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. This soup was great and so easy to make. What more can I ask? I made it exactly as written and it was perfect

    1. I love delicious and easy – always a great combination! I’m thrilled you loved it as well! Thanks for your wonderful review and feedback!

  2. Another winner Nora. This soup was so comforting . I really needed it today. At first in the ought a full half cup of nutritional yeast seemed like too much. But I wouldn’t change a thing. 💚

  3. Loved this and so did my children, one who doesn’t even like corn! She asked if I can pack it in her lunch tomorrow! So yummy and easy!

    1. I love that she wanted to take leftovers for lunch! Thanks for your awesome review and feedback! I’m thrilled you guys loved the chowder!

  4. This corn chowder is a staple in our household! I make this at least every other week, and is a favorite to serve on a cold day to guests. I’ll occasionally add a carrot and an extra potato, and I like to blend most of it in batches in my vitamix. Sooo creamy and flavorful and tasty!! I love some of the other modification ideas from the reviews!

    1. Hi Lauren. This is a wonderful cold weather meal! I’m thrilled you are loving it! Thanks for sharing your fabulous review and feedback! It’s so encouraging!

  5. This soup is delicious and simple to prepare. I didn’t have any cashews on hand or subs I wanted to use, but using an immersion blender on a few cups of the soup made it quite creamy and still left plenty of chunky bits, which we enjoy. Served it with Nora’s focaccia, which was equally delicious and simple! Both recipes were also very forgiving – I ended up doing a combo of the long and quick versions of the focaccia and it turned out great. Thanks so much for sharing these recipes.

  6. Another WINNER! This is soooo good!
    I’ve been having so much fun making my way through your recipes!
    This corn chowder recipe is so easy to follow & make! Hearty, comforting, rich!

    I had to substitute 1/2 of the amount of bell pepper as I didn’t have a medium size bell pepper (4 small orange & red dipping bell peppers), I added a carrot chopped small like the bell peppers & also added chopped very small 5 button mushrooms with potatoes and vegetable broth.

    Toasted sourdough bread to dip & we devoured!

    Thank you Nora!
    Grateful in Southern California!

    1. Hi Aimee! How fabulous to hear how much you loved the chowder! Thanks for your wonderful review and feedback! Wishing you lots of happy cooking!

  7. I can always count on Nora for winners.

    This soup was so easy and, despite the simplicity, has great umami. I followed it exactly, salt & pepper to taste, wouldn’t change a thing. It is creamy and comforting and wonderful with a nice crusty loaf of bread.

    1. Hi Hunter. Your positive feedback is so encouraging! I’m thrilled you loved the chowder! Isn’t it great with crusty bread!? Thank you for your fabulous review and feedback!

      1. I forgot about some corn I had frozen earlier this season. I used it to make this soup and made it exactly to the recipe . This was amazing and brought back summer memories of my corn crop. Another winner Nora!

  8. So yummy and creamy. I added a little lemon juice, garlic powder, and onion powder to the blender. After adding the blended ingredients back into the soup, I added a tiny bit of liquid smoke and a tiny bit of Chipotle tobasco. So delicious. Thank you for the recipe.

    1. You are welcome, Mona! Your chowder sounds absolutely delicious! Thank you or sharing your ideas, and your fantastic review!

  9. This is divine! I added a little bit more flavor… a sprinkle of onion powder, sprinkle of turmeric (to enhance the color), a squeeze of agave. I made homemade ciabatta rolls to go with it. It is so good! Thank you!

  10. Hey Nora. Just wondering how you prepare fresh corn for this recipe. Do you cut the kernels off the cob before or after boiling? Thanks!

    1. Hi Jessica. The corn does not need to be cooked before cutting it off the cob. It will cook in the chowder. I hope this helps!

  11. Excellent variation! I halved the recipe, and used a mix of broth and soy beverage for the liquid.
    The nutritional yeast was a perfect taste treat. Yummy and easy!

  12. First time I have ever made or had corn chowder . Did not have a pepper subbed a carrot was very tasty I will make again


  14. Very good recipe! I added soy sauce rather than salt, mushroom umami powder, onion powder, cracked black pepper, and when served added a squeeze of lime. Hot sauce, scallions, jalapeños as optional garnish. Will make again!

      1. This is a favorite. I used canned corn and replaced 1 can of corn with a jar of Trader Joe’s corn salsa. Gave it a little kick. If you don’t have the salsa you can add some canned chopped green chili pepper, some pimento and a quarter teaspoon of cayenne pepper. Delicious and easy recipe. Thank you

  15. Love the creaminess of the soup! Used what I had to put it together, red potatoes, jarred roasted red pepper, canned unsalted corn, jalapeño, added carrots, Hungarian paprika, garlic and a tad Cajun seasoning. Soaked cashews in boiling water and soup was very creamy and omitted nutritional yeast. Definitely a keeper! Will make again for sure.

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