Growing up in Minnesota, my father made it a point to eat corn at almost every dinner. It’s a Midwestern staple, don’t you know?!
My personal favourite: the good old creamy canned sweetcorn! Gosh, it’s so sweet and delicious and I feel a lot of nostalgia just writing about it. I fondly remember mixing the creamy corn into my mashed potatoes and topping it with black pepper. I was a strange young girl… and still am, thank you very much.
I don’t eat corn that often these days (unless it’s in my famous turkey chili), but Tony’s mom gave us some a few summers ago Really delicious candy corn to eat and so my adventure of making corn soup began and it was beautiful vegan corn soup.
To be honest, this recipe was inspired by a corn chowder I ate at the Auberge du Soleil restaurant in Napa. I had never eaten anything like it before; The soup was SO creamy, thick and perfectly sweet. We had huge slices of bread to suck up and almost fell out of our chairs after drifting off to candycorn heaven. Dramatic but true.
Welcome to the AK Summer Series
For the rest of the summer we dedicate ourselves to selected summer products every week! In week 2 we celebrate all things corn and continue with this delicious vegan corn chowder. Stay tuned to the blog and Instagram for each week’s product highlights, fun videos and more.
What’s in this vegan corn chowder?
This easy vegan corn soup recipe is made with coconut milk, making it a healthier no-cream version that you can all try. Every summer I love to make it at least once with seasonal candy corn. You don’t need many ingredients for this corn soup recipe. Here is the short list:
- Corn: Feel free to use fresh or frozen corn.
- Yukon golden potatoes: One of the secret ingredients to making this vegan corn chowder super creamy!
- Vegetarian broth: to mix the soup and keep it vegan and vegetarian.
- Garlic: I love a little flavor boost from garlic.
- Onions and Poblano Peppers: These two vegetables add an amazing flavor to the corn soup.
- Light coconut milk: The coconut milk provides the perfect creaminess and a light, delicious sweetness. If you’re not vegan or dairy-free, you can use regular milk.
The creamiest corn chowder (no cream!)
The key to this super creamy vegan corn chowder? Along with the coconut milk, we also boil down the potatoes and puree half of the soup to get a nice, thick and delicious consistency! No cream, flour or cashews required. I also like to stir in sour cream (since I’m not vegan), but feel free to leave it out or use a vegan sour cream.
Would you like to add a little more spiciness or an extra vegetable to your dish?
Feel free to swap out the poblano pepper for a jalapeño pepper to add some spice! If you want to wrap up the veg here, feel free to dice a pepper to the veg and enjoy sweet pepper bites in every spoonful.
Our favorite curry twist
If you love curry flavor, mix in a teaspoon or two of curry powder for a coconut curry corn chowder. It’s SO good and adds an even warmer flavor to the soup.
Incredible vegan corn chowder in 4 steps
- Boil the vegetables. In a large soup pot, first simmer all the vegetables with a little olive oil until the potatoes are soft.
- Add the broth. Slowly whisk in the milk, veggie broth, and sour cream (if not vegan), scraping any leftovers off the bottom of the pan as you stir. Season with salt and pepper, then let the soup simmer uncovered until the potatoes are tender.
- mix it up To achieve a creamy consistency, gently puree half of the soup, then return the mixture to the saucepan. Stir and add more salt and pepper as needed.
- Garnish and serve. I like to sprinkle my bowl with fresh cilantro, scallions, and an extra dollop of sour cream (if not vegan). You can also top with some regular cheese or vegan cheese! Serve with crackers or crust bread – this homemade bread would be AWESOME.
How to store and freeze corn chowder
- To store: Allow soup to cool completely, then store in an airtight container in the refrigerator for up to 5 days.
- To freeze and reheat: Simply allow the corn chowder to cool completely, transfer to a freezer-safe container, and store in the freezer for up to 2 months. When ready to eat, thaw the corn chowder in the refrigerator, then simply reheat in the microwave or on the stovetop until warmed through.
Anyway, if you eat a lot of candy corn or just have a craving for corn chowder, you definitely need to try this recipe. You’ll want to sip it. Don’t forget the bread for dipping!
More ways to use fresh corn this summer
You can find all my corn recipes here!
If you make this vegan corn chowder recipe, be sure to leave a comment below and rate the recipe! You can also take a picture and post it on Instagram with the hashtag #ambitiouskitchen. xo!
Creamy vegan corn soup
Delicious, thick and creamy vegan corn chowder made with no cream or dairy! This easy vegan corn chowder recipe uses potatoes, coconut milk, and a blender to get the most amazing texture. The perfect way to use up summer sweetcorn!
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 3 Garlic cloves, chopped
- 1 Poblano pepper, seeded and diced (you can also use 1 seeded jalapeno)
- 4 cups diced Yukon golden potatoes
- 4-5 cups cups fresh sweetcorn (can also be used frozen)
- 1 (15 ounces) may light coconut milk (or regular milk if not vegan)
- 2 1/2 cups vegetarian broth
- Optional if not vegan: 1/4 cup sour cream for extra creaminess
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper
- For garnish, if desired: Greek yogurt or goat cheese, cilantro, and spring onions
instructions
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In a large stockpot over medium-high heat, add olive oil, onion, garlic, poblano, diced potatoes, and corn and sauté 6-8 minutes, or until potatoes are tender.
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Slowly stir in the milk, veggie broth, and sour cream, scraping any leftovers off the bottom of the pan. Then stir in salt and pepper. Reduce heat to low and simmer, uncovered, until potatoes are tender and easily pierced with a fork, 10 to 15 minutes.
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To get a creamy consistency, puree half of the soup (be careful!) and then return it to the saucepan. Stir to incorporate, then taste and adjust seasonings as needed – add more salt and pepper if needed.
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To serve, sprinkle with cilantro, a dash of sour cream (if not vegan), and spring onions. Serve with bread or your favorite crackers. Makes 4 servings.
recipe notes
Feeling adventurous? Try adding a teaspoon or two of curry powder for a coconut curry corn soup!
Nourishment
Portion: 1portionCalories: 312kcalCarbohydrates: 58.4GProtein: 8.9GFat: 7.1GSaturated Fatty Acids: 0.9GFiber: 9.7GSugar: 13.5G
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 21, 2020 and republished on July 18, 2023.