The Creamiest Corn Chowder That’s Secretly Vegan – Even Butter Lovers Can’t Tell!

Nothing says comfort food quite like a warm, creamy bowl of corn chowder. This Creamy Vegan Corn Chowder takes a classic favorite and makes it dairy-free, rich, and full of flavor. It’s packed with sweet corn, tender Yukon gold potatoes, and a touch of heat from poblano pepper, all simmered together in a silky coconut milk base.

I love how this chowder balances sweetness, spice, and creaminess all in one spoonful. The fresh (or frozen) sweet corn gives it a natural sweetness, while the poblano pepper adds just a hint of smokiness without overpowering the dish.

And instead of using traditional heavy cream, coconut milk brings a luscious texture while keeping things light and plant-based.

If you’re looking for a one-pot, cozy meal that’s both satisfying and nutritious, this chowder is for you. Plus, it’s super customizable—add a dollop of vegan sour cream, fresh herbs, or even a sprinkle of nutritional yeast for extra depth.

What’s so Special About This Dish?

• Ultra Creamy & Cozy – The coconut milk makes it silky smooth while keeping it dairy-free.
• Packed with Flavor – The combination of sweet corn, smoky poblano, and aromatic garlic & onions creates an unforgettable taste.
• One-Pot Wonder – Quick to make with minimal cleanup.
• Naturally Vegan & Gluten-Free – A plant-based soup that’s wholesome and satisfying.
• Customizable – Want extra richness? Add a dollop of vegan sour cream. Love spice? Throw in a jalapeño instead of poblano.

Creamy Vegan Corn Chowder Recipe

This Creamy Poblano Corn Chowder is a cozy, slightly smoky soup with a blend of sweet corn, tender potatoes, and a touch of heat from the poblano. The creamy texture comes from blending part of the soup while keeping some chunky bites. A perfect, hearty dish for any season!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Soup

Cuisine: vegan

Calories: 312

Ingredients Equipment Method

Ingredients

  

• 1 tablespoon olive oil
• 1 medium white onion chopped
• 3 garlic cloves minced
• 1 poblano pepper
• 4 cups diced yukon gold potatoes
• 4-5 cups cups fresh sweet corn can also use frozen
• 1 15 ounce can light coconut milk (or regular milk if not vegan)
• 2 1/2 cups vegetarian broth
• Optional if not vegan: 1/4 cup sour cream to give it additional creaminess
• 1 teaspoon salt plus more to taste
• Freshly ground black pepper
• To garnish if desired: greek yogurt or goat cheese, cilantro and scallions

Equipment

• Large soup pot
• Blender or immersion blender

Method

 

1. Sauté Veggies: In a large soup pot over medium heat, warm olive oil. Add onion, garlic, poblano, potatoes, and corn. Sauté for 6-8 minutes until potatoes begin to soften.
   
2. Add Liquids: Stir in coconut milk, vegetable broth, and sour cream (if using). Scrape up any bits stuck to the pot. Season with salt and pepper.
   
3. Simmer: Reduce heat to low and let simmer uncovered for 10-15 minutes, or until potatoes are fork-tender.
4. Blend for Creaminess: Blend half the soup (carefully!) and return it to the pot. Stir to combine. Adjust seasoning as needed.
   
5. Serve & Garnish: Top with cilantro, scallions, and an optional swirl of sour cream or goat cheese. Serve with bread or crackers.
   

Nutrition Info:

Pro Tips for the Best Corn Chowder!

1. Char the Poblano for Extra Depth
   • If you have time, roast or blister the poblano over an open flame before chopping. This gives the chowder a deeper, smoky flavor.
2. Fresh vs. Frozen Corn
   • Fresh sweet corn is best for a natural crunch and burst of sweetness, but frozen corn works just as well when fresh isn’t in season.
3. Blending for the Perfect Texture
   • Blending half the soup makes it creamy while keeping some corn and potato chunks for texture. If you love it extra thick, blend more!
4. Dairy-Free But Ultra Creamy
   • The coconut milk adds a luscious texture, but if you’re not vegan, a swirl of sour cream or even goat cheese makes it extra indulgent.
5. Make It a Meal
   • Serve it with crusty bread, cornbread, or a fresh salad for a complete and satisfying meal.

Joe Miller

Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.

Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.