This delicious vegan corn and potato chowder has some secret flavors in it that give it that “whoa why is this so good??” quality. It’s perfect in the summertime when corn is sweet and fresh, but it’s great in the wintertime with frozen corn too. It’s naturally vegan, highly versatile, and easily made oil-free. Happy summer!!
This Vegan Corn Potato Chowder Is:
- gluten & grain free
- made in under 30 minutes
- easy to make oil-free
- somehow both light and filling
- super flavorful
- absolutely delicious!
Tips for Success
- Be sure to use a good quality brand of coconut milk. For a richer soup, use coconut cream. For a lighter soup, use lite coconut cream. I usually use regular fat coconut cream, and my favorite brand is Thai Kitchen Unsweetened Coconut Milk.
- For best flavor, use a high quality curry powder or paste on the fresh side. If you use 2-year old curry from the back of your spice drawer or fridge, or those weird cheap dehydrated curry squares, you’ll be able to tell. I recommend the Simply Organic brand for powder, or the Thai Kitchen brand for red curry paste.
More Delicious Soup Recipes
- Coconut Cabbage Soup
- How to Make Bean Soup (Without a Recipe)
- Butternut Squash & Red Lentil Soup
- West African Peanut Soup
- Coconut Curry Lentil Soup
- Rainbow Daal
If you make this delicious, vegan corn potato chowder, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.
Corn & Potato Chowder
- 3 ears corn, or sub 3-4 cups of frozen corn, reserve a little to garnish
- 1 medium sweet onion, diced
- 2 large potatoes
- 1 14-ounce can fire roasted diced tomatoes, or 1-2 cups diced fresh tomatoes
- 1 Tbsp olive oil
- 1 can regular fat coconut milk, 14 oz
Condiments & Seasonings
- 1 quart vegetable broth
- 1 tsp cumin
- 1 tsp curry
- 1 tsp chili powder
- 4 garlic cloves, minced
- sea salt and ground pepper, to taste
- fresh chopped cilantro, to garnish, or sub scallions or chives
- Heat the olive oil in a large soup pot over medium heat and stir in the cumin, curry and chili powder; cook for one minute to infuse the oil with spice.
- Add the chopped garlic and onion. Stir and cook for five minutes. Add the potato, tomato sauce, fresh tomatoes; stir for a minute. Add in the broth.
- Cover and bring to a quick boil and then lower the heat and simmer gently, until the potatoes are tender, about twenty minutes or so.
- If using fresh corn, cut the raw kernels off the cob by holding the corn cobs vertically over a large wide bowl or dish to catch them. Reserve a little for garnish. (Did you know you can eat raw corn, and it’s yummy?)
- When the potatoes are soft, add the raw corn and coconut milk at the end. Stir and season with sea salt and ground pepper. Simmer for a few minutes to heat through, but be careful not to boil the coconut milk, or it will curdle.
- Partially blend using an immersion blender or transfer a quart or so of the soup to a blender and then return to the pot. I like the soup to still be chunky but thickened by the blended portion.
- Garnish with a lime wedge and fresh cilantro and pass out the spoons.
- To make this soup oil-free, simply skip the oil and dry-sauté the aromatics covered with a lid.