Smoky Vegan Corn Chowder with Potatoes

Name: Smoky Vegan Corn Chowder with Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 6 cobs corn ((about 5 cups kernels total)); 5-6 cups vegetable stock; 1 tablespoon olive oil; 1 medium-large sweet onion, small dice; 1 stick celery, small dice; 1 small red bell pepper, small dice; sea salt and ground black pepper, to taste; ¼ cup finely chopped sun dried tomatoes ((the ones packed in oil)); 1 tablespoon fresh thyme leaves, minced; 1 ½ teaspoons smoked paprika; ½ teaspoon chili flakes or ground chillies ((optional)); 3 cloves garlic, minced; 1 lb Yukon gold potatoes, chopped; ¾ cup unsweetened non-dairy milk; 2 teaspoons light miso; 1 tablespoon lemon juice; chopped chives or parsley, for garnish

Created by Laura Wright

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4.98 from 49 votes

My smoky vegan corn chowder is a cozy dinner that's robustly flavoured with thyme, smoked paprika, garlic, and lemon. Silky and lush, this stovetop vegan soup is hearty with Yukon Gold potatoes and fresh corn.

An up close, overhead shot shows a single serving of vegan corn chowder with potatoes in a ceramic bowl. A piece of whole wheat sourdough is sticking out of the bowl. The chowder is garnished with chopped fresh herbs and ground black pepper.

No dairy, no problems with my corn chowder! This recipe for smoky vegan corn chowder with potatoes combines fresh corn, smoked paprika, sun dried tomatoes, Yukon Gold potatoes, thyme, non-dairy milk, and lemon for a robust and silky dairy-free corn chowder. This vegan soup bubbles away on the stovetop before a portion of it is puréed in the blender for a creamy texture (without coconut milk!). With an optional step of steeping the corn cobs in vegetable stock, this recipe takes about an hour to cook up.

An overhead shot shows a large Dutch oven filled halfway with a smoky vegan corn chowder with potatoes. The chowder is garnished with chopped fresh herbs.

An overhead shot shows ingredients used in a vegan corn chowder recipe, including fresh cobs of corn, smoked paprika, thyme, potatoes, celery, vegetable stock and more.

An overhead shot shows prepped and chopped ingredients for a soup.

An overhead shot shows a large pot with sautéed onions, celery, and red bell pepper. Minced sun dried tomatoes, garlic, thyme, and spices have just been added to the pot. A wooden spoon is sticking out of the pot.

A 3/4 angle shot shows potatoes going into a large pot that is filled with fresh corn kernels.

This vegan potato corn chowder is inspired by a version in my cookbook! In this recipe, we give the classic soup an extra smoky bump with smoked paprika. I also heighten the umami depth with minced sun dried tomatoes and miso. Both of these ingredients are not typical, but they work SO well. Fresh thyme and lemon are tried and true flavour partners for corn that play their role perfectly here.

To really enhance the corn flavour, I like to simmer the shaved corn cobs with the vegetable stock for 20 minutes prior to starting the chowder. The cobs have a lot of flavour to give after you’ve cut the kernels off, and this is a simple way to extract it. Of course, if you’re pressed for time, you can skip this step!

How to thicken corn chowder:

I don’t use flour or an abundance of plant-based “cream” substitutes to thicken my corn chowders. You don’t need them!
I simply purée about one third of the fully cooked soup with a small amount of non-dairy milk. The speed of the blender really activates the starch in the potatoes and corn, making for a thicker texture (but not gluey).
I like to use a richer non-dairy milk here, like unsweetened soy or cashew.
The end result is a velvety and rich corn chowder (never watery!) with zero compromise.

I love to take advantage of sweet summer corn when making this. But if you were wondering: yes, you can use frozen corn in this corn chowder. You’ll need about 5 cups of kernels total. The flavour won’t be quite as intense, but it will get you about 85% there, which is still quite nice!

This soup keeps in a sealed container in the fridge for about 5 days. You can freeze it for up to 6 months. I’m telling you, thawing out a container of this chowder in the depths of January feels like such a gift!

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An overhead shot shows vegetable stock being added to a large pot with chopped potatoes, corn, and other vegetables.

A slight 3/4 angle shot shows a hand ladling a vegan corn chowder, prior to a portion of the soup being blended.

A head-on shot shows a portion of vegan corn chowder in a blender pitcher with cashew milk added.