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Jump to Recipe PrintThis vegan potato corn chowder recipe packs a lot of flavor while remaining light and flavorful! It features tons of fresh produce: Carrots, Peppers, Corn, Potatoes, Celery, Onions, and Spices simmered in a creamy broth. Perfect for meal prep, batch cooking, and making ahead!
This simple summer soup is perfect for sweet corn season! It’s a salute to summer vegetables. Serve with vegan garlic knots and a big tomato and cucumber salad for a better and delicious meal.
This vegan potato corn chowder is unbelievably tasty and flavorful – its packed with tons of fresh produce! Summer is swinging in New England right now, and this was a great soup to make to feature all the amazing produce available. Fresh corn, bell peppers, carrots, onions, and potatoes are all abundant at local markets and roadside stands.
OK this is one meal-prep friendly soup. The recipe below makes about 6 quarts, which is great for us on the homestead. I can prep it for our work lunches for the week and freeze the extras. My kind of recipe!
This Vegan Potato Corn Chowder Recipe Is:
- Bright
- Fresh
- Zesty
- Flavorful
- Loaded with Summer Vegetables
- Plant-Based, Gluten Free, Dairy Free
Recipes with Fresh or Frozen Corn
Getting really good corn in season is the key, so this is a great late summer recipe. It gives the soup a wonderful sweetness which pairs well with the creamy texture and the spice.
If it’s not fresh corn season, use frozen sweet corn instead. The creamed corn at the end is a little secret that gives this soup a light creaminess – but is still plant based. You can browse through all my recipes with corn here!
What’s In This Vegan Corn Chowder with Potatoes?
See the recipe card below for full ingredient amounts and recipe instructions!
- Corn, Potatoes, Onions, Garlic, Bell Peppers, Carrots, Jalapeno Peppers
- Extra Virgin Olive Oil
- Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor found in a lot of soup and chili recipes
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Low Sodium Vegetable Stock – I like to use low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed.
- Sea salt and black pepper
Make Potato Corn Chowder Vegan for a Plant-Based Version
This vegan potato corn chowder recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.
More Summer Corn and Potato Recipes You’ll Love!
Vegan Cornbread Waffles Recipe (Vegan, Egg Free, Dairy Free)
Pesto Soup with Zucchini and Potatoes Recipe (Soupe Au Pistou)
Instant Pot Garlic Mashed Potatoes Recipe
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Vegan Potato Corn Chowder Recipe
Equipment
- Large Soup Pot
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 4 cloves garlic minced
- 3 stalks celery chopped
- 2 bell pepper I used 1 red and 1 green
- 3 jalapeños seeded and chopped
- 4 carrots diced
- 4 cups sweet corn can use frozen or fresh
- 8 potatoes can use red or yellow
- 1 teaspoon cumin
- 1 teaspoon coriander
- 6 cups Vegetable Stock
- 1 cup plain unsweetened coconut milk
- 1 14 ounce can creamed corn
- 1 cup cilantro chopped
- 3 green onions sliced thin
- 1 lime sliced into wedges
- Sea Salt and Black Pepper
Instructions
- To a large soup pot, add the olive oil, onion, and garlic. Sauté for a 5-6 minutes until the onion begins to soften.
- Add the celery, bell pepper, jalapeños, carrots, corn, potatoes, cumin, coriander, and vegetable stock to the Instant Pot. Bring to a boil, the reduce heat to a simmer. Simmer for 30 minutes.
- Add the coconut milk, creamed corn, cilantro, and green onions to the soup and stir to combine. Taste and adjust seasonings, adding salt, pepper, or chili spice as needed.
- Garnish with a squeeze of lime juice, extra cilantro, and green onions.
Notes
Nutrition
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Love all the vegetables in this. Good eating!
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Amazing recipe!! I also put green chiles in mine and did oat milk instead of almond! Loved it! Great flavor!
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