Vegan Corn Chowder with Coconut Milk

Name: Vegan Corn Chowder with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: Vegan
Ingredients: 2 tbsp olive oil; 1 whole large onion, diced; 2 whole celery stalks, diced; 2 whole medium potatoes, cubed; 500 g sweetcorn kernels, fresh or frozen; 1 tsp smoked paprika; 1/2 tsp ground turmeric; 1 l vegetable stock; 400 ml unsweetened coconut milk; 1/2 tsp fine salt, plus to taste; 1/4 tsp black pepper; 2 tbsp chopped parsley or coriander; 1 whole lime, optional

A creamy plant-based chowder with sweetcorn, potato, celery and coconut milk.

By Hez ArslanUpdated October 2, 2026

Total 45 minMakes 4 to 6 servings

Jump to Recipe

This vegan corn chowder simmers sweetcorn, potatoes, celery and onion in vegetable stock with a little coconut milk. The source repeats turmeric in its seasoning list, so this version uses a smaller measured amount and adds smoked paprika for depth. Blend only part of the soup to thicken it while keeping plenty of whole kernels. Taste the broth before adding more salt, especially if the stock is seasoned. Heat olive oil in a soup pot. Cook onion and celery 5 minutes until soft. Stir in potatoes, smoked paprika, turmeric and black pepper. Cook 1 minute. Add stock and corn. Bring to a boil, then simmer 15 to 20 minutes until potatoes are tender. Stir in coconut milk and warm gently for 3 minutes. Do not boil hard.

How to tell when it is ready

Garnish with herbs and a squeeze of lime if desired.

Tips

Heat olive oil in a soup pot.
Stir in potatoes, smoked paprika, turmeric and black pepper.
Add stock and corn.
Stir in coconut milk and warm gently for 3 minutes.

Troubleshooting

If chowder is too thick, add warm stock.
If potatoes are not tender, simmer 5 minutes longer before blending.

Substitutions

Use oat cream instead of coconut milk.
Use frozen corn without thawing.

Variations

Add red bell pepper with the onion.
Stir in lime zest.

Serving suggestions

Serve with crusty bread.
Top with chopped herbs.
Add sliced chilli.
Pair with a green salad.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours up to 4 days. Reheat gently, stirring often.

Storage

Refrigerate within 2 hours up to 4 days. Reheat gently, stirring often.

Food safety

Use vegetable stock and refrigerate leftovers promptly.

Frequently asked questions

Can I use canned corn?

Yes. Drain it first and add it with the stock; reduce simmering time slightly.

How should I store vegan corn chowder with coconut milk?

Refrigerate within 2 hours up to 4 days. Reheat gently, stirring often.

Serve with crusty bread. Refrigerate within 2 hours up to 4 days. Reheat gently, stirring often.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegan Corn Chowder with Coconut Milk