There’s nothing better than a warm, creamy bowl of corn chowder on a chilly day. This Vegan, Vegetarian, Gluten-Free, Dairy-Free Corn Chowder is packed with hearty vegetables and rich flavors, making it the perfect comfort food. It’s easy to prepare on the stovetop, and I’ve created a step-by-step YouTube video to guide you through the process. Whether you’re looking for a quick weeknight meal or a cozy weekend dish, this chowder will satisfy you.
Fresh sweet corn makes all the difference in this recipe, adding natural sweetness and a crisp texture. If you can get your hands on fresh ears of corn, it’s worth the extra step of cutting the kernels from the cob. However, if fresh corn isn’t available, frozen or canned corn will work just fine in a pinch. Just be sure to drain and rinse canned corn before adding it to the soup to keep the flavors balanced.
Ingredients You’ll Need
This chowder is loaded with wholesome, simple ingredients that come together beautifully. You’ll need minced garlic and chopped shallots or white onion to create a flavorful base. For the main body of the soup, use fresh sweet corn (or substitute with frozen or canned), chopped sweet peppers, chopped carrots, chopped celery, and peeled and cubed white potatoes. To give it a creamy, rich texture, you’ll add coconut milk and vegetable broth. Season it perfectly with thyme, paprika, and salt.
This corn chowder is naturally gluten-free and vegan, making it a great option for various dietary needs. The coconut milk creates a creamy texture without the need for dairy, and the hearty potatoes make the soup filling and satisfying. If you’d like to thicken the chowder even more, try adding your favorite type of rice—it works beautifully to soak up the flavors and give the soup even more body.
To make this recipe, I used some of my favorite kitchen tools, which make cooking so much easier:
- Vegetable broth cubes – a convenient way to keep broth on hand.
- Measuring cup set – for precise ingredient measurements.
- Spice jars – keep your spices fresh and organized.
- Anolon Advanced Home Hard Anodized Nonstick Pots and Pans – perfect for even cooking and easy cleanup.
- WÜSTHOF Gourmet 16-Piece Knife Block Set – sharp, reliable knives for quick chopping.
- Ninja Blender – great for blending the chowder to your desired texture.
- Pyrex Simply Store 12-Pack Mixed Sized Glass Food Storage Set – ideal for storing leftovers.
Creamy Sweet Corn Chowder – Stovetop & Instant Pot
Ingredients
- 1 tbsp minced garlic
- 1 cup shallots or white onion chopped
- 6 ears sweet corn or 16 oz. frozen sweet corn
- 2 cups sweet peppers chopped
- 2 cups carrots chopped
- 2 cups celery chopped
- 2 lb. white potatoes peeled and cubed
- 1 15 oz. can organic coconut milk
- 5 cups vegetable broth
- 1 tsp thyme
- 1 tsp paprika
- 1 tsp salt
Instructions
Prep Work
- Prep the corn – If using fresh corn, clean the ears and remove the kernels. I like to break them in half and chop the kernels in five horizontal strokes.–
- Make the cream corn – Blend 1 cup of vegetable broth with the kernels from two cobs to create a creamy base. (Shortcut: You can use a can of cream-style corn instead!)
- Prep the potatoes – Weigh, peel, and chop the potatoes. If you’re not cooking them right away, store them in water to prevent browning.
- Chop the veggies – Clean and chop the carrots, celery, and peppers.
- Prep the garlic and shallots – Peel and chop the shallots and garlic.
Stovetop Instructions
- Sauté the aromatics – In a large pot, heat ¼ cup of water over medium heat. Add the garlic and shallots and sauté until the shallots are translucent (about 3–4 minutes).
- Cook the vegetables – Add the chopped carrots, peppers, and celery. Cook for 8–10 minutes, stirring occasionally.
- Add seasonings – Stir in the thyme, paprika, and salt. Let the flavors develop for 1–2 minutes.
- Simmer the chowder – Add the coconut milk, vegetable broth, cream corn mixture, and potatoes. Bring to a boil, then reduce heat and simmer on low for 1 hour, stirring occasionally.
- Serve and enjoy – Ladle into bowls and garnish with fresh herbs or a sprinkle of paprika.
Instant Pot Instructions
- Sauté the aromatics – Turn on the Instant Pot to "Sauté" mode. Add ¼ cup of water, garlic, and shallots. Cook until the shallots are translucent (about 3–4 minutes).
- Add the vegetables and seasonings – Stir in the carrots, peppers, and celery. Sauté for another 5 minutes, then add the thyme, paprika, and salt.
- Pressure cook – Add the coconut milk, vegetable broth, cream corn mixture, and potatoes. Close the lid, set the valve to "Sealing," and cook on High Pressure for 10 minutes.
- Natural release – Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
- Serve and enjoy – Stir well and serve hot.
Notes
Make it spicy – Add a pinch of cayenne or red pepper flakes for some heat.
Add protein – Toss in cooked chickpeas or white beans for extra protein.
I hope you give this Vegan Gluten-Free Corn Chowder a try! It’s creamy, hearty, and full of flavor—perfect for any season. Let me know what you think in the comments, and don’t forget to check out the YouTube video for step-by-step instructions. Happy cooking!
