Creamy Vegan Corn Chowder Recipe

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It's that time of year again! The temperatures are dropping outside, and we're finding ourselves wanting more warm & comforting meals. Soups & stews are always a "go-to" during the cold months for me. Easy to meal prep, chalk full of nutritious ingredients, super versatile, and you can just throw the leftovers in the freezer for another day! This creamy corn chowder is unbelievably simple, will leave you feeling satisfied, but without the heavy feeling one would normally feel from a "true chowder". The perfect meal for a chilly day!


✘ 1 yellow onion (diced)

✘ 4 cloves of garlic (minced)

✘ 2 ribs of celery (chopped)

✘ 4 small yukon gold potatoes (diced)

✘ 1 large red bell pepper (diced)

✘ 4 cups frozen corn (or 4 cobs of corn with kernels cut off)

✘ 1 can (2 cups) of light coconut milk (you can use any plant-based milk, but I highly recommend coconut!)

✘ 4 cups vegetable broth

✘ 1 tbsp hot sauce

✘ 1/4 cup nutritional yeast

✘ 1/2 tsp smoked paprika

✘ 1 tbsp dried parsley

✘ 1/2 tsp each salt and pepper


1. In a large pot over high heat, cook onions and garlic for about 2-3 minutes until fragrant and translucent. If you are not using oil for this recipe, you will need to add a splash of water every so often to prevent from sticking and burning.

2. Then, turn down the heat and add the rest of your chopped veggies & corn. To the veggies, add parsley, smoked paprika, salt & pepper, and cook for about 3-5 minutes. 

3. Add the hot sauce, nutritional yeast, coconut milk, and vegetable broth. Stir until well combined. Raise the heat and bring soup to a boil. Then lower the heat and simmer for about 15 minutes (or until you can easily pierce a potato piece with a fork).

4. Transfer 3/4 of the soup to a blender. Blend on low speed only for a minute or so. You don't want the mixture to be smooth, just enough to break up the big vegetable chunks (Be careful when blending as the soup will be very hot!). 

5. Transfer the blended portion of the soup back into the pot and mix well. Serve on its own, or with some type of grain (I love this soup with brown/wild rice & spinach). Top with chopped green onion and a tiny sprinkle of smoked paprika.


For the video tutorial see video below (YouTube: Maddie Lymburner):


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  • My husband and I just went vegan and I love to bake so I have been struggling with how to continue my love for baking going vegan. He suggested I looked online to see what others have tried and failed at. I ran across your double chocolate cookie recipe and they looked so good. So I continued to watch your channel. Let’s just say I would send him a link to a meal I would like to try. We ended up just meeting up together in the living room and watching your videos together and ran across this recipe. We already had most of the ingredients and with a quick hop to the store we picked up the remaining. We LOVE it! We had it over leftover rice and we ended up grabbing spinach and putting that into the soup instead of on the side. Turned out wonderful! Thank you for opening my eyes that vegan isn’t boring or tasteless. I am so excited to try more of your recipes!

    Stacy on
  • Making my second batch of this. Love it!! Such a great recipe to meal prep. I freeze half of it and it’s perfect for a healthy week!

    christine m ortiz on
  • Hi Maddie! Just tried making this for dinner and it was awesome!! It’s been quite a while since I tasted a healthy recipe so good. Thank you ❤️

    Sarah on
  • My husband absolutely LOVES this recipe! We are making it tonight!
    Here in the States, we celebrated Thanksgiving last week. As many of our family enjoyed the traditional Thanksgiving meal, my husband and I enjoyed our ‘Maddie burgers’ We could have made anything to eat on Thanksgiving and we both chose Maddie burgers because they are so dang delicious! :) Thank you for pursuing your dreams, Maddie. The sky is the limit!

    Charlie Corbitt on
  • Hi Maddie,

    I’ve just bought your ebook and I can’t wait to start cooking your recipes, especially this corn chowder!

    I’m just wondering though, how many serves do your recipes usually make? I can’t seem to find the serving sizes in the ebook.

    Ps. So proud of you! I’ve watched every one of your videos. You have such a beautiful soul x

    Ashlea on

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