Name: Vegan Potato Corn Chowder (Creamy + Easy!)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 medium potatoes, peeled and diced; 1 cup carrots, chopped (about 2-3 carrots); 2.5-3 cups vegetable broth (start with 2.5 cups; adjust for desired thickness); 1 small onion, chopped; 1–1.5 tsp minced garlic; 1 cup corn (frozen or fresh); 1 can (13.5 oz) full-fat coconut milk; 3 tbsp nutritional yeast; 1 tsp salt (adjust to taste); 1/2 tsp smoked paprika; 1/4 tsp black pepper (or to taste); 1 tbsp lemon juice; 1 tsp oil (optional, for sautéing)

This Vegan Potato Corn Chowder is thick, creamy, and full of flavor — made with tender potatoes, sweet corn, and savory nutritional yeast for a rich, comforting bowl

If you’re craving a cozy, comforting meal that’s easy on your wallet and big on flavor, this Vegan Potato Corn Chowder is your perfect go-to. Made with simple, affordable ingredients like potatoes, corn, carrots, and coconut milk, it’s a creamy, satisfying soup that’s naturally dairy-free and gluten-free. Whether you’re a seasoned vegan or just exploring plant-based recipes, this one is a winner for weeknights, meal prep, or anytime you want something warm and nourishing.

This chowder gets its rich texture from full-fat coconut milk and a touch of nutritional yeast, making it feel indulgent without the dairy. It’s made with wholesome veggies and seasoned with pantry staples, so you probably already have most of the ingredients at home. Best of all? It comes together in under 40 minutes and tastes like soup heaven.

Frequently Asked Questions

Can I use canned corn instead of frozen?
Absolutely! Canned or frozen corn both work well and are often more budget-friendly. If you don’t have fresh corn on hand, no worries—just drain the canned corn before adding it to the soup.

Can I freeze this soup?
Yes, you can freeze it! Just let it cool completely first, then store in freezer-safe containers. The texture of the potatoes might change slightly and the coconut milk may separate a bit when reheated, but give it a good stir and it should still taste great. Leftovers also keep well in the fridge for 4–5 days—just reheat on the stovetop until warm.

Can this be made in the crockpot?
Absolutely! Just add the onion, garlic, potatoes, corn, broth, and seasonings to your crockpot. Cook on low for 6–8 hours or high for 3–4. Stir in coconut milk and lemon at the end, blend a bit if you want it extra creamy, and you’re good to go!

Tips & Variations

Add protein: Stir in white beans or chickpeas to make it more filling.

Add more veggies: Celery is often a staple in corn chowder and makes a great addition! You can also try adding zucchini for extra texture, or even spinach or kale stirred in at the end for a nutrient boost. Just keep in mind that adding more vegetables may require a bit more broth to maintain the right consistency.

No coconut milk? Try cashew cream, plain unsweetened soy milk, or a mix of non-dairy milk and blended cashews for a creamy texture.

Make it spicy: Add a pinch of cayenne, a splash of hot sauce, or red pepper flakes for heat.

Make it creamier (or lighter): For a creamier texture, blend about 1/3 to 1/2 of the soup and stir it back in. The blended potatoes naturally thicken the chowder and give it a rich, velvety feel. For the creamiest version, be sure to use full-fat coconut milk. Want a lighter option? Use light coconut milk and blend a smaller portion—around 1/4 of the soup—for a slightly thinner consistency that still feels cozy.

Storage: Keeps well in the fridge for 3–4 days and freezes beautifully.

Why You’ll Love This Recipe

Quick and easy: Ready in about 35–40 minutes.

Budget-friendly: Made with affordable ingredients like potatoes, carrots, and corn.

Meal prep–friendly: Stores well and reheats beautifully.

Customizable: Add bell peppers, blend it for extra creaminess, or spice it up.

Naturally vegan, dairy-free, and gluten-free.