Easy Vegan Corn Chowder with Coconut Milk (Creamy, Cozy, One-Pot)

Creamy vegan corn chowder made in one pot with coconut milk, potatoes, sweet corn, and a quick blend for thick, chowder-style body.

Prep Time 20

Cook Time 30

Total Time 50

Course Soup

Cuisine American

Servings 6

large heavy-bottom pot with lid a 5 to 6 quart dutch oven is ideal for even heat and fewer hot spots; a deep stainless steel soup pot also works. if your pot is thin, stir a bit more often so the potatoes do not stick while you build the base.
chef knife a sharp 8 inch knife makes quick work of onion, celery, and potatoes. a paring knife is handy if you want neat potato cubes, but not required.
Cutting board use a large board so you can keep the diced veg in separate piles. any board works; if using wood, wipe it down well after slicing jalapeno.
Measuring cups and spoons standard sets are fine. if you eyeball, keep coconut milk and broth roughly consistent so the final texture stays chowder-thick, not watery.
Wooden spoon or silicone spatula you want something that can scrape the bottom of the pot cleanly while sweating the aromatics and blooming the spices.
Immersion blender this is the easiest way to thicken the soup without transferring hot liquid. alternative: use a countertop blender and blend 2 to 3 cups of soup, then return it to the pot (vent the lid and work in batches).
microplane or fine grater (optional) for grating garlic fast, or for adding a little lime zest at the end if you want a brighter finish.

2 tablespoon olive oil or substitute avocado oil for higher heat tolerance
1 yellow onion diced small; red onion works in a pinch but is a touch sharper
2 celery stalk diced; adds classic chowder savoriness
1 carrot diced; optional but it rounds out sweetness and color
3 garlic clove minced or grated; swap in 1 teaspoon garlic powder if needed
1 jalapeno seeded and minced for gentle heat; use serrano for more kick or skip entirely
1 1/2 teaspoon kosher salt start here, then adjust after simmering (broth salt levels vary)
1 teaspoon smoked paprika this gives a bacon-y vibe without bacon; sweet paprika works but is less smoky
1/2 teaspoon ground cumin optional, but it plays nicely with corn and coconut
1/4 teaspoon black pepper plus more to finish

4 cup corn kernels fresh off the cob, frozen, or drained canned; if using frozen, no need to thaw
1 1/2 pound yukon gold potato peeled or unpeeled, cut into 1/2 inch cubes; russet works too but breaks down more
3 cup vegetable broth use low-sodium if possible so you can control seasoning; water plus 1 tablespoon white miso is also great
1 can full-fat coconut milk 13.5 to 14 ounce can; shake well. light coconut milk works but the chowder will be thinner and less lush
1 tablespoon lime juice or lemon juice; this is the small pop that keeps coconut milk from tasting heavy

2 tablespoon nutritional yeast for a savory, slightly cheesy note (great if you want a subtle corn & cheese chowder recipe vibe without dairy)
2 tablespoon chopped cilantro or chives or scallion greens
1 avocado diced, for creamy contrast
1/2 cup crushed tortilla chip for crunch; oyster crackers also work if you are not keeping it gluten-free
1 tablespoon hot sauce to taste; a vinegar-forward hot sauce is especially good here

Dice the onion, celery, and carrot into small, even pieces so they soften at the same rate. Mince the garlic and jalapeno. Cut the potatoes into 1/2 inch cubes (smaller cubes cook faster and make this corn chowder recipe easy in real life, not just on paper). If using fresh corn, cut kernels from the cob; if using canned, drain well.
Shake the coconut milk can hard for 10 seconds so the fat and liquid recombine. Measure broth and keep it nearby. This is a creamy corn chowder in pot situation, and having everything ready prevents over-browning the aromatics.

Set a large heavy-bottom pot over medium heat and add the olive oil. Once it shimmers, add the onion, celery, and carrot. Cook, stirring often, until the onion turns translucent and the veggies look glossy and softened, about 8 minutes. If anything browns aggressively, lower the heat; we are going for sweet and mellow, not seared.
Add the garlic and jalapeno and cook until fragrant, about 1 minute. Sprinkle in the salt, smoked paprika, cumin (if using), and black pepper. Stir for 30 seconds to bloom the spices in the oil so they taste toasted, not dusty.

Add the potatoes, corn kernels, and vegetable broth. Stir, scraping the bottom of the pot to lift any flavorful bits. Bring to a lively simmer over medium-high heat, then reduce to medium-low to maintain a steady simmer.
Cover and cook until the potatoes are very tender when pierced with a fork, about 12 minutes. If your potato cubes are larger, they will take longer; if your simmer is too aggressive, the potatoes can break down before the centers soften, so keep it steady.

Turn off the heat. Use an immersion blender to blend directly in the pot, but only partially: aim for about 20 to 30 percent blended. You want a creamy base with plenty of corn and potato chunks still intact. This partial blend is the big secret behind a creamy corn chowder recipe easy enough to pull off any night.
Stir in the coconut milk and return the pot to low heat. Cook gently until the chowder is hot again, about 4 minutes. Do not boil hard after adding coconut milk; a gentle heat keeps the texture silky.
Turn off the heat and stir in the lime juice. Taste and adjust: add more salt if the corn tastes flat, more pepper for bite, or a splash more broth if you want it looser. If you want a deeper savory note, stir in nutritional yeast now.

Ladle into bowls and top with cilantro (or chives), diced avocado, crushed tortilla chips, and hot sauce. For meal-prep, cool the chowder quickly (spread in a shallow container), refrigerate, and reheat gently on the stove with a splash of broth to loosen.