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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.