Vegan Corn Chowder is luscious and creamy, even without the dairy! This 9-ingredient comfort food comes together in one pot and boasts BIG flavor.

close up on a bowl of vegan corn chowder.

Vegetarian potato corn chowder

This Vegan Corn Chowder recipe is creamy comfort food at its finest. Made with fresh or frozen corn, potatoes, and a handful of smoky seasonings and simple ingredients, you and your family won’t be able to get enough!

The recipe is practically effortless, too. The vegetable-packed base of the soup comes together in one pot while a blended cashew cream helps thicken the luscious finished meal in a pinch. Make the meal unforgettable by sprinkling crumbled vegan bacon on top and serving fresh artisan bread on the side.

The best part? Corn chowder is fitting for any time of year! Turn to it when you have more summer corn than you know what to do with (the rest can be thrown in vegan cornbread) or for a comforting, warming dinner during cold winter nights. Just freeze the leftovers and reheat them whenever you’re craving the sweet and smoky flavors.

a ladle scooping vegan corn chowder out of a pot of soup.

Ingredients needed (with substitutions)

  • Olive oil
  • Onion 
  • Red bell pepper – Or any other color of bell pepper. Feel free to add even more vegetables in addition to the peppers if you’d like!
  • Vegetable broth – A meatless “chicken” broth would also be delicious.
  • Smoked paprika – If you don’t have smoked paprika, swap it for regular paprika. The smoky flavor can be replaced with 2 or 3 drops of liquid smoke.
  • Corn – I prefer fresh corn but drained and rinsed canned corn and frozen corn will also work. 
  • Yukon gold potatoes – These are the best kind of potatoes for chowder because they help thicken the soup and give it a creamy texture. Russet potatoes are the next best option.
  • Cashews – Raw cashews are blended with the soup for ultra creaminess. Raw slivered almonds will also work here. You may also use a bit of coconut cream or milk to make the soup creamy.
  • Nutritional yeast – To help the soup taste cheesy even without the dairy. Try not to leave it out!
  • Salt

How to make vegan corn chowder

Find the complete instructions with measurements, temperatures, and cook times on the recipe card below.

Heat the oil in a large soup pot and add the onion. Saute until it’s aromatic and soft, then add the red bell pepper.

sautéing diced onion and red bell pepper in a large soup pot.

Add the vegetable broth, smoked paprika, corn, and potatoes. Bring the soup up to a boil and let it simmer until the potatoes are fork tender. 

cooking vegan corn chowder in a large soup pot.

To a blender, add the cashews, nutritional yeast, and 2 cups of the soup. Blend until smooth and creamy. Pour this mixture back into the soup pot, stir, and season with salt. Serve with any toppings you like and fresh bread on the side, then enjoy!

A creamy, yellow, blended mixture in a large blender.

Serving suggestions

Because it’s so rich and creamy, ​​potato corn chowder can easily be enjoyed on its own as a filling meal. However, if you’re looking to pair it with the perfect side dish, I recommend serving it with fresh dutch oven bread, asparagus, kale caesar salad, or vegan collard greens and plenty of toppings on each bowl.

Topping ideas

Serving a crowd? Impress your guests by topping each bowl of chowder with simple, yet extravagant-looking garnishes, such as:

3 bowls of vegan corn chowder next to each other.

Frequently asked questions

  1. What makes a chowder a chowder? Chowder is a thick and creamy soup that’s typically made with a base of pork or bacon and vegetables. This vegan chowder recipe, as well as my vegan clam chowder, omits the meat but keeps the rest of the recipe as traditional as possible thanks to the inclusion of onions, potatoes, and a creamy soup base.
  2. Can vegan corn chowder be made nut free? You can make this easy corn chowder nut free by omitting the blended cashews and pureeing the soup with an immersion blender. The potatoes will make the soup quite creamy by themselves. Or add a bit of coconut cream/milk.
  3. How do you store leftover corn chowder? Leftover corn chowder can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Let the soup thaw completely overnight before reheating it on the stove or in the microwave.
close up on a spoon full of vegan corn chowder with a bowl of soup in the background.

Want more comforting vegan soups?

close up on a bowl of vegan corn chowder.
4.91 stars (74 ratings)

Vegan Corn Chowder

Vegan Corn Chowder is luscious and creamy, even without the dairy! This 9-ingredient comfort food comes together in one pot and boasts BIG flavor.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 6 servings


  • 1-2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium red bell pepper, chopped small
  • 5 cups vegetable broth
  • 1/2 teaspoon smoked paprika
  • 4 cups corn, fresh or frozen
  • 2 pounds yukon gold potatoes, peeled and chopped | about 4 medium potatoes
  • 1 cup raw cashews
  • 1/2 cup nutritional yeast
  • 1/2-1 teaspoon salt, or to taste


  • In a large soup pot, saute the onion in the olive oil for 3-4 minutes over medium heat, stirring frequently. Add the red bell pepper and cook for 1 more minute.
  • Now pour in the vegetable broth, smoked paprika, corn and potatoes. Stir. Bring to a boil, then simmer for about 10 minutes until the potatoes are fork tender.
  • To a blender, add the cashews, nutritional yeast and 2 cups of the soup. Blend until very smooth, then add back to the pot and stir. Add salt to taste. Serve and enjoy!


