Vegan Creamy Corn Chowder

Indulge in a bowl of rich, comforting Vegan Creamy Corn Chowder—a plant-based twist on a cozy classic that’s bursting with flavor and hearty textures. This dairy-free chowder combines the natural sweetness of fresh or frozen corn kernels with tender golden potatoes and aromatic vegetables like onion, celery, and red bell pepper. A splash of creamy coconut milk and a sprinkle of nutritional yeast deliver velvety richness without any animal products, while smoked paprika and dried thyme enhance the savory depth of this warm, satisfying dish. Ready in under 45 minutes, this recipe is perfect for busy weeknights or meal prepping for the week. Serve it hot with a garnish of fresh parsley for an irresistible vegan soup that’s family-friendly, gluten-free, and loaded with nourishing ingredients.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 4 cups fresh or frozen corn kernels
• 2 medium golden potatoes, diced
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, diced celery, and diced red bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the corn kernels, diced potatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer and cover the pot.

Step 5

Cook until the potatoes are tender, about 15 minutes.

Step 6

Using an immersion blender, blend the soup partially to create a creamy consistency while leaving some chunks of vegetables for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 7

Stir in the coconut milk, nutritional yeast, smoked paprika, dried thyme, sea salt, and black pepper. Simmer for another 5 minutes to heat through and meld flavors.

Step 8

Taste and adjust seasonings as desired.

Step 9

Serve hot, garnished with fresh chopped parsley if using.

Nutrition Facts

Serving size	(3033.8g)

Amount per serving	% Daily Value*
Calories	1878.3

Total Fat 48.5g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4984.1mg	0%
Total Carbohydrate 338.2g	0%
Dietary Fiber 51.4g	0%
Total Sugars 109.9g
Protein 62.1g	0%

Vitamin D 0IU	0%
Calcium 490.0mg	0%
Iron 19.8mg	0%
Potassium 7347.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.4%

Protein: 12.2%

Carbs: 66.4%