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Vegan Corn Chowder – Creamy, Comforting, and One-Pot

This Vegan Corn Chowder is rich, cozy, and packed with vegetables—without any dairy. Sweet corn, tender potatoes, and carrots simmer in a lightly spiced coconut base to create a chowder that’s creamy, satisfying, and perfect for cooler days. It’s an easy one-pot recipe that delivers big flavor with simple ingredients and minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 4 ears corn kernels removed
  • 3 large carrots diced
  • 2 large red potatoes diced
  • 1 large white onion diced
  • 1 large red bell pepper diced
  • 5 large cloves garlic minced
Liquids & Fat
  • 3 tablespoons coconut oil
  • 2 cups water
  • 1 cup full-fat canned coconut milk
Seasoning
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • 1½ teaspoons sea salt
  • These ingredients create a thick creamy vegan corn chowder with gentle heat and natural sweetness.

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

Step 1: Sauté the Base
  1. Heat coconut oil in a large pot over medium heat.
  2. Add onion and cook for 3–4 minutes until softened.
  3. Stir in garlic and cook for 30 seconds until fragrant.
Step 2: Add Vegetables
  1. Add carrots, potatoes, and red bell pepper.
  2. Stir well and cook for 3–4 minutes to lightly soften.
Step 3: Season
  1. Sprinkle in Cajun seasoning, paprika, cumin, and sea salt.
  2. Stir to coat the vegetables evenly.
Step 4: Simmer
  1. Add corn kernels and water.
  2. Bring to a gentle boil, then reduce heat to low.
  3. Cover and simmer for 15–20 minutes, until potatoes are tender.
Step 5: Make It Creamy
  1. Stir in the coconut milk.
  2. Simmer uncovered for 5 more minutes, allowing the chowder to thicken.
Step 6: Adjust and Serve
  1. Taste and adjust seasoning if needed.
  2. Serve hot.

Notes

🧊 Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or microwave, stirring occasionally.
Add a splash of water if the chowder thickens too much.
🥄 Variations
Extra Creamy: Blend 1–2 cups of the soup and stir back in.
Spicy Kick: Add chili flakes or extra Cajun seasoning.
Smoky Flavor: Add a pinch of smoked paprika.
Herb Finish: Stir in fresh parsley or chives before serving.
Chunky Style: Leave all vegetables unblended for texture.
❓ 10 FAQs
Is this chowder spicy?
Mild to medium—adjust Cajun seasoning to taste.
Can I use frozen corn?
Yes, frozen corn works well.
Is this soup gluten-free?
Yes, naturally gluten-free.
Can I make it ahead?
Yes, flavors deepen overnight.
Does coconut milk taste strong?
It’s subtle and balanced by spices.
Can kids eat this?
Yes, reduce Cajun seasoning for milder flavor.
Can I freeze it?
Yes, freeze for up to 2 months.
Will it thicken more over time?
Yes, potatoes naturally thicken the soup.
Can I add protein?
Add beans or lentils if desired.
Is this a full meal?
Yes, it’s hearty and filling.
🏁 Conclusion
This Vegan Corn Chowder is a creamy, comforting one-pot meal that’s easy to make and perfect for cozy dinners.