Vegan Potato Corn Chowder

This Vegan Potato Corn Chowder is creamy and flavorful! It's dairy free and made using fresh corn, coconut milk, ginger, and lemongrass.

Generally, soup is enjoyed during the cold winter months, but that isn't always the case. This Vegan Corn Potato Chowder is full of late summer vegetables like sweet corn and red potatoes, making it a dish to enjoy throughout the warmer months, or any time of year.

I find that soups, stews, and chowders a great way to utilize summer vegetables and this dish is a perfect example of that. It's hearty and comforting, yet light and the flavors are delicately balanced.

This potato corn chowder is inspired by the flavors found in Thai cuisine and prepared with ingredients like ginger, lemongrass, and coconut milk. These aromatics help to put a unique twist on a classic chowder recipe.

This chowder is sweet, tangy, and a little spicy at the same time. It's made with coconut milk, so it's both dairy free and vegan, but thickened with an immersion blender so it has that creamy decadence that we all love about chowders.

I love to garnish this chowder with some Thai basil, but any fresh herbs will work. It can be enjoyed on its own, or paired with some flatbread or warm, crusty bread for dipping.

Jump to:

• What Potatoes Are The Best For Chowder?
• Can I Use Frozen Corn?
• Ingredients For Vegan Potato Corn Chowder
• What Is Lemongrass?
• How To Use Lemongrass
• How To Make Vegan Potato Corn Chowder
• How To Thicken Vegan Chowder
• What To Serve With Potato Corn Chowder
• How Long Does Chowder Last In The Fridge?
• Can It Be Frozen?
• Vegan Potato Corn Chowder

What Potatoes Are The Best For Chowder?

I recommend a waxy variety of potatoes such as red potatoes or Yukon gold potatoes to make this vegan potato corn chowder.

Waxy potatoes tend to hold their shape when cooked and don't become grainy, which can be the case with starchy potato varieties like Russets. This helps to provide the chowder with a rich and creamy texture after the potatoes have cooked.

Can I Use Frozen Corn?

This recipe calls for fresh sweet corn, which gives the chowder great flavor and a natural sweetness. I highly recommend fresh sweet corn if its available and in season.

Feel free to use frozen corn if fresh sweet corn isn't available or in season in your area.

Ingredients For Vegan Potato Corn Chowder

Here's what you'll need to make it.

• 6 cloves Garlic
• 1 Onion (any color)
• 1 inch portion Ginger Root (grated)
• 1 Jalapeno Pepper or Thai Chili Pepper (seeds and membranes removed for less heat)
• 1-2 stalks Lemongrass (can sub Lemongrass Paste or Lemongrass Powder)
• 2 Tbsp. Olive Oil
• 8-10 Red or Yukon Gold Potatoes (yields 4-5 cups chopped)
• 3 cobs Sweet Corn (equals 3 cups corn kernels)
• 3 cups Low Sodium Vegetable Broth
• 1 cup Full Fat Coconut Milk
• ¾ tsp. Kosher Salt
• ½ tsp. Pepper
• 2 Tbsp. Lime Juice (plus more for garnish)
• Fresh herbs such as Thai basil, Italian basil, chives, or cilantro for garnish (optional)

What Is Lemongrass?

If you've never used lemongrass before, you're in for a treat! Lemongrass is a tall grass that's fragrant and used to make teas, essential oils, and often found in soups and stews in Southeast Asian cuisines.

The flavor of lemongrass is citrusy and floral. It adds a delicate citrus and herbal flavor to soup broth.

Lemongrass can be found in the produce section of Asian grocery stores or specialty food stores. I recommend using fresh lemongrass if you can find it, but lemongrass paste or powder is a great substitute.

How To Use Lemongrass

When using fresh lemongrass, it's best to use only the inner stalk and to remove all of the outer layers.

Either hit the lemongrass with the blunt side of a knife or bend it with your fingers to release some of the oils before adding to the soup.

• To use, peel and remove the outer fibrous layers. All the flavor is in the inner stalk of the plant.
• Take the inner portion of the lemongrass and 'score' it with a knife. You basically want to bruise it to release some of the oils.
• After scoring, leave the stalk whole. The entire stalk is added to the soup broth and then removed after cooking, as the lemongrass stalk is not edible.

If you cannot find fresh lemongrass, feel free to substitute lemongrass powder or lemongrass paste.

Make sure to choose a brand of lemongrass paste that is vegan and gluten free if these dietary concerns are an issue for you.

How To Make Vegan Potato Corn Chowder

All that's needed to make this chowder is to prepare the aromatics, chop the vegetables, and to simmer all of the ingredients in a Dutch oven on the stove top.

Once the soup is finished cooking, it's pureed with an immersion blender and finished with some fresh lime juice.

