Vegan Corn Chowder
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I love making this vegan corn chowder since it keeps me warm on a chilly day with its comforting and delicious flavors. This lightened up version stays hearty and filling, perfect for cold weather meals that my family always looks forward to. The soup is super creamy and it is ready in just 30 minutes, which makes it easy to feed my crew.
I call myself a soup lady and I say it proudly. Ha! This vegan corn chowder is something I can enjoy any time of the year. I never wait for a dark or chilly day to crave all the rich flavors and simple ingredients in each bowl. If you enjoy soup as much as I do, then this recipe is made for you and I hope you give it a try.
The sweetness from the corn, the heartiness from the potato, and the freshness from the lime, cilantro, and bell pepper always draw me back to another bowl. It’s also a great alternative to my Ginger Carrot Coconut Soup or my comforting Pumpkin and Sweet Potato Soup when I want something hearty and uplifting.
👩🏽🍳 Why I Love This Recipe
I invited my family over for dinner last weekend, and I knew right away that I wanted to make my creamy corn chowder. As soon as everyone sat down, my husband and my nephews grabbed their spoons and went straight in, and even my picky nephew surprised me by asking for another serving. It is a dish that fits every age at the table, and I can make a big pot without any stress when I need to feed a crowd.
This vegan chowder works great because of the combination of wholesome ingredients. Quinoa adds texture and protein, potatoes give creaminess without cream, and the corn brings that sweet, fresh flavor. I toast the quinoa and cumin seeds first to unlock extra depth, and then cook the vegetables in unsweetened soy milk and low-sodium broth. Once everything is blended, the soup has a thick and creamy texture that’s super comforting and hearty. Yum!
I love serving this chowder to my family because I can make a batch since it stores well and have it later in the week in colder months. Last week, I brought a pot over when my sister came by, and my nephews went back for seconds before I could even get my own bowl. It is perfect for busy weeknights or a casual family dinner, and as a nutritionist, I know everyone is getting something nourishing and satisfying.
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🥘 Ingredients
Here are the key ingredients I use to make this creamy, hearty, and flavorful vegan corn and quinoa chowder.
Quinoa: I add quinoa to make the chowder more hearty and filling.
Corn: I use corn as the main flavor that brings sweetness to the chowder.
Potato: I blend the potato to give the soup a creamy texture.
Unsweetened Plant Milk: I choose unsweetened plant milk to replace heavy cream in a lighter way.
Bell Pepper: I add bell pepper for a soft sweetness.
Aromatics: I cook shallots or onions to build a rich base for the broth.
Warm Spices: I season the soup with cumin, crushed red pepper, salt, and black pepper.
Vegetable Broth: I use low sodium vegetable broth as the main liquid.
Fresh Garnishes: I finish the chowder with cilantro and lime for brightness.
🔪 How To Make
Here are the steps I follow when I make this vegan corn chowder with quinoa:
Toast the quinoa and spices: I warm the quinoa and cumin seeds in a pot over medium high heat for 3 to 4 minutes while stirring until they turn golden and fragrant. Then I move them to a bowl.
Sauté the vegetables: I heat a little oil in a pot and add the corn, potato, and shallots. I cook them for about 5 minutes until the shallots turn translucent.
Simmer the chowder: I pour in the broth and soymilk and bring the pot to a boil. Then I add the toasted quinoa and all the spices and let everything simmer on medium low for 10 minutes.
Finish the vegetables: I stir in the bell pepper, cover the pot, and let it simmer for 5 minutes until the quinoa and vegetables are tender. Then I take it off the heat and mix in the chopped cilantro.
Serve the chowder: I ladle the chowder into bowls and add cilantro sprigs and lime wedges on top. I usually squeeze the lime into my bowl and give it a quick stir before enjoying it.
💭 Expert Tips
My #1 Secret Tip for this recipe is to keep the quinoa and cumin seeds moving the whole time they toast. They can burn in seconds, so I stir without stopping and watch the color closely. If they turn too dark or start to smell sharp, I toss them out and begin again.
Other Tips To Keep In Mind:
- Taste as you go: I check the seasoning a few times while it simmers since the flavors deepen and may need a little extra salt or lime.
- Cut the potatoes evenly: I chop the potatoes into similar sized pieces so they cook at the same speed and blend smoothly.
- Adjust the thickness: If the chowder becomes too thick, I add a splash of broth. If it is too thin, I let it simmer a little longer uncovered.
- Blend gently: I blend only part of the soup so I keep a nice mix of creamy base and chunky vegetables.
- Use fresh lime: I squeeze fresh lime right before serving since it brightens the whole pot and makes the flavors pop.
📖 Variations
To suit different tastes and dietary needs, I have put together a few variations of this recipe that are easy to try at home.
Swap with grain or legume: I use 1 cup of cooked brown rice, barley, or beans when I want a different base instead of quinoa. These swaps blend well with the chowder and keep it hearty.
Protein and fiber boost: I stir in 1 cup of cooked beans or lentils toward the end of cooking. This makes the chowder more filling and adds great nutrition for lunch or dinner.
