Today on The Edgy Veg, I’m going to show you how to make an easy creamy vegan corn chowder recipe! This vegan corn chowder recipe is thick & creamy, which is perfect as a fall and winter dish! It’s also nut-free, and obviously dairy-free!
This chowder recipe is basically a take on a vegan clam chowder recipe and potato corn chowder recipe together, but with many other vegetables… so it’s very much a vegetable chowder dish that’s vegan. Just go with me on this 😉
If you’re looking for more warm vegan dishes like soups & stews, check out my list of vegan soup recipes here.
In terms of vegetables, this easy vegan corn chowder recipe is comprised of potatoes, onions, celery, carrot, and corn. Super simple, yet creamy & delicious. Once you make this recipe, you’re gonna want to slurp it right up! Oh, and don’t forget the bread for dipping.
How To Make: Easy Vegan Corn Chowder Recipe
To make this easy vegan corn chowder, you first want to start by heating oil in a large saucepan over medium heat. Then, add your onion, garlic, celery, carrots, potatoes to cook, stirring constantly until onions are translucent and vegetables are tender (about 4-5 mins).
Next, season with salt and pepper. Add vegan butter and stir to melt. Stir in flour, and cook for 2 mins while stirring constantly. Add wine, stirring to lift any bits stuck to the bottom of the saucepan. Add your broth, corn kernels, thyme and bring to boil. Reduce heat to simmer, cover, and cook for 15 mins or until the potatoes are tender.
Afterward, add soy milk (or your plant-based milk of choice), and simmer for 3-5 minutes. Season with salt and pepper to taste and garnish with greens of choice! Serve with toasted bread and voila!
If you want to view or print the recipe card, just scroll down for the full list of ingredients and simple instructions on how to make this easy vegan corn chowder.
Follow This Easy Vegan Corn Cowder Recipe
- 3 tbsp cooking oil of choice (I like avocado oil or coconut oil)
- 1 largeonion, finely chopped
- 3 clove garlic, finely chopped
- 2 stalkscelery, chopped
- 1 large carrot chopped
- 2 large potatoes, peeled and diced
- 1 tbsp vegan butter (like earth balance)
- ¼ cup organic all-purpose flour
- ½ cup dry white wine
- 4 cups vegetable broth (I like Better Than Bouillon No-chicken broth)
- 1 ½ cupsfrozen corn kernels
- ½ tsp dried thyme
- 1 cup unsweetened soy milk
- Chopped fresh parsley or chives, to garnish
- Sea salt and pepper
- In a large saucepan, heat oil over medium heat.
- Add onion, garlic, celery, carrots, potatoes and cook, stirring constantly until onions are translucent and veggies are tender,about 4-5 mins. Season with ½ tsp salt and ½ tsp pepper.
- Add 1 tbsp vegan butter and stir to melt.
- Stir in flour, and cook for 2 minutes, stirring constantly.
- Add the wine, stirring to lift any bits stuck to the bottom of the saucepan.
- Add broth, corn kernels and thyme and bring to boil. Reduce heat to a simmer, cover, and cook for 15 mins or until the potatoes are tender.
- Add soy milk, and simmer for 3-5 minutes.
- Season with salt and pepper to taste.
- Garnish with greens of choice and serve with toasted bread.
You guys must try this Vegan Corn Chowder recipe, you will love it! Once you try it, come back and leave me a comment below with your feedback and star rating! If you make this, let me see! Tag @edgyveg on your photo and add the hashtag #theedgyveg in your caption so I don’t miss it!
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Can’t wait to try this one!
On a cold wintery day, a bowl of corn chowder, with potatoes, is wonderful. And, your recipe looks very very wonderful. I will be making this chowder very soon. Thank you so much for sharing it.
Tried this recipe and love it!
I never ever had a vegan corn chowder before, and it’s been a LONG LONG LONG time since I’ve tasted the conventional recipe. This looks like such a winning recipe–I am even more delighted that there’s delicious bread to serve it with! Imagine pouring a hot scoop or two of this soup in a breadbowl. Sounds like a marvelous meal to me!
This is excellent! Thank you for this new staple recipe in our home 😊
This was good! I made it pretty much exactly as written, except I didn’t have thyme so I used marjoram. Also I blended half of it and stirred it back in to up the creaminess. When I make it again (and I will) I think I’ll start it earlier in the day or a day ahead and reheat it so the flavors are more developed. Also, a few scoops of tofutti or miyokos sour cream would make it really rich and creamy. My husband’s an omnivore and he liked it!
Oh man. I just reheated this from last night. Freshly made, it’s a 3. Reheated, a 5! So good. And I didn’t even add vegan cream cheese like I planned to. Thank you! Will definitely make again. A day ahead if possible.
Very good. Thanks.
This was delicious!! I ended up adding extra soy milk, some coconut cream and some paprika!
Wow I just made this – it’s so amazing! I made it a little bit spicy by doubling the black pepper. I also added extra salt as I found without the extra salt & pepper it was a bit plain. It’s super rich and creamy and the veggies are so robust! I doubled the recipe to feed my family of 8 this weekend, made more than enough!
I have recently been transforming from pescatarian to plant based and need some new, quick and easy recipes. Found you through Kathleen Lights on YouTube. Love, love love your videos & recipes and plan to get your cookbook soon.
This vegetable chowder is amazing 👏🏼👏🏼💯