Vegan Potato Corn Chowder


Here’s a creamy, soul-satisfying end-of-summer vegan soup that I’ve adapted from Love and Lemons. This one is for maintenance, as it has potatoes which count as a grain in most programs.

Note that there is no protein serving in this dish, so you’ll need to eat a protein on the side. I like to sauté a field roast vegan sausage or some tempeh and mix it in, but you could do whatever sounds interesting to you.

Creamy Vegan Corn Chowder

  • Servings: Makes 4 Servings
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Each Serving Contains:

  • 6 oz Veggies
  • 1 Fat Serving
  • 1 Grain Serving


Veggie Serving

  • 2 ribs celery, chopped (about 2 oz)
  • 4 ears fresh sweet corn (or frozen) (about 16 oz)
  • 1 red pepper, diced (4-6 oz)
  • 1 yellow onion, chopped (4-6 oz)

Grain Serving

  • 16 oz yukon gold potatoes, chopped (4 grain servings)

Fat Serving

  • 1 can (or 16 oz) light coconut milk (4 fat servings)

Condiments & Spices

  • 3 cloves garlic, minced
  • 1/2 tsp celery salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tablespoon sherry vinegar, or white wine vinegar
  • 2 cups vegetable broth
  • sea salt and freshly ground black pepper
  • chopped chives, for garnish


  1. Sauté the onion in a large dutch oven or heavy bottomed pot over medium heat. (You can dry sauté covered with a lid to prevent sticking, or you could use a little bit of oil if you are comfortable doing so)
  2. Cook until soft, then add garlic, celery, potatoes, and red pepper, reserving some diced red pepper for garnish.
  3. Stir in the spices. Don’t worry about things sticking to the bottom. Cook until the potatoes are slightly softened, about 5 minutes.
  4. Slice kernels off the corn and add, raw, to the pot along with the vinegar, vegetable broth and coconut milk.
  5. Cover and gently simmer until potatoes are tender, about 15 more minutes. Transfer half of the soup to a blender or blend partially with an immersion blender. Blend until creamy then return it back to the pot and stir.
  6. Garnish with the reserved red pepper, some cooked or frozen corn kernels (optional), and chopped chives.

Now is a great time to register for a Bright Line Eating Bootcamp during their annual Food Freedom Fest! 🙂 🙂 🙂 Click HERE to register!!

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  1. I’ve followed you since I began my BLE journey a year ago. I just wanted to thank you for all the work you’ve done and the recipes you have shared with us. This chowder looks very good. I’m not quite to maintenance yet but I’ll save this for later!

  2. Looking forward to trying this out. Your coconut curry lentil soup is delish, and so easy to make. Thanks for all you do for us BLE chefs out here. I have your book and it is excellent. Keep up the good work. You are so appreciated. Blessings for your service.

  3. Hi Katie! I love Ur website. This recipe looks sooo yummy, but I have a question.
    Q-If I’m not at maintenance or I’d just like a great dish to get my 10oz if veggies in (I eat 10 & 10), could I substitute 16oz of cauliflower for the potatoes? I’m not a cook at all so I’m not even sure if the flavors would blend, but I have learned that cauliflower is amazingly versatile.😉

  4. This was so tasty, will definitely be making it again! My (non-BLE) husband loved it more than me even:) I used frozen corn and it worked great, no other changes to the recipe.

  5. Thanks for these awesome recipes! I have a question: if I dishes this out to family and so didn’t split it into four equal servings, any idea how many ounces a serving would be? 12 or 13, maybe? Thanks again.

  6. Rebekah Harris

    I don’t really enjoy coconut milk…is there a different option to sway with that?

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