Veggie‑loaded or seasonal mix: I add 1 to 2 cups of extra vegetables like carrots, zucchini, spinach, or roasted bell peppers. I also use sweet potatoes or butternut squash when I want more natural sweetness and a thicker texture.
🍽 Serving Suggestions
I like to serve this chowder with a simple side salad to keep the meal fresh and balanced. I often make my beetroot and feta salad or my apple and walnut salad to add extra brightness and veggies to the table.
For a heartier spread, I love pairing it with a gooey sourdough grilled cheese sandwich, though my tasty Greek pita sandwich works fantastic as well next to a warm bowl of chowder.
🧊 Storage Directions
Refrigeration: Once the vegan corn chowder cools completely, I transfer it to an airtight container. The leftovers usually stay fresh in the fridge for about 4-5 days as long as they’re stored in an airtight container.
Freezing: I pour the cooled chowder into a freezer bag and press out as much air as I can. I lay it flat in the freezer for 2 to 3 hours until it is solid, then move the bag to free up space. I also use a sturdy freezer-safe container with a tight lid when I want a more structured option.
Reheating: Let the leftover vegan corn chowder thaw in the fridge. Once it is soft enough to stir, I warm it in a saucepan over medium heat or in the microwave for 1-2 minutes or until hot. I stir often while reheating so the chowder warms evenly and keeps its creamy texture.
❓Recipe FAQs
Why did my chowder taste too bland?
If the chowder tastes flat, it might be because the spices didn’t fully release their flavor. When I cook it, I toast the quinoa and cumin seeds first until they smell fragrant, then add the broth and plant milk.
Can I make the chowder richer without using dairy?
Yes. When I want a richer bowl, I blend a little more of the potatoes and broth together until thick and silky, then pour it back in. Sometimes I stir in a tiny splash of canned coconut milk, which adds richness without making it taste like coconut.
My vegetables cooked unevenly. How do I stop that from happening?
It usually means the potatoes or carrots were cut in different sizes. I chop everything into small, even pieces so they soften at the same time. When I’m in a rush and things end up uneven, I simmer the chowder a bit longer and smash a few of the softer potatoes with the back of my spoon to help everything blend.
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🎥 Watch How to Make It
Vegan Corn Chowder
I love making this vegan corn chowder since it keeps me warm on a chilly day with its comforting and delicious flavors. This lightened up version stays hearty and filling, perfect for cold weather meals that my family always looks forward to. The soup is super creamy and it is ready in just 30 minutes, which makes it easy to feed my crew.
Servings: 6 servings
Calories: 253kcal
Ingredients
- ¾ cup white quinoa rinsed and drained
- 1 tsp. cumin seeds
- ½ Tbsp olive oil or organic canola oil
- 2½ cups fresh or frozen corn kernels
- 1 cup diced red potato
- 4 small shallots chopped
- 4 cups low-sodium vegetable broth
- 2 cups plain unsweetened, organic soymilk
- 1 large red bell pepper diced
- 3 tbsp chopped cilantro plus a few sprigs for garnish
- 1 tsp ground cumin
- ⅛-¼ tsp crushed red pepper to taste, depending on how spicy you like things
- ½ tsp salt more to taste
- ¼ tsp ground black pepper
- Lime wedges for garnish
Instructions
- Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.
- Heat oil in pot; add corn, potato and shallots. Sauté 5 minutes, or until shallots are translucent.
- Add broth and soymilk and bring to a boil. Stir in quinoa mixture and all spices (cumin powder through black pepper). Reduce heat to medium-low, cover and simmer 10 minutes.
- Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender. Remove from heat; stir in chopped cilantro.
- Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges (squeeze lime juice into soup and stir before eating).
Notes
- My #1 Secret Tip for this recipe is to keep the quinoa and cumin seeds moving the whole time they toast. They can burn in seconds, so I stir without stopping and watch the color closely. If they turn too dark or start to smell sharp, I toss them out and begin again.
- Taste as you go: I check the seasoning a few times while it simmers since the flavors deepen and may need a little extra salt or lime.
- Cut the potatoes evenly: I chop the potatoes into similar sized pieces so they cook at the same speed and blend smoothly.
- Adjust the thickness: If the chowder becomes too thick, I add a splash of broth. If it is too thin, I let it simmer a little longer uncovered.
- Blend gently: I blend only part of the soup so I keep a nice mix of creamy base and chunky vegetables.
- Use fresh lime: I squeeze fresh lime right before serving since it brightens the whole pot and makes the flavors pop.
Nutrition
Calories: 253kcal | Carbohydrates: 44g | Protein: 8g | Fat: 7g | Sodium: 378mg | Fiber: 5g | Sugar: 1g
I love finding lighter comfort food options. A great way to use quinoa too.
Totally!! Enjoy Dannii! 🙂
I love corn chowder! Such a great idea to add quinoa to make it more nutritious.
Thanks David! I can’t wait for you to try this recipe!
