Coconut Milk Corn Chowder

Nothing like a bowl of creamy Coconut Milk Corn Chowder on a chilly evening! Easy, delicious, and plant-based. Perfect for cozy nights in.

Soup season is here, and I’m embracing it with this Coconut Milk Corn Chowder.

This chowder fills your kitchen with comforting aromas and warms you from the inside out. It captures all the richness of a classic chowder, but it’s completely plant-based. Creamy coconut milk, tender potatoes, sweet corn, and aromatic vegetables come together for a flavor-packed, nourishing bowl that’s perfect any day of the week (but especially on a cold, rainy fall evening).

What I love most about this recipe is its simplicity. With just one pot and everyday ingredients, you can have a flavorful, wholesome meal on the table in under 30 minutes.

It’s creamy, but still chunky as half of the soup is blended to achieve that perfect chowder texture: rich and thick, without needing flour, cream, or butter.

Serve it with crusty bread or crackers for dipping, and you’ve got the ultimate comfort meal that works for any season.

Perfect for weeknights, meal prep, or anytime you need a little cozy comfort.

Why you need to make this recipe today:

If you’ve been craving something cozy, comforting, and nourishing, this chowder checks every box!

Here’s why this chowder deserves a spot in your kitchen:

• Creamy, but dairy-free:
  You’ll be amazed at how rich and velvety the chowder becomes thanks to coconut milk. No heavy cream, no butter, no flour; just a naturally thick, silky texture.
• It’s made with everyday ingredients:
  Onion, garlic, celery, carrots, potatoes, corn,… nothing fancy, nothing hard to find. Most of these ingredients are pantry staples, which means you might already have everything you need.
• It’s quick and low-effort:
  This is a weeknight hero recipe. Chop the veggies, sauté, simmer, blend part of it, and done. Dinner in under 30 minutes, with leftovers you’ll look forward to tomorrow.
• Nourishing and satisfying:
  Packed with veggies, fiber, and healthy fats from coconut milk, this chowder fills you up without feeling heavy. It’s comfort food that happens to be good for you.
• Meal-prep and freezer-friendly:
  The flavors deepen as it sits, making it an ideal soup to make ahead for lunches or to freeze for busy nights.
• It’s universally loved:
  Even non–vegans go crazy over this recipe. The sweet corn pairs beautifully with smoky paprika and lemon’s bright finish. It’s been a go to recipe for us, and our families!

Make a pot tonight. Your future self will thank you.

Warning: You may need to make a double batch!

Coconut Milk Corn Chowder Ingredients

This Vegan Coconut Milk Corn Chowder is made with simple, wholesome ingredients; nothing complicated or hard to find.

You’ll start with a base of aromatic vegetables, add tender potatoes and sweet corn, and finish with coconut milk for that luxurious, silky feel.

Here’s everything you need to make a pot of cozy, comforting chowder at home:

• Olive oil: for sautéing vegetables. Any neutral oil (avocado, grapeseed) works too. For an oil-free version, sauté the vegetables in a splash of vegetable broth.
• Onion: builds a savory base. Yellow or white onion works best, but shallots add a milder, slightly sweeter flavor.
• Garlic: aromatic and earthy. Feel free to add more if you’re a garlic lover, or use pre-minced garlic to save time.
• Celery: classic chowder flavor
• Carrot: Adds color, natural sweetness, and nutrition.
• Zucchini: If you don’t have zucchini, you can skip it or add more carrots instead.
• Potatoes: thickens the chowder naturally; use waxy potatoes or Yukon Gold. Waxy varieties hold their shape and don’t become too mushy.
• Corn kernels: the star of the soup. You can use fresh, frozen, or canned; if using canned corn, drain & rinse it
• Coconut milk: Makes the chowder luxuriously creamy without dairy. Use full-fat coconut milk for extra richness, or light coconut milk for a lower-fat option.
• Vegetable broth: the main cooking liquid. Choose a good-quality broth for the best flavor. If using a saltier broth, reduce added salt and adjust to taste later.
• Spices & herbs: smoked paprika, dried thyme, bay leaf (remove before blending or serving)
• Salt & black pepper
• Juice of ½ a lemon: to brighten the flavors
• Fresh parsley or chives for topping

How to make Coconut Milk Corn Chowder

This chowder comes together in one pot and requires only a few simple steps: sauté, simmer, blend, and enjoy.

