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A bowl of creamy sweet corn chowder on a white marble countertop, garnished with fresh cilantro, sliced scallions, and a swirl of sour cream or crumbled goat cheese. A spoon rests beside the bowl, ready to dig in.

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
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine vegan
Servings 4
Calories 312 kcal

Equipment

  • Large soup pot
  • Blender or immersion blender

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

Instructions
 

  • 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.
    A black skillet on a white marble cooktop with olive oil sizzling as chopped onion, minced garlic, diced poblano, Yukon gold potatoes, and fresh corn are being sautéed. Steam rises as the ingredients soften.
  • 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.
    A black skillet on a white marble cooktop as creamy coconut milk, vegetable broth, and sour cream (if using) are poured into the sautéed vegetables. A wooden spoon stirs the rich, golden mixture.
  • Simmer: Reduce heat to low and let simmer uncovered for 10-15 minutes, or until potatoes are fork-tender.
  • Blend for Creaminess: Blend half the soup (carefully!) and return it to the pot. Stir to combine. Adjust seasoning as needed.
    An immersion blender in a black skillet on a white marble cooktop, blending half of the sweet corn and potato chowder into a creamy consistency, while the other half remains chunky for texture.
  • Serve & Garnish: Top with cilantro, scallions, and an optional swirl of sour cream or goat cheese. Serve with bread or crackers.
    A bowl of creamy sweet corn chowder on a white marble countertop, garnished with fresh cilantro, sliced scallions, and a swirl of sour cream or crumbled goat cheese. A spoon rests beside the bowl, ready to dig in.