Go Back
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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.
    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.
  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.
    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.
  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.
    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.
  5. 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.