Vegan Corn Chowder

Why this is my FAV Summer soup!

It’s SO simple to make – this recipe only requires about 10-15 minutes of active work and the rest is simply cooking time!

It’s packed with summer flavors – I used all of my favorite summer veggies in this chowder!

It’s actually GOOD enjoyed hot AND cold – honestly I’m the kind of girl that can enjoy soup ALL YEAR ROUND but if hot soup is not your thing on a warm day, this is actually so good cold!

It’s vegetarian and vegan friendly – I originally developed this soup to be vegan. Often I use 2% milk in this recipe (which I know, makes it not vegan anymore) but really ANY milk will work including oat milk, almond milk, etc! Use what works best for you and your family.

This is TRULY one of my all time favorite recipes on my blog and I hope you enjoy it just as much as my family does ❤️

Truly one of the best things about summer is ALL of the fresh fruits and vegetables abundantly available. I love it so much and corn is most certainly the BEST!

This soup is a classic case of “it isn’t the prettiest dish on the interwebs but it SURE is tasty!”. I attribute the tastiness mostly to the SWEET sweet corn. During the summer, I find myself putting sweet corn on ALL the things. I can’t get enough of it. During the winter, I still eat a decent amount of corn but it’s from a can and simply not as good as the stuff you can get right now. Moral of the story: savor all the summer veggies while you still can!

Ingredients in this simple Corn Chowder:

Fresh Sweet Corn – While I LOVE using fresh sweet corn for this recipe, it does add a little bit of extra work and time. So, feel free to use canned or frozen corn as needed! It still works great!

Zucchini – truly a summer staple in our house!

Bell pepper – I love the sweetness of a red bell pepper but really any color works well.

Potato – this bulks up the recipe a bit making it more filling and satisfying.

Celery – for that extra little crunch!

Carrots – carrots are truly one of my all time favorite foods and you’ll find that I put them in so many of my recipes.

Broth – any kind of broth will work! I’m a HUGE fan of the Better Than Bouillon products and keep it in my house at all times. You can buy it at Costco too!

Herbs – fresh or dried!

Cream – As mentioned above, really any kind of milk will work in this recipe. To keep it vegan, I suggest a simple plant-based milk such as oat milk, almond milk, etc.

As usual, if you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from my blog.

Watch the Video

This Vegan Corn Chowder is super easy to make and FILLED with all of your favorite summer veggies! It makes for truly delicious leftovers and is ridiculously filling meal!

Course Soup

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings servings

Calories 269kcal

Author Brita Britnell

Ingredients

1 bell pepper I used red for color and sweetness, finely chopped1 large sweet onion finely chopped2 large carrots finely chopped2 ribs of celery thinly sliced1 tablespoon olive oil5 cups vegetable broth I use this vegetable broth base and love it3 small golden potatoes mine equaled about 2/3 of a pound, peeled (optional) chopped into small cubes4 sprigs of thyme6 medium ears Sweet Corn removed from the cob1 medium zucchini finely chopped1 13.5 oz can of coconut milk I used full fat but you could use light or even something like Silk coconut milk1 teaspoon of saltfreshly ground black pepper to taste

Instructions

In a large pot over medium heat, heat 1 tablespoon of the olive oil. Add in the bell pepper, onion, carrots, and celery. Saute the veggies for 8-10 minutes or until the onion starts to turn translucent.

Add in the broth, potatoes, and thyme sprigs. Bring to a gentle simmer and cook, covered, for about 15 minutes or until the potatoes are just tender.

Add in the corn and zucchini and simmer, uncovered, for an additional 10 minutes. Remove the thyme sprigs.

Optional: transfer 2 cups of the mixture to a food processor or blender (or you can also use an immersion blender) and blend until creamy. Return to pot with remaining soup. You can also do this with an immersion blender like I did in the video.

Add in the coconut milk, salt and pepper, and stir. Top with fresh herbs and chives (optional) and ENJOY!!