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This Vegan Corn Chowder (which is also gluten free) is delicious, creamy, and so easy to make!

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For me, corn chowder is comfort food…it’s thick and creamy, and leaves me feeling full and so satisfied!

This Vegan Corn Chowder is no exception. It has all the important elements of a good corn chowder, but it’s healthier and guilt-free!

How do you make corn chowder vegan and gluten-free?

To make this corn chowder vegan, I use a good quality canned coconut milk instead of using cream. It gives the soup it’s creamy consistency and surprisingly doesn’t leave a coconut taste.

Instead of using flour to thicken this chowder, I partially blend it, creating a thick, creamy consistency.

Are all coconut milks the same?

No, not all coconut milk is created equal! Depending on the brand, the ratio of coconut milk to water will vary, which affects the flavor, consistency and nutritional value. Some brands only contain coconut milk and water, while others have sweeteners and preservatives added. It is really disappointing to open a can (or carton) of coconut milk and have it taste watery and artificial. It can completely ruin the flavor of your dish.

I recommend using Aroy-D brand (from Thailand), which can be found at any Asian store. You can also buy it online here. It is contains 60% coconut milk and water, and that’s it. It is delicious and creamy, and tastes very natural.

Is corn healthy?

Yes, corn is very healthy! It is loaded with fiber, antioxidants and B vitamins, which are essential to your overall health.

It also contains zinc, magnesium, copper, iron and manganese which are all essential minerals that your body needs.

For more details on corn’s health benefits, click here.

Corn can sometimes have a bad reputation because of GMOs and pesticides.

Here is a myth-busting article on corn that is worth checking out.

Also, to be on the safe side, it’s always a good idea to buy organic corn.

This Vegan Corn Chowder is:

gluten-free
easy to make
healthy
kid approved

Try these other great corn recipes!

How do you make Vegan Corn Chowder?

Ingredients:

2 tablespoons of extra-virgin olive oil
2 cups of onion, diced
2 cups of carrots, diced
3 cups of Yukon Gold potatoes, diced
3 cups of corn (fresh if possible)
4 cups of water
1 can of coconut milk
4 vegetable bouillon cubes (I use the Maggi brand)
1 teaspoon of salt
1/2 teaspoon of pepper
1 teaspoon of garlic powder

Equipment:

blender or immersion blender

Step 1: Heat the oil in a large pot over medium heat. Add the onions and carrots and saute until the onions are translucent (about 4 minutes).

Step 2: Add the water, seasonings, bouillon cubes, coconut milk and potatoes. Bring it to a boil, then reduce the heat. Simmer for 5 minutes.

Step 3: Then, add the corn and simmer for another 5 minutes, or until the potatoes and corn are cooked.

Step 4: Turn the heat off. Then, scoop out about 2 cups of vegetables, along with a little bit of liquid. Add it to a blender and blend until it’s smooth. Add it back to the pot of soup and mix it in. If the soup is not thick enough, repeat until you get your desired consistency.

If you have an immersion blender, you can skip this step and use it to partially blend the soup until it is thick.

Make sure to taste the soup and re-season with salt if necessary.

Enjoy!