Vegan Corn Chowder is the best soup to serve when you need a hearty, delicious meal or savory appetizer. This easy vegan corn chowder recipe cooks entirely in one pot and takes less than 30 minutes to make. Loaded with sweet corn, succulent carrots and Russet potatoes, this vegan soup recipe is one you’ll revisit time and again.
As the weather gets colder, I love lighting a fire and snuggling up on the couch with a steamy bowl of vegan soup and my Vegan Corn Chowder is just what the doctor ordered.
TIP: this vegan corn chowder recipe pairs well with a variety of holiday dishes, including my Vegan Mushroom Wellington, my croissant Vegan Stuffing, my roasted Cauliflower Mashed Potatoes, my Vegan Sweet Potato Casserole, and my non-alcoholic Cranberry Spritzers.
Ingredients You’ll Need
My One Pot Vegan Corn Chowder absolutely eliminates the need for dairy using no cow’s milk or butter. Check out the wholesome ingredients I use below:
- Minced garlic
- Vegetable broth (or use olive oil if not WFPB)
- Vegetable broth
- Almond milk
- Red pepper flakes
- Nutritional yeast (optional)
- Sea salt and black pepper
- Almond flour & water (for the roux)
How to Make One Pot Vegan Corn Chowder
Creamy, hearty, cozy, decadent, comfort food: just a few of the words that describe this One Pot Vegan Corn Chowder. And making this tasty vegan soup recipe is so quick and easy; it takes just 6 simple steps. Check them out below:
Step 1: Start by chopping the onions, carrots, celery and potatoes into bite-size pieces. I like to do this first to make the rest of the process easier.
Step 2: Heat the veggie broth (if WFPB) or olive oil in large wok or pot over medium heat. Toss all your vegetables in at one time. Cover and sauté until onions are translucent and vegetables begin to soften.
Step 3: Next, season your pot with sea salt, black pepper, red pepper flakes, tarragon and turmeric. Toss until veggies are coated evenly with seasoning. Hint: the turmeric is what gives my One Pot Vegan Corn Chowder its rich, golden color, which is most evident in the finished product. If you’d like it less golden, cut down on the turmeric.
Step 4: Then, add vegetable broth and almond milk and give it a good stir. Simmer until heated through.
Step 5: Add frozen corn and nutritional yeast (if using) and simmer over medium heat for about 15-20 minutes. DO NOT BRING TO BOIL.
Step 6: Lastly, you’ll make a roux to thicken your tasty vegan soup recipe. Simply add cold water to a small amount of flour and briskly stir with a fork or wire whisk. You want it to be thick and not drippy, but still pour-able. Remove your pot from heat, and, stirring constantly, pour in your roux. Stir constantly for several minutes until it starts to thicken. The more it cools, the thicker it will get.
- The most important thing I learned from making this vegan soup recipe is to avoid high heat and bringing this vegan soup to a boil. I accidentally did and the almond milk seemed to curdle like regular milk. Luckily, once you add the roux it will fix it and your soup base will magically return to its creamy, original self.
- If you prefer a thinner version of this vegan soup, you can easily add more almond milk during the cooking process. Adding almond milk when reheating will also help when you reheat left-overs.
More Delicious Vegan Soup Recipes
- One-Pot Wild Rice and Mushroom Soup
- One-Pot Chickpea and Red Pepper Soup
- Best Vegan Guinness Irish Stew
- One-Pot African Peanut Stew
- Healthy Vegan Vegetable Soup
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One Pot Vegan Corn Chowder
- ¼ cup vegetable broth substitute 1 tablespoon olive oil if not WFPB
- 3 cloves garlic minced
- 1 medium sweet yellow onion diced
- 2 large carrots sliced
- 3 stalks celery chopped
- 2 large potatoes I used Russet
- 1 teaspoon red pepper flakes
- 1 teaspoon tarragon
- 1 teaspoon turmeric
- sea salt & black pepper to taste
- 3 cups vegetable broth
- 3 cups almond milk or any plant based milk
- 16 oz organic frozen white corn
- 3 tablespoon nutritional yeast optional
For the Roux
- ¼ cup flour
- 3-4 tablespoon filtered water
- Heat olive oil or veggie broth (for WFPB) in large pot over medium heat.
- Toss in onion, carrots, celery and potatoes and give it a good stir. Cover and saute until onion is translucent and veggies begin to soften.
- Season with red pepper flakes, tarragon, turmeric and sea salt and pepper to taste. Stir until well combined.
- Add vegetable broth and almond milk and stir thoroughly. Turn up heat just high enough that it starts to simmer. DO NOT BRING TO BOIL. Continue to simmer for about 5 minutes.
- Finally, toss in your frozen corn and nutritional yeast. Stir well and simmer for 15-20 minutes.
- Remove from heat and add your roux (instructions to follow). Stir until thickened, about 5 minutes. Serve immediately with a side salad and vegan garlic bread or biscuits.
How to Make a Roux
- In a small bowl or jar, add 3-4 tablespoon filtered water to ¼ cup almond flour. Stir briskly with a fork or small wire whisk until roux is thick and creamy, but still pour-able. If needed, add more water to reach desired consistency.
- DO NOT BRING TO A BOIL. It will curdle the milk and make it grainy.
- If you do increase the heat to high by accident and the milk curdles, don’t worry. Once you add the roux, it will fix this.
- Thin out this chowder by adding more almond milk. Thicken by adding more roux.
- You can use additional vegetables as you see fit. Or, if you don’t have a particular vegetable that I use, substitute for what you do have.
- If you’d like this vegan corn chowder less golden in color, use less turmeric.
- Nutrition facts are calculated using olive oil.