alternatives.
Onion: Yellow onion offers a mild sweetness; white or red onions can be used depending on preference.
Potatoes: Yukon Gold hold their shape and add creaminess. Russets give a fluffier texture; red potatoes stay firmer.
Corn: Sweet corn (fresh, frozen, or canned) all work. Frozen is convenient year-round and keeps good sweetness.
Full-fat coconut milk: Use full-fat for the creamiest result. For a lighter version, choose lite coconut milk or unsweetened soy or almond milk—expect a slightly different texture.
Smoked paprika: Adds a pleasant smokiness; sweet or hot paprika can substitute if needed.
See the recipe card below for exact measurements and the full ingredient list.
đź“‹ Variations
- Spicy: Add a diced jalapeño or 1/4 teaspoon cayenne for heat.
- Cheesy: Stir in 2–3 tablespoons nutritional yeast or 1/2 cup vegan cheese for a cheesy note.
- Mexican-inspired: Add 1/2 cup black beans, 1 tablespoon lime juice, and fresh cilantro.
- Loaded: Top with crumbled vegan bacon, sliced green onion, and a dollop of vegan sour cream.
- Lemony: Finish with 1–2 tablespoons lemon juice to brighten the flavors.
🔪 Instructions
Step 1. Heat the oil in a large pot over medium-high heat. Add the diced onion and chopped red bell pepper and cook until softened, about 5 minutes.
Step 2. Add the potatoes, corn, vegetable broth, coconut milk (or alternative), salt, pepper, and smoked paprika. Stir to combine.
Step 3. Bring the mixture to a boil, then reduce heat and simmer uncovered for about 10 minutes, or until potatoes are fork-tender.
Step 4. Transfer about 3 cups (720 ml) of soup to a blender and puree until smooth, or use an immersion blender in the pot. Stir the blended portion back into the soup and adjust seasoning before serving.
đź’ Expert tips
- Simmer uncovered so excess liquid reduces and the soup thickens naturally.
- Avoid overcooking potatoes: Cook until tender but not falling apart to preserve texture.
- Taste and adjust salt and pepper after blending for best balance.
- For a thicker chowder: Blend up to half the soup for extra creaminess.
- Let it rest: The chowder will thicken slightly as it cools—rest a few minutes if you want a heartier consistency.
âť“Recipe FAQs
Store in an airtight container in the refrigerator for 3–5 days. Cool completely before refrigerating. For longer storage, freeze for up to 3 months.
Yes. Cool fully, transfer to a freezer-safe container or bag, and freeze up to 3 months. Thaw in the fridge overnight and reheat on the stove; add a splash of broth or water if the texture has thinned.
Stovetop: Warm over medium heat, stirring occasionally. Microwave: Heat in 1-minute intervals, stirring between, until hot. Add a little broth or water if needed.
Garnish with sliced green onions, fresh herbs, crumbled vegan bacon, or a dollop of vegan sour cream. Serve with crusty bread, garlic bread, or a simple salad. Provide toppings like chili flakes or nutritional yeast for a build-your-own bowl.
Yes. Frozen corn is convenient and preserves sweetness, while canned corn works well if drained and rinsed. Fresh corn is excellent when in season.
🍲 More vegan soup recipes
- Vegan Chicken Noodle Soup
- Vegan Potato Soup
- Creamy Vegan Mushroom Soup
- Vegan Vegetable Soup
- Vegan Cabbage Soup
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Vegan Potato and Corn Chowder
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, chopped small
- 1 pound potatoes, Yukon Gold, Russet, or red, peeled and chopped
- 4 cups corn kernels, fresh or frozen
- 3 cups vegetable broth
- 1 14-ounce can full-fat coconut milk, or 1½ cups unsweetened soy milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
Instructions
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Heat the oil in a large pot over medium-high heat. Once hot, add the onion and red bell pepper. Cook until softened, about 5 minutes.
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Add the remaining ingredients to the pot and give everything a good stir.
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Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are tender when pierced with a fork.
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Transfer 3 cups (720 milliliters) of soup to a blender and blend until smooth (or use an immersion blender directly in the pot). Stir the blended soup back in and serve.
Notes
- Simmer uncovered to concentrate flavors and thicken the soup.
- Don’t overcook the potatoes: aim for fork-tender but not mushy.
- Adjust seasoning after blending for best flavor.
- Thicker texture: blend a larger portion of the soup.
- Rest briefly: the chowder thickens as it cools a bit.
Nutrition