This autumn vegan corn chowder delivers rich, cozy flavor without dairy or gluten. Smooth and hearty, its silky broth clings to tender baby potatoes and vegetables. Sweet potatoes, butternut squash and fresh thyme add seasonal depth, while smoked paprika gives a subtle smoky note—making this chowder a perfect chilly-weather meal.
What is Corn Chowder?
Corn chowder is traditionally a creamy soup made with sweet corn, potatoes and cream, often thickened with a flour-and-butter roux. The result is a filling, comforting bowl with a sweet-and-salty balance, ideal for fall and winter.
This vegan version keeps the comforting texture while swapping in plant-based ingredients. It combines sweet corn with butternut squash, sweet potatoes and baby potatoes for natural thickness and sweetness. Instead of dairy cream, a light, unsweetened coconut milk blended into the broth creates a silky mouthfeel. No roux or flour is required—stews of potato and squash naturally thicken the chowder as they cook, making this allergy-friendly and gluten-free.
Why you’ll love this RECIPE
- Gluten-free and vegan
- Light yet satisfying and creamy
- Packed with vegetables
- Simple ingredients you can find year-round
- Super cozy and warming for chilly days
- Makes your kitchen smell amazing
- Lower in fat than traditional chowders
Time-Saving Tip
If peeling and chopping butternut squash feels tedious, buy the peeled and cubed variety—many stores stock it in fall and winter. Frozen butternut squash also works great in soups and saves prep time.
Vegan Corn Chowder Ingredients
This satisfying chowder uses simple pantry staples and budget-friendly produce. Frozen corn and potatoes keep it economical without sacrificing flavor.
- Onion, garlic and celery: the savory base
- Butternut squash and sweet potatoes: add sweetness and natural thickness
- Baby potatoes: tender bites that hold their shape
- Frozen sweet corn
- Light, unsweetened coconut milk: creamy texture without overt coconut flavor
- Fresh thyme (or dried, use half the amount)
- Smoked paprika: a touch of smoke
- Salt, pepper, water and extra virgin olive oil
Bonus tip: Add the coconut milk near the end once the vegetables are tender to prevent separation. Stir gently and simmer on low after adding.
How to Make Vegan Corn Chowder
The method is straightforward: a quick sauté, a simmer until tender, then a finish to thicken and combine flavors.
- Sauté onions and garlic in olive oil until fragrant, then add celery and cook until softened.
- Add cubed butternut squash, sweet potato and baby potatoes with smoked paprika and salt; cook for a few minutes.
- Stir in water, corn and thyme, bring to a boil, then reduce to a simmer and cook until vegetables are fork-tender, about 30 minutes.
- Stir in the coconut milk, then mash some of the vegetables with a fork or masher to thicken the chowder. Simmer on low for 10 more minutes, taste and adjust seasoning.
Tips for Making the Best Corn Chowder
- Cut potatoes and squash into smaller pieces to reduce cooking time.
- Let the soup cool before covering, then refrigerate for 4–5 days.
- Add extra vegetables, leeks or beans to boost fiber and protein.
- For heat, add jalapeño or crushed red pepper.
- For a smoky, meaty element, stir in chopped vegan bacon.
FAQs
Baby potato skins are thin and pleasant to eat, so peeling is optional. I usually leave them on for texture and convenience. Peel sweet potatoes if you prefer, since their skins can be thicker.
Unsweetened light coconut milk is mild and provides a creamy texture without a strong coconut flavor. If you prefer, use another unsweetened plant milk such as oat, almond or cashew. If using dairy, add it at the end and simmer gently to avoid separation—do not boil high heat after adding.
Yes—fresh corn cut from the cob is excellent in chowder. Adding whole small cobs or halved ears while simmering can deepen the corn flavor; remove them before serving if desired.
Other Delicious Corn Recipes
- Air Fryer Street Corn
- Mexican Black Bean and Corn Salad
- Southwestern Three Bean Salad
Love this recipe? Drop a comment below to share your experience. Craving more? Explore the blog for free ebooks and follow the community on social channels for more plant-based inspiration.
Vegan Corn and Squash Chowder
Equipment
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1 large soup pot
Ingredients
- 2 tbsp Olive Oil
- 3 cloves Garlic minced
- 1 Onion diced
- 3 tbsp Celery diced
- 2 cups Butternut squash cubed
- 1 Large sweet potato peeled and cubed
- 1 pound Baby potatoes halved or quartered
- 1 cup Frozen corn
- 15 oz Light, unsweetened coconut milk
- 8 cups Water
- 2 tsp Thyme leaves
- 1 tsp Salt
- Pepper to taste
- 1 tsp Smoked paprika
Instructions
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Heat the olive oil over medium in a large pot. Sauté the onion and garlic for 2–3 minutes until fragrant, then add the celery and cook about 5 minutes, stirring often.
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Add the potatoes, sweet potato, butternut squash, smoked paprika and salt. Cook for 5 minutes, stirring occasionally.
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Pour in the water, add the corn and thyme, and bring to a boil. Reduce to a simmer and cook until all vegetables are fork-tender, about 30 minutes.
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Stir in the coconut milk. Mash some of the vegetables with a fork or potato masher to thicken the chowder. Simmer on low for an additional 10 minutes. Taste and adjust salt and pepper.
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Store covered in the refrigerator for 4–5 days for best quality.
Nutrition
Carbohydrates: 35g
Protein: 4g
Fat: 10g
Let us know how it was!