Thick and Creamy Vegan Corn Chowder
Prep time
Cook time
Total time
This thick and creamy vegan corn chowder is one of my favorite all time go to soups. Although corn may not be in season all year it really does taste best with fresh corn, although in the winter months you can use frozen.
Recipe type: Vegan
Cuisine: Soups
Serves: 6
  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 rips celery, chopped
  • 1 yukon gold potato, chopped
  • 4 ears fresh corn, husked, kernels cut of cob
  • 1 red pepper, diced
  • ½ tsp celery salt
  • ½ tsp paprika
  • 1 tsp salt
  • 1 tbsp apple cider vinegar
  • 2 cups water
  • 1 14oz can light coconut milk
  • chopped chives, for garnish
  1. Reserve some of the corn and red pepper for garnish.
  2. Heat the oil in a large soup pot on medium heat. Add the onion, garlic, celery and potatoes. Cook until the potatoes are slightly softened, about 5 minutes.
  3. Next, add the corn kernels, red pepper, celery salt, paprika, and salt. Then add the vinegar, water and coconut milk. Cover and simmer for about 15 minutes.
  4. Transfer half the soup to a blender and blend until creamy. Then transfer it back to the pot and stir to combine.
  5. Serve in individual bowls garnished with chives and reserved veggies.
Recipe by GalaLiving at