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Smoky Vegan Corn Chowder with Potatoes Recipe
Ash Tyrrell

Smoky Vegan Corn Chowder with Potatoes Recipe

I just made this Smoky Vegan Corn Chowder with Potatoes recipe, and it’s become my ultimate comfort meal. The soup is creamy and rich without any dairy, thanks to the magic of potatoes and non-dairy milk. I love how the sweet corn blends perfectly with smoky paprika, garlic, and fresh thyme.
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Total Time 1 hour
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – for sautéing vegetables and building flavor.
  • 1 medium yellow onion chopped – adds natural sweetness.
  • 2 cloves garlic minced – enhances depth of flavor.
  • 1 red bell pepper diced – adds color and mild sweetness.
  • 3 Yukon Gold potatoes peeled and cubed – provide creaminess when blended.
  • 3 cups fresh corn kernels – sweet and tender; can roast for extra flavor.
  • 3 tablespoons sun-dried tomatoes minced – adds umami and richness.
  • 1 teaspoon smoked paprika – gives smoky depth.
  • ½ teaspoon dried thyme or 1 teaspoon fresh – aromatic and earthy.
  • 4 cups vegetable broth – savory base for the soup.
  • 1 cup unsweetened non-dairy milk cashew or soy – makes chowder creamy.
  • Juice of 1 lemon – brightens the flavors at the end.
  • Salt and pepper to taste – enhance all flavors.
  • Optional garnish: fresh parsley or chives – adds color and freshness.

Method
 

  1. Heat olive oil in a large pot. Add onions, garlic, and bell pepper, cooking until soft. This builds a flavorful base for the chowder.
  2. Stir in cubed potatoes, corn, and minced sun-dried tomatoes. Sprinkle smoked paprika and thyme, mixing to coat the vegetables evenly.
  3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer 25–30 minutes. Potatoes should be tender, and flavors fully melded.
  4. Use a blender or immersion blender to puree about one-third of the soup. Return it to the pot with non-dairy milk for creamy texture without using cream.
  5. Stir in lemon juice and season with salt and pepper. Garnish with parsley or chives before serving for freshness and color.

Notes

  • I always simmer the corn cobs in broth before cutting kernels to intensify corn flavor.
  • I prefer Yukon Gold potatoes because they thicken naturally when blended.
  • I add lemon juice last to keep flavors bright.
  • I lightly roast bell peppers for a smoky depth.
  • I taste and adjust seasoning at the end for perfect balance.