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Vegan Corn Chowder

Name: Vegan Corn Soup
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 cup chopped onions; ½ cup chopped red bell peppers; 5 cups vegetable broth ((see notes)); 5 medium Yukon gold potatoes (washed (not peeled), cut into ½" cubes); 3 cups frozen corn; ¼ cup nutritional yeast flakes; 1 teaspoon salt; ¼ teaspoon ground black pepper; Toppings: vegan bacon, vegan cheddar cheese, chopped green onions, vegan sour cream

by Marly McMillen

Updated 3/9/21

5 from 2 votes

Make this creamy vegan corn chowder recipe infused with your favorite flavors. Be sure to serve it with biscuits or your favorite bread!

Prep Time 10

Cook Time 30

Resting Time 10

Total Time 50

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Corn has been a favorite dish of mine, beginning in my childhood years. Maybe it’s from growing up in the midwest, around fields of corn as far as the eye could see. I think it has more to do with its comforting flavors, especially when combined with the right ingredients.

This vegan potato corn chowder is a favorite dish to serve with vegan cornbread, vegan biscuits, or any favorite side dish!

Reader Reviews

★★★★★
Been looking for a vegan version of this recipe and this one is perfect!
Chris

In this Post

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Olive oil
Chopped onions — A yellow onion works great here
Red bell peppers
Vegetable broth — I recommend a high-quality vegetable broth, like Better Than Bouillon Vegetarian
Potatoes — You’ll need 5 medium Yukon gold or russet potatoes washed (not peeled), and cut into ½” cubes
Corn — I recommend using either fresh or frozen corn, not canned.
Nutritional yeast flakes — I’m a fan of these cheesy flakes. I like adding nutritional yeast flakes to a lot of my recipes, especially soups like this one
Salt & pepper
Toppings — Add your favorite toppings like vegan bacon, vegan cheddar cheese, chopped green onions, vegan sour cream

Ingredients sit on a white background, including golden potatoes, an onion, a red bell pepper, a bowl of frozen corn, broth, and more.

What Makes This Recipe Shine?

Potatoes add texture, making each bite creamy and delicious
Using frozen corn adds the flavor of freshness while still keeping this soup easy to make
Nutritional yeast flakes add a cheesy flavor, making it an undeniable favorite

How to Make Vegan Corn Chowder

Cook onions in oil in a pot over medium heat, until just becoming tender.
Add the chopped bell peppers and cook for another minute.
Add the broth and potatoes, turn the heat up, and bring the pot to a boil.
Then reduce heat to simmer (low boil) for approximately 10 minutes, until the potatoes are tender.
Mash the ingredients to make a creamy base for this soup.
Stir in the corn, thyme, and nutritional yeast flakes and cook until heated through. Add salt and pepper to taste.
Serve with your favorite toppings and bread.

Looking down on two bowls of corn chowder sitting on a blue and white Kitchen towel. There are biscuits between them.

Serving Suggestions

Try serving your soup with any of the following toppings and sides:

Storage Tips

Store leftovers in an airtight container in the fridge for up to 7 days. It can be frozen in freezer-safe containers for up to 2 months. To serve, transfer containers to the fridge overnight to thaw. Then cook soup on the stovetop or in the microwave until heated through.