Creamy Vegan Corn Chowder Recipe

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This healthy vegan corn chowder is ultra creamy and totally nut-free, made with white beans, fresh or frozen corn, and smoked paprika. One of my favorite soups for cooler months, a quick lunch, or an easy dinner!

Vegan Corn Chowder in a white bowl topped with charred corn and microgreens

What Makes This Recipe Great

This nut-free, super easy Vegan Corn Chowder Recipe is made with a secret ingredient for creaminess and a boost of nutrition! It makes for an amazing quick lunch or dinner and can be made smooth and silky or a little chunky. 

This healthy corn chowder is my go-to when I’m in the mood for something flavourful and fuss-free and it can be pantry ingredient friendly too! It’s filled with fresh veggies, pantry staples, and easy-to-find, simple ingredients. Plus, it’s gluten-free, vegan, and nut-free!

Serve with some crusty bread, vegan bacon bits, and chives, and enjoy this comforting soup!

How to Make Nut-Free Vegan Corn Chowder

Creamy vegan soups often rely on some kind of nut for creaminess, but this dairy-free corn chowder is also nut-free.

  • The starch in corn adds a little bit of creaminess as is, and we’re also going to scrape the cobs to get all of the corn juice and flavor we can!
  • To make this corn chowder even creamier, we will be using white beans. It will also give the soup some added plant protein, fiber, and nutrients plus it’s a nut-free option.
  • I add oat milk to the soup to blend instead of using nut-based milk. Just be sure to use an unsweetened, plain-flavored oat or other plant milk.

If you prefer, you can always opt to use raw cashews, or try one of my cashew-based soups like this Creamy Tomato Soup or Broccoli Cheeze Soup. You’ll find instructions on how to make a cashew cream sauce that you can transfer to this recipe. 

creamy soup in a white bowl

Ingredient Notes

  • fresh sweet corn cobs: If it’s not corn season, feel free to use cans of corn or frozen corn. 
  • sweet onion or yellow onion
  • garlic cloves
  • carrots
  • canned white beans: In place of beans you can also experiment with soaked sunflower seeds to keep things nut-free. Garbanzo beans or chickpeas may also work in place of white beans, but I find that navy beans and white beans work best.
  • red pepper flakes
  • smoked paprika: This gives a really nice smoky flavor to this vegan corn soup. 
  • vegetable broth
  • olive oil or vegan butter: For sauteeing. 
  • oat milk: If you’d like, you can opt to use a can of full fat coconut milk in place of oat milk. It’s a pantry-friendly swap! Alternatively, use another non-dairy milk of choice. 
  • salt and black pepper to taste
  • chives to garnish

Step-by-Step Instructions

  1. In a Dutch oven or large pot, sauté onions with a touch of neutral oil until soft and fragrant. Avoid browning!
  2. Add carrots and garlic and sauté again for 2-3 minutes.
  3. Next add the corn kernels from 4 of your ears of corn, white beans, chili flakes, smoked paprika, a generous pinch of salt, and black or white pepper.
  4. Sauté for another 2-3 minutes then add veggie broth, milk, and scrape the cobs of corn to extract any additional juice, then bring the whole mixture to a boil, then cover, lower to a simmer, and cook for 10 minutes.
  5. Using an immersion blender, blend the soup until about half of the soup is blended or transfer half of your mixture to a blender unit, blend until smooth, and pour back into the pot. This is my preferred texture (creamy and slightly chunky) but blend to achieve your desired texture.
  6. Season to taste and garnish with chives and charred corn kernels. For the charred corn topping, simply torch or grill your corn and sprinkle some atop your soup!
a hand holding a bowl of creamy vegan corn chowder topped with charred corn and microgreens

Expert Tips

  • If you aren’t able to find fresh corn on the cob, you can also use frozen sweet corn and even frozen roasted corn. Canned corn will also work, just be sure to use canned corn without added ingredients.
  • Feel free to add additional vegetables and ingredients according to your taste preferences. Red bell pepper, potatoes (I recommend Russet potatoes or Yukon gold potatoes), celery, and maybe even my vegan bacon to top! 

Storage Tips

Store your corn chowder in an airtight container once completely cool in the refrigerator for 2-3 days or freezer for up to 2 months. If frozen, thaw overnight in the fridge and then reheat.

To reheat, cook on the stovetop or microwave. Give it a good stir and serve with your favorite toppings. Add additional vegetable stock or plant-based milk if needed to thin out the soup. 

More Vegan Soup Recipes

Creamy Vegan Tomato Soup

Zucchini Asparagus Soup

Broccoli “Cheese” Soup

Mushroom Miso Ramen

Vegan Baked Potato Soup

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!

Creamy Vegan Corn Chowder Recipe

This healthy vegan corn chowder is ultra creamy and totally nut-free, made with white beans, fresh or frozen corn, and smoked paprika. One of my favorite soups for cooler months, a quick lunch, or an easy dinner!

Ingredients 

  • 5 ears sweet corn
  • 1 sweet onion sliced
  • 5 cloves garlic
  • 2 carrots
  • 3/4 can white beans
  • 1 tsp red chili flakes
  • 1/4 tsp smoked paprika
  • 2 cups veggie broth
  • 1-2 cups oat milk
  • salt and pepper to taste
  • chives to garnish

Instructions 

  • Sauté onions with a touch of neutral oil until soft and fragrant. Avoid browning!
  • Add carrots and garlic and sauté again for 2-3 minutes.
  • Next add the corn kernels from 4 of your ears of corn, white beans, chili flakes, smoked paprika, a generous pinch of salt and black or white pepper.
  • Sauté for another 2-3 minutes then add veggie broth, milk and scrape the cobs of corn to extract any additional juice, then bring the whole mixture to a simmer, cover and cook for 10 minutes.
  • Using an immersion blender, blend the soup until about half of the soup is blended or transfer half of your mixture to a blender unit, blend until smooth and pour back into the pot. This is my preferred texture (creamy and slightly chunky) but blend to achieve your desired texture.
  • Season to taste and garnish with chives and charred corn kernels. For the charred corn topping, simply torch or grill your corn and sprinkle some atop your soup!

Notes

Expert Tips

  • If you aren’t able to find fresh corn on the cob, you can also use frozen sweet corn and even frozen roasted corn. Canned corn will also work, just be sure to use canned corn without added ingredients.
  • Feel free to add additional vegetables and ingredients according to your taste preferences. Red bell pepper, potatoes (I recommend Russet potatoes or Yukon gold potatoes), celery, and maybe even my vegan bacon to top! 

Storage Tips

Store your corn chowder in an airtight container once completely cool in the refrigerator for 2-3 days or freezer for up to 2 months. If frozen, thaw overnight in the fridge and then reheat.
To reheat, cook on the stovetop or microwave. Give it a good stir and serve with your favorite toppings. Add additional vegetable stock or plant-based milk if needed to thin out the soup. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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