Vegan corn soup recipe – easy & simple chowder
This vegan creamy corn soup is a comforting, flavorful dish that highlights the natural sweetness of corn in a rich, dairy-free base. Made with simple ingredients, such as canned corn, potatoes, garlic, and vegetable broth, it creates a velvety texture without the need for cream. Blended to perfection and seasoned with herbs and spices, this soup is both nourishing and satisfying. It’s an ideal choice for cozy evenings, quick lunches, or when you need a wholesome meal with minimal effort.
The balance of sweetness and savory depth makes every spoonful delightful. Easy to customize and easy to make, this vegan corn soup is perfect for beginners and offers a delicious way to enjoy plant-based comfort food on a budget.
SEASONING FOR CORN SOUP
- Nutritional yeast, for a cheesy flavor.
- White or Black pepper.
- Cayenne pepper.
- Onion powder and garlic powder.
- Red pepper flakes.
- Cumin.
- Turmeric.
- Chili powder.
- Italian herbs.
- Curry powder.
- Bay leaf.
- Hot sauce, such as Tabasco sauce.
INGREDIENTS FOR CORN SOUP
Vegetables: although the star ingredient for this delicious and comforting soup is the corn kernels, you can add other veggies, besides the white onion, for example:
- Corn or sweet corn: the star ingredient of this vegan version of corn soup is the corn. Although I used canned corn, this is a great recipe when you have plenty of fresh corn. As you can see, this recipe is very versatile; you can use canned corn, fresh corn cobs, and frozen corn. Bear in mind that if you are using fresh sweet corn, the cooking time might be longer, as you have to cook the corn cobs and then remove the kernels.
- Potatoes: You can use Yukon Gold potatoes or other potatoes that are great when making mashed potatoes, as when you blend the ingredients later on, it will add a creamy texture to this delicious vegan corn chowder.
- Red bell pepper.
- Onions, besides the white onion that is already included in this creamy corn soup, you can also add green onions, chalotes, yellow onion, spring onions, etc.
- Leek.
OTHER INGREDIENTS
- Non-dairy milk: For this dairy-free corn chowder, I used light coconut milk; however, you can also use other options. For example, full-fat coconut milk, almond milk, and oat milk. If you want to use a vegan cream, you can try coconut cream, soy cream, cashew cream, etc. To make your perfect soup, you can use the non-dairy milk that you enjoy the most.
- Beans, such as white beans, butter beans, and cannellini beans.
- Vegan cheese: Even though I didn’t use vegan cheese in this recipe, you can add a melting vegan cheese of your choice, too. Additionally, you can use vegan Parmesan cheese.
- Oil: To saute the onions, I used olive oil; you can use other vegetable oils or vegan butter as well.
- In the non-vegan corn soup recipe, they sometimes add crispy bacon; you can veganise it by adding vegan bacon bits.
HOW TO SERVE CORN SOUP?
To serve this easy vegan corn chowder recipe is quite simple. For example, you can serve it as you do with your favorite soups, such as a warm and comforting starter or as a main dish on a weekday night for a light meal.
Additionally, you can serve this soup with:
- Fresh bread.
- Vegan garlic bread or tomato bruschetta.
- Roasted chickpeas instead of sweetcorn croutons. Or you can make the traditional bread croutons, but with a vegan recipe.
THIS CREAMY CORN SOUP GOES WELL WITH:
- Also, you can make this delicious recipe with homemade garlic powder.
Vegan corn soup recipe - easy & simple chowder
Creamy vegan corn soup made with sweet corn, potatoes, and herbs. This easy, simple chowder is dairy-free, comforting, and perfect for a quick, tasty meal.
Ingredients
corn soup
- 2 White onions.
- 2 Tablespoons of olive oil.
- A pinch of salt.
- 3 Garlic cloves.
- 2 Cans of sweet corn.
- 250 grams of Potatoes.
- 1 Teaspoon of Paprika.
- ½ Teaspoon of Nutmeg.
- ½ Teaspoon of Himalayan salt.
- 2 Cups of Vegetable broth.
- 200 ml of Canned coconut milk.
Sweetcorn croutons
- A handfull of sweetcorn kernels.
- 1 Tablespoon of olive oil.
- ½ Teaspoon of paprika.
- ½ Teaspoon of oregano.
Instructions
SWEETCORN CROUTONS
- Preheat the oven to 180 °C (356 °F, approximately).
- Place the sweetcorn kernels in a small bowl.
- Pour the olive oil and spread it well.
- Add the herbs and spices and mix.
- Place a single layer of the flavored corn on a baking sheet covered with parchment paper.
- Bake for 10 to 15 minutes, depending on how crunchy you like your crotouns.
CORN SOUP
- Peel and dice the white onions.
- Place a large soup pot on the stove at medium heat.
- Pour the olive oil and heat it, then add the diced onion with a generous pinch of salt and cook for 2-3 minutes, or until soft.
- Peel and dice the garlic cloves and add them to the pot.
- Drain and rinse the canned corn and add it to the soup. Stir well.
- Peel and dice the potatoes and place them in the pot.
- Season with spices and pour the vegetable broth.
- Cook for about 10 minutes, then pour in the coconut milk and cook for another 5 minutes.
- Adjust seasoning if necessary.
- With an immersion blender, blend the corn soup. You can decide if you want a creamy soup or if you want to leave some potatoes or corn kernels for a chunky texture. If you use a food processor or a standard blender, you can take cups of the soup, blend them, and pour them back into the large pot.
- Serve warm.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 218Total Fat 16gSaturated Fat 8gUnsaturated Fat 8gSodium 444mgCarbohydrates 19gFiber 3gSugar 3gProtein 3g
The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.
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