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A bowl of corn chowder has spoons next to it. There's another bowl of chowder and biscuits in the background.
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Vegan Corn Soup

Make this creamy vegan chowder recipe infused with your favorite flavors, such as corn, potatoes, and more. Be sure to serve it with biscuits or your favorite bread!
Course Soup
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 6
Calories 242kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • ½ cup chopped red bell peppers
  • 5 cups vegetable broth (see notes)
  • 5 medium Yukon gold potatoes washed (not peeled), cut into ½" cubes
  • 3 cups frozen corn
  • ¼ cup nutritional yeast flakes
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • Toppings: vegan bacon, vegan cheddar cheese, chopped green onions, vegan sour cream

Instructions

  • Add oil to a pot over medium heat. Stir in the chopped onions. Cook for 2 to 3 minutes, until the onions are just becoming tender. Add the chopped bell peppers and cook for another minute.
  • Add the broth and potatoes. Turn the heat up to medium-high and bring the pot to a boil. Then reduce heat to simmer for approximately 10 minutes, until the potatoes are tender. Remove from heat and set aside to cool for a few minutes.
  • You can use a potato masher to mash the ingredients. An immersion blender works great as well. Otherwise, you can use a blender. Never fill a blender more than half-way full of hot liquid (so you may have to work in batches). Remove the center cap of the blender. Place the lid on the blender and cover it with a kitchen towel. Pulse in short bursts until it's smooth, but with some texture. Repeat with the second batch. Optional: You can add up to half of the corn to blend it as well.
  • Return the mix back to the pot, add the corn, thyme, and nutritional yeast flakes. Stir to combine. Add salt and pepper to taste.
  • Serve with favorite toppings like veggie bacon, green onions, vegan cheddar shreds, and even vegan sour cream.

Notes

This soup may thicken as it cools. That's the starches from the potatoes at work. You may need to add more broth or plant-based milk to thin it when reheating. 

Nutrition

Calories: 242kcal | Carbohydrates: 51g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 1185mg | Potassium: 941mg | Fiber: 7g | Sugar: 4g | Vitamin A: 806IU | Vitamin C: 52mg | Calcium: 26mg | Iron: 2mg