Vegan Corn Chowder Soup (Slow Cooker, Instant Pot, or Stovetop)

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You won’t believe how easy this vegan corn chowder recipe is to make! Slowly cooked and simmered with organic sweet corn, potatoes, and dairy-free coconut creamer or milk.

slow cooker instant pot or stovetop vegan chowder made with corn and potatoes

Enjoy this low fat version of creamy corn chowder! It is an elegant and comforting creamy vegan corn chowder that’s perfect for fall entertaining. Similar to traditional New England clam chowder yet made with sweet maize corn kernels and potatoes instead of seafood.

Why this vegan corn chowder soup is so great

+Instant Pot, slow cooker, or stove top – make this corn chowder however you please and what works for you! We love corn and potato soup, and this one tastes best slowly cooked in the Instant Pot or Crockpot, but is simple to make and simmer on the stove. The longer it simmers, the more flavorful it becomes!

+ Vegan, vegetarian, dairy-free and gluten-free – start with the freshest most flavorful sweet corn and vegetables, dairy-free creams, and gluten-free ingredients.

+ It’s all about those potatoes in corn chowder! Potatoes in soup and chowders are a wonderful way to achieve a hearty and creamy consistency in broth. Once they are tender they mash well, creating a thick soup.

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Vegan chowder ingredients

  • Corn: This beautifully naturally sweet vegan corn chowder is made up of frozen corn, although you can also use fresh corn sliced of the cobb. Make sure to measure out 32 ounces, given ounces to cups measurements, 32 oz is equal to 4 cups.
  • Vegetables: add in diced potatoes, onion, celery, carrot (or use 1 small red bell pepper), garlic.
  • Vegetable broth: which provides rich salty flavor to compliment the sweet corn.
  • Cornstarch: to thicken the chowder
  • Seasonings: parsley, chives, thyme, paprika, salt and pepper for flavor.
  • Creamer: use dairy-free cream. I love the taste of coconut milk creamer, which provides creamy flavor. This can also be substituted for canned coconut milk or coconut cream.
easy vegan corn and potato chowder recipe in a bowl

Instant Pot or slow cooker method

Add all the ingredients (except hot sauce & cream) into the slow cooker or an Instant Pot. Set the setting on low for the slow cooker or in the Instant Pot use either the ‘Slow Cooker’ setting or for a speedy version, set it to ‘Soup’. If you are planning on pureeing it you can add the cream now or wait 20 minutes before serving. Cook according to settings. Add the coconut milk, cream, or creamer. Reserve 2 cups of the chowder and add the remaining chowder to a blender to puree. Once blended add back in the reserved corn chowder. Serve right away, and if desired top with hot sauce. Please note you can also skip the puree step. Kids tend to prefer it that way.

Stove Top

In a large pot add the broth, frozen corn, potatoes, onion, celery, carrot, garlic, corn starch, parsley, chives, thyme, paprika, salt and pepper. Bring to a boil, then simmer covered on medium-low for 30-45 minutes. Add the coconut milk, cream, or creamer. Reserve 2 cups of the soup and add to a blender to puree. Once blended add back in the reserved corn chowder. Serve right away, and if desired top with hot sauce. Again, you can skip the puree for a chunky vega corn chowder.

Organic GMO-Free Corn

There are many positives to eating corn. Corn contains essential vitamins like vitamin C and B vitamins as well as iron, fiber, magnesium and potassium. It is also beneficial to your eye health. Yellow corn, in particular as opposed to white, is good for maintaining healthy eyes thanks to two antioxidants, zeaxanthin and lutein.

The big question is, will GMO’s hurt my body?

“A GMO, or genetically modified organism, is a plant, animal, microorganism or other organism whose genetic makeup has been modified using recombinant DNA methods (also called gene splicing), gene modification or transgenic technology. This relatively new science creates unstable combinations of plant, animal, bacterial and viral genes that do not occur in nature or through traditional crossbreeding methods.” –Source.

Over the years corn has become genetically modified to mass produce it in order to keep up with supply and demand. The problem with that is many people were having toxicity effects such as allergies, organ damage, and other serious health issues related to consuming GMO foods. Make sure to purchase Organic GMO-Free corn, which also contains more of the nutrients listed above.

Faqs and Expert tips

Can I sauté the vegetables first before adding the broth?

