This Vegan Corn Chowder is full of flavor and is also gluten free!
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Heads up! This recipe for Vegan Corn Chowder was originally published in May 2011. Photos were updated August 2018, and a video was added August 2019; text and recipe remains the same. Enjoy!
One of my favorite parts about summer is sweet corn season. When I saw some fresh sweet corn in the grocery store this week, I couldn’t pass it up. Clearly it isn’t sweet corn season in Ohio yet, so it wasn’t local, but it sounded too good to wait for the local crops.
I really wanted to eat it like this:
Meghan eating corn on the cob last summer
But with a weather forecast that looks like this,
I knew it was more of a chowder week than a corn-on-the-cob week. Since traditional corn chowder is made with a ridiculous amount of butter and heavy cream, I decided to lighten it up and make it vegan.
You won’t miss the butter and cream. Really. I love it when healthy food tastes this good.
If you have leftover fresh sweet corn, make this Bean Salad! You’ll love it!
How to Make Vegan Corn Chowder
Vegan Corn Chowder
- Total Time: 35 minutes
- Yield: serves 4 - 6 1x
Description
My vegan version of a southern favorite, this Vegan Corn Chowder is healthy and delicious!
Ingredients
- 1 tablespoon avocado oil
- 1 onion, chopped
- 3 carrots, chopped
- 2 potatoes, peeled and chopped
- 1/4 cup white wine
- 1/2 teaspoon sugar
- 1/2 teaspoon sea salt
- 4 cups corn, fresh or frozen
- 4–5 cups unsweetened nondairy milk of choice*
- Sea salt and freshly ground black pepper
Instructions
- In a large pot over medium heat, saute the onion in olive oil until soft. Add carrots, potatoes, wine, sugar, and salt and saute 3-4 minutes.
- Add 3 1/2 cups corn.
- Add enough milk to just cover the ingredients.
- Bring to a boil, then reduce the heat and simmer 20 minutes. Remove from heat and puree gently with an immersion blender to desired consistency. If you don’t have an immersion blender, transfer the mixture, in batches, to a regular blender and blend. Return to heat and add the remaining 1/2 cup of corn. Allow to cook an additional 2-3 minutes.
- Season to taste with salt and pepper and serve.
Notes
I prefer the milk I use in this recipe or this one.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 284
- Sugar: 16.8g
- Sodium: 552mg
- Fat: 12.1g
- Carbohydrates: 35.3g
- Protein: 4.3g
This was perfect for this cold, rainy spring day. If you are having similar weather where you are, I urge you to make this. It will make you feel better.
If you make this Vegan Corn Chowder recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?
Also, if you try it, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!
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I have made this a couple times and just love it. I especially like it not having all the cream and cheese in it. So delicious. I add a couple generous splashes of liquid smoke just bc I like that flavour. Awesome recipe. Thanks for sharing it.
I’m so happy to hear this! Thanks for your review.
Great recipe! I like that it lacks the heaviness that cream and cheese normally give to corn chowder. I will be making this again. Since I am not vegan I used regular 2% milk. I don’t particularly like bacon, but do like the smoke flavour, so I added a generous splash of liquid smoke. Thanks for the recipe.
Would love to make this chowder and so happy to find a recipe that doesn’t have dairy in ingredients since I have a dairy allergy.I don’t drink wine so what kind should I use and can chicken broth be a good substitute? I don’t mind using the wine but usually have all other ingredients on hand. Thank you for your reply.
A dry white wine will work well; I like chardonnay. If you don’t want to use the wine, I would just leave it out, no need to substitute chicken broth.
There are so many different kinds of non-dairy milk. Which one do you use that tastes best for this recipe?
You are absolutely right! I’ve made this with a number of different non-dairy milks and they all work fine. I didn’t mention my favorite because I’m not sure how widely available it is, but my favorite for this recipe is Ripple Original. It’s a pea milk and in my opinion the closest flavor to cow’s milk. But I think unsweetened almond milk and unsweetened coconut milk (the carton kind) also work well. It really depends on your preferences as the almond milk and coconut milk both add different flavors.
Oh! And I’ve used cashew milk here which is also good!
Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring !!
Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
WOW this IS delicious!! I just made this for lunch today. My kids & I each enjoyed a bowl!
I’m glad you liked it. And I totally forgot about how much I like this recipe so thanks for reminding me about it. 🙂
Hi there, my name is Travis Mullinix, and I’m helping my son with a project for his 2nd grade class. it’s called from Soil to Spoon, and we are to make a poster of something from start to finish surrounding that name. We decided to do a corn seed, then it being planted/watered, growing, harvested, and then eaten. Googling sweet corn I stumbled upon a picture of a kid eating sweet corn from a website. I was hoping to obtain permission to use the picture for his project. If you aren’t ok with that, I won’t use it.
Thanks so much.
That would be fine. Just make sure to give me credit if he gets an A. 😉
This would be perfect for Iowa sweetcorn! Teething!!! That makes total sense. {sorry…commenting on two separate posts} 🙂
Your weather does call for this. This chowder would be a big hit at our place. I am just about to put of a fish chowder recipe. Great minds think alike! 🙂
Yummm!!! I may put this on our menu for tomorrow night since I have all the ingredients on hand and I don’t have a menu plan. DH surprised me by saying that he would proabably be home for dinner when he originally thought he might not be. I was planning something with beans (he hates beans) so now I need a dinner plan for tomorrow night and this just might be it. Thanks!
This looks and sounds delicious! Here in Sweden the sunny weather comes and goes during spring, and this dish will be perfect the next time chilly weather pops up.
Ok, stupid question…I want to make this for a pregnant, on-bed-rest, vegan friend…does the alcohol in this “cook off”, or is it not suitable for a preggers?
Not a stupid question! 🙂 Everything that I’ve read says it’s safe to cook with small amounts of wine during pregnancy.
Awesome! Thanks Maryea! I will have to make a double batch…one for her and one for us!
Perfect! Let me know how it turns out.
Mmm…I LOVE corn in the summertime – this looks delish! I love corn chowder, but never order it at restaurants because it is loaded with sooooo much fat. I hope your weather starts to look up soon! Nothing is worse than cold and rain together – fingers crossed for some sunshine 🙂
I’ve never even had this, but it looks so good!! Too bad our temps aren’t quite as cold!