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Home » Recipes » Soup Recipes

Vegan Corn Chowder

Published on March 19, 2019 by Kate, Updated on September 28, 2020 - 2 Comments

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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photo collage of vegan corn chowder for pinterest graphic with text overlay

An all-time favorite, this easy Vegan Corn Chowder recipe comes together in 20 minutes or less!  The light, creamy soup base is filled with potatoes, onions, corn, and lima beans!  Flavored with dill, it's the perfect soup for any occasion!

overhead shot of vegan corn chowder in blue bowl with silver spoon

How to make Vegan Corn Chowder Soup:

Start by scrubbing your potatoes.  (There's no need to peel them if you don't mind the skins!)  Dice potatoes into approximately ½ inch chunks.  Add diced onion, lima beans, and corn to a large stock pot with potatoes.

Expert Tip:

Use fresh corn in season, frozen corn, or canned corn (drained)!

diced potatoes, corn, lima beans, and chopped onions in stock pot

Pour water over all the vegetables.

adding water to stock pot of veggies for vegan corn chowder

Add garlic powder, onion powder, dried dill, nutritional yeast flakes, and salt.  Stir to combine.  Bring to boil over medium heat without lid, then reduce heat and simmer with lid on for 10 minutes or until potatoes are just fork tender.

overhead shot of seasonings mixed into vegan corn chowder soup base

Once soup is finished cooking, remove from heat, add vegan mayonnaise and stir to combine.

dollop of mayo added into vegan corn chowder soup with in stock pot with wooden spoon

Taste test for salt, and add a dash of cayenne pepper (it doesn't add spice, just a little zip!)

overhead shot of finished vegan corn chowder soup recipe in stock pot

What kind of vegan mayonnaise should I use?

I usually make my own vegan mayo.  A store-bought one that I like is Chosen Vegan Mayo.

Can I make this Vegan Corn Chowder without oil?

Make this vegan corn chowder without oil by substituting the mayo with canned coconut milk or vegan sour cream.

overhead shot of two bowls on marble backdrop filled with corn chowder soup and croutons

Serving ideas to go with vegan corn chowder:

  • crusty bread or croutons
  • cucumber sandwiches
  • vegan chickpea salad
  • vegan egg salad
  • vegan corn dog bites
  • vegan corn bread

Soup Storage and Re-warming Tips:

Refrigerate left-overs in a covered container for up to 5 days.  Warm on stove top on medium heat or in microwave for a minute or two.  Avoid reaching the boiling point to prevent curdled appearance.

overhead shot of vegan corn chowder soup in white bowl with croutons and blue and white napkin

If you’ve tried this quick and tasty Vegan Corn Chowder recipe please let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

overhead shot of vegan corn chowder in a bright blue bowl on a white plate topped with croutons

Vegan Corn Chowder

This easy vegan corn chowder is a light and delicious soup that you can make with just a handful of ingredients in 20 minutes or less!
5 from 13 votes
Print recipe Leave a comment
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 285kcal
Author: Kate

Ingredients

  • 3 cups potatoes, diced and scrubbed (peeled if you prefer)
  • 2 cups corn, fresh or frozen
  • 1 cup onion, diced
  • 1 cup lima beans, frozen
  • 4 cups water
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp nutritional yeast flakes
  • 1 ½ tsp salt
  • ½ tsp seasoned salt
  • 1 tsp dried dill weed

After finished cooking:

  • ½ cup vegan mayo
  • dash cayenne pepper
US Customary - Metric

Instructions

  • Start by scrubbing your potatoes.  (There's no need to peel them if you don't mind the skins!)  Dice potatoes into approximately ½ inch chunks. 
  • Add veggies, seasonings, and water to stock pot.  
  • Bring to a boil without lid, once boiling add lid and reduce heat to low, simmering veggies for approx. 10 minutes or until potatoes are soft.
  • After turning heat off, stir in vegan mayo, and add a dash of cayenne pepper.  Taste test for saltiness.  Serve as is or with a garnish of fresh dill!

Notes

What kind of vegan Mayonnaise should I use?

You can make your own vegan mayo (that's my recipe and it's really good!) or you can use store-bought, such as Chosen Vegan Mayo.

Can I make this Vegan Corn Chowder without oil?

Make this vegan corn chowder without oil by substituting the mayo with canned coconut milk or vegan sour cream.

Nutrition

Serving: 1.5cup | Calories: 285kcal | Carbohydrates: 35g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Sodium: 904mg | Potassium: 777mg | Fiber: 6g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 16.9mg | Calcium: 54mg | Iron: 4.6mg
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Reader Interactions

Comments

  1. Michelle Cantu

    March 31, 2019 at 11:10 pm

    This is so super easy to make and really good. Your pictures are wonderful! I couldn't bring myself to use mayo in this, used a can of organic coconut milk instead. It turned out marvelous, I know this might sound strange but had some left over quinoa so threw that in too ! Thanks for your hard work and sharing such a wonderful recipe.

    Reply
    • Rebecca

      April 01, 2019 at 9:03 am

      Thanks for your comment! Love that you added coconut milk...and quinoa! Way to be creative and awesome!

      Reply

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