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This creamy vegan corn and potato chowder is perfect for dinner on crisp autumn evenings! Ready in under 30 minutes. #cornchowder #recipeideas #veganrecipes #veganfood

Creamy Autumn Corn Chowder

This delicious vegan corn chowder tastes so creamy and flavorful! Serve it for dinner on a chilly fall evening with your favorite salad for a quick and easy meal.

Course Main Course
Cuisine Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Vegan Test Kitchen

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 yukon gold potato, cubed
  • 4 ears fresh corn, husked
  • 1 red pepper, diced
  • 1/2 tsp celery salt
  • 1/2 tsp smoked paprika
  • 1 tbsp white wine vinegar
  • 2 c vegetable broth
  • 1 14 oz can coconut milk
  • pinch sea salt
  • pinch freshly ground black pepper
  • 2 chives, chopped (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Slowly add the onions and a pinch of sea salt. Stir to coat and cook until soft.

  2. Add the garlic, celery and potatoes and stir. Cook for 2-3 minutes.

  3. Add the corn, red pepper, celery salt, paprika, pinch each of sea salt and freshly ground black pepper. Cook for 5 minutes longer and stir occasionally. 

  4. Add the white wine vinegar, vegetable broth and coconut milk. Cover and simmer for approximately 15 minutes or until the potatoes are tender.

  5. Remove from heat and allow to cool slightly. 

  6. Once cool transfer half of the soup to a blender and blend on low until creamy and smooth.

  7. Transfer the soup back to the pot and stir until combined.

  8. Transfer to bowls and serve with any leftover corn, red pepper and chives sprinkled on top. Enjoy! 

Notes & More

Best Kitchen Gadgets 

We tested 3 stock pots with this recipe and discovered the All Clad and Le Creuset pots below allowed the ingredients the best chance to cook evenly and thoroughly without burning and were the easiest to clean!

  • All Clad Copper Core Stockpot. View here.
  • Le Creuset Enameled Steel Stockpot. View here

Our Favorite Ingredients 

  • The Organic Regular Coconut Milk from Thrive Market gave this chowder the most bang for it's buck! Taste-testers all agreed that this brand made the chowder's texture really creamy. View here
  • If you're not into the full-fat coconut milk, their Organic Lite Coconut Milk is so light and delicious you'll never want to use another coconut milk again! View it here
  • The vinegars we used truly altered the taste of these chowders! Napa Valley Naturals Organic White Wine Vinegar tasted the best, by far. View here.
  • For this chowder, we felt it was best to be able to add our own salt to control the flavor, rather than use a stock with added sodium. Pacific Foods Organic Low Sodium Vegetable Broth made it easy to do so and tasted terrific! View it here

 

Recipe adapted