Vegan Corn Chowder
, Updated Oct 13, 2022
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This comforting creamy vegan corn chowder is like a hug in a bowl! Quick and easy to prepare on the stove or your pressure cooker.
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Hello 2019! The holidays are over and here we all are, full of resolve and resolutions to be a our best selves.
If one of your resolutions was to eat more plant-based foods – perhaps you are taking part in Veganuary – then this vegan soup will tick a lot of boxes.
- It is the perfect comfort food to get you through the winter months
- Vegan and gluten free
- Perfect for Instant Pot newbies
- Just a handful of pantry-staple ingredients
- Kid-friendly
I made batches and batches of this corn chowder in December to keep me going through mountains of work. It is such a great soup for when you are feeling like you are fighting off – or recovering from – a cold.
This chowder is creamy and satisfying despite the absence any dairy – I use oat or almond milk in place of cream. To make the soup even thicker, you could blend some and mix it with the rest of the soup.
Some plant-based ‘milks’ have a tendency to split – in this case a little arrowroot or cornstarch slurry will stabilise them.
Vegan corn chowder ingredients
- Olive oil
- Onions or shallots
- Garlic and garlic powder
- Celery
- carrots
- Potatoes or sweet potatoes – I prefer potatoes such as Maris Piper in this
- Vegetable broth (I use a gluten free bouillon powder)
- Fresh, frozen or tinned corn
- Almond or oat milk (you can even find oat cream these days)
- Arrowroot or cornstarch powder diluted in a little cold water
- Pinch smoked paprika or red pepper flakes
- Parsley or chives to garnish
How to make vegan corn chowder in your instant pot
Step 1. Heat the oil in your Instant Pot using the Sauté function. Add the onion and celery and cook, stirring, for 4 minutes. Add the garlic and stir for another minute.
Step 2. Add the corn, potatoes, garlic powder, seasonings and stock and cook on high pressure for 8 minutes.
Step 3. Manually release the steam by switching the pressure valve to the venting position. Take care as the steam is hot!
Step 4. Switch back to the Sauté function and stir in the almond milk and arrowroot. Let it heat through for 2-3 minutes.
Step 5. If you like your soup really thick, then transfer half into blender or food processor and blend until liquidised. Stir into the rest of the soup and serve garnished with chopped parsley or chives.
How to make vegan corn chowder on the stove
Step 1. Heat the oil in a medium saucepan. Add the onion and celery and cook over medium high heat, stirring, for 4 minutes. Add the garlic and stir for another minute.
Step 2. Add the potatoes, corn and garlic powder and stir to combine. Pour in the vegetable stock and bring to a simmer. Cook for about 15 minutes or until the potatoes are fork tender.
Step 4. Stir in the almond milk and arrowroot slurry. Bring to a simmer for 2-3 minutes until heated through.
Step 5. If you prefer your soup really thick, transfer half into a blender or food processor and blend until liquidised. You can also use an immersion blender. Stir into the rest of the soup, taste and adjust the seasoning if needed. Serve hot garnished with chopped parsley or chives.
More vegan soups to try!
- Pressure cooker sweet potato, chickpea and red lentil soup
- Vegan spiced carrot, parsnip and chickpea soup
- Spinach, Coconut and Zucchini Soup
- Lentil, sweet potato and kale soup
Have you made my vegan corn chowder?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Creamy vegan corn chowder
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion , finely diced
- 1 garlic clove , minced
- 2 large celery sticks , finely diced
- 2 large carrots , peeled and diced
- 2 large floury potatoes , peeled and cubed
- 350 g | 2 cups corn kernels either fresh , tinned or frozen
- 500 ml | 2 cups vegetable broth (I used bouillon powder)
- 1 tbsp arrowroot or cornstarch diluted in 1 tbsp water
- 1 tsp garlic powder (or granules)
- 1 tsp salt
- 250 ml | 1 cup Almond or Oat milk
- 1 tbsp chopped parsley or chives to garnish
- Salt and pepper to season
- Pinch smoked paprika or 1/4 tsp red pepper flakes
Instructions
Instant Pot method
- Heat the oil in your Instant Pot using the Sauté function. Add the onion, carrots and celery and cook, stirring, for 4 minutes. Add the garlic and stir for another minute.
- Add the corn, potatoes, garlic powder, salt and stock and cook on high pressure for 8 minutes.
- Manually release the steam by carefully switching the pressure valve to the venting position.
- Switch back to the Sauté function and stir in the almond milk and arrowroot. Let it heat through for 2-3 minutes.
- If you like your soup really thick, transfer half into blender or food processor and blend until liquidised (or use an immersion blender). Stir into the rest of the soup.
- Taste and adjust seasoning if needed. Sprinkle with the smoked paprika or red pepper flakes. Serve garnished with chopped parsley or chives.
Stovetop method
- Heat the oil in a medium saucepan. Add the onion, carrots and celery and cook over medium high heat, stirring, for 4 minutes. Add the garlic and stir for another minute.
- Add the potatoes, corn, salt and garlic powder and stir to combine. Pour in the vegetable stock and bring to a simmer. Cook for about 15 minutes or until the potatoes are fork tender.
- Stir in the almond milk and arrowroot slurry. Bring to a simmer for 3 minutes or until heated through.
- If you like your soup really thick, transfer half into a blender or food processor and blend until liquidised. You can also use an immersion blender. Stir into the rest of the soup.
- Taste and adjust seasoning if needed. Sprinkle with the smoked paprika or red pepper flakes. Serve garnished with chopped parsley or chives.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
So. Good.
The chowder sounds so good! Thank you for sharing the recipe, I will definitely try it.
What a healthy way to start the month and the new year. This soup looks creamy and delicious and full of flavor. Can’t wait to try this.
This is such a delicious looking comfort food. I can’t wait to try it.
Chowder is one of my all-time favorite soup recipes. It is so full of flavor and warms you all the way to your bones.
Looks and sounds delicious! My family will love this.
This sounds delicious! One thing though, how could I keep it vegan and add protein?
You could add some white beans if you want to up the protein