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Easy Vegan Corn Chowder

Easy Vegan Corn Chowder recipe

  • Total Time: 30 minutes
  • Yield: 4 1x


This Vegan Corn Chowder is simple to make. It is creamy, delicious and heart-healthy. You can make it with fresh, frozen, or canned corn kernels. Enjoy it with some crackers or garlic bread


  • 1 ½ cup fresh or frozen yellow corn kernels
  • 1 Cup unsweetened coconut /almond milk or cashew milk ((optional))
  • 1 medium white onion
  • 2 cups vegetable broth or water
  • 34 garlic clove (minced)
  • 1/4 tsp black pepper or red pepper flakes
  • 2 tbsp avocado/grapeseed or any vegetable oil
  • 3 large potatoes peeled and chopped
  • 1 tsp turmeric powder
  • 1 tsp Salt to taste
  • 1/4 tsp smoked paprika
  • 1 tbsp ginger grated
  • 1/4 cup Green and red bell pepper chopped (for garnishing.)


  1. In a large pot, heat oil over medium-high heat. Add the onions once the oil is hot and cook for about 3-4 minutes or until soft.
  2. Add the grated garlic, ginger, and cook for another 3 minutes or until they turn slightly brown.
  3. Add other spices and stir in for 2-3 minutes, then pour in the water or vegetable broth and mix well to combine.
  4. Add the corn and potatoes and stir to combine well. Bring the contents to a boil, then reduce the heat to medium and allow the soup to simmer occasionally stirring.Cook for 12-15 minutes.
  5. Set aside to cool, and once it cools, divide the soup into half. Pour half into a food processor or use an immersion blender to puree until smooth.
  6. Return the pureed soup into the pot with the leftover soup and add coconut or almond milk.
  7. Simmer on low heat stirring often for 6-10 minutes. Season with black paper or red pepper flakes
  8. Garnish with fresh green and red bell pepper. Serve warm.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Cuisine: American