Yes, this is a quick and easy vegan corn chowder recipe typically made in the slow cooker for a ‘dump and eat’ kinda dish. You can also sauté the vegetables in olive oil first. To do so for the Instant Pot Method and Stovetop Method, add 2 tablespoons of olive oil to the pot and heat on medium-high heat. Then add in the onion, celery, carrot (or red bell pepper), and garlic and heat for about 5 minutes until the onion becomes transparent. Then add in the remaining ingredients, cover and simmer as instructed.

Heating coconut milk creamer

If adding the coconut milk creamer in the beginning, it may start to curdle due to high heat but for convenience it is fine to add in the beginning if you puree the vegan corn chowder, otherwise add it in 20 minutes or right before serving. 

dairy free corn chowder in a bowl that is made with sweet corn, coconut cream, and potatoes

More favorite corn and soup recipes

If you make this Vegan Corn Chowder recipe from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAMPINTERESTFACEBOOKYOUTUBE and TWITTER  to be featured and for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below!

easy vegan corn and potato chowder recipe in a bowl

Print

Vegan Corn Chowder Soup Recipe

You won’t believe how easy this vegan corn chowder recipe is to make! Slowly cooked and simmered with organic sweet corn, potatoes, and dairy-free coconut creamer or milk.
Course Soup
Cuisine American
Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 people
Calories 229kcal

Equipment

  • Slow Cooker or Instant Pot

Ingredients

  • 4 cups vegetable broth
  • 32 ounces organic frozen corn (2 -16 ounce bags) prefer sweet corn
  • 2 cups golden potatoes diced
  • 1 white onion diced
  • 2 celery stalks diced
  • 1 carrot diced (or 1 small red bell pepper, cored and diced)
  • 2 garlic cloves minced
  • 3 tablespoons corn starch
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh chives chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon paprika
  • 2 teaspoons pink Himalayan salt
  • ½ teaspoon white pepper
  • 1 ½ cups coconut milk creamer or canned coconut milk or coconut cream
  • hot sauce (optional)

Instructions

Slow Cooker

  • Add all the ingredients (except hot sauce & cream) into the slow cooker. If you are planning on pureeing it you can add the cream now or wait 20 minutes before serving. Cook on low for 4-6 hours. Add the coconut milk, cream, or creamer. Reserve 2 cups of the chowder and add the remaining chowder to a blender to puree. Once blended add back in the reserved corn chowder. Serve right away, and if desired top with hot sauce. Please note you can also skip the puree step. Kids tend to prefer it that way.

Instant Pot

  • Add all the ingredients (except hot sauce & cream) into the Instant Pot. Set the setting for either ‘Slow Cooker’ or for a speedy version, set it to ‘Soup’. If you are planning on pureeing it you can add the cream now or wait 20 minutes before serving. Cook according to settings. Add the coconut milk, cream, or creamer. Reserve 2 cups of the chowder and add the remaining chowder to a blender to puree. Once blended add back in the reserved corn chowder. Serve right away, and if desired top with hot sauce. Please note you can also skip the puree step. Kids tend to prefer it that way.

Stovetop

  • In a large pot add the broth, frozen corn, potatoes, onion, celery, carrot, garlic, corn starch, parsley, chives, thyme, paprika, salt and pepper. Bring to a boil, then simmer covered on medium-low for 30-45 minutes. Add the coconut milk, cream, or creamer. Reserve 2 cups of the soup and add to a blender to puree. Once blended add back in the reserved corn chowder. Serve right away, and if desired top with hot sauce. Again, you can skip the puree for a chunky vega corn chowder.

Video

Notes

  1. Can I saute the vegetables first? Yes, this is a quick and easy vegan corn chowder recipe typically made in the slow cooker for a ‘dump and eat’ kinda dish. You can also sauté the vegetables in olive oil first. To do so for the Instant Pot Method and Stovetop Method, add 2 tablespoons of olive oil to the pot and heat on medium-high heat. Then add in the onion, celery, carrot (or red bell pepper), and garlic and heat for about 5 minutes until the onion becomes transparent. Then add in the remaining ingredients, cover and simmer as instructed.
  2. If adding the coconut milk creamer in the beginning, it may start to curdle due to high heat but for convenience it is fine to add in the beginning if you puree the soup, otherwise add it in 20 minutes or right before serving. 

 

Nutrition

Calories: 229kcal | Carbohydrates: 48g | Protein: 7g | Fat: 2g | Sodium: 1419mg | Potassium: 637mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2725IU | Vitamin C: 20mg | Calcium: 36mg | Iron: 2.9mg

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