Vegan Corn Chowder (Coconut Milk)

BY : PUBLISHED : August 1st, 2022 UPDATED: August 5th, 2022

This vegan corn chowder with coconut milk cooks up sweet with a touch of spice and tanginess from cayenne pepper and fresh lime juice. This easy soup recipe makes a hearty vegan soup your family will love!

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completed Vegan Corn Chowder in a bowl against a light background

I love corn in the summer! I simply can't find enough ways to cook it! It's great to throw whole cobs on the grill for a delicious side dish! It's also easy to add to salads like this vegan coleslaw or these crispy corn cakes with chili.

Why This Recipe Works

  • A great way to cook corn! Especially in the summer when it’s inexpensive and available freshly picked in stores and farmers' markets.
  • Amazing flavor. From the aromatics at the start to the finishing touches, this soup delivers 100%!
  • Simple ingredients. There are no real surprises here and likely the most expensive item will be the can of coconut milk.

What Goes Into This Recipe

This recipe utilizes mostly fresh produce ingredients plus a few easy-to-find pantry goods!

ingredients for Vegan Corn Chowder against a white surface
  • Oil: Used to saute the veggies, you can choose your favorite vegetable cooking oil.
  • Aromatics: Fresh garlic, yellow onion, fresh ginger, and dried turmeric add warmth and subtle flavor to the chowder.
  • Corn: Fresh summer corn is perfect for this recipe but you can use frozen corn on the cob in the months it’s not available. I prefer corn on the cob and use the trimmed cobs to add more flavor to the soup but frozen corn kernels work too.
  • Coconut milk: It’s important to make sure you are using canned coconut milk for the creamiest texture.
  • Seasonings: Sugar, salt, and cayenne pepper. While I like the added spiciness of the cayenne pepper you can swap it with black pepper for a milder flavor.
  • Basil: The bold flavor of basil is perfect but you can use other varieties of basil if it’s not available. Definitely use fresh rather than dried.
  • Lime juice: Use freshly squeezed limes to balance out the sweetness of the corn and coconut milk.

How To Make This Recipe 

This soup is quick and easy to make!

  • 1) The first step in the recipe is to saute the aromatics. Heat the oil in a soup pot on medium heat. When hot add the garlic, ginger, onion, and turmeric. Cook for 2 to 3 minutes until aromatic and browning slightly.
  • 2) Next, add the corn kernels, corn cobs (if using), coconut milk, water, sugar, salt, and pepper to the pot.
  • 3) Cover with a lid and cook over medium-low heat for 30 minutes, simmering gently. Add water to the pot as needed.
  • 4) When the soup is ready, add the chopped basil and lime juice and stir well. Taste the vegan corn chowder and adjust the seasonings as desired. Serve hot, at room temperature, or cold. 

Expert Tips 

  • Fresh corn: Whenever possible make this soup with fresh corn. 
  • Don’t waste the cobs: Use them to add more corn flavor to the soup while it cooks and also give the soup a creamy texture thanks to the corn starch they release into the soup.
  • Texture and flavor: Add a pop of flavor when serving by choosing some toppings to garnish the top or put them on the table for everyone to add!
  • Don’t want hot soup in the summer? This vegan corn chowder without potato tastes great at room temperature or cold too!

FAQs

Can I make vegan corn chowder with canned corn instead of fresh?

I don't recommend using canned corn. The process of canning softens the corn so when added to this soup it becomes too soft. If you don't have access to fresh corn, the best option is to use frozen corn instead.

Can I freeze vegan corn chowder?

