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!
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.
More vegan corn recipes: Corn Fritters
Expert Tip:
Use fresh corn in season, frozen corn, or canned corn (drained)!
Pour water over all the vegetables.
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.
Once soup is finished cooking, remove from heat, add vegan mayonnaise and stir to combine.
Taste test for salt, and add a dash of cayenne pepper (it doesn't add spice, just a little zip!)
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.
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.
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!!!
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Recipe
Vegan Corn Chowder
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 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 teaspoon nutritional yeast flakes
- 1 ½ teaspoon salt
- ½ teaspoon seasoned salt
- 1 teaspoon dried dill weed
After finished cooking:
- ½ cup vegan mayo
- dash cayenne pepper
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!
Michelle Cantu
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.
Rebecca
Thanks for your comment! Love that you added coconut milk...and quinoa! Way to be creative and awesome!