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Alrighty, corn chowder might be the soup your aunt makes that everyone says is "really good" in a tone that suggests they're mostly just happy it's at least warm. And look, no shade to Aunty's chowder. But this mega-easy one-pot vegan corn chowder is built on bomb New Mexican flavors, and it's everything you wished her wack soup was all along.
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Most corn chowder recipes are cloyingly candy-like sweet and basically kinda just one-note boredom fests. This one has a smoke, a tiny bit of spicy chipotle backbone that makes it feel like the soup grew up, got a passport, and came back with stories. Your and your gang are gonna be so into it.
You don't need cashew cream or soy of any kind to make this mad creamy. Yukon Gold potatoes do that work on their own, without any processed stuff at all. Once they cook down, you will blend up just enough of the chowder to thicken everything into something super-filling and divine.
Fresh corn is incredible here, especially in summer when it's sweet and in season. But frozen corn? Totally OK, totally delicious, zero judgment.
If you're someone who loses their mind over vegan corn casserole or vegan cornbread, think of this as the Tex Mex liquid incarnation of those.
Jump to:
🥰 Why you'll adore this chipotle corn chowder recipe
🌶️ Chipotle Peppers Said "Move Over, Basic": Most corn chowders are sweet, timid, and honestly a little one-note. The chipotle peppers in this one have zero interest in being subtle about it, but also aren't trying to be absurdly hot either. It's that "just right" Goldilocks situation for realsies.
✊ Vegan AF & GF: This joins the lineup of gluten free vegan recipes that your fam will freak out about.
🥣 One Pot, Which Means You're Actually Gonna Make It: We both know a recipe that leaves you high and dry with 400 dirty dishes is a recipe screenshot you never want to open again. This one lives in a single pot and isn't a nightmare to clean up from.
🌽 Fresh Corn Is Great, Frozen Corn Is Also Great: Summer farmers market corn fresh off the cob? Incredible. Sad forgotten bag of frozen kernels from October? Also works here. This soup recipe genuinely does not care what time of the year it is.
✅ Tested and Approved Worldwide: Like all of my easy vegan soup recipes, over 1,000 home cooks from around the globe put this through its paces before it ever landed on this site and sent back feedback that was frankly very good for my ego.
👩🍳 Master the dark arts of vegan soup-making
This guide to my most popular soups is 100% FREE, & you'll love the actual heck out of it 🥰
🍲 Vegan Corn Chowder Ingredients
Chipotle peppers in adobo
My chipotle peppers in adobo recipe is what I always use here and it also happens to come in handy for making vegan carne asada and vegan picadillo so just make it already. La Morena and La Costeña are the brands I'd grab if I were in a hurry and didn't want to deal with making it from scratch.
Smoked paprika
Spanish smoked paprika adds smoky depth and a gorgeous warm color without making the whole soup aggressively spicy. Sweet paprika or Mexican chile powder are both decent swaps if that's what you've got. Chipotle powder also works in its place if you want more heat but don't be mega-heavy-handed because it kicks quite a bit harder than paprika does.
Nutritional yeast
Now now, nooch isn't just for vegan queso and vegan nacho cheese, although yeppers, it is incredible in both of those. In this chowder it adds this sneaky umami depth and cheesiness that you can't really name but will absolutely notice and cry out for in the night if it's missing. Flakes or powder both work fine and there's no substitute I'd really stand behind so just keep this stuff stocked. Like, by the gallon jar.
Unsalted vegetable stock
Fully unsalted vegetable stock is kinda rare on store shelves so if all you can find is low sodium or regular, just use less salt when seasoning at the end. I personally make big batches of homemade stock and keep quarts of it frozen for regular cooking use.
Unsweetened plant-based milk
Soy milk and oat milk are my top picks here because they're thick and rich enough to actually add some creaminess to the chowder rather than just thinning it out. Almond is fine but it can make things a little waterier than ideal. Biggest rule is unsweetened, non-negotiable, and 100% make sure NOT to use a vanilla milk or I will scram into the cold night sky. Please don't make me scream, OK?
The Corn Itself!
When fresh sweet corn is available please use it because it makes this vegan potato corn chowder so much stinkin' better! Cut it off the cob into a bowl and then give it a quick hand massage to break up clumps and remove any stringy husk stragglers hiding in the kernels. Frozen corn is also completely wonderful, so don't feel like you have to wait for summer vegetables to make this. In fact, this can make a lovely soup course to serve at your next vegan Thanksgiving.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯 Other Southwestern Corn Soups
Vegan Pozole Rojo
If this chowder has you in a full southwestern soup spiral, my vegan pozole rojo is the next stop. Deep red chile broth, hominy, all the toppings. It's a whole moment.
Vegan Pozole Verde
My pozole verde recipe has the same obsessive energy as the rojo but built on a bright tomatillo base that hits completely differently. Make both and honestly just never stop eating soup.
Chorizo Corn Chowder
This is barely even a variation, it's just a really good idea. Stir a few spoonfuls of my vegan chorizo straight into this chowder while it's simmering and you've got something smokier, spicier, and frankly even more dangerous than the original.
50+ of my own family's fave recipes. Carefully concocted to win over even your most anti-vegan friends.
📖 How to make vegan corn chowder
The step-by-step breakdown is right below, with tips that are actually worth reading and not just me saying "season to taste" 42 times. Scroll past all of it to the recipe card for the full instructions if you're in a hurry and I'll try not to take it personally.
Step One
Computer, Load Up Celery Man:
Warm the olive oil in a large pot over medium heat. After about 90 seconds, once heated, add the diced onion, celery, and bell peppers, and cook for 6-7 minutes until softened.