I need more healthy meals like this one and this sounds fabulous a must try soon!
Yes!! It is super satisfying and creamy – you’ll love it!
This is incredible! So filling and flavorful, I could definitely have this year-round.
Yay! So happy to hear that Elizabeth!
That looks so pretty and so delicious! I love your photos.
Thank you so much!! 🙂 Enjoy!
Made this tonight but used Coconut Milk instead of Soymilk (I am allergic to soy, or it probably would have been thicker, so I added a little cornstarch). It was delicious! I did forget the lime at the end (And I had cut it and everything!) but I’ll remember it for when I have leftovers tomorrow. Thanks! I’ve directed people to this post now because I posted mine on FB and had requests for the recipe.
Aw thanks so much for letting me know Ashley! I like coconut milk as a substitution for soy – I could see it tasting just as good 🙂 Have fun eating the leftovers today!
This soup is so simple yet so delicious!!!!! My whole family loved it. My sister-in-law requested the recipe too. Thank you for the wonderful recipes on your blog!!
Woohoo!! So happy to hear that – and I’m so glad you’ve been enjoying my recipes Liz!
Hi! I’m looking forward to trying this recipe. I was just wondering you say it makes 6 servings – could you tell me what volume or weight a single serving is equal to? Thanks!
Hi Alexandra! My guess is one serving is about 1-1.5 cups of the soup. I’ve never measured it out exactly, but my suggestion would just be to divide the soup into 6 equal portions and then you’ll be able to get exactly 1/6 of the soup! Hope that helps!
how about a coconut milk instead of soy and little bit of thai redcurry paste to make it little spicy?
I think that would work! Let me know how it turns out!
Hi there, Just wanted to thank you for sharing this recipe – it’s one of the most delicious things I’ve ever made! I have been trying to find some tasty healthy-vegan meals and this definitely qualifies. My husband said it was fancy and had complex flavor – 2 compliments I’ve never gotten on my food before. This was the first time I toasted quinoa, and it popped like popcorn a little bit, which kinda freaked me out, but all ended up well. I also couldn’t find cumin seeds, so I just used the 1 teaspoon of cumin and the flavors seemed to work really well. Thanks for posting one of my new favorite recipes! YUM
Omg that is so great to hear Karyn! Sounds like you made this recipe like a pro – nice job! 🙂 So glad you and your husband liked this recipe so much, thanks for letting me know!
This is delicious. My husband asked that it be added to the list of dinners we have on regular rotation- his biggest compliment! I forgot the lime at the end and it was wonderful anyway. One thing – Quinoa doesn’t settle on my stomach well (no matter how much I rinse it). Any suggestions for something else I can use instead?
Woohoo! So glad you and your husband liked this recipe Angela! So sorry to hear that quinoa doesn’t work well for you — I’d substitute brown rice for it instead. Hope that helps, let me know how it works out!
Made this last night and first, let me say, the soup was delicious. Just a few comments. We followed the recipe with the exception being that we used chicken broth (low sodium) versus vegetable broth. We also added an extra cup of frozen corn (mostly just to finish off the bag.) When it was all said and done, my boyfriend and I both found it a little bland. We ended up adding more salt, pepper, cumin and red pepper flakes. We also added a few drops of a smoky chili sauce for some extra depth. Obviously, some of this is a matter of preference but I figured I’d throw that out there. We served it to guests and everyone loved it. 🙂 Also, I thought it was one of the best “chowders” I’ve ever had… and I am usually not too keen on chowder recipes. My boyfriend (who loves them!) said that while the soup was great, it was less chowder-like than most (mostly due to the lack of milk) and so it wasn’t a true chowder. This of course, is why I liked it as much as I did.
Hi Valerie! Thanks so much for sharing your experience, I’m so glad you liked this recipe! Since you added the extra corn, it makes sense that the existing seasoning amounts in my recipe weren’t enough. Because the extra corn definitely would need more seasoning to compensate for it! But I’m glad you modified it – love the idea of adding smoky chili sauce to it too 🙂 Thanks again!
Hi Anjali,
Thank you for welcoming me to your site! My family LOVES this chowder! I followed the recipe almost exactly (just used frozen fire roasted corn instead of plain sweet corn) and it is just delicious! Even though the recipe made a pretty good sized pot of chowder, there is just enough leftover for tomorrow’s lunch! We all had second helpings of this hearty soup. I used the Whole Foods 365 brand of plain, unsweetened soy milk and my picky husband has no idea that the chowder does not contain milk. He didn’t ask so I’m not telling!
P.S. Looks like part of my reply was omitted…I must be too wordy! I wanted to add that the addition of freshly squeezed lime made all the flavors come alive. I am looking forward to trying more of your family friendly recipes. Thank you!
Awww that is so great to hear!! I’m so happy you and your family loved this recipe. My husband couldn’t tell that the chowder didn’t contain milk either — isn’t it fun when healthy swaps work out so well? 🙂 Thanks for letting me know! Keep me posted on how the rest of my recipes turn out for you!