1. Start by mincing 6 cloves of garlic and 1 onion (any color).
2. Mince 1 jalapeno pepper or Thai chili pepper, removing the seeds and membranes for less heat.
3. Peel a 1-inch portion of ginger root and grate the ginger into a small bowl using a Microplane or small zester.
4. Remove the outer layers from 1 stalk of lemongrass. Bruise the lemongrass with a knife or bend it with your fingers to release the oils.
5. Wash and scrub 8-10 red or Yukon gold potatoes. Dice the potatoes, making sure they are relatively the same size to ensure that they cook evenly (yields 4-5 cups chopped potatoes).
6. Remove the leaves and silk from 3 cobs of fresh sweet corn. Cut the bottom of each cob with a knife, creating a flat surface. Using a knife, cut the kernels from each cob (yields 3 cups corn kernels).
7. Place a cast iron Dutch oven (or heavy-bottomed soup pan) on the stove top and heat to medium-high. Add 2 Tbsp. olive oil.
8. Once the oil is heated, add the minced garlic, onions, peppers, and grated ginger (along with 1 tsp. of lemongrass powder or paste if using). Sauté for 4-5 minutes, stirring often.
9. Add the sweet corn along with ¼ tsp. each kosher salt and pepper. Sauté for another 4-5 minutes, stirring often.
10. Add the diced potatoes along with another ½ tsp. kosher salt and ¼ tsp. pepper. Sauté for 5-6 minutes, stirring often.
11. Add 3 cups low sodium vegetable broth, 1 cup full fat coconut milk, and the stalk of lemongrass (if using). Stir until combined.
12. Bring the soup to a boil. Once boiling, reduce to a low boil, cover, and cook for 16-20 minutes, or until the potatoes are tender, but not mushy.

How To Thicken Vegan Chowder

The difference between a soup and a chowder is that a chowder is generally thicker in texture and has a richer flavor.

This chowder is gluten free and vegan, which means that it is not thickened with flour or dairy, which is the case with many chowder recipes.

To achieve a thick and creamy texture, I love to puree this chowder with an immersion blender.

An immersion blender is simply a handheld blender that you place right into the pot. It allows you to blend the soup to your desired consistency without needing to transfer it to a regular blender.

If you don't have an immersion blender, feel free to use a potato masher to mash the vegetables in the soup until it reaches your desired consistency.

You can puree this soup as much or as little as you like. I prefer a chowder with some texture, so I puree it halfway, but you can puree it all the way if you like a smooth and creamy chowder, or puree it a bit if you prefer a really chunky texture.

1. Once the potatoes are tender, but not mushy, remove the lemongrass stalk (if using) and discard.
2. Remove the Dutch oven from the heat and carefully place an immersion blender into the soup pot.
3. Puree the soup on a low speed until it reaches your desired consistency (being careful not to scrape the bottom of the soup pot with the blender). Alternately, you can mash the vegetables with a potato masher.
4. Pureeing the soup helps to thicken it and creates more of a 'chowder' texture, so I recommend not skipping this step.
5. Add 2 Tbsp. of lime juice to the chowder and stir until completely combined.

What To Serve With Potato Corn Chowder

The flavor of this chowder is delicate and fragrant, slightly sweet, a little spicy, and a bit earthy.

I recommend serving it with an extra squeeze of fresh lime juice and garnishing with some fresh herbs like Thai basil, Italian basil, cilantro, or chives.

The fresh herbs add even more flavor and a great pop of color.

Creamy soups like this one are great served with some flatbread or warm, crusty bread for dipping.

Feel free to pair it with your favorite flatbread, pita, or naan (gluten free or otherwise) or some toasted crostini.

Looking for more healthy soups? Check out these recipes!

• Chunky Italian Vegetable Soup
• Sweet Potato Kale Soup
• Hearty Lentil Soup
• Cannellini Bean, Kale, and Carrot Soup
• Tuscan Vegetable Noodle Soup
• Asian Chicken Noodle Soup

How Long Does Chowder Last In The Fridge?

Any leftover potato corn chowder should last 3-4 days stored in an airtight container in the refrigerator.

Be sure to allow the chowder to cool completely before transferring to the fridge for storage.

Can It Be Frozen?

Yes! This chowder makes a great freezer meal.

How To Freeze

1. Prepare the chowder as directed and allow it to come to room temperature before transferring to the freezer for storage.
2. Place the cooled chowder in heavy-duty freezer bags, press out any excess air, label with the date, and store in the freezer for up to 3 months.

How To Thaw

1. Transfer the container of frozen soup to the refrigerator for 24 hours and allow to thaw.
2. Alternately, you can place the container of frozen soup in a bowl or sink full of warm water until it thaws a bit.
3. Once it loosens, place the soup into a Dutch oven or soup pot, add a bit of water or vegetable broth, and heat on medium until it warms through completely.

Looking For More Vegan Soups? Don't Miss These!

• Potato Leek Cauliflower Soup
• Root Vegetable Soup
• Roasted Carrot Soup
• Cauliflower Lentil Soup
• Harvest Vegetable Soup
• Vegetable Orzo Soup
• Curried Cauliflower Potato Soup
• Asparagus Broccoli Soup

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