Late Summer Corn Chowder (Vegan!)

This Late Summer Corn Chowder is the perfect way to use up end-of-season corn! Hearty and deeply flavorful, this chowder is actually completely vegan! Made in a thinner, soup-style form, this chowder is light enough for warm summer days.

Course Dinner, Lunch, Soup

Keyword celery, coconut milk, corn, onions, soy sauce

Prep Time 15

Cook Time 20

Servings

Calories 206kcal

Ingredients

Corn Stock

4 Corn Cobs with the corn cut off
4 Cups Vegetable Broth
2 Cups Water
1/2 Tsp Salt
2 Bay Leaves

The Corn Chowder

2 Tbsp Extra Virgin Olive Oil
1 Cup Carrots chopped
1 1/2 Cups Celery chopped
1 Yellow Onion diced
2 Cups Potatoes chopped into approx. 3/4" cubes
The Corn from 4 Cobs of Corn
2 Tsp Smoked Paprika
1 Tsp Dried Thyme
1 Tsp Garlic Powder
1/4 Tsp Salt
Fresh-Cracked Black Pepper to taste
2 Tbsp Soy Sauce
2 Cups Unsweetened, Unflavored Coconut Milk or Cream see notes
Juice from 1/2 Lemon
Fresh Herbs for Garnish optional

Instructions

To begin, cut the corn off of four cobs. Set aside the corn, and add the bare cobs to a stock pot. Add in the rest of the stock ingredients, and bring to a boil. Once the stock is boiling, reduce to low heat and let it simmer while you set up the rest of the ingredients, or for at least 15-20 minutes.
Now, prep your veggies - chop up your carrots, celery, and onion. Chop up your potatoes into roughly 1/2 - 3/4" cubes (though it doesn't have to be exact).
Bring a large pot to medium heat. Add in the olive oil, then add in your chopped carrots, celery, and onion. Sauté the veg for about 2-3 minutes.
Then, add in the chopped potatoes, corn, and all of the spices. Stir it all around for about a minute to bloom the spices.
Then, add in the soy sauce and coconut milk.
Use tongs to remove the corn cobs and bay leaves from the corn stock. Carefully pour the hot corn stock over the vegetables in the other pot, then stir. Taste the soup once stirred, and adjust spices to your liking (i.e. add more salt, more paprika, etc.).
Bring the chowder to a boil, then reduce to a simmer for about 10-15 minutes, or until the potatoes are fork-tender.
Take the chowder off heat and squeeze in the juice from 1/2 lemon (or more, if you like!).
Garnish the chowder with fresh herbs, if you'd like, and enjoy!

Notes

Using coconut milk will result in a thinner chowder, and using coconut cream will result in a thicker chowder. Make sure you are using unsweetened and unflavored coconut milk - many of them can contain vanilla flavoring (and we do not want that!!)
This recipe does not contain a roux, but you can add some (or a about 1-2 tsp cornstarch) if you'd like a thicker chowder.

Nutrition

https://wellandfull.com/2025/09/late-summer-corn-chowder-vegan/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)