This vegan corn chowder recipe is a great excuse to make soup during the summer. After all, summer is when fresh corn is in season, and this soup is best when made with fresh corn. It also has a bright, surprisingly summery flavor, despite being a creamy soup. It’s made with a base of creamy coconut milk in place of the heavy cream you’ll find in traditional corn chowder, and loaded with fresh veggies like celery, carrots and potato. This soup cooks up super easy and can be made in just one pot. It’s perfect for a light l lunch, or paired up with some crusty bread or protein like fried tofu or tempeh bacon for a hearty dinner that you can enjoy any day of the year! Have I sold you on summer soup yet? At least corn soup in the summer? If so, read on, and be sure to also check out my Thai corn soup, red lentil corn chowder, and (okay, not a soup but a stew) corn chickpea curry.
Vegan butter. Earth balance and Miyoko’s are a couple of popular brands to look out for. You can find them near the regular butter in most supermarkets. Feel free to substitute a high-heat oil if you prefer. Carrots. Celery. Onions. Garlic. Flour. The recipe calls for all-purpose flour, but whole wheat flour works as well. Vegetable broth. I’m a big fan of Better Than Bouillon in Roasted Vegetable Flavor. Coconut milk. The recipe calls for full-fat coconut milk, but light coconut milk works too. Just be sure to use coconut milk from a can (not a carton). Potato. I recommend using a russet potato, but you could sub a couple of red or yellow potatoes if you’d like. Corn. Use fresh corn if it’s available. Frozen corn will work if it’s not. Dried thyme. Nutritional yeast flakes. Look for these in the natural foods section of your supermarket. They’ll add a cheesy, savory flavor to your soup. Feel free to leave them out if they’re not your thing! Red wine vinegar. Sub white vinegar if that’s what you have on hand. Salt & pepper. Chives. For topping!
Tip: Want to make your vegan corn soup even creamier? You can do this by blending some (or all!) of it. Use an immersion blender, conventional blender, or a food processor. Whatever you do, be careful when blending hot liquids! Reheat it in the microwave or in a saucepan on the stove, adding some water if it’s thickened up too much during storage. Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
