Subscribe to receive my Plant-Based Baking Ebook for FREE!

Nourishing plant-based meals + indulgent desserts

Corn and Potato Chowder

Corn and Potato Chowder

Its peak corn season and I am here for it. I love how versatile corn is. Its great in both sweet and savory applications and is so tasty cooked pretty much any way you can think of.

The other day I bought a bunch of corn to grill at a friends barbecue and forgot it in our refrigerator (because of course I did) so I had to figure out a way to use 8 (!!!) ears of corn. So, I came up with this corn chowder recipe. Don’t worry, I don’t use 8 ears in this recipe, but it did make a nice dent in our corn stash.

This corn chowder is thick, velvety and full of flavor. And it pairs perfectly with herb biscuits… yum. Some of the thickness comes from blending half go it. You can skip this step if you like more of a soup consistency, but if you prefer a thicker, heartier consistency, either blend part of it with an immersion blender or transfer half of the soup to a blender and CAREFULLY blend it that way.

I used canned coconut milk for the creamy element in this soup. It doesn’t give the soup a strong coconut flavor, but if you are really against coconut, you could always try adding vegan cream cheese into the soup instead. I haven’t tried this (but maybe I will next time I make chowder because it sounds great) but I imagine it would be really delicious.

The best thing about this chowder is that it really celebrates corns natural sweetness and flavor. Summer vegetables are coming to an end soon so let’s make the most of them while we have them!

Corn and Potato Chowder

Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Servings 8 Cups


  • 1 Large Onion small dice
  • 2 Ribs of Celery small dice
  • 1 Large Carrot small dice
  • 1 Red Bell Pepper small dice
  • 1 Large Russet Potato peeled, small dice
  • 4 Ears of Corn kernels cut off, cobs discarded
  • 1 tsp Garlic Powder
  • 2 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano Leaves
  • 1/2 tsp Dried Thyme Leaves
  • 3 Cups Vegetable Stock
  • 1 Can Coconut Milk


  • Method
  • Into a dutch oven or soup pot over medium heat, cook onion, carrot, celery, and bell pepper until softened, 5-7 minutes. Add garlic powder and paprika and stir to distribute. Add corn kernels and cook for 1 minute more. Add potato and vegetable stock. Simmer for about 30 minutes or until the potato and corn are cooked through. Add coconut milk and stir. Remove from heat. You can stop here and eat the soup as is.
  • If you want a thicker chowder consistency, carefully, add about 4 cups of soup into a large heatproof measuring cup or a large heat proof Tupperware container and blend with an immersion blender until smooth. Alternatively, you can ladle about half of the soup into a blender and blend it until smooth just be very careful as the soup is hot. Add the blended soup back into the pot and stir.
  • Serve with biscuits always.

Let me know how you liked this recipe!

Related Posts

Buffalo Chickpea Wraps with Ranch

Buffalo Chickpea Wraps with Ranch

These Vegan Buffalo Chickpea Wraps with Ranch only take 15 minutes to prepare and are my favorite vegan chickpea recipe of all time! These buffalo wraps are so flavorful and make the perfect lunch. Buffalo sauce makes everything delicious. I add it to cauliflower rice, […]

Acorn Squash and White Bean Stew

Acorn Squash and White Bean Stew

I’m on a mission this fall to try every variety of winter squash I can get my hands on. There are so many varieties available where I live- each with their own flavor profile and uses. Today, I have an acorn squash recipe for you. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Get my Plant-Based Baking eBook for FREE!