Step Two
Garls in Charge:
Stir in the garlic, chipotle peppers, smoked paprika, oregano, ground coriander, and nutritional yeast. Cook for 1 minute over medium heat, stirring until aromatic.
Step Three
Tater Swift:
Add the diced potatoes, lemon juice, and brown sugar, stirring to combine. Pour in the vegetable stock, cover, and increase the heat to bring everything to a steady boil.
Step Four
Sim Simmer, Who's Got the Keys to My Bimmer:
Once boiling, lower the heat to medium-low to maintain a gentle simmer. Let it cook for 15-20 minutes, or until the potatoes are tender.
Step Five
Corn to Be Wild:
Add the plant-based milk, corn kernels, parsley, and salt. Simmer for 5 minutes, then taste and adjust the seasoning as needed.
Step Six
The Blend is Near:
Optionally- remove 2 cups of chowder and blend it for 60 seconds until smooth. Pour the blended portion back into the pot, and use a rubber spatula to get all the good stuff out of the blender jar.
Step Seven
A Great Time to be a Chive:
Serve the chowder in bowls and top with chives, parsley leaves, and black pepper if desired.
💡Serving Ideas
Okay if you're gonna make this hearty vegan corn chowder, you might as well go full ridiculous with it, right? Vegan enchiladas and jackfruit carnitas on the same table? Dang right. Vegan fajitas too? Absolutely 300% yes.
Vegan tostadas and tofu chorizo taquitos bring an unbelievable crunch next to a creamy bowl of this soup. A vegan taco salad keeps it a little lighter if that's your thingy.
👉Top tips
- Taste Your Chipotle Before You Commit: Chipotle peppers in adobo vary wildly in heat and salt level depending on the brand (unless you made my chipotle in adobo recipe). Before you throw the full quarter cup in, taste a tiny bit of yours. If it's nuclear, or tastes like pure friggin' salt, scale back a little.
- Add the Plant Milk Last and Keep the Heat Low: Once you pour in your plant milk, don't crank the heat back up. High heat after adding it can make it separate and get a little grainy in texture. A gentle simmer for those final 5 minutes is all it needs.
🤷♀️ Recipe FAQs
Kinda, canned corn works well and still brings sweetness and texture, but it should be drained and rinsed first, making it a bit of a pain in the butt to get the right amount of for the recipe. Fresh or frozen corn tastes better in my opinion, but canned is a solid, convenient option.
The heat is more smoky, rather than punch-you-in-the-face-hot, but it can become more pronounced depending on how much chipotle is added. For a way gentler version, a great option is to use canned fire-roasted hatch chiles, which also make the bomb hatch Chile salsa.
🧊 Refrigeration
Store the cooled chowder in an airtight container and refrigerate for up to 5 days. The flavors often deepen after a day, and the texture may thicken slightly as it sits.
❄️ Freezing
Freeze the leftover vegan corn chowder in freezer-safe containers, leaving a little space at the top for expansion. It can be stored frozen for up to 2-3 months for best quality.
🌡️ Thawing
Thaw the frozen chowder overnight in the refrigerator until fully defrosted. If it separates a wee bit, give it a good stir before reheating to bring it back together.
🔥 Stovetop reheating
Pour the chowder into a pot and reheat over medium-low heat, stirring occasionally until warmed through. Add a splash of vegetable stock or plant-based milk if it has thickened too much.
⚡️ Microwave reheating
Place a portion in a microwave-safe bowl and heat in 1-minute intervals, stirring between each round until evenly hot. If needed, stir in a little plant-based milk or stock to loosen the consistency.
✌️You'll love these Mexican soups too:
Vegan Corn Chowder Recipe
Ingredients
- 4 teaspoons olive oil
- 1 cup onion diced
- 1 cup celery diced
- 1 cup yellow bell pepper diced
- 1 cup orange bell pepper diced
- 1 tablespoon garlic minced
- ¼ cup chipotle peppers in adobo minced
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 ½ teaspoons ground coriander
- 4 teaspoons nutritional yeast
- 3 cups Yukon Gold potatoes peeled and diced
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar or coconut sugar
- 5 cups unsalted vegetable stock
- 2 cups unsweetened plant based milk
- 4 cups corn kernels fresh or frozen
- ½ cup parsley chopped
- ¼ cup cilantro chopped
- 1 ¼ teaspoon salt or to taste
Optional Garnishes:
- Chives thinly sliced
- Parsley leaves chopped
- Black pepper coarsely ground
Instructions
- Heat the olive oil in a large pot over medium heat. After 90 seconds when the oil is hot, add the diced onion, celery, and bell peppers. Sauté over medium heat for 6-7 minutes, until the vegetables soften.
- Add the minced garlic, minced chipotle peppers, smoked paprika, oregano, ground coriander, and nutritional yeast. Continue to cook over medium heat for 1 minute, stirring, until fragrant.
- Add the diced potatoes, lemon juice, and brown sugar. Stir to combine, then pour in the vegetable stock.Cover the pot and iIncrease heat to bring the mixture to a steady boil.
- Once boiling, reduce to a gentle simmer over medium-low heat. Cook for 15-20 minutes, or until the potatoes are tender.
- Add the plant based milk, corn kernels, parsley and salt. Simmer for 5 minutes, then taste and adjust seasoning if needed.
- Remove 2 cups of chowder and blend it for 60 seconds until smooth. Pour the blended portion back into the pot, and use a rubber spatula to get all the good stuff out of the blender jar.
- Ladle into bowls and optionally garnish with thinly sliced chives, chopped parsley leaves, and coarsely ground black pepper.
Notes
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