Vegan Sweet Corn Chowder
Sweet corn chowder is one of those dishes that feels indulgent and comforting even on a weeknight, and this version delivers every bit of that cozy, creamy satisfaction without a drop of dairy. Full-fat coconut milk is the secret weapon here — it gives the broth a rich, velvety body that rivals any cream-based chowder you've had. Yukon Gold potatoes add hearty substance, while smoked paprika and dried thyme layer in a warmth that makes the whole pot smell incredible as it simmers. The technique of blending a portion of the soup and stirring it back in is a smart move that thickens everything naturally, so you get that classic chowder texture using nothing but the ingredients already in the pot. A splash of apple cider vinegar at the end brightens the whole bowl and keeps the sweetness of the corn from tipping into one note. Finished with fresh chives and a dusting of paprika, it looks as good as it tastes. This one serves four and is the kind of recipe you'll want to keep on rotation all the way from late summer corn season straight through the colder months.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 4 cups fresh or frozen corn kernels (from about 4 ears), divided
- 1 lb yukon gold potatoes, cut into ½-inch cubes
- 3 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- ¼ tsp smoked paprika, for dusting (optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute.
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