Yes, this recipe made with canned coconut milk freezes great. I suggest removing the corn cobs before freezing. Thaw it out in the fridge overnight and then heat in the microwave or on top of the stove. You may need to add a bit of water as the soup may thicken as it sits.

completed Vegan Corn Chowder in a bowl against a light background

What to Serve with Vegan Corn Chowder

More Vegan Soup Recipes

Photos by Alfonso Revilla

completed Vegan Corn Chowder in a bowl against a light background
completed Vegan Corn Chowder in a bowl against a light background

Vegan Corn Chowder (Coconut Milk)

Renee Press
This vegan corn chowder with coconut milk cooks up sweet with a touch of spice and tanginess from cayenne pepper and fresh lime juice. This easy soup recipe makes a hearty vegan soup your family will love!
5 from 60 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Lunch
Cuisine American
Servings 2 servings
Calories 478 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 tablespoon of oil
  • 3 cloves garlic chopped
  • ½ of a yellow onion chopped
  • 1 teaspoon of powdered turmeric
  • 1 inch of fresh ginger peeled & chopped
  • 2 ears of corn, de-kerneled save the cobs
  • 1 can of coconut milk
  • 2-3 cups of water as needed
  • ½ teaspoon of sugar
  • ¾ teaspoon of salt
  • 1 pinch of cayenne or black pepper as desired
  • 2 Tablespoons of basil chopped (Thai basil if available)
  • Juice of 2 limes roughly 1 to 2 teaspoons

Instructions
 

  • In a medium pot, heat oil and add garlic, ginger, onion, and turmeric. Saute for 2 to 3 minutes, until aromatic and browning slightly.
  • Add corn kernels, corn cobs, coconut milk, water, sugar, salt, and pepper to the pot.
  • Cook on medium-low heat for 30 minutes, simmering gently. Add water as needed.
  • Add chopped basil and lime juice. Stir well. Taste, and adjust salt and pepper as necessary. Will be aromatic and delicious. Serve hot, at room temperature, or cold.

Notes

  • Fresh corn: Whenever possible make this soup with fresh corn. 
  • Don’t waste the cobs: Use them to add more corn flavor to the soup while it cooks and also give the soup a creamy texture thanks to the corn starch they release into the soup.
  • Don’t want hot soup in the summer? This vegan corn chowder without potato tastes great at room temperature or cold too!

Nutrition

Calories: 478kcalCarbohydrates: 16gProtein: 5gFat: 48gSaturated Fat: 37gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 914mgPotassium: 578mgFiber: 1gSugar: 3gVitamin A: 150IUVitamin C: 19mgCalcium: 69mgIron: 7mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press

Reader Interactions

Comments

  1. Gina H. says

    5 stars
    My favorite corn chowder recipe - truly creamy, sweet, and savory. Yum!

  2. Teodora says

    5 stars
    Love this combo of coconut milk and corn!

  3. Katie says

    5 stars
    Super amazing vegan corn chowder! Love that it's made with coconut milk!

    • Andrea White says

      Same! Coconut milk does wonders for this chowder!

  4. Julie says

    5 stars
    You had me a coconut milk! I’ve been looking for a chowder that’s dairy and gluten free.

    • Andrea White says

      This is the one!

  5. nancy says

    5 stars
    that corn chowder looks so scrumptious and it was super easy to make toO!

    • Andrea White says

      You'd love this one! It comes out so filling and tasty every time!

  6. Jacqui says

    5 stars
    This is really good - I just had to come back and leave a review.

    • Andrea White says

      So glad you enjoyed this one! It's a favorite in our household!

  7. Jess says

    5 stars
    This is so delicious and filling!

    • Andrea White says

      Agreed! It comes out so tasty and filling every time!

  8. Nora says

    5 stars
    It turned out perfectly! Love the combination of turmeric and coconut milk! Yum yum! Thanks for the wonderful recipe!

    • Andrea White says

      It's quite the delicious combo, alright!

  9. Deb says

    5 stars
    I never made soup with coconut milk before. Now that I’ve tried this delicious soup I realize what I’ve been missing. Thank you.

    • Andrea White says

      Coconut milk is definitely a game changer!

  10. Rupali says

    5 stars
    This is such a wonderfully wholesome comfort meal! I made extra batches to have through the week.

    • Andrea White says

      It's definitely a great meal prep idea! So so good!

  11. Andrea White says

    5 stars
    Love using coconut milk in chowder and soups. So good!

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