It may still be 95 degrees in September in Texas, but life is short, and I’m officially declaring soup season. Add this vegan corn chowder with potatoes to your weekly meal plan list — she’s a winner in every category.
- Silky, creamy texture? Check.
- Hearty, filling sausage and potatoes? Oh yeah.
- Smoky complexity? Yes please.
I have the best memories of enjoying this family recipe as a kid. And now, I’ve recreated the iconic soup — plant-based style!
Vegan Corn Chowder Ingredients
This is a great pantry meal, as almost all of the ingredients are shelf-stable or freezer staples. Here’s what you’ll need:
- Fresh corn on the cob: Fresh corn is affordable and in-season all throughout the fall. Look for fresh ears if possible, as the cobs are a star player in this soup. After you’ve cut off the kernels, throwing the cobs into the simmering broth helps to thicken the soup thanks to the natural corn starch.
- Potatoes: Russet, Yukon Gold, whatever you like. I’m personally a fan of the waxier varieties like fingerlings and new potatoes. If you use russets, peel them before adding them to the soup — but thinner skinned waxy varieties don’t require peeling.
- Mirepoix: I forgo carrot and just stick to celery and onion as the flavor base for the soup. Carrots lend soups a natural sweetness, but I find between the sweet corn and starchy potatoes, they’re not needed. Throw in some minced garlic in the last minute of sautéing, because when is that not a good idea?
- Plant-based sausage: My personal favorite for this soup is Field Roast’s maple breakfast sausages. They’re smaller and chop easily into small, bite-sized pieces that mirror the size of the vegetables. Feel free to use whatever variety you like based on what’s available in your area.
- Canned coconut milk: Standing in for the traditional cream used in chowders, full-fat coconut milk makes this soup silky and decadent. If you prefer a lighter version, feel free to use light canned coconut milk instead.
- Liquid smoke: This is the kicker! A touch of smokiness adds the perfect depth to an otherwise standard chowder. It makes the final bowl of soup extra cozy and something you’ll crave season after season.
How To Make Vegan Corn Chowder With Potatoes
Once you’ve gathered and prepped your ingredients, the soup comes together in no time.
- Sweat down your mirepoix in a bit of vegan butter over medium heat. A large dutch oven is best for this soup. Once soft, add minced garlic and cook another minute.
- Chuck in diced potatoes, corn cobs, and vegetable stock. Bring it to a boil, then reduce heat and simmer until the potatoes are soft.
- Optionally, blend half the soup and return it to the pot. This will give your chowder a thick, hearty consistency — but if you prefer it brothy, skip this step.
- Add the sausages, corn kernels, coconut milk, and liquid smoke. Heat a few more minutes to meld the flavors.
- Serve hot, ladling into bowls and topping with freshly cracked black pepper and thinly sliced chives or scallions.
Thanks to the starchy corn and potatoes, this soup doesn’t scream for bread like a thinner, brothier soup might (although I never turn down a good slice of sourdough). Instead, serve it with a lightly dressed leafy green salad or some roasted lemony broccoli. It’s also great with a cold beer, if you’re into that kind of thing.
More soul-satisfying soup ideas:
- Shredded Jackfruit Tortilla Soup
- Italian Sausage, Kale, and White Bean Soup
- Vegan Italian Wedding Soup
- Creamy Potato Leek Soup
Vegan Corn Chowder with Potatoes
- 2 tbsp vegan butter
- 1 onion diced
- 2 sticks celery diced
- 4 cloves garlic minced
- 2 yukon gold potatoes diced
- 4 fresh corn cobs or 16 oz frozen corn
- 6 cups vegetable stock or water
- 1 package vegan sausages chopped into bite-sized pieces
- 1 can full-fat coconut milk
- 1 tsp liquid smoke
- 1 bunch scallions or chives thinly sliced (optional)
- Melt the vegan butter over medium heat in a large, heavy-bottomed dutch oven or stockpot.
- Add the celery and onion and sweat down until softened and translucent, about 10 minutes.
- Meanwhile, cut the corn off the cobs, being sure to save the cobs.
- Add the minced garlic to the celery and onions and cook another minute, being careful not to burn it.
- Add the diced potatoes, corn cobs (not the kernels), and vegetable stock.
- Bring to a boil, reduce heat to a simmer, cover, and cook for 10-15 minutes, until the potatoes are cooked through.
- Add the vegan sausages, corn kernels, canned coconut milk, and liquid smoke. Stir to heat through and taste for seasoning, adding salt and pepper to taste.
- To serve, ladle into bowls and top with sliced scallions and more freshly ground black pepper, if desired