It’s always nice to have quick dump dish recipes in your back pocket. This Vegan Corn Chowder is one of my faves! It is especially easy to make, with just some basic veggies and spices, and it comes together in under 30 minutes. You can make it with fresh corn or frozen, and you can add any extra fresh veggies you have lying around to make it your own!
This chowder is delicious during the cooler months, but it is also the perfect summer soup to make during corn season when all the veggies are fresh and in season.
Serve with a side of Vegan Rye Bread or Vegan Italian Bread to complete the meal.
Top with Crispy Sesame Tofu or Smoky Maple Tempeh Bacon for some added protein.
For more delicious vegan soup recipes check out my Vegan Italian Wedding Soup, Vegan Baked Potato Soup,  or Vegan Dumpling Soup.Â
Why You’ll Love this Recipe
- Quick & easy – Make this soup in one pot in just 30 minutes.
- Perfect leftovers – This soup can give you leftovers all week when stored in an air-tight container in the fridge.
- Creamy texture – This chowder is creamy but without any dairy, making it a great allergy-friendly option.Â
- Simple ingredients – Everything you need to make this soup is easy to find in your local grocery stores.Â
Ingredients
- Corn – Use fresh, frozen, or canned corn kernels for this recipe, whatever you have on hand.
- Yukon gold potatoes – Yukons are my favorite for their flavor and texture but russets will work, too. You can also use red potatoes if you prefer.
- Yellow onion – Swap for white onion or red onion if you prefer.Â
- Red bell pepper – Any color will work.Â
- Spices – Both minced and powdered garlic add a lot of flavor here. Feel free to get creative with your spice choices, just don’t omit the salt and black pepper!
- Vegetable stock – You can substitute water in a pinch.
- Vegan cheese – This is optional but adds some extra creamy flavor. Use nutritional yeast if you are going for an oil-free dish.
- Olive oil – Optional. Omit if you want oil-free or swap for vegan butter if you prefer.
Helpful Equipment
​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large pot
- Cutting board
- Chef’s knife
- Immersion blender (optional)
How to Make Vegan Corn Chowder
This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!
Prep the Veggies
Start by prepping your veggies. Add the diced bell pepper and onion into a large soup pot with about 1 tbsp of olive oil and sauté over medium heat for about 5 minutes until veggies begin to soften.
Add the Broth
Next, add in your veggie broth (or water) and bring to a boil. While waiting for the liquid to boil, wash, peel, and chop your potatoes. Once the liquid is boiling, add the potatoes and continue to boil for about 10 minutes or until the potatoes are very tender.
Blend it Up
Once the potatoes are tender, remove from heat. Use an immersion blender on low speed to blend until desired consistency. This soup is totally delicious without any blending at all, but if you do not have an immersion blender and want it blended a bit, you can add 1-2 cups at a time to a traditional blender, then pour that back into the main pot.
Optional garnishes include green onions, vegan bacon, vegan sour cream, red pepper flakes, more vegan cheddar – whatever you like!
Variations
- Add smoked paprika or a dash of liquid smoke to this soup for a smoky flavor.
- Add vegan heavy cream, light coconut milk or non-dairy milk like soy milk for an even more creamy soup.Â
- Add jalapeño peppers for a bit of a kick.Â
- Add white beans like cannellini beans for more protein.
How to Store
- Fridge: This soup will store in the fridge for up to 1 week when stored in an airtight container.
- Freezer: This soup freezes well for up to 6 months. Freeze in portions for faster thawing.
More Tips
- Not Vegan? Use chicken or beef stock. Add real cheddar and parmesan cheese. Garnish with bacon or add rotisserie chicken to the soup.
- Oil-free? You can easily omit the oil in this recipe and sauté the veggies with a bit of water instead.
FAQ
Why not!? It’ll have a totally different vibe and flavor, but your kitchen, your rules!
Yes! You could also throw everything into a crock pot, too!
Vegan Corn Chowder
Equipment
- Immersion blender (or potato masher, both optional)
Ingredients Â
- 2 cups corn fresh, frozen, or canned
- 3 medium Yukon gold potatoes, diced
- 1 small yellow onion, diced
- 6 cups vegetable stock or water
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 8 oz Plant based cheddar cheese optional
- 4 oz Plant-based parmesan cheese optional
InstructionsÂ
- Wash and chop your onion and bell pepper. Place the chopped veggies in a stock pot with the corn and saute for about 5 minutes with 1 tbsp olive oil.
- Add in 6 cups of vegetable broth or water and bring to a boil.
- While waiting for the broth to boil, wash, peel, and chop your potatoes.
- Once the soup is boiling, add the potatoes to the stock pot with the remaining spices. Let boil for 10 minutes or until potatoes are fork-tender.
- Once the potatoes are thoroughly cooked, remove from heat. Add in the plant-based cheese if you are using and stir until melted.
- Use an immersion blender or potato masher to blend the soup to the desired consistency.
- Serve and enjoy!
Notes
- If you do not have an immersion blender, carefully scoop 1-2 cups of soup into a traditional blender and return it to the pot. Repeat until desired consistency is achieved.
- Optional garnishes include chives, soup crackers, more vegan cheddar – whatever you like!
- Not Vegan? Use chicken or beef stock. Add real cheddar and parmesan cheese. Garnish with bacon or add rotisserie chicken to the soup.
- Oil-free? You can easily omit the oil in this recipe and sauté the veggies with a bit of water instead.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on June 24, 2025
This soup is hearty and delicious. It is so easy to make in one pot.