Skip to content

Vegan Corn Chowder

    This creamy, veggie-packed corn chowder is completely vegan and gluten-free! Rich, hearty and loaded in flavor, you won’t believe there’s no butter, flour or cream!

    Vegan Corn Chowder in a bowl

    Recently my dear friend Mimi taught me one of her favorite family recipes: vegan corn chowder. I’m so excited to share with you this simple yet flavor-packed vegetable chowder recipe that is naturally vegan and gluten-free.

    [feast_advanced_jump_to]

    Homemade Corn Chowder Recipe

    As you can imagine, having lived in Boston for 9 years, I am a huge fan of chowder but most recipes are laden with fat and calories as a result of excessive butter, flour, and cream. You won’t believe how delicious this healthy corn chowder turns out! Here’s how you make it:

    slicing Celery

    This lighter corn chowder recipe starts off by sauteeing carrots, onion, celery, and garlic in a large soup pot in a little olive oil with salt and pepper. My version throws in cayenne because I like a little kick but feel free to use pepper instead.

    Sauteeing Vegetables
    Liz Slicing Potatoes

    For more heartiness, diced red potatoes are added to the pot. These potatoes naturally thicken the soup and create that “stick-to-your-ribs” sensation you get from traditional chowder recipes.

    Rinsing Corn

    Fresh vs Frozen Corn

    Either option works! If you’re using frozen corn be sure to soak in warm water first to defrost.

    Processing Corn
    Creamy Vegan Corn Chowder

    Once added back to the soup pot it turns the entire pot into a creamy, hearty chowder. What’s amazing is that there is no butter or cream in this chowder but you’d never miss it based on how much flavor it has at the end.

    Hearty Vegan Corn Chowder Recipe

    Frequently asked questions:

    What’s the Secret to Thickening A Corn Chowder?

    The trick is to pulse part of the corn in a food processor until it forms a thickening paste.

    How Can I Maximize the flavor in a chowder?

    Another trick to adding more flavor is to stir in bouillon paste. If you’re vegan be sure to use a vegetable paste but a chicken bouillon paste works too of course.

    Is This Corn Chowder Freezer Friendly?

    Absolutely! It will last in an air-tight container in the freezer for up to three months.

    Liz Eating Corn Chowder

    Your spoon is waiting.

    Creamy Vegan Corn Chowder

    Vegan Corn Chowder

    5 stars
    This creamy, veggie-packed corn chowder is completely vegan and gluten-free! Rich, hearty and loaded in flavor, you won't believe there's no cream!
    PREP: 15 mins
    COOK: 45 mins
    TOTAL: 1 hr
    Servings: 4

    Ingredients
     

    • 1 tablespoon extra virgin olive oil
    • 2 celery sticks (diced)
    • 2 medium carrots (peeled and diced)
    • 1 medium onion (diced)
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon cayenne (optional)
    • 4 cups vegetable broth
    • 2 tablespoons vegetable bouillon paste (optional)
    • 4 medium red potatoes (diced)
    • 3 cups corn (fresh or frozen – divided )
    • 2 bay leaves (optional)

    Instructions
     

    • Heat olive oil in a large soup pot over medium-high heat. Add carrots, celery, and onion to the pan along with salt, pepper, cayenne, garlic powder, and onion powder. Saute until tender, about 7-9 minutes, stirring frequently.
    • While vegetables saute, place the corn in a large bowl and cover with warm water. Let sit five minutes; strain.
    • Place two cups of the corn in a food processor and pulse for 45-60 seconds to create a thickening paste; set aside.
    • Add the vegetable broth and vegetable boullion (if using) to the pot and bring to a boil. Stir in potatoes and bring to boil again then reduce to low and simmer 10 minutes.
    • Stir in corn paste reserved from food processor along with bay leaves and remaining 1 cup whole corn kernels. Bring the pot back to a boil then reduce to low. Simmer for 30 minutes. Check for seasoning and adjust before serving. Remove bay before serving.

    Nutrition

    Serving: 2cupsCalories: 330kcalCarbohydrates: 67gProtein: 9gFat: 6gSaturated Fat: 1gSodium: 1585mgPotassium: 1359mgFiber: 8gSugar: 13gVitamin A: 6019IUVitamin C: 29mgCalcium: 44mgIron: 2mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Find more healthy soup recipes on my Pinterest page!

    nv-author-image

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    Leave a Reply

    Your email address will not be published.

    Your feedback is important to us. Rate what you thought of this.




    This site uses Akismet to reduce spam. Learn how your comment data is processed.