Easy Vegan Corn Chowder

This easy vegan corn chowder recipe is a great recipe when it is cold outside. The texture truly warms up the soul and nourishes and calm your vibes. When the cooler months roll around, there’s nothing quite as comforting as a bowl of hearty, creamy chowder. This Vegan Chowder is a plant-based twist on the classic, offering all the warmth and savory goodness without any dairy. Packed with fresh corn, potatoes, and carrots, and enriched with coconut milk and vegan butter, this soup is the perfect way to enjoy a cozy meal. Whether you're a fan of traditional chowders or new to the vegan version, this recipe is sure to become a favorite.

What is Chowder

Chowder is a thick soup prepared with cream, milk, roux and seafood. The most well known is New England Clam Chowder. The word chowder came from French chaudière"a pot". This dish was brought to the New Found Land, Nova Scotia, New Brunswick, and New England by Breton fishermen. I could imagine fishermen do their Cowder in a rustic way, I love how food used to be for the masses made really good and stood the test of time and made it to be passed on to the modern world, to the chowder we make today. There are 3 basic types, the New England clam chowder which contains milk, Manhattan chowder which uses tomato instead of milk and the Rhode Island which omits the use of both. Fun fact old writings show that they used to thicken it with crackers instead of roux.

How to make Vegan Chowder

• Use plant based milk instead of dairy milk
• Use plant based seafood instead of clams
• Corn milk will help thicken the soup
• Season with Vegan old bay seasoning
• You may thicken with a slurry of potato starch or cornstarch

Try making it with what you have

I just found some corn laying in the fridge, some celery, carrots and onions. Just what you need for a perfect Mirepoix, a good starting point of flavor building. But if you only have onions don’t let that stop you. Making a delicious meal with minimal ingredients is an art and will get you to appreciate what you got. You will end up surprising yourself with what you can come up with. Now feel free to follow this recipe as a guide but feel free to make it your own!

Ingredients

• 3 pcs fresh corn cobs, kernels removed from the cob
• 2 pcs potatoes Yukon gold potatoes, diced
• 2 pcs onions, finely chopped
• 3 pcs celery stalks, chopped
• 1 piece carrot, diced
• 4 tablespoon olive oil
• 4 tablespoon vegan butter
• 2 cans coconut milk (full-fat coconut milk or unsweetened soy milk, non-dairy milk or light coconut milk works too)
• 3 cups water or vegetable stock
• 2 tablespoon seasoning of choice (e.g., vegan Old Bay, mushroom powder, nutritional yeast)
• 2 teaspoon pink salt
• 1 tablespoon potato starch (optional, for thickening)

Instructions

1. Prepare the vegetables: Start by chopping the onions, celery, carrot, and potatoes. Remove the kernels from the fresh corn cobs.
2. Sauté the veggies: In a large pot or Dutch oven, heat the olive oil and vegan butter over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Then, add the celery, carrots, and potatoes. Cook for another 5 minutes, stirring occasionally.
3. Add the corn and seasoning: Stir in the fresh corn kernels, seasoning of choice, and pink salt. Cook for an additional 3 minutes to allow the flavors to meld.
4. Add the liquids: Pour in the coconut milk and water or vegetable stock. Bring the mixture to a simmer, then reduce the heat and let it cook for about 15-20 minutes, or until the potatoes are tender.
5. Blend for creaminess: For a creamier texture, use an immersion blender to blend about half of the soup, leaving some chunks for a hearty feel. If using, stir in the potato starch to thicken the soup further.
6. Adjust seasoning and serve: Taste the chowder and adjust the seasoning if needed. Serve hot, garnished with fresh herbs or a sprinkle of nutritional yeast for an extra savory touch.

Variations

• Add Vegan Bacon: For a smoky flavor, sprinkle some vegan bacon on top of your chowder.
• Cashew Cream: For an even richer texture, swirl in some homemade cashew cream at the end of cooking.
• Spicy Kick: Add diced red bell pepper and a pinch of cayenne pepper for a spicy twist.

Substitutions

• Coconut Milk: If you're not a fan of coconut, use cashew cream or almond milk for a different creamy base.
• Seasoning: Swap out the vegan Old Bay for miso paste to add a depth of umami flavor. Bay leaves adds more depth to the broth.
• Potato Starch: Use cornstarch or simply omit it if you prefer a thinner soup. adding mashed cannellini beans will make a chunky texture if you prefer.

FAQs

Can I make this chowder ahead of time? Yes, this chowder can be made ahead and stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Is it possible to freeze this chowder? Absolutely! Freeze the chowder in a sealed container for up to 3 months. Thaw in the fridge overnight before reheating.

Can I use canned corn instead of fresh corn? Yes, you can substitute canned corn if fresh corn is not available. Just be sure to drain it well before adding it to the soup.

Hint

For the best flavor, allow the soup to simmer gently. This will help all the flavors blend together beautifully, creating a rich and satisfying chowder. Add blended raw cashews for a more creamy texture.

Top Tip

If you're short on time, use an instant pot to cook this chowder. Simply sauté the vegetables, add the liquids, and cook on high pressure for 10 minutes before blending and seasoning.