Vegan Corn Chowder No Coconut
This corn chowder is creamy and comforting, with a rich flavor that’ll warm you up from the inside out. I love making it on chilly evenings when I want something nourishing and satisfying.
I remember the first time I made this corn chowder on a rainy afternoon.
There’s something so cozy about simmering a pot of soup, and the aroma that fills the kitchen is just magic.
This recipe is special to me because it’s completely coconut-free, allowing the sweetness of the corn to shine through.
Plus, it’s super simple to whip up, making it a go-to for weeknight dinners!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Using Yukon Gold potatoes adds a nice creaminess to the chowder without needing any nutritional yeast. If you prefer, you can swap in other types of potatoes, but I find Yukon Golds give the best texture. Nutritional yeast really amps up the flavor—don’t skip it!
Tips & Notes
- •If I have leftover chowder, I like to keep it in a mason jar in the fridge for quick lunches throughout the week.
- •Adding a squeeze of lime juice just before serving gives it a fresh pop of flavor!
Recipe Variations
- •Sometimes, I’ll add diced bell peppers for an extra crunch and sweetness.
- •If I’m feeling adventurous, I toss in a handful of kale or spinach near the end for some greens!
Storage & Freezing
This chowder stores beautifully in the fridge for up to 4 days. Just make sure to let it cool completely before transferring it to an airtight container. You can also freeze it for up to 3 months—just thaw it in the fridge overnight before reheating.
Frequently Asked Questions
Can I use canned corn instead of fresh?
Absolutely! Just drain and rinse the canned corn before adding it to the chowder.
What if I don’t have almond oat milk?
No worries! Any plant-based oat milk will work here—oat or cashew oat milk are great alternatives!
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This corn chowder is creamy and comforting, with a rich flavor that’ll warm you up from the inside out. I love making it on chilly evenings when I want something nourishing and satisfying.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it’s translucent.
- 2
Stir in the minced garlic and cook for another minute until fragrant.
- 3
Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce to a simmer.
- 4
Let it cook for about 10-15 minutes, or until the potatoes are tender.
- 5
Once the potatoes are soft, add in the corn kernels, almond oat milk, nutritional yeast, smoked paprika, salt, and pepper.
- 6
Allow the chowder to simmer for another 5-10 minutes to let the flavors meld.
- 7
If you prefer a creamier texture, you can blend a portion of the chowder using an immersion blender, or carefully transfer some to a blender and pulse until smooth.
- 8
Serve hot, garnished with fresh chives if you like!
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