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Yellow soup in a white bowl and a white towel with red stripes to the right

Vegan Corn Chowder

I love a hearty summer soup, and Vegan Corn Chowder is a soup that screams summer with its chunky sweet corn and creamy coconut milk base. 
Course Soup
Cuisine American
Keyword Vegan Corn Chowder
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 566kcal
Author Cindy Gordon | Vegetarian Mamma


  • Soup pot
  • Blender, immersion or high speed



  • In a soup pot, heat oil over medium heat. Once hot, add diced onions and saute until soft.
  • Add diced celery, diced bell pepper, peeled and diced potatoes, and sweet corn to pot. Stir to combine and cook, about five minutes, over medium heat.
  • Add coconut milk and vegetable broth to pot. Bring to a boil and simmer, about 15 minutes, until potatoes are cooked through.
  • Blend soup in pot with emersion blender or transfer soup to high-speed blender. Blend until smooth.
  • Add paprika, garlic salt, crushed red pepper, and hot sauce. Stir well to combine.
  • Divide into bowls and top with diced green onions. Enjoy!



Calories: 566kcal | Carbohydrates: 97g | Protein: 14g | Fat: 20g | Saturated Fat: 2g | Sodium: 4587mg | Potassium: 1307mg | Fiber: 14g | Sugar: 32g | Vitamin A: 7682IU | Vitamin C: 229mg | Calcium: 47mg | Iron: 3mg