It’s an easy recipe that feels comforting and special, even on busy weeknights.

Follow the steps below, and you’ll have a rich, creamy, flavor-packed chowder ready in under 30 minutes. Let’s get cooking!

Sauté the vegetables

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Don’t rush this step! It forms the flavor foundation. Stir occasionally so nothing browns too quickly.

Toast the spices

Add the potatoes, smoked paprika, thyme, and bay leaf. Cook for 2 minutes to release the aromas of the spices.

Toasting the spices in oil wakes up their flavor and prevents them from tasting raw or dull.

Add liquids and simmer

Pour in the vegetable broth and coconut milk. Stir well and bring to a gentle simmer.

Full-fat coconut milk gives the creamiest result, but light coconut milk works if you want a lighter soup. Avoid boiling aggressively as it may cause the coconut milk to separate.

 

Cook until tender

Add the corn, cover partially, and simmer for 15–20 minutes, or until potatoes are fork-tender.

You should be able to easily pierce the potatoes with a fork, but they should still hold their shape.

If using frozen corn, no need to thaw it; just stir it in straight from the freezer.

Blend part of the chowder

Remove the bay leaf.

Using an immersion blender, blend about ⅓–½ of the soup in the pot for a creamy texture. Alternatively, transfer a portion to a blender, puree, and return it.

Blending only part keeps chunks of corn and vegetables for a perfect chowder texture.

Brighten and season

Stir in lemon juice and adjust salt and pepper to taste.

A splash of acidity at the end brightens the flavors and balances the richness of the coconut milk.

Serve

Ladle into bowls and garnish with fresh parsley or chives. Optional toppings: sautéed corn, crushed red pepper flakes, toasted seeds, or a drizzle of coconut milk.

Quick cooking tips:

• Too thick? Add extra vegetable broth or a splash of water until you reach your desired consistency.
• Too thin? Keep simmering uncovered. The soup will naturally thicken as some liquid evaporates.
• Want more flavor? Add a dash of nutritional yeast or a pinch of chili flakes while cooking.

Serving ideas

This creamy vegan chowder is delicious on its own, but a few finishing touches can take it from great to unforgettable.

Try any of these topping ideas depending on your mood:

• Sauté or grill a handful of corn kernels until slightly charred and sprinkle on top.
• Add some fried onions on top.
• Chives, parsley, or cilantro add color and brightness.
• Green onions add a fresh, mild onion flavor.
• Toasted pumpkin seeds or croutons for crunch and texture contrast.

Serve this corn chowder with:

• Crusty bread or baguette
• Garlic bread
• Simple green salad
• Avocado toast

To boost the nutrition of this chowder and fill you up (even more), try adding some protein:

• White beans or chickpeas
• Crispy tofu cubes or vegan sausage

 

Storage tips

This chowder stores beautifully, making it perfect for meal prep or leftovers. The flavors actually get even better the next day as everything melds together.

Refrigerator:

Store in an airtight container for up to 4 days.

When reheating, warm gently over medium heat on the stovetop or in the microwave.

If the chowder thickens after being chilled (it likely will), just stir in a splash of broth or water to loosen it to your desired consistency.

Freezer:

This chowder freezes well! Transfer to freezer-safe containers, leaving a little room at the top for expansion, and freeze for up to 3 months. Freeze in individual portions for easy grab-and-heat lunches.

To reheat from frozen:

Thaw overnight in the refrigerator, then warm gently on the stove.

Avoid rapid boiling to prevent the coconut milk from separating.

Do not freeze with garnishes such as fresh herbs. Add those after reheating for the best color and flavor.

 

Similar recipes:

Creamy Zucchini Corn Chowder

Vegan Roasted Corn and Pepper Soup