Sweet Corn & Potato Chowder (Vegan) – Cozy, Creamy, and Weeknight-Friendly

Sweet corn and potatoes are a perfect match: sweet, hearty, and naturally comforting. This vegan chowder brings all the creamy warmth you want, without any dairy. It’s simple enough for a weeknight yet feels special enough to share.

The base is silky, the corn pops with brightness, and the herbs add just enough lift. If you love a bowl that feels like a hug, this one’s for you.

Sweet Corn & Potato Chowder (Vegan) - Cozy, Creamy, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil (or vegan butter)
• 1 medium yellow onion, finely chopped
• 2 celery stalks, diced
• 1 medium carrot, diced (optional but adds sweetness and color)
• 3 garlic cloves, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon smoked paprika (optional but recommended)
• 1 bay leaf
• 4 cups vegetable broth (low sodium)
• 3 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 3 cups corn kernels (fresh, frozen, or canned; if canned, drain and rinse)
• 1 (13.5-ounce) can full-fat coconut milk (or 1 1/2 cups unsweetened oat milk)
• 2 tablespoons nutritional yeast (optional, for subtle “buttery” depth)
• 1–2 teaspoons lemon juice or apple cider vinegar, to taste
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley or chives, for garnish

Method

 

1. Sauté the aromatics: Warm the olive oil in a large pot over medium heat. Add onion, celery, and carrot. Cook for 5–6 minutes, stirring, until softened and lightly translucent.
2. Add garlic and spices: Stir in garlic, thyme, smoked paprika, and the bay leaf. Cook for 30–60 seconds until fragrant. Don’t let the garlic brown.
3. Add potatoes and broth: Stir in the diced potatoes and pour in the vegetable broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 10–12 minutes, until the potatoes are just fork-tender.
4. Add the corn: Stir in the corn kernels. If using frozen corn, no need to thaw first. Simmer uncovered for 5 minutes to heat through and let flavors mingle.
5. Make it creamy: Pour in the coconut milk and add the nutritional yeast, if using. Simmer for 2–3 minutes. Taste and season with salt and pepper.
6. Thicken the chowder: For a classic chowder texture, use an immersion blender to blend about 1/3 of the soup right in the pot, or transfer a couple of ladles to a blender and purée until smooth. Return to the pot and stir. The soup should become creamy but still chunky.
7. Brighten it up: Remove the bay leaf. Stir in lemon juice or apple cider vinegar to lift the flavors. Adjust salt and pepper as needed.
8. Garnish and serve: Ladle into bowls and top with chopped parsley or chives. Add a crack of black pepper or a pinch of smoked paprika for color.

What Makes This Recipe So Good

• Super creamy without cream: A blend of potatoes, coconut milk, and a quick partial purée creates that classic chowder texture.
• Fast and forgiving: From stovetop to table in about 35–40 minutes, with ingredients you likely have on hand.
• Sweet-savory balance: Corn brings natural sweetness that pairs beautifully with onion, garlic, and thyme.
• Meal prep friendly: Tastes even better the next day as the flavors meld.
• Easily customizable: Add bell peppers, smoky paprika, or a splash of hot sauce to make it your own.

Ingredients

• 2 tablespoons olive oil (or vegan butter)
• 1 medium yellow onion, finely chopped
• 2 celery stalks, diced
• 1 medium carrot, diced (optional but adds sweetness and color)
• 3 garlic cloves, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon smoked paprika (optional but recommended)
• 1 bay leaf
• 4 cups vegetable broth (low sodium)
• 3 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 3 cups corn kernels (fresh, frozen, or canned; if canned, drain and rinse)
• 1 (13.5-ounce) can full-fat coconut milk (or 1 1/2 cups unsweetened oat milk)
• 2 tablespoons nutritional yeast (optional, for subtle “buttery” depth)
• 1–2 teaspoons lemon juice or apple cider vinegar, to taste
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley or chives, for garnish

Step-by-Step Instructions

1. Sauté the aromatics: Warm the olive oil in a large pot over medium heat. Add onion, celery, and carrot.

   Cook for 5–6 minutes, stirring, until softened and lightly translucent.

2. Add garlic and spices: Stir in garlic, thyme, smoked paprika, and the bay leaf. Cook for 30–60 seconds until fragrant. Don’t let the garlic brown.
3. Add potatoes and broth: Stir in the diced potatoes and pour in the vegetable broth. Bring to a gentle boil, then reduce to a simmer.

