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    Home » Recipes » Soup Recipes

    Vegan Corn Chowder

    Published on March 19, 2019 by Kate, Updated on July 14, 2022 - 2 Comments

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

    Jump to Recipe Print Recipe
    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.

    More vegan corn recipes: Corn Fritters

    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!!

    Recipe

    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 15 votes
    Print recipe Leave a comment
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes 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 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
    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

    More Vegan Soup Recipes

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      Vegan Parsnip Soup
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      Vegan Miso Sweet Potato Soup
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      Blackened Tofu Black Eyed Pea Bowls (Vegan Protein Bowls)
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      Vegan Zuppa Toscana

    Reader Interactions

    Comments

      5 from 15 votes (15 ratings without comment)

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      Recipe Rating




    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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