  1. Consider serving corn chowder with a sprinkling of crumbled tempeh bacon and vegan sour cream.
  2. Allergic to cashews? Try raw slivered almonds, or just leave them out completely. The soup will still be quite creamy from the potatoes, and you can use an immersion blender directly in the pot, or blend a few cups of the soup and add it back to the pot. Or stir in 1/2-3/4 cup coconut cream or milk.
  3. There is no need to soak the cashews, because the soup will be so hot it will help them blend. 


Serving: 1serving | Calories: 363kcal | Carbohydrates: 54g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Sodium: 510mg | Potassium: 1132mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1390IU | Vitamin C: 50mg | Calcium: 61mg | Iron: 7mg
Course: Soup
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was originally published April 2019 and has been republished with new photos and writing. The recipe is unchanged.

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  1. Thank you! I ove the taste,
    However, it does not have that beautiful bright cheery yellow color as in your photos! did anybody else’s turn out tan from the cashews instead?
    Something similar has happened before when I’ve used cashews to make a sauce for instance, and it has come out with that tan color that’s pretty unappealing. That’s kind of how my soup turned out with a touch of orange which must be from the smoke paprika I assume. No nice yellow corn chowder look.

    How can I get that?
    I used corn on the cob that I had cooked earlier in the week and everything else was the same as in the instructions.
    Thank you!

    1. I’m glad you love the taste of the chowder. Mine is a bright and cheery color, and in fact using cashews makes for the creamiest looking soups! I wonder if you have a high powered blender and are using raw cashews? I could see that using roasted cashews might change the color, as they are darker. And not having a powerful enough blender wouldn’t get it creamy enough perhaps. You can also add a pinch of turmeric for color, if you want.

  2. I don’t particularly care for corn, but I got a lot from my CSA, so I searched for a chowder recipe. I looked at many, but this seemed most to my liking, and boy was I right. This was delicious, nutritious and easy to make. If I get more corn from the CSA, I will definitely make this again.

  3. Best corn chowder recipe ever!  I topped it with the tempeh bacon – and  this is most awesome with fresh corn on the cob!  Thank you for your amazing website – i found you by accident and your site has made our meals so much better!  Thanks

    1. I’m so thrilled that you found my site! Welcome! Thanks for taking your time to share your wonderful review! I’m glad you loved the corn chowder!

  4. DELICIOUS! Frozen corn didn’t work for us, as it got a little chewy. Also might lessen the nooch by just a bit. Great flavor all around and we’ll definitely make again!

  5. Yes!!! This recipe!!! One of my favourite meals pre plant based was corn chowder. This is the best corn chowder recipe! So rich, creamy, and just warms your insides on a cool day. Passing this recipe on to everyone I know! 
    Thanks for your amazing recipes, Nora! So far I have yet to find one I won’t make again!

    1. Thank you, Lindsee, for your kind review! It means a lot to me! I’m glad you love the chowder, and thank you for sharing it! I’m glad you are enjoying my recipes! Happy cooking!

  6. My husband, who said “I don’t like corn” (after I bought a Costco supply), LOVED this recipe and asked for it to be added to my weekly rotation. When trying new recipes out I always ask him if he liked it enough for me to make again in a week, a month, or a year. This was a hands down weekly request. Thank you for sharing this delicious recipe.

    1. How great Michelle! Thank you for sharing your wonderful review! I’m glad the recipe is husband approved and will be part of your weekly meal rotation!

  7. OMG Love. Thank you for this. I’ve been on a whole food plant based diet since October and this is the recipe I make the most. Delicious! I use veggie broth to sauté the onion – and sweet potato instead of white and love it. 

  8. My family didn’t even realize this was vegan!  So, so good!  I added canned mushrooms and plant based bacon to enhance it even more. 

  9. OMG!!!   Just made this and can’t believe how delicious, rich and creamy it is!!  I did add a few drops of liquid smoke, 1/2 t. thyme and a few stalks of diced celery.  I will definitely add this to my favorites!!!    Best vegan corn chowder, hands down!!!

  10. This recipe turned out great!! I added an extra bell pepper, some green onion, and a bit of cabbage, and it’s super tasty! Can’t wait to share this with my friends and family on Thanksgiving!

  11. I’ve made this twice already in a single week, following it to the letter for the first batch. I could only find fire-roasted corn kernels at Whole Foods for the second batch, and I’m not upset about it. It would be fantastic with jalapeno corn bread or vegan cheddar biscuits. I did add a couple stalks of celery, pepper, 2-3 garlic cloves, and a bay leaf this go-round. The first batch had some larger bits of cashew/nutritional yeast left. To get a really creamy soup, I had to blend the cashews/nutritional yeast into a nut butter first. Then I added the 2 cups of soup. This batch is perfectly creamy! Definitely a keeper.

  12. Loved this!  New to veganism so learning how to replace diary in cooking has been hard but this turned out great!   I added jalapeños to mine and used smoked alder salt.   Super yummy!

  13. Hi! Can this be made in the crock pot? I don’t have a soup pot and  love the convenience of the crock pot. 


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