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Vegan Corn Chowder

Make creamy, light, and fresh Vegan Corn Chowder with onion, garlic, potatoes, and cashew cream for a delicious dairy-free dinner or lunch. This super simple recipe is great for a cool summer night or cozy fall dinner!

The end of the summer means that corn is in full season and at its peak of sweet flavor.

You can bet that I'm working to get my hands on as much corn as possible before the crop is gone. And this smoky, sweet, and creamy dairy-free chowder is one of my favorite ways to serve up corn for lunch or dinner.

If you love the sweet kernels as much as I do, be sure to try my Grilled Corn and Avocado Salsa too!

two white bowls of vegan corn chowder with fresh corn and herbs

Tips for Making Corn Chowder Vegan

Since traditional corn chowder is made with heavy cream (or half and half), we wanted to give you a version that is every bit as creamy but without the actual dairy.

There are three easy ways to make creamy vegan corn chowder:

  1. Swap the cream/half and half with cashew cream
  2. Swap the cream/half and half with coconut milk (this will give it a coconut flavor)
  3. Leave out the cream and blend part of the soup to make that part creamy

For my vegan corn chowder version, I'm using two of the above: cashew cream and the blend version.

The result is insane! SOOO creamy, so flavorful and SO GOOD!

Ingredients for chowder with corn, potatoe, onion, tomato, broth, cashew cream and garlic


Here's what we'll be using in our vegan corn chowder recipe:

  • Fresh corn. If you can find local corn, it will be sweeter and juicer.
  • Onion and garlic. These add deep, delicious allium flavor when pureed into the soup.
  • White potatoes. I use russets for this recipe.
  • Smoked paprika. This adds a touch of smoky, spicy flavor to the soup.
  • Tomato. There's nothing like the pairing of summer corn and tomatoes!
  • Vegetable broth. You can use store-bought or make your own.
  • Cashew cream. See How to Make Cashew Cream here.
  • Liquid smoke. This is optional but adds a wonderful extra hit of smoky flavor.
  • Soy sauce. For gluten-free corn chowder, use tamari.

collage of the steps to make vegan corn chowder with coconut milk and potatoes

How to Make Vegan Corn Chowder

First, start making this soup on the stove. You'll start by sauteing the vegetables together. Once browned, you can add your broth and then let the soup simmer until the potatoes have softened.

Once your potatoes have softened, add in the remaining ingredients and cook for another few minutes.

Next, you'll use your blender to puree the soup and incorporate all the flavors into a delicious, silky-smooth texture. If you have an immersion blender, you can certainly use it instead of your standing blender.

Then it's time for serving and topping!

ladle of corn chowder with fresh herbs and tempeh on top

Topping Ideas for Corn Chowder

Once you've made this creamy blended corn chowder, the fun part is serving up bowls with your favorite toppings. I love to add a smoky, savory element that replaces bacon on traditional corn chowder. Tempeh bacon is a great option. Use the recipe from my Vegan Cobb Salad to try it yourself!

Other great topping ideas for this soup include:

close up on a bowl of corn chowder with fresh corn and cashew cream

Storage Tips & Tricks

You can store leftover vegan corn chowder in an airtight container in the fridge for up to four days. You can also freeze it for up to three months. Defrost the soup in the fridge overnight and reheat it on the stove.

More Vegan Soup Recipes

If you make this Vegan Corn Chowder, be sure to let me know what you think with a comment below!

Vegan Corn Chowder

5 from 2 votes
Make a healthy and refreshing Vegan Corn Chowder for a light lunch or dinner with potatoes, cashew cream and fresh sweet corn.
author: Alyssa
yield: 6 servings
close up on a bowl of corn chowder with fresh corn and cashew cream
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes


  • 4 - 6 ears of fresh corn
  • 1 yellow onion
  • 2 garlic cloves
  • 3 medium white potatoes (like russet), diced
  • 1/2 teaspoon smoked paprika
  • 1 tomato , chopped
  • 4 cups vegetable broth
  • 1/2 cup cashew cream
  • 1/2 teaspoon liquid smoke*
  • 1/2 teaspoon tamari/soy sauce*
  • 1/4 cup parsley (for garnish)
  • crumbled tempeh bacon (for garnish)


  • Cut the kernels off the corn and set aside in a bowl.
  • Heat the oil in a large stockpot. Once hot add the onion, garlic and potatoes. Season with salt and pepper and cook until onions are translucent, about 5 minutes.
    overhead of red pot with sauteed potatoes, onion and garlic for vegan corn chowder
  • Add the tomatoes and smoked paprika and cook another minute or so.
    overhead of red pot with tomatoes and smoked paprika for vegan corn chowder
  • Add the broth and bring the mixture to a boil. Cook until the potatoes are almost tender, about 15 - 20 minutes.
    overhead of adding vegetable broth into red pot to make vegan corn chowder
  • Add the corn, cream, liquid smoke and tamari (if using) and cook another 5 - 10 minutes until the corn is cooked.
    overhead of vegan corn chowder with whole corn, cashew cream and spices
  • Remove the soup from the heat and transfer two cups of soup into a blender. Blend until smooth.
    vegan corn chowder recipe in a blender to make creamy
  • Recombine the contents of the blender with the rest of the soup. Taste and adjust seasoning as needed.
    adding creamed corn chowder into pot to make vegan corn chowder recipe
  • Serve with a sprinkle of pepper, red pepper flakes for heat and fresh parsley.


Serving: 1.5cups | Calories: 199kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 674mg | Potassium: 689mg | Fiber: 4g | Sugar: 8g | Vitamin A: 912IU | Vitamin C: 29mg | Calcium: 27mg | Iron: 2mg
cuisine: American
course: Soup

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