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Vegan Corn Chowder

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What to do when you have ten ears of corn left over after a party? Make Corn Chowder!

Most corn chowders have a chicken base and bacon for flavoring, as well as cream and butter added to the broth. I wanted to create a corn chowder that was less fattening and free of dairy. It came out so great that I wanted to share it with all of you!

Recipe: Vegan Corn Chowder


  • 10 ears cooked corn
  • 1 large sweet onion
  • 1 Tbs chopped garlic
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped red pepper
  • Olive oil for sautéing
  • 12 potatoes (2″ size) cubed
  • 2 Tbs chopped parsley
  • 1 can coconut milk
  • 2 Tbs flour
  • 2 Tbs coconut oil
  • 3 t. Salt
  • 1/2 tsp white pepper
  • 1/2 nutmeg
  • 1/2 tsp red pepper flakes
  • croutons for garnish
  • Chopped parsley for garnish


  1. Remove corn kernels from the cobs, and reserve.
  2. Place the cobs in a large stock post with 20 cups of filtered water with 2 tsp of salt and 1 bay leaf.
  3. Bring to a boil, then add the potatoes to the pot and simmer for 20 minutes, until potatoes are soft.
  4. Meanwhile, sauté the onion in a heavy skillet for 5 minutes. Add the celery, garlic and carrots and cook another 5 minutes. Add the peppers and cook another 5 minutes.
  5. Add the corn kernels and continue sautéing for 5 more minutes.
  6. Remove corn cobs and bay leaf from soup pot. Purée 1/2 of the potatoes in pot, either by inserting an immersion blender into the pot and puréeing it partially, or by removing 2 cups worth of potatoes and blending in a food processor.
  7. Add the sautéed veggies to the soup base. Add remaining tsp of salt, white pepper, nutmeg, and red pepper flakes.
  8. Add coconut oil to the saute pan, then make a roux by whisking the flour into the oil until combined.
  9. Add 2 cups of soup broth to roux mixture, continuing to whisk constantly to prevent lumps from forming.
  10. Add the coconut milk to the roux mixture, whisking constantly until blended.
  11. Add the roux mixture back into the soup pot.
  12. Continue cooking soup for 30 more minutes, stirring frequently to prevent sticking on the bottom of the pot, until thickened.
  13. Serve in bowls with croutons and parsley as garnish.

Diet type: Vegan

Diet tags: Reduced fat, Dairy free

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More

2 Responses to Vegan Corn Chowder

  1. Dace

    Thank you for pointing out how to make a beautiful corn chowder! I feel that a stock made from corn cobs is key for tha deep corn flavor, so I appreciate the emphasis you put on it here. And the use of coconut oil for the thickening and texture is a nice touch I’ve not tried before (never had to) but I will explore. Thank you for the inspiration!

  2. Bhavani Jaroff

    Thank you. Let me know how it goes!

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