This autumn vegan corn chowder delivers rich, cozy flavor in a dairy- and gluten-free bowl. Creamy and hearty without any dairy, this chowder has a silky broth that clings to tender baby potatoes and seasonal vegetables. Sweet potatoes and butternut squash add natural sweetness and body, while fresh thyme and smoked paprika give the soup warm, fall-inspired depth.
What is Corn Chowder?
Corn chowder is a rich, comforting soup traditionally made with sweet corn, potatoes, and cream, often thickened with a roux. It’s a perfect cold-weather dish—hearty, satisfying and warmly savory with a naturally sweet edge from the corn.
This vegan version keeps the comfort but swaps dairy for plant-based ingredients. It’s loaded with vegetables—sweet potatoes and butternut squash join the sweet corn and baby potatoes—creating a naturally thick, velvety texture without flour or butter. Instead of cream, a splash of light, unsweetened coconut milk adds silkiness at the end of cooking. As the potatoes and squash break down, they thicken the broth so no roux or added starch is needed, making the recipe allergy-friendly and simple.
Why you’ll love this RECIPE
- Gluten free and vegan
- Light yet satisfying and creamy
- Packed with seasonal vegetables
- Easy to prepare with accessible ingredients
- Cozy and warming—ideal for chilly fall days
- Fills the kitchen with an irresistible aroma
- Lower in fat than traditional chowder
Time Saving Tip
If peeling and cubing butternut squash feels tedious, buy it prepped. Many stores sell peeled, cubed squash in the produce section during the fall and winter. Frozen squash also works wonderfully in soups and saves prep time.
Vegan Corn Chowder Ingredients
This satisfying soup uses humble ingredients—many pantry staples—while remaining budget friendly thanks to potatoes and frozen corn.
- Onion, garlic and celery: the savory base
- Butternut squash and sweet potatoes: add sweetness and natural thickness
- Baby potatoes: tender, bite-sized pieces
- Frozen sweet corn
- Unsweetened light coconut milk: adds creaminess without a coconut-forward taste
- Fresh thyme (or dried at half the amount)
- Smoked paprika: for a gentle, smoky warmth
- Salt, pepper, water and olive oil
Bonus tip: Add the coconut milk near the end of cooking once the vegetables are tender. This prevents separation and keeps the broth silky.
How to Make Vegan Corn Chowder
The method is straightforward: sauté aromatics, add the vegetables and seasonings, simmer until tender, then finish with coconut milk and a bit of mashing to thicken the chowder.
- Sauté onion, garlic and celery until softened and fragrant.
- Add butternut squash, sweet potato, baby potatoes, smoked paprika and salt; cook briefly to coat and warm the vegetables.
- Stir in corn, thyme and water, bring to a boil, then reduce to a simmer and cook until the vegetables are fork-tender (about 30 minutes).
- Stir in the coconut milk and mash some of the vegetables to create a thicker, creamier texture. Simmer gently for another 10 minutes, then adjust seasoning.
Tips for Making the Best Corn Chowder
- Cut potatoes and squash into small pieces for quicker, even cooking.
- Allow the soup to cool before covering and refrigerating; it will keep 4–5 days.
- Add extra vegetables, leeks or beans to boost fiber and protein.
- If you want heat, add jalapeño or crushed red pepper.
- For a smokier, “meatier” version, stir in chopped vegan bacon at the end.
FAQs
Baby potato skins are thin and pleasant to eat, so peeling is optional. I usually leave them on for convenience and texture, but I peel sweet potatoes because their skins can be thicker and tougher.
Unsweetened light coconut milk provides a silky texture but is mild in flavor. If you prefer, substitute an unsweetened plant milk such as oat, almond or cashew milk (or regular milk if not vegan). Add any milk at the end and simmer gently to avoid breaking.
Yes—fresh corn cut from the cob is excellent in chowder. Adding corn on the cob pieces to the pot while simmering can also boost corn flavor.
Other Delicious Corn Recipes
- Air Fryer Street Corn
- Mexican Black Bean and Corn Salad
- Southwestern Three Bean Salad
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Craving more? Check out more plant-based recipes and resources from this creator.
Vegan Corn and Squash Chowder
Pin Recipe
15 minutes
30 minutes
Equipment
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1 large soup pot
Ingredients
- 2 tbsp Olive Oil
- 3 cloves Garlic minced
- 1 Onion diced
- 3 tbsp Celery diced
- 2 cups Butternut squash cubed
- 1 Large sweet potato peeled and cubed
- 1 pound Baby potatoes halved or quartered
- 1 cup Frozen corn
- 15 oz Light, unsweetened coconut milk
- 8 cups Water
- 2 tsp Thyme leaves
- 1 tsp Salt
- Pepper to taste
- 1 tsp Smoked paprika
Instructions
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Heat olive oil in a large pot over medium heat. Fry the onion and garlic 2–3 minutes until fragrant, then add the celery and cook about 5 minutes, stirring often.
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Add the potatoes, sweet potato, butternut squash, smoked paprika and salt. Cook 5 minutes, stirring often to coat the vegetables.
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Pour in the water, add the corn and thyme, and bring to a boil. Reduce to a simmer and cook until the vegetables are fork-tender, about 30 minutes.
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Stir in the coconut milk and mash some of the vegetables with a fork or potato masher to thicken the chowder. Simmer gently for 10 more minutes, then taste and adjust salt and pepper.
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Store cooled leftovers in the refrigerator for best quality and enjoy within 4–5 days.
Nutrition
Carbohydrates: 35g
Protein: 4g
Fat: 10g
Saturated Fat: 5g
Sodium: 483mg
Fiber: 5g
Vitamin A: 9341IU
Vitamin C: 34mg
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