Vegan Corn Chowder

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 1/2 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)!

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’m addicted to the taste of Follow Your Heart Veganaise, so I often use that.  Other yummy options I recommend include Just Mayo, or homemade mayonnaise like this Aquafaba Mayo recipe from Minimalist Baker.

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 and what this blueberry farm girl is keepin’ busy doing!!!

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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 6 votes

Print Comment

Course: Soup

Cuisine: American

Keyword: vegan corn chowder

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6

Calories: 285kcal

Author: Rebecca

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 yeast flakes
• 1 1/2 tsp salt
• 1/2 tsp seasoned salt
• 1 tsp dried dill weed

After finished cooking:

• 1/2 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 1/2 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?

I'm addicted to the taste of Follow Your Heart Veganaise, so I often use that.  Other yummy options I recommend include Just Mayo, or homemade mayonnaise like this Aquafaba Mayo recipe from Minimalist Baker.

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: 2.9% | Vitamin C: 20.5% | Calcium: 5.4% | Iron: 25.8%