   Cover and cook for 10–12 minutes, until the potatoes are just fork-tender.

4. Add the corn: Stir in the corn kernels. If using frozen corn, no need to thaw first. Simmer uncovered for 5 minutes to heat through and let flavors mingle.
5. Make it creamy: Pour in the coconut milk and add the nutritional yeast, if using.

   Simmer for 2–3 minutes. Taste and season with salt and pepper.

6. Thicken the chowder: For a classic chowder texture, use an immersion blender to blend about 1/3 of the soup right in the pot, or transfer a couple of ladles to a blender and purée until smooth. Return to the pot and stir.

   The soup should become creamy but still chunky.

7. Brighten it up: Remove the bay leaf. Stir in lemon juice or apple cider vinegar to lift the flavors. Adjust salt and pepper as needed.
8. Garnish and serve: Ladle into bowls and top with chopped parsley or chives.

   Add a crack of black pepper or a pinch of smoked paprika for color.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days. The flavors deepen by day two.
• Freezer: Freeze up to 2 months. Cool completely, then portion into freezer-safe containers.

  Thaw overnight in the fridge and reheat gently on the stove.

• Reheating: Warm over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickens too much.

Why This is Good for You

• Fiber-rich comfort: Potatoes and corn provide soluble and insoluble fiber that supports digestion and keeps you full.
• Plant-powered nutrients: Onions, garlic, and carrots bring antioxidants and phytonutrients that support overall health.
• Healthy fats: Coconut milk offers satiating fats that help you absorb fat-soluble vitamins and keep the chowder satisfying.
• Sodium control: Using low-sodium broth helps you season to taste without going overboard on salt.

What Not to Do

• Don’t overcook the potatoes: Mushy potatoes make the chowder heavy. Cook just until tender.
• Don’t skip acid: A splash of lemon or vinegar wakes up the flavors.

  Without it, the soup can taste flat.

• Don’t blend it all: Keep some chunks for texture. A partial purée is the sweet spot.
• Don’t scorch the garlic: Burnt garlic turns bitter fast. Add it after the onions have softened and cook briefly.
• Don’t boil hard after adding coconut milk: A gentle simmer keeps the texture silky.

Recipe Variations

• Smoky Southwest: Add 1 chopped red bell pepper with the onions, 1 teaspoon ground cumin, and a pinch of chipotle powder.

  Garnish with cilantro and lime.

• Bacon-y Vibes: Crisp up chopped vegan bacon in the pot first. Remove, then cook the aromatics in the rendered oil. Use the bacon as a crunchy topping.
• Extra Veg: Stir in 1 cup diced zucchini or cauliflower with the corn for more texture and nutrients.
• Herb Garden: Swap thyme for fresh dill or tarragon.

  Finish with lots of chives and parsley for a greener, springy bowl.

• Cheddar-Style: Add 1/4 cup nutritional yeast and 1 teaspoon mustard powder for a savory, “cheesy” flavor.
• Spicy Kick: Stir in 1–2 teaspoons hot sauce or a pinch of red pepper flakes at the end.

FAQ

Can I make this oil-free?

Yes. Sauté the vegetables in a splash of broth instead of oil. Add more as needed to prevent sticking, and proceed with the recipe as written.

What’s the best potato for chowder?

Yukon Golds are ideal because they hold their shape yet blend into a creamy texture.

Russets work too but may break down more and make the soup thicker.

Can I use light coconut milk?

You can, but the chowder will be less rich. If you want a lighter texture without losing creaminess, use half full-fat coconut milk and half broth, then blend a bit more of the soup.

How do I keep it from tasting too sweet?

Balance the sweetness with acid and spice. Add the lemon juice or vinegar, plus a little black pepper or smoked paprika.

A splash of hot sauce also helps.

Is this gluten-free?

Yes, as written. Just make sure your broth and any vegan bacon or add-ins are certified gluten-free.

Can I use canned corn?

Absolutely. Drain and rinse it first.

Fresh or frozen corn will have a snappier texture, but canned works in a pinch.

How can I add protein?

Stir in a can of rinsed white beans or chickpeas during the last 5 minutes of simmering. They’re mild and blend nicely with the chowder.

In Conclusion

This Sweet Corn & Potato Chowder is proof that cozy, creamy, and vegan can live in the same bowl. It’s simple, adaptable, and deeply satisfying without feeling heavy.

Keep it classic or customize it with your favorite spices and veggies. Either way, you’ll have a comforting meal that’s easy to make and even easier to love.