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Very best vegan corn chowder made with simple pantry staples

Vegan Corn Chowder

This vegan corn chowder is simply, healthy,
Course Main Course, Side Dish
Cuisine American
Keyword Corn chowder with frozen corn, Easy corn chowder, Simple vegan corn chowder, Vegan corn chowder
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 296kcal
Author Lauren


  • 4 tbsp olive oil
  • 5-8 small red potatoes (about 1 1/2 pounds) diced
  • 1 medium onion chopped
  • 1 carrot chopped
  • 1 rib celery chopped
  • 4 cloves garlic minced
  • 1/4 cup flour
  • 1 tsp thyme
  • 1/2 cup dry white wine
  • 4 cups vegetable broth
  • 2 cups fresh or frozen corn
  • 1 tbsp maple syrup
  • 2 tbsp nutritional yeast
  • 1-3 drops liquid smoke
  • 1/2 cup coconut milk
  • salt + pepper to taste


  • In a dutch oven (or soup pot) over medium heat, add the olive oil, potatoes, onion, carrot, celery, and garlic. Saute for about 5 minutes.
  • Add the flour and thyme, continue to saute for about a minute then add the dry white wine, broth, and corn kernels. Bring to a simmer, cover, and turn the heat down to medium-low. Allow to cook for 30 minutes.
  • Transfer half the soup to a blender, and blend until smooth. Then trasnsfer the pureed soup back to the pot. Add the maple syrup, nutritional yeast, liquid smoke, and coconut milk. Stir. Add salt and pepper to taste. Serve hot.


To save: let the soup cool to room temperature, transfer to an airtight container and save in the fridge for about 5 days. 


Calories: 296kcal | Carbohydrates: 21g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Sodium: 967mg | Potassium: 297mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3117IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg