Vegan Corn Chowder With Green Chile
This creamy vegan corn chowder with green chiles is incredibly delicious and easy to make. This dairy-free soup gets its creaminess and hearty texture from coconut milk, blended corn, and potatoes. Green chiles add an extra savory punch.
This is the perfect recipe to make when you can get your hands on fresh corn. It’s savory, creamy and delicious. Take advantage of the hot sale on fresh California corn on the cob at Safeway and make this vegan corn chowder this weekend.
If you don’t have canned coconut milk on hand, you can always substitute whole cow’s milk, but then it would not be vegan – it would be a green chile corn chowder, but equally delicious!
Serve this corn chowder with some delicious green chile biscuits or corn bread.
Ingredients
- fresh corn
- canned green chiles
- olive oil
- coconut milk
- celery
- onion
- potato
- red bell pepper
- vegetable broth
- salt and pepper
- bay leaf
How to Make Vegan Corn Chowder
Heat the oil in a stockpot and add the onion and cook until soft, about 5 minutes.
Add the chopped garlic, chopped celery, potatoes and stir to combine. Cook until potatoes start to soften.
Meanwhile, cut the kernels off the corn using a sharp knife and add the corn kernels to the pot along with the red bell peppers, green chiles, salt, pepper, bay leaf, and vegetable broth. Bring to a boil then reduce to a simmer for about 15 to 20 minutes. Add the coconut milk and stir to combine.
Transfer the soup to a blender and puree until smooth. An immersion blender can also be used, however, I’ve found a high powered blender does a better job at making the soup extra creamy.
Serve with a dollop of coconut milk and reserved diced red peppers.
Flavor Add-Ins for Corn Chowder
This corn chowder is delicious as is, however, if you want to change up the flavor profile slightly, you could add the following “toppings” to the soup:
- goat cheese
- shrimp
- smoked salmon
- red curry paste (just a little goes a long way)
Can Corn Chowder Be Made With Canned Corn?
Yes, corn chowder can certainly be made with canned corn, however, fresh is always best. If you want to substitute with canned corn, you would need 2 cans of sweet corn. I always recommend getting the salt free variety so that you can control how much salt you add.
Be sure to check out other recipes made with fresh corn here:
Vegan Corn Chowder With Green Chile
Ingredients
- 4 ears fresh corn
- 1 4 oz can diced green chiles
- 1 tablespoon extra virgin olive oil
- 1 14 oz can of coconut milk light or full fat can be used
- 1 celery rib diced
- 1 medium onion chopped
- 2 small Russet potatoes peeled and chopped
- 1 red bell pepper chopped
- 2 1/2 cups vegetable broth
- salt and pepper to taste
Instructions
- Heat the oil in a stockpot and add the onion and cook until soft, about 5 minutes.
- Add the chopped garlic, chopped celery, potatoes and stir to combine. Cook until potatoes start to soften.
- Meanwhile, cut the kernels off the corn using a sharp knife and add the corn kernels to the pot along with the red bell peppers, green chiles, salt, pepper, bay leaf, and vegetable broth. Bring to a boil then reduce to a simmer for about 15 to 20 minutes. Add the coconut milk and stir to combine.
- Transfer the soup to a blender and puree until smooth. An immersion blender can also be used, however I've found a high powered blender does a better job at making the soup extra creamy.
- Serve with a dollop of coconut milk and reserved diced red peppers